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dc.contributor.author
Lorenz, Bettina A.
dc.contributor.author
Hartmann, Monika
dc.contributor.author
Hirsch, Stefan
dc.contributor.author
Kanz, Olga
dc.contributor.author
Langen, Nina
dc.date.accessioned
2017-11-13T16:03:48Z
dc.date.available
2017-06-12T21:03:08Z
dc.date.available
2017-06-27T12:44:12Z
dc.date.available
2017-11-13T16:03:48Z
dc.date.issued
2017-05
dc.identifier.issn
2071-1050
dc.identifier.other
10.3390/su9050807
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/130839
dc.identifier.doi
10.3929/ethz-b-000130839
dc.description.abstract
Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers’ leftover behavior in an out-of-home setting. Based on the Theory of Planned Behavior, we additionally consider “personal norms” and the situational “taste perception” of food as determinants. Our results in a company canteen demonstrate that personal norms and attitudes greatly determine consumers’ intention to prevent leftovers, whereas subjective norms and perceived behavioral control appear less relevant. Stated leftover behavior depends on both behavioral intention and the situational taste perception of food. We show that in order to understand individual food leftover behavior in an out-of-home setting, determinants from behavioral theories should be complemented by situational variables.
en_US
dc.language.iso
en
en_US
dc.publisher
MDPI
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
food waste
en_US
dc.subject
leftovers
en_US
dc.subject
hospitality sector
en_US
dc.subject
consumer survey
en_US
dc.subject
behavioral structural equation model
en_US
dc.title
Determinants of Plate Leftovers in one German Catering Company
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
ethz.journal.title
Sustainability
ethz.journal.volume
9
en_US
ethz.journal.issue
5
en_US
ethz.pages.start
807
en_US
ethz.size
17 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.identifier.nebis
010201556
ethz.publication.place
Basel
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02120 - Dep. Management, Technologie und Ökon. / Dep. of Management, Technology, and Ec.::09564 - Finger, Robert / Finger, Robert
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02120 - Dep. Management, Technologie und Ökon. / Dep. of Management, Technology, and Ec.::09564 - Finger, Robert / Finger, Robert
ethz.date.deposited
2017-06-12T21:04:00Z
ethz.source
ECIT
ethz.identifier.importid
imp5936556f9035f95399
ethz.ecitpid
pub:193879
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2017-06-27T12:44:17Z
ethz.rosetta.lastUpdated
2018-11-06T01:11:36Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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