Factors Influencing Hospitality Employees’ Pro-Environmental Behaviours toward Food Waste

Gaurav Chawla, Peter Lugosi and Rebecca Hawkins
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Gaurav Chawla: Gloucestershire Business School, University of Gloucestershire, Oxstalls Campus, Gloucester GL2 9HW, UK
Peter Lugosi: Oxford Brookes Business School, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
Rebecca Hawkins: Oxford Brookes Business School, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK

Sustainability, 2022, vol. 14, issue 15, 1-15

Abstract: Food waste remains an ongoing problem in hotel operations, and changing employees’ behaviour is key to tackling this issue. Analysing the influences on employees’ working practices can help to drive pro-environmental behaviour changes that reduce food waste, thus supporting the UN’s SDG 12: ensuring responsible consumption and production patterns. This study used the theory of planned behaviour as its theoretical framework and empirical data generated through participant observation, analysis of organisational documents, and semi-structured interviews in luxury hotels to examine waste drivers among employees. The findings suggest that hotel workers adopt a rational rather than moral lens toward food waste. Moreover, attitudes, subjective norms, and perceived behavioural control strongly influence intentions to perform pro-environmental behaviours. Positive attitudes and strong subjective norms propel employees toward pro-environmental behaviours while a lack of perceived control acts as a constraining force.

Keywords: attitudes; employees; hotels; food waste; perceived control; pro-environmental behaviours; subjective norms; workplace practices (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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