Predicting environmentally friendly eating out behavior by value-attitude-behavior theory: does being vegetarian reduce food waste?

References

• A.T. Kearney. (2019). How will cultured meat and meat alternatives disrupt the agricultural and food industry? Düsseldorf: A.T. Kearney.
   Google Scholar
• Ajzen, I. (2019). Theory of planned behavior. Retrieved from https://people.umass.edu/aizen/tpb.html.
   Google Scholar
• Berners-Lee, M., Hoolohan, C., Cammack, H., & Hewitt, C. N. (2012). The relative greenhouse gas impacts of realistic dietary choices. Energy Policy, 43, 184–190. doi:10.1016/j.enpol.2011.12.054
   Web of Science ®Google Scholar
• Cheung, M. F. Y., & To, W. M. (2019). An extended model of value-attitude-behavior to explain Chinese consumers’ green purchase behavior. Journal of Retailing and Consumer Services, 50, 145–153. doi:10.1016/j.jretconser.2019.04.006
   Web of Science ®Google Scholar
• de Visser-Amundson, A., & Kleijnen, M. (2020). Nudging in food waste management: Where sustainability meets cost-effectiveness. In E. Närvänen, N. Mesiranta, M. Mattila & A. Heikkinen (Eds.), Food waste management: Solving the wicked problem (pp. 57–87). Cham: Palgrave Macmillan.
   Google Scholar
• Dinu, M., Abbate, R., Gensini, G. F., Casini, A., & Sofi, F. (2017). Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies. Critical Reviews in Food Science and Nutrition, 57(17), 3640–3649. doi:10.1080/10408398.2016.1138447
   PubMed Web of Science ®Google Scholar
• Elitzak, H., & Okrent, A. M. (2018). A retrospective of food-away-from-home expenditures from 1987 to 2017. In M. Saksena, A. M. Okrent & K. S. Hamrick (Eds.), America’s eating habits: Food away from home, EIB-196 (pp. 23–34). Washington, DC: US Department of Agriculture, Economic Research Service.
   Google Scholar
• Food and Agriculture Organization of the United Nations (FAO). (2016). The state of food and agriculture 2016. Climate change, agriculture and food security. Rome: FAO.
   Google Scholar
• Food and Agriculture Organization of the United Nations (FAO). (2018). The state of world fisheries and aquaculture 2018 - Meeting the sustainable development goals. Rome: FAO.
   Google Scholar
• Food and Agriculture Organization of the United Nations (FAO). (2019). The state of food and agriculture 2019. Moving forward on food loss and waste reduction. Rome: FAO.
   Google Scholar
• Food Standards Agency. (2019). The food and you survey. Wave 5. Combined report for England, Wales and Northern Ireland. London: Food Standards Agency.
   Google Scholar
• Fresán, U., Martínez-Gonzalez, M. A., Sabaté, J., & Bes-Rastrollo, M. (2018). The Mediterranean diet, an environmentally friendly option: Evidence from the Seguimiento Universidad de Navarra (SUN) cohort. Public Health Nutrition, 21(8), 1573–1582. doi:10.1017/S1368980017003986
   PubMed Web of Science ®Google Scholar
• Frizzell, N. (2017). Vegans, vegetarians and now… reducetarians. The Observer. 25 June. Retrieved from https://www.theguardian.com/lifeandstyle/2017/jun/25/vegans-vegetarians-and-now-reducetarians.
   Google Scholar
• Fulton, D. C., Manfredo, M. J., & Lipscomb, J. (1996). Wildlife value orientations: A conceptual and measurement approach. Human Dimensions of Wildlife, 1(2), 24–47. doi:10.1080/10871209609359060
   Google Scholar
• Hair, J. F. J., Black, W. C., Babin, B. J., & Anderson, R. E. (2010). Multivariate data analysis (7th ed.). Upper Saddle River, NJ: Prentice Hall.
   Google Scholar
• Hair, J. F., Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM). Thousand Oaks, CA: Sage.
   Google Scholar
• Hall, C. M. (2014). Tourism and social marketing. Abingdon: Routledge.
   Google Scholar
• Hall, C. M. (2016). Intervening in academic interventions: Framing social marketing’s potential for successful sustainable tourism behavioural change. Journal of Sustainable Tourism, 24(3), 350–375. doi:10.1080/09669582.2015.1088861
   Web of Science ®Google Scholar
• Hall, C. M., & Gössling, S. (Eds.) (2013). Sustainable culinary systems: Local foods, innovation, and tourism & hospitality. Abingdon: Routledge.
