Modeling the significance of green management practices on food waste reduction intention among small restaurants

• Abbas TM, Hussien FM (2021) The effects of green supply chain management practices on firm performance: empirical evidence from restaurants in Egypt. Tour Hosp Res 21(3):358–373. https://doi.org/10.1177/14673584211011717

  Article Google Scholar

• Ahmad I, Abdullah N, Koji I, Yuzir A, Mohamad SE, Show PL, Cheah WY, Khoo KS (2022) The role of restaurant wastewater for producing bioenergy towards a circular bioeconomy: a review on composition, environmental impacts, and sustainable integrated management. Environ Res 214:113854

  Article CAS Google Scholar

• Ahmed RR, Streimikiene D, Qadir H, Streimikis J (2023) Effect of green marketing mix, green customer value, and attitude on green purchase intention: evidence from the USA. Environ Sci Pollut Res 30(5):11473–11495. https://doi.org/10.1007/s11356-022-22944-7

  Article Google Scholar

• Aitken R, Watkins L, Williams J, Kean A (2020) The positive role of labelling on consumers’ perceived behavioural control and intention to purchase organic food. J Clean Prod 255:120334. https://doi.org/10.1016/j.jclepro.2020.120334

  Article Google Scholar

• Ajzen I (1991) The theory of planned behavior. Organ Behav Hum Decis Process 50(2):179–211. https://doi.org/10.1016/0749-5978(91)90020-T

  Article Google Scholar

• Ajzen I (2020) The theory of planned behavior: frequently asked questions. Hum Behav Emerg Technol 2(4):314–324

  Article Google Scholar

• Aktas E, Sahin H, Topaloglu Z, Oledinma A, Huda AKS, Irani Z, Sharif AM, van’t Wout T, Kamrava M (2018) A consumer behavioural approach to food waste. J Enterp Inf Manag 31(5):658–673. https://doi.org/10.1108/JEIM-03-2018-0051

  Article Google Scholar

• Barone AS, Matheus JRV, de Souza TSP, Moreira RFA, Fai AEC (2021) Green-based active packaging: opportunities beyond COVID-19, food applications, and perspectives in circular economy—a brief review. Compr Rev Food Sci Food Saf 20(5):4881–4905

  Article CAS Google Scholar

• Bilska B, Tomaszewska M, Kołożyn-Krajewska D (2020) Managing the risk of food waste in foodservice establishments. Sustainability 12(5):2050. https://doi.org/10.3390/su12052050

  Article Google Scholar

• Boz Z, Korhonen V, Koelsch Sand C (2020) Consumer considerations for the implementation of sustainable packaging: a review. Sustainability 12(6):2192. https://doi.org/10.3390/su12062192

  Article Google Scholar

• Cantele S, Cassia F (2020) Sustainability implementation in restaurants: a comprehensive model of drivers, barriers, and competitiveness-mediated effects on firm performance. Int J Hosp Manag 87:102510. https://doi.org/10.1016/j.ijhm.2020.102510

  Article Google Scholar

• Cassia F, Magno F (2024) The value of self-determination theory in marketing studies: insights from the application of PLS-SEM and NCA to anti-food waste apps. J Bus Res 172:114454. https://doi.org/10.1016/j.jbusres.2023.114454

  Article Google Scholar

• Chaturvedi P, Kulshreshtha K, Tripathi V, Agnihotri D (2022) Investigating the impact of restaurants’ sustainable practices on consumers’ satisfaction and revisit intentions: a study on leading green restaurants. Asia-Pac J Bus Adm. https://doi.org/10.1108/APJBA-09-2021-0456

  Article Google Scholar

• Cho M, Yoo JJ-E (2021) Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion. Int J Contemp Hosp Manag 33(12):4505–4525. https://doi.org/10.1108/IJCHM-06-2021-0697

  Article Google Scholar

• Choi D, Johnson KKP (2019) Influences of environmental and hedonic motivations on intention to purchase green products: an extension of the theory of planned behavior. Sustain Prod Consum 18:145–155. https://doi.org/10.1016/j.spc.201902001

  Article Google Scholar

• de Freitas RSG, da Cunha DT, Stedefeldt E (2020) Work conditions, social incorporations, and foodborne diseases risk: reflections about the (non) compliance of food safety practices. Risk Anal 40(5):926–938

