scholarly journals Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context

Land ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 109
Author(s):  
Wansoo Kim ◽  
Chen Che ◽  
Chul Jeong
Keyword(s):  
Food Waste ◽  
Self Efficacy ◽  
Restaurant Industry ◽  
Waste Reduction ◽  
Moral Norm ◽  
Research Model ◽  
Activation Model ◽  
Socioeconomic Impacts ◽  
South Korean ◽  
The Earth

Researchers have pointed out the urgent need to tackle food waste from customers’ plates, considering its environmental and socioeconomic impacts. Nonetheless, little is known about reducing food waste from customers’ plates in the restaurant context. The present research successfully addressed how customers can reduce food waste by using the Norm Activation Model (NAM). A customer survey was employed to collect quantitative data to verify the hypotheses of this study. The NAM of this study involved awareness of environmental impact (of the restaurant industry), ascribed responsibility for food waste, and moral norm for food waste reduction as predictors for food waste reduction intention. In addition, this study adopted self-efficacy to food waste reduction as a moderator on the path from the moral norm for food waste reduction to food waste reduction intention. Our empirical results supported all the hypotheses suggested in the research model. Consequently, the findings of this study adequately explained how restaurant customers form their intention to reduce food waste and thus provided important clues about how it can be encouraged. For example, based on the findings, a nudging message may be displayed on the restaurant wall to raise customers’ self-efficacy, saying, “Saving the earth is as easy as finishing your food or taking it home”.

scholarly journals Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo

2021 ◽  
Vol 13 (2) ◽  
pp. 838
Author(s):  
Maren Reitemeier ◽  
Mohamed Aheeyar ◽  
Pay Drechsel
Keyword(s):  
Food Waste ◽  
Financial Management ◽  
Waste Reduction ◽  
Policy Recommendations ◽  
Public Officials ◽  
Livestock Sector ◽  
Key Stakeholders ◽  
Private And Public ◽  
Open Markets ◽  
Management Challenge

In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively.

scholarly journals Examining the Importance of Green Food in the Restaurant Industry: Focusing on Behavioral Intentions to Eat Insects

2021 ◽  
Vol 18 (4) ◽  
pp. 1905
Author(s):  
Jinsoo Hwang ◽  
Hyunjoon Kim
Keyword(s):  
Data Analysis ◽  
Willingness To Pay ◽  
Behavioral Intentions ◽  
Environmentally Friendly ◽  
Restaurant Industry ◽  
Research Model ◽  
Warm Glow ◽  
Psychological Benefits ◽  
Edible Insect ◽  
Green Food

This study analyzed the psychological benefits of environmentally friendly edible insect restaurants, by proposing that three subdimensions of psychological benefits positively affect attitude. Attitude was hypothesized to play an important role in the formation of desire and two subdimensions of behavioral intentions: intentions to use and willingness to pay more. A research model was verified using responses from 419 respondents collected in Korea. Data analysis indicated that (1) warm glow, (2) self-expressive benefits, and (3) nature experiences form attitude and that attitude helps to increase desire, which in turn positively enhances behavioral intentions. The data analysis results supported the importance of the psychological benefits of environmentally friendly edible insect restaurants.

scholarly journals The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 163
Author(s):  
Josemi G. Penalver ◽  
Maite M. Aldaya
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Water Footprint ◽  
Waste Reduction ◽  
Food Banks ◽  
Food Bank ◽  
Food Loss ◽  
Total Food ◽  
Food Wastage

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

scholarly journals Examination of Self-efficacy Beliefs of on performance (An empirical study on National level Players of team sports in Sri Lanka)

2019 ◽  
Vol 7 (12) ◽  
Author(s):  
Perera HPN ◽  
Jusoh M ◽  
Azam SMF ◽  
Sudasinghe SRSN
Keyword(s):  
Sri Lanka ◽  
Self Efficacy ◽  
Structural Equation ◽  
National Level ◽  
Team Sports ◽  
Equation Modeling ◽  
Research Model ◽  
Efficacy Belief ◽  
Perceived Performance ◽  
The Impact

The main goal of this study was identify the impact of Self-Efficacy on the performance of team sports players in Sri Lanka. Mainly it was focused to measure self-efficacy belief of team players and the experimental variable of the study was perceived performance. The study utilized a likert scale questionnaire which had been adopted from literature to obtain data for the study. The research model was tested using 308 subjects comprised of national level team players. Data were analyzed using SPSS and structural equation modeling with AMOS. Self-efficacy has proven to have a noticeable impact on subjective performance of the players. The recommendations included the strategies which can be utilized to enhance the self-efficacy belief of the players.

scholarly journals Entrepreneurial Intention in Higher Vocational Education: An Empirically-Based Model With Implications for the Entrepreneurial Community

