Young consumers’ food waste reduction behaviour in a developing nation: extending the theory of planned behaviour

Gokarn, Samir; Kushwah, Shiksha; Khaba, Sorokhaibam; Choudhary, Aparna; Rosaline, Salini

doi:10.1007/s00003-023-01443-y

Cited by 3 publications

(3 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concept allows analysis with data that are not normally distributed, small sample sizes, exploratory studies, and formative measurements (Zeng et al, 2021). This analysis method is also considered flexible enough to predict relationships from the model construction (Gokarn et al, 2023). Therefore, PLS-SEM is considered suitable for estimating the influence of the seven exogenous latent variables observed on the endogenous latent variable (Table 1).…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, PLS-SEM is considered suitable for estimating the influence of the seven exogenous latent variables observed on the endogenous latent variable (Table 1). The data analysis process is carried out in two stages; namely, the first stage is measuring the model (outer model) to measure the relationship between latent variables and the indicators, and the second stage is analyzing the model structure (inner model) to test the hypothesis of the relationship between the observed endogenous and exogenous latent variables (Gokarn et al, 2023). The model framework was built based on a literature review and was adapted to the study objectives, as in Figure 3.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies conducted by Bhatti et al (2023) discussed knowledge value as a powerful way to waste less food by creating awareness of the effects on the environment. Knowledge of food waste can be improved through education, providing incentives, and promoting role models (Gokarn et al, 2023;Pinto et al, 2018;Yagoub et al, 2022). The formulation of a curriculum based on the concept of sustainability development can be applied in formal education by introducing the issue of food waste.…”

Section: Recommendations For Food Waste Reduction and Sdgs Achievemen...mentioning

confidence: 99%

See 2 more Smart Citations

Drivers of Food Waste Reduction Intention Among Indonesian Young Generation

Damanik,

Khaliqi,

Nurlia

et al. 2024

JPSS

View full text Add to dashboard Cite

Solid waste management presents a significant challenge in Indonesia, with food waste accounting for 40.8% of all solid waste generated. The young generation is the largest producer of food waste compared to adults. The Food and Agriculture Organization (FAO) reports that consumer behavior is the main factor causing food waste in middle-income countries. Considering that the younger generation occupies 24.34% of Indonesia’s population, this study aimed to analyze the determinants of food waste reduction intention among the young generation in Indonesia. The Extended Theory of Planned Behavior (TPB) with four new introductory variables was used as a theoretical framework to understand the intentions of the young generation in Indonesia regarding food waste reduction. Data was collected from the young generation spread across Indonesia through an online survey using questionnaires, which resulted in 340 respondents. Data were then analyzed using descriptive analysis and partial least squares-structural equation modeling (PLS-SEM) to test the conceptual model and hypotheses proposed. The results showed that perceived behavioral control (PBC), food consumption, level of religious knowledge, and level of knowledge significantly influence food waste reduction intention. Religious knowledge was the most influential predictor. This is in line with the nature of the Indonesian community, which is highly religious, and religion profoundly guides daily lives. Based on the results, this study recommended three practical implications for reducing food waste and is expected to contribute to ensuring food security and achieving the Sustainable Development Goals.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Recommendations For Food Waste Reduction and Sdgs Achievemen...mentioning

confidence: 99%

See 1 more Smart Citation

Drivers of Food Waste Reduction Intention Among Indonesian Young Generation

Damanik,

Khaliqi,

Nurlia

et al. 2024

JPSS

View full text Add to dashboard Cite

show abstract

Advancing corporate sustainability: empowering the young consumers to reduce food waste for the sake of our planet

Ting,

Leong,

Lim

et al. 2024

APJBA

View full text Add to dashboard Cite

PurposeFood waste among young consumers is a significant concern that threatens food sustainability due to consumption behaviour. This study has integrated the Theory of Interpersonal Behaviour to extend the Theory of Planned Behaviour to measure young consumer’s intention to reduce food waste in a developing country context. Bringing in emotion, habits, and facilitating conditions to predict the consumers' attitudes, this study assesses the intention to reduce food waste for corporate sustainability from the perspective of consumption.Design/methodology/approachUsing a quantitative approach and purposive sampling, 205 samples were collected from the young generation aged 18 to 30, who frequently have meals at home. The PLS-SEM technique was employed to examine the hypothesised model.FindingsThe findings supported all the hypotheses mentioned where attitudes, subjective norms (SN) and perceived behavioural control (PBC) affect the intention to reduce food waste among young consumers. Furthermore, the other variables, namely, habits, emotions and facilitating conditions, also significantly impact the attitudes of the young generation.Originality/valueUnderstanding young consumers' food waste behaviour is vital from the social, economic, and environmental perspectives. This study showcases a comprehensive food waste behaviour model among young consumers by integrating the Theory of Interpersonal Behaviour and the Theory of Planned Behaviour to examine the intention to minimise food waste. Practically, this study offers insights to business practitioners and communities in managing food waste from the young consumer perspective. Socially, this study supports the United Nations' (UN) Sustainable Development Goals (SDG) 12 by contributing to global food waste reduction efforts.

show abstract

How to Reduce College Students’ Food Waste Behavior: From the Perspective of College Canteen Catering Modes

Wang,

Luo,

Liu

et al. 2024

Sustainability

View full text Add to dashboard Cite

Reducing consumer food waste plays an important role in achieving the Sustainable Development Goals. Considering the large number of colleges in China, with the largest enrollment in the world, it is especially important to address the issue of food waste among college students. However, the mechanisms underlying the effects that the college canteen catering modes have on the food-saving behavior of college students remain unclear. To fill this gap, an integrated theoretical framework model was constructed from the perspective of “psychological factors–behavioral intention–external environment–actual behavior” based on the theory of planned behavior, the norm activation model, and the attitude–context–behavior theory. Then, 422 valid questionnaires were empirically analyzed by structural equation modeling and hierarchical regression. The main conclusions of this study are as follows: (1) Food-saving intention and herd mentality are the major drivers of college students’ food-saving behavior. Personal norms, attitudes, subjective norms, perceived behavior control, and health risk perception are influencing factors on food-saving intention, among which personal norms have the greatest effect. (2) The standard-quantity catering mode has an inhibitory moderating effect, while the large-/small-portion-size and buffet catering modes have promoting moderating effects in the transformation of food-saving intention into actual behavior. Notably, the moderating effects of the buffet catering mode are more pronounced than those of the large-/small-portion-size catering mode. (3) The standard-quantity catering mode has a promoting moderating effect, while the large-/small-portion-size and buffet catering modes have inhibitory moderating effects in the path of the negative impact of herd mentality on food-saving behavior. These conclusions can help colleges recommend strategies to avoid food waste on their campuses from the perspectives of both the individual student and the food provider.

show abstract

Young consumers’ food waste reduction behaviour in a developing nation: extending the theory of planned behaviour

Cited by 3 publications

References 53 publications

Drivers of Food Waste Reduction Intention Among Indonesian Young Generation

Drivers of Food Waste Reduction Intention Among Indonesian Young Generation

Advancing corporate sustainability: empowering the young consumers to reduce food waste for the sake of our planet

How to Reduce College Students’ Food Waste Behavior: From the Perspective of College Canteen Catering Modes

Contact Info

Product

Resources

About