  Article Google Scholar

• de Souza M, Pereira GM, Lopes de Sousa Jabbour AB, Chiappetta Jabbour CJ, Trento LR, Borchardt M, Zvirtes L (2021) A digitally enabled circular economy for mitigating food waste: understanding innovative marketing strategies in the context of an emerging economy. Technol Forecast Soc Chang 173:121062. https://doi.org/10.1016/j.techfore.2021.121062

  Article Google Scholar

• Dhir A, Talwar S, Kaur P, Malibari A (2020) Food waste in hospitality and food services: a systematic literature review and framework development approach. J Clean Prod 270:122861. https://doi.org/10.1016/j.jclepro.2020.122861

  Article Google Scholar

• Dul J (2016) Necessary condition analysis (NCA) logic and methodology of "necessary but not sufficient" causality. Organ Res Methods 19(1):10–52

  Article Google Scholar

• Elhoushy S, Jang S (2021) Religiosity and food waste reduction intentions: a conceptual model. Int J Consum Stud 45(2):287–302. https://doi.org/10.1111/ijcs.12624

  Article Google Scholar

• Elkhwesky Z, Salem IE, Varmus M, Ramkissoon H (2022) Sustainable practices in hospitality pre and amid COVID-19 pandemic: looking back for moving forward post-COVID-19. Sustain Dev 30(5):1426–1448. https://doi.org/10.1002/sd.2304

  Article Google Scholar

• Elshaer I, Sobaih AEE, Alyahya M, Abu Elnasr A (2021) The impact of religiosity and food consumption culture on food waste intention in Saudi Arabia. Sustainability 13(11):6473. https://doi.org/10.3390/su13116473

  Article Google Scholar

• Emamisaleh K, Rahmani K (2017) Sustainable supply chain in food industries: drivers and strategic sustainability orientation. Cogent Bus Manage 4(1):1345296. https://doi.org/10.1080/23311975.2017.1345296

  Article Google Scholar

• Faour-Klingbeil D (2022) Chapter 7 - food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East. In: Savvaidis IN, Osaili TM (eds) Food safety in the Middle East. Academic Press, pp 227–273. https://doi.org/10.1016/B978-0-12-822417-5.00002-7

• Filimonau V, De Coteau DA (2019) Food waste management in hospitality operations: a critical review. Tour Manage 71:234–245. https://doi.org/10.1016/j.tourman.201810009

  Article Google Scholar

• Filimonau V, Fidan H, Alexieva I, Dragoev S, Marinova DD (2019a) Restaurant food waste and the determinants of its effective management in Bulgaria: an exploratory case study of restaurants in Plovdiv. Tour Manage Perspect 32:100577

  Google Scholar

• Filimonau V, Krivcova M, Pettit F (2019b) An exploratory study of managerial approaches to food waste mitigation in coffee shops. Int J Hosp Manag 76:48–57. https://doi.org/10.1016/j.ijhm.2018年04月01日0

  Article Google Scholar

• Filimonau V, Todorova E, Mzembe A, Sauer L, Yankholmes A (2020a) A comparative study of food waste management in full service restaurants of the United Kingdom and the Netherlands. J Clean Prod 258:120775

  Article Google Scholar

• Filimonau V, Zhang H, Wang L-E (2020b) Food waste management in Shanghai full-service restaurants: a senior managers’ perspective. J Clean Prod 258:120975. https://doi.org/10.1016/j.jclepro.2020.120975

  Article Google Scholar

• Filimonau V, Coşkun A, Derqui B, Matute J (2022) Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain. Int J Contemp Hosp Manag 34(3):1177–1203. https://doi.org/10.1108/IJCHM-07-2021-0899

  Article Google Scholar

• Filimonau V, Chiang C-C, Wang L-E, Muhialdin BJ, Ermolaev VA (2023) Resourcefulness of chefs and food waste prevention in fine dining restaurants. Int J Hosp Manag 108:103368. https://doi.org/10.1016/j.ijhm.2022.103368

  Article Google Scholar

• Fornell C, Larcker DF (1981) Structural equation models with unobservable variables and measurement error: algebra and statistics. J Mark Res 18(3):382–388. https://doi.org/10.1177/002224378101800313

