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Domestic Food Waste and Covid-19 Concern: An Application of the Theory of Planned Behaviour
Article

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

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Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
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Institute of Sports, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
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Geographical Institute “Jovan Cvijić” SASA, 11000 Belgrade, Serbia
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Faculty of Tourism and Hospitality Management, University Singidunum, 11000 Belgrade, Serbia
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Research Institute of ITLK of Voronezh, Voronezh State University of Forestry and Technologies Named after G.F. Morozov, 394000 Voronezh, Russia
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Author to whom correspondence should be addressed.
Academic Editors: Gaetano Chinnici and Giuseppe Antonio Di Vita
Sustainability 2021, 13(16), 9236; https://doi.org/10.3390/su13169236
Received: 30 June 2021 / Revised: 5 August 2021 / Accepted: 10 August 2021 / Published: 17 August 2021
(This article belongs to the Special Issue Sustainability and Food Waste: Firm Strategies and Consumer Behaviour)
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. View Full-Text
Keywords: food waste; consumer behavior; theory of planned behavior; restaurant food waste; consumer behavior; theory of planned behavior; restaurant
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MDPI and ACS Style

Blešić, I.; Petrović, M.D.; Gajić, T.; Tretiakova, T.N.; Syromiatnikova, J.A.; Radovanović, M.; Popov-Raljić, J.; Yakovenko, N.V. 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. Sustainability 2021, 13, 9236. https://doi.org/10.3390/su13169236

AMA Style

Blešić I, Petrović MD, Gajić T, Tretiakova TN, Syromiatnikova JA, Radovanović M, Popov-Raljić J, Yakovenko NV. 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. Sustainability. 2021; 13(16):9236. https://doi.org/10.3390/su13169236

Chicago/Turabian Style

Blešić, Ivana, Marko D. Petrović, Tamara Gajić, Tatiana N. Tretiakova, Julia A. Syromiatnikova, Milan Radovanović, Jovanka Popov-Raljić, and Natalia V. Yakovenko. 2021. "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" Sustainability 13, no. 16: 9236. https://doi.org/10.3390/su13169236

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