How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

Ivana Blešić, Marko D. Petrović, Tamara Gajić, Tatiana N. Tretiakova, Julia A. Syromiatnikova, Milan Radovanović, Jovanka Popov-Raljić and Natalia V. Yakovenko
Additional contact information
Ivana Blešić: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Marko D. Petrović: Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
Tamara Gajić: Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
Tatiana N. Tretiakova: Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
Julia A. Syromiatnikova: Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
Milan Radovanović: Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
Jovanka Popov-Raljić: Faculty of Tourism and Hospitality Management, University Singidunum, 11000 Belgrade, Serbia
Natalia V. Yakovenko: Research Institute of ITLK of Voronezh, Voronezh State University of Forestry and Technologies Named after G.F. Morozov, 394000 Voronezh, Russia

Sustainability, 2021, vol. 13, issue 16, 1-14

Abstract: This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the following: (1) personal attitudes toward food waste positively affect an individual’s intention not to waste food; (2) perceived behavioral control positively affects an individual’s intention not to waste food; (3) the intention not to waste food negatively affects self-reported food waste behavior; (4) negative environmental attitudes negatively affect intention not to waste food; (5) hygiene-based food waste negatively affects perceived behavioral control. This study contributes to understanding consumers’ food waste behavior in restaurants and might have practical implications in the hospitality sector.

Keywords: food waste; consumer behavior; theory of planned behavior; restaurant (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (4)

Downloads: (external link)
https://www.mdpi.com/2071-1050/13/16/9236/pdf (application/pdf)
https://www.mdpi.com/2071-1050/13/16/9236/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:16:p:9236-:d:616139

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().