  Article Google Scholar

• Gładysz B, Buczacki A, Haskins C (2020) Lean management approach to reduce waste in HoReCa food services. Resources 9(12):144. https://doi.org/10.3390/resources9120144

  Article Google Scholar

• Hair JF, Ringle CM, Sarstedt M (2011) PLS-SEM: indeed a silver bullet. J Mark Theory Pract 19(2):139–152

  Article Google Scholar

• Hair JF, Matthews LM, Matthews RL, Sarstedt M (2017) PLS-SEM or CB-SEM: updated guidelines on which method to use. International Journal of Multivariate Data Analysis 1(2):107–123

  Article Google Scholar

• Hair JF, Risher JJ, Sarstedt M, Ringle CM (2019) When to use and how to report the results of PLS-SEM. Eur Bus Rev 31(1):2–24. https://doi.org/10.1108/EBR-11-2018-0203

  Article Google Scholar

• Han JW, Ruiz-Garcia L, Qian JP, Yang XT (2018) Food packaging: a comprehensive review and future trends. Compr Rev Food Sci Food Saf 17(4):860–877

  Article Google Scholar

• Hauff S, Guerci M, Dul J, van Rhee H (2021) Exploring necessary conditions in HRM research: fundamental issues and methodological implications. Hum Resour Manage J 31(1):18–36

  Article Google Scholar

• Henseler J, Ringle CM, Sarstedt M (2015) A new criterion for assessing discriminant validity in variance-based structural equation modeling. J Acad Mark Sci 43(1):115–135. https://doi.org/10.1007/s11747-014-0403-8

  Article Google Scholar

• Islam JU, Nazir O, Rahman Z (2023) Sustainably engaging employees in food wastage reduction: a conscious capitalism perspective. J Clean Prod 389:136091. https://doi.org/10.1016/j.jclepro.2023.136091

  Article Google Scholar

• Jeong E, Jang S (2010) Effects of restaurant green practices: which practices are important and effective? Paper presented at the Caesars Hospitality Research Summit, University of Nevada, Las Vegas. Retrieved March 15, 2023 from https://oasis.library.unlv.edu/hhrc/2010/june2010/13/

• Kanaan K, Abuhjeeleh M, Darabseh F, Taha O, Aljawarneh NM (2023) How digital marketing and innovative performance contribute to hotel restaurant revenue growth: the mediating role of knowledge sharing. Cogent Soc Sci 9(1):2209985. https://doi.org/10.1080/23311886.2023.2209985

  Article Google Scholar

• Kasza G, Veflen N, Scholderer J, Münter L, Fekete L, Csenki EZ, Dorkó A, Szakos D, Izsó T (2022) Conflicting issues of sustainable consumption and food safety: risky consumer behaviors in reducing food waste and plastic packaging. Foods 11(21):3520. https://doi.org/10.3390/foods11213520

  Article Google Scholar

• Kim MJ, Hall CM (2020) Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. J Hosp Tour Manage 43:127–138. https://doi.org/10.1016/j.jhtm.202003004

  Article Google Scholar

• Kim MJ, Hall CM, Kim D-K (2020) Predicting environmentally friendly eating out behavior by value-attitude-behavior theory: does being vegetarian reduce food waste? J Sustain Tour 28(6):797–815. https://doi.org/10.1080/09669582.2019.1705461

  Article Google Scholar

• King, M (2024) Restaurant food waste statistics in 2024. TheRestaurantHQ. Retrieved March 15, 2023, from https://www.therestauranthq.com/trends/restaurant-foodwastestatistics/#:~:text=On%20average%2C%204%25%E2%80%9310,of%20food%20served%20to%20patrons

• Ko W-H, Hong Y-L (2023) Establishment and implementation of behavioral observation scale for avoiding food waste for hospitality students. Int J Sustain High Educ 24(8):1704–1725. https://doi.org/10.1108/IJSHE-08-2022-0284

  Article Google Scholar

• Koay KY, Cheah CW, Chang YX (2022) A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches. Br Food J 124(12):4516–4532. https://doi.org/10.1108/BFJ-10-2021-1169

  Article Google Scholar

• Kock N (2014) Advanced mediating effects tests, multi-group analyses, and measurement model assessments in PLS-based SEM. Int J e-Collab 10(1):1–13