SAGE Open ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 215824402110591
Author(s):  
Zheng Li ◽  
A. Y. M. Atiquil Islam
Keyword(s):  
Vocational Education ◽  
Self Efficacy ◽  
Entrepreneurship Education ◽  
Entrepreneurial Intention ◽  
Government Policies ◽  
Equation Modeling ◽  
Research Model ◽  
Entrepreneurial Education ◽  
Higher Vocational Education ◽  
Positive Direct

This study explores how entrepreneurship education and government policies influence the entrepreneurial intention of students receiving higher vocational education. It employs an empirically-based model that tests the effects of perceived entrepreneurial education and perceived entrepreneurial policy on entrepreneurial self-efficacy and entrepreneurial intention. This study also analyzes the moderating effect of gender. The model was constructed based on the Theory of Reasoned Action. A total sample of 462 Chinese students from public and private higher vocational colleges were randomly selected to participate in this study, and their responses were analyzed using structural equation modeling. The results of the research model showed that perceived entrepreneurial education and policy had positive direct influences on entrepreneurial self-efficacy and intention, respectively. Subsequently, students’ entrepreneurial self-efficacy had a direct influence on their entrepreneurial intention. On the other hand, perceived entrepreneurial education and policy had multiple indirect influences on entrepreneurial intention mediated by entrepreneurial self-efficacy in higher vocational education. The findings also showed that gender did not significantly moderate the above direct and indirect causal relationships among the dimensions of the research model. Some implications for building better entrepreneurial community are provided. These include enabling students to obtain knowledge that is closely related to practice and to perceive the value of entrepreneurship education by creating participatory projects and teaching methods, issuing policies that college students care most about, proactively informing students about policy content in a clear and concise way, and fully considering the side effects of government policies and the compatibility among different kinds of policies.

scholarly journals Can Food Waste Reduction in Europe Help to Increase Food Availability and Reduce Pressure on Natural Resources Globally?

2020 ◽  
Vol 69 (2) ◽  
pp. 143-168
Author(s):  
Yaghoob Jafari ◽  
Hasan Dudu ◽  
Roberto Roson ◽  
Martina Sartori
Keyword(s):  
Food Availability ◽  
Food Waste ◽  
Low Cost ◽  
Adjustment Costs ◽  
Waste Reduction ◽  
Environmental Benefits ◽  
The European Union ◽  
Environmental Consequences ◽  
Global Coordination ◽  
The Eu

In recent years, reducing food waste and loss has become a policy priority in the European Union, but little is known about impacts of related measures in the EU and beyond. This study informs the debate on food waste reduction through a quantitative analysis. It considers adjustment costs for reducing food waste in food processing industries and impacts on food availability, pressure on land and water and other environmental consequences. The results suggest that the leakage effects of global trade may offset almost all benefits of food waste reduction in the EU. We thus conclude that costly efforts to reduce food waste in the EU cannot be motivated by larger contributions to global food availability and environmental benefits. This highlights the need for global coordination of such policies and/or more targeted actions in the EU which focus on specific production chains, where losses can be reduced and environmental gains obtained at a relatively low cost.

Tackling the challenges of reducing and managing food waste in Mumbai restaurants

2018 ◽  
Vol 120 (3) ◽  
pp. 639-649 ◽  
Author(s):  
Jehangir Bharucha
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Large Scale ◽  
Qualitative Inquiry ◽  
Restaurant Industry ◽  
Content Type ◽  
Innovative Strategies ◽  
A Value ◽  
Research Population ◽  
Restaurant Owners

Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants. It investigates the statistics, the problem at large, how the restaurants are handling it and recommends ways to better manage the issue. Design/methodology/approach A qualitative inquiry has been used. The research population for this study consisted of 63 restaurant owners across Mumbai city and its suburbs. In-depth discussions were held with these restaurant owners/managers in various matters of interest to this study. Findings The group of restaurateurs opined that the solution to Mumbai’s restaurants waste management lies in micro management rather than large scale plans. In total, 75 percent of the restaurants have 10-20 percent extra preparation. High-end fine-dining restaurants make even more additional preparations and are the ones more receptive to participating and also sensitive toward importance of waste management. Several of the restaurant owners claim that they can estimate the requirements on specific days of the week. In all, 18 percent of the restaurants surveyed claimed to have a complete dispose of policy. Majority of the restaurants have a clear policy to distribute the surplus food among their staff. Several other innovative strategies were shared. Research limitations/implications The restaurant owners/mangers may not have truthfully answered all questions. The participants might have the fear that the authorities would take cognizance of some of the practices that they are following and would have been guarded in their responses. There would always be a fear that the identities would not be kept confidential. Practical implications India as a country has been agriculture based for centuries and characterized by massive food production. Yet, people face rampant starvation and malnourishment. This arises to a large extent due to the colossal amounts of food wasted at marriages, restaurants and even by destruction of crops. Originality/value The restaurant industry is of critical importance to the Indian economy and while research in India has focused on overall food wastage, studies on restaurant food waste are lacking.

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