Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain

Abstract

Purpose Although the challenge of food waste (FW) in the foodservice sector is significant, restaurant managers do not always engage in its reduction. The psychological reasons for this disengagement remain insufficiently understood. This study aims to explore the antecedents of behavioural intention of restaurateurs (not) to reduce FW. The influence of three factors is tested, namely, market orientation; environmental apathy alongside selected neutralization techniques, namely, appeal to higher loyalties; denial of injury and denial of responsibility. Design/methodology/approach The study uses the method of a large-scale managerial survey (n = 292) administered in the commercial foodservice sector of Spain. The data are analysed via structural equation modelling with partial least squares. Findings The study finds that market orientation affects managerial intention to reduce FW but not their attitude, while environmental apathy influences managerial attitudes but not their behavioural intention. The study confirms the negative effect of such neutralizers as the appeal to higher loyalties and the denial of injury on suppressing managerial intention to reduce FW. Contrary to initial anticipations, another established neutralizer, the denial of responsibility, exerts no significant effect. Practical implications The study elaborates on the interventions necessitated to neutralize the effect of the neutralizers on managerial (un)willingness to reduce FW in the commercial foodservice sector. Originality/value This is the first known attempt to understand the drivers of managerial engagement in FW reduction in the commercial foodservice sector through the prism of environmental apathy, market orientation and neutralization theory.

Examining a Moderated Serial Mediation Model of the Relationship between Phoenix Leadership Characteristics and Organizational Change

“…According to Hu and Bentler (1999) and Dijkstra and Henseler (2015), an SRMR value of less than .10 or .08 is viewed as a valid fit, and our model met this threshold. The suitability of the study was determined by comparing the differences between the saturated values of (d_ULS and d_G) with the estimated values of (d_ULS and d_G) at a confidence interval of 95% (Filimonau et al, 2022). There were no differences between the saturated values and the estimated values, thus indicating the suitability of our study model (Hair et al, 2017).…”

Potensi Food Loss Dan Food Waste Pada Umkm: Mfca, Nudging Dan Neutralization Theory

“…Dalam konteks etika, keberadaan FLW menjadi permasalahan karena sikap membuang buang makanan dianggap tidak dapat diterima dalam berbagai perspektif. Filimonau et al, (2022) menggunakan tiga teknik netralisasi untuk mengukur tingkat perilaku manager restoran dalam pengelolaan limbah. Teori tersebut menunjukkan appear to higher loyalty dan denial to injury, yang digunakan ketika menjelaskan mengapa tantangan food waste di sektor jasa makanan tetap tidak dikelola dengan baik.…”

“…Penelitian ini menggunakan MFCA sebagai alat kuantifikasi limbah sebagai alat inovatif membantu bisnis makanan mengidentifikasi dan mengelola aliran limbahnya. Selain itu keberadaan food loss dan food waste tidak dapat dipisahkan dari peran manajer dalam pengelolaan (Filimonau et al, 2022). Keputusan manajerial pada sebagian besar proses aktifitas operasional berpengaruh terhadap food loss dan food waste yang.…”

Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions

“…Those customers would be willing to pay a premium for eco-friendly menu items. Filimonau et al (2022) proposed that restaurant managers can search for influential factors that affect customers’ food choices to develop menus based on EC, ultimately leading to better performance. Karatepe et al (2021) also found that green practices were conducted differently according to managers’ environmental–cognitive views.…”

“…Another research stream has investigated restaurant management’s environmental value by focusing on its impact on internal organizational factors (e.g. employees’ environmental commitment and performance and green brand image) (Bouzari et al , 2022; Filimonau et al , 2022). However, those existing studies have yet to encompass external organizational factors that can be initiated by restaurant management’s EC, ultimately providing novel knowledge about how to operate restaurants for better environmental performance.…”