  Google Scholar

• Legate AE, Hair JF Jr, Chretien JL, Risher JJ (2023) PLS-SEM: prediction-oriented solutions for HRD researchers. Hum Resour Dev Q 34(1):91–109

  Article Google Scholar

• Lévesque J, Godin L, Perreault V, Mikhaylin S (2024) Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: moving towards eco-efficiency. J Clean Prod 440:140765. https://doi.org/10.1016/j.jclepro.2024.140765

  Article Google Scholar

• Liao Y-K, Wu W-Y, Pham T-T (2020) Examining the moderating effects of green marketing and green psychological benefits on customers’ green attitude, value and purchase intention. Sustainability 12(18):7461. https://doi.org/10.3390/su12187461

  Article Google Scholar

• Liu C, Mao C, Bunditsakulchai P, Sasaki S, Hotta Y (2020) Food waste in Bangkok: current situation, trends and key challenges. Resour Conserv Recycl 157:104779. https://doi.org/10.1016/j.resconrec.2020.104779

  Article Google Scholar

• Madanaguli A, Dhir A, Kaur P, Srivastava S, Singh G (2022) Environmental sustainability in restaurants. A systematic review and future research agenda on restaurant adoption of green practices. Scand J Hosp Tour 22(4–5):303–330. https://doi.org/10.1080/15022250.2022.2134203

  Article Google Scholar

• Manley SC, Williams RI Jr, Hair JF Jr (2022) Enhancing TQM’s effect on small business performance: a PLS-SEM exploratory study of TQM applied with a comprehensive strategic approach. TQM J 36(5):1252–1272. https://doi.org/10.1108/TQM-10-2021-0299.

  Article Google Scholar

• Molina-Besch K, Pålsson H (2016) A supply chain perspective on green packaging development-theory versus practice. Packag Technol Sci 29(1):45–63

  Article Google Scholar

• Nekmahmud M, Naz F, Ramkissoon H, Fekete-Farkas M (2022) Transforming consumers’ intention to purchase green products: role of social media. Technol Forecast Soc Change 185:122067. https://doi.org/10.1016/j.techfore.2022.122067

  Article Google Scholar

• Okumus B (2020) How do hotels manage food waste? Evidence from hotels in Orlando, Florida. J Hosp Mark Manage 29(3):291–309. https://doi.org/10.1080/19368623.2019.1618775

  Article Google Scholar

• Patwary AK, Mohamed M, Rabiul MK, Mehmood W, Ashraf MU, Adamu AA (2022) Green purchasing behaviour of international tourists in Malaysia using green marketing tools: theory of planned behaviour perspective. Nankai Bus Rev Int 13(2):246–265. https://doi.org/10.1108/NBRI-06-2021-0044

  Article Google Scholar

• Pearson N (2024) Rethinking food waste: lessons from best practice. J Sustain Tour 1–22. https://doi.org/10.1080/09669582.2024.2427015

• Pezenka I, Weismayer C (2020) Which factors influence locals’ and visitors’ overall restaurant evaluations? Int J Contemp Hosp Manag 32(9):2793–2812. https://doi.org/10.1108/IJCHM-09-2019-0796

  Article Google Scholar

• PWC (2023) China's chain restaurants: road to capital sales report. Retrieved March 15, 2023, from https://www.pwccn.com/en/retail-and-consumer/report-on-chinese-chain-catering-enterprises-aug2023.pdf

• Raber M, Baranowski T, Crawford K, Sharma SV, Schick V, Markham C, Jia W, Sun M, Steinman E, Chandra J (2020) The healthy cooking index: nutrition optimizing home food preparation practices across multiple data collection methods. J Acad Nutr Diet 120(7):1119–1132. https://doi.org/10.1016/j.jand.202001008

  Article Google Scholar

• Rashid MI, Shahzad K (2021) Food waste recycling for compost production and its economic and environmental assessment as circular economy indicators of solid waste management. J Clean Prod 317:128467. https://doi.org/10.1016/j.jclepro.2021.128467

  Article CAS Google Scholar

• Richter NF, Hauff S (2022) Necessary conditions in international business research–advancing the field with a new perspective on causality and data analysis. J World Bus 57(5):101310. https://doi.org/10.1016/j.jwb.2022.101310

