Please use this identifier to cite or link to this item: http://hdl.handle.net/11718/25183
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dc.contributor.authorTalwar S.
dc.contributor.authorKaur P.
dc.contributor.authorYadav R.
dc.contributor.authorSharma R.
dc.contributor.authorDhir A.
dc.date.accessioned2022-02-11T10:13:48Z-
dc.date.available2022-02-11T10:13:48Z-
dc.date.issued2021
dc.identifier.citationTalwar, S., Kaur, P., Yadav, R., Sharma, R., & Dhir, A. (2021). Food waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants. Journal of Sustainable Tourism. https://doi.org/10.1080/09669582.2021.1953512
dc.identifier.issn9669582
dc.identifier.urihttps://www.doi.org/10.1080/09669582.2021.1953512
dc.identifier.urihttp://hdl.handle.net/11718/25183-
dc.description.abstractThe rising trend of eating out has contributed noticeably to the increase in food waste generated by the hospitality sector. Therefore, it is essential to understand the drivers of food waste generation and the mitigation intentions of diners. Academic research in the area so far is fragmented, with particularly limited insights regarding the intentions to take away leftovers after dining out. The present study addresses this gap by using the theoretical lens of Behavioural Reasoning Theory (BRT) to examine the antecedents of diners' intentions to take away leftovers and how these are associated with their food over-ordering and leftover reuse routine. The hypothesised associations are tested by analysing data collected from 426 diners using a mixed-method approach. The findings suggest that moral norms are associated with reasons for and attitude towards taking away leftovers; these are further associated with intentions, which, in turn, associate positively with over-ordering behaviour. In comparison, the reasons against are negatively associated with attitude. The results also confirm the mediation effect of reasons for, attitude, and intentions on the proposed relationships and moderation effect of leftover reuse routine. � 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
dc.language.isoen_US
dc.publisherRoutledge
dc.relation.ispartofJournal of Sustainable Tourism
dc.subjectBehavioural Reasoning Theory (BRT)
dc.subjectfood waste
dc.subjectleftovers
dc.subjectmoral norms
dc.subjectout of home dining
dc.subjectover-ordering
dc.titleFood waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants
dc.typeArticle
dc.rights.licenseCC BY
dc.contributor.affiliationK J Somaiya Institute of Management, Somaiya Vidyavihar University, Mumbai, India
dc.contributor.affiliationDepartment of Psychosocial Science, University of Bergen, Bergen, Norway
dc.contributor.affiliationOptentia Research Focus Area, North-West University, Vanderbijlpark, South Africa
dc.contributor.affiliationDepartment of Marketing, Institute of Management Technology, Hyderabad, Telangana, India
dc.contributor.affiliationIndian Institute of Management (IIM), Ahmedabad, India
dc.contributor.affiliationDepartment of Management, School of Business & Law, University of Agder, Kristiansand, Norway
dc.contributor.affiliationNorwegian School of Hotel Management, University of Stavanger, Stavanger, Norway
dc.contributor.institutionauthorTalwar, S., K J Somaiya Institute of Management, Somaiya Vidyavihar University, Mumbai, India
dc.contributor.institutionauthorKaur, P., Department of Psychosocial Science, University of Bergen, Bergen, Norway, Optentia Research Focus Area, North-West University, Vanderbijlpark, South Africa
dc.contributor.institutionauthorYadav, R., Department of Marketing, Institute of Management Technology, Hyderabad, Telangana, India
dc.contributor.institutionauthorSharma, R., Indian Institute of Management (IIM), Ahmedabad, India
dc.contributor.institutionauthorDhir, A., Optentia Research Focus Area, North-West University, Vanderbijlpark, South Africa, Department of Management, School of Business & Law, University of Agder, Kristiansand, Norway, Norwegian School of Hotel Management, University of Stavanger, Stavanger, Norway
dc.description.scopusid57193545782
dc.description.scopusid57197502409
dc.description.scopusid55918338200
dc.description.scopusid57215032710
dc.description.scopusid54790820000
dc.identifier.doi10.1080/09669582.2021.1953512
Appears in Collections:Open Access Journal Articles

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