  Article Google Scholar

• Richter NF, Schubring S, Hauff S, Ringle CM, Sarstedt M (2020) When predictors of outcomes are necessary: guidelines for the combined use of PLS-SEM and NCA. Ind Manag Data Syst 120(12):2243–2267. https://doi.org/10.1108/IMDS-11-2019-0638

  Article Google Scholar

• Sabbir MM, Taufique KMR (2022) Sustainable employee green behavior in the workplace: integrating cognitive and non-cognitive factors in corporate environmental policy. Bus Strat Environ 31(1):110–128. https://doi.org/10.1002/bse.2877

  Article Google Scholar

• Shalender K, Sharma N (2021) Using extended theory of planned behaviour (TPB) to predict adoption intention of electric vehicles in India. Environ Dev Sustain 23(1):665–681. https://doi.org/10.1007/s10668-020-00602-7

  Article Google Scholar

• Shmueli G, Sarstedt M, Hair JF, Cheah J-H, Ting H, Vaithilingam S, Ringle CM (2019) Predictive model assessment in PLS-SEM: guidelines for using PLSpredict. Eur J Mark 53(11):2322–2347. https://doi.org/10.1108/EJM-02-2019-0189

  Article Google Scholar

• Singh KD, Onahring BD (2019) Entrepreneurial intention, job satisfaction and organisation commitment - construct of a research model through literature review. J Glob Entrepreneurship Res 9(1):16. https://doi.org/10.1186/s40497-018-0134-2

  Article Google Scholar

• Stancu V, Lähteenmäki L (2022) Consumer-related antecedents of food provisioning behaviors that promote food waste. Food Policy 108:102236

  Article Google Scholar

• Tan BC, Lau TC, Yong GF, Khan N, Nguyen TPL (2019) A qualitative study of green practices adoption for restaurants in Malaysia. Soc Responsib J 15(8):1087–1099. https://doi.org/10.1108/SRJ-07-2017-0119

  Article Google Scholar

• Tm A, Kaur P, Ferraris A, Dhir A (2021) What motivates the adoption of green restaurant products and services? A systematic review and future research agenda. Bus Strateg Environ 30(4):2224–2240. https://doi.org/10.1002/bse.2755

  Article Google Scholar

• Vargas AM, de Moura AP, Deliza R, Cunha LM (2021) The role of local seasonal foods in enhancing sustainable food consumption: a systematic literature review. Foods. https://doi.org/10.3390/foods10092206

• Vis B, Dul J (2018) Analyzing relationships of necessity not just in kind but also in degree: complementing fsQCA with NCA. Sociol Methods Res 47(4):872–899. https://doi.org/10.1177/0049124115626179

  Article Google Scholar

• Vizzoto F, Testa F, Iraldo F (2021) Strategies to reduce food waste in the foodservices sector: a systematic review. Int J Hosp Manag 95:102933. https://doi.org/10.1016/j.ijhm.2021.102933

  Article Google Scholar

• Wang Y-F, Chen S-P, Lee Y-C, Tsai C-T (2013) Developing green management standards for restaurants: an application of green supply chain management. Int J Hosp Manage 34:263–273. https://doi.org/10.1016/j.ijhm.201304001

  Article Google Scholar

• Wang J, Euring M, Ostendorf K, Zhang K (2022) Biobased materials for food packaging. J Bioresour Bioprod 7(1):1–13. https://doi.org/10.1016/j.jobab.202111004

  Article CAS Google Scholar

• Yang Q, Al Mamun A, Hayat N, Md Salleh MF, Salameh AA, Makhbul ZKM (2022) Predicting the mass adoption of eDoctor apps during COVID-19 in China using hybrid SEM-neural network analysis. Front Public Health 10:889410. https://doi.org/10.3389/fpubh.2022.889410

  Article Google Scholar

• Yoon B, Chung Y, Jun K (2020) Restaurant industry practices to promote healthy sustainable eating: a content analysis of restaurant websites using the value chain approach. Sustainability 12(17):7127. https://doi.org/10.3390/su12177127

  Article Google Scholar

• Yuriev A, Dahmen M, Paillé P, Boiral O, Guillaumie L (2020) Pro-environmental behaviors through the lens of the theory of planned behavior: a scoping review. Resour Conserv Recycl 155:104660. https://doi.org/10.1016/j.resconrec.2019.104660

  Article Google Scholar

Download references