   Google Scholar
• Hall, C. M., & Gössling, S. (Eds.) (2016). Food tourism and regional development: Networks, products and trajectories. Abingdon: Routledge.
   Google Scholar
• Han, H. (2015). Travelers’ pro-environmental behavior in a green lodging context: Converging value-belief-norm theory and the theory of planned behavior. Tourism Management, 47, 164–177. doi:10.1016/j.tourman.2014.09.014
   Web of Science ®Google Scholar
• Han, H., Lee, J. S., Trang, H. L. T., & Kim, W. (2018). Water conservation and waste reduction management for increasing guest loyalty and green hotel practices. International Journal of Hospitality Management, 75, 58–66. doi:10.1016/j.ijhm.2018.03.012
   Web of Science ®Google Scholar
• Han, H., Yu, J., & Kim, W. (2018). Youth travelers and waste reduction behaviors while traveling to tourist destinations. Journal of Travel & Tourism Marketing, 35(9), 1119–1131. doi:10.1080/10548408.2018.1435335
   Web of Science ®Google Scholar
• Han, H., Yu, J., Kim, H. C., & Kim, W. (2018). Impact of social/personal norms and willingness to sacrifice on young vacationers’ pro-environmental intentions for waste reduction and recycling. Journal of Sustainable Tourism, 26(12), 2117–2133. doi:10.1080/09669582.2018.1538229
   Web of Science ®Google Scholar
• Han, H., Hwang, J., Lee, M. J., & Kim, J. (2019). Word-of-mouth, buying, and sacrifice intentions for eco-cruises: Exploring the function of norm activation and value-attitude-behavior. Tourism Management, 70, 430–443. doi:10.1016/j.tourman.2018.09.006
   Web of Science ®Google Scholar
• Han, O. (2019). Koreans embracing “vegan revolution.” Retrieved from http://www.koreatimes.co.kr/www/culture/2019/06/141_270207.html.
   Google Scholar
• Harland, P., Staats, H., & Wilke, H. A. M. (1999). Explaining pro-environmental intention and behavior by personal norms and the theory of planned behavior. Journal of Applied Social Psychology, 29(12), 2505–2528. doi:10.1111/j.1559-1816.1999.tb00123.x
   Web of Science ®Google Scholar
• Herrero, M., Henderson, B., Havlík, P., Thornton, P. K., Conant, R. T., Smith, P., … Stehfest, E. (2016). Greenhouse gas mitigation potentials in the livestock sector. Nature Climate Change, 6(5), 452–461. doi:10.1038/nclimate2925
   Web of Science ®Google Scholar
• Hoek, A. C., Luning, P. A., Stafleu, A., & De Graaf, C. (2004). Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers. Appetite, 42(3), 265–272. doi:10.1016/j.appet.2003.12.003
   PubMed Web of Science ®Google Scholar
• Hollins, O. (2013). Reducing the environmental impacts of the hospitality and food service supply chain: Summary report. London: DEFRA.
   Google Scholar
• Homer, P. M., & Kahle, L. R. (1988). A structural equation test of the value-attitude-behavior hierarchy. Journal of Personality and Social Psychology, 54(4), 638–646. doi:10.1037//0022-3514.54.4.638
   Web of Science ®Google Scholar
• Jackson, B. (2018). Don’t waste that banchan: Where South Korea’s food waste goes. Retrieved from https://www.koreaexpose.com/banchan-south-korea-food-waste/.
   Google Scholar
• Jacobs, K., Petersen, L., Hörisch, J., & Battenfeld, D. (2018). Green thinking but thoughtless buying? An empirical extension of the value-attitude-behaviour hierarchy in sustainable clothing. Journal of Cleaner Production, 203, 1155–1169. doi:10.1016/j.jclepro.2018.07.320
   Web of Science ®Google Scholar
• Jansson, J., & Dorrepaal, E. (2015). Personal norms for dealing with climate change: Results from a survey using moral foundations theory. Sustainable Development, 23(6), 381–395. doi:10.1002/sd.1598
   Web of Science ®Google Scholar
• Kaljonen, M., Peltola, T., Salo, M., & Furman, E. (2019). Attentive, speculative experimental research for sustainability transitions: An exploration in sustainable eating. Journal of Cleaner Production, 206, 365–373. doi:10.1016/j.jclepro.2018.09.206
   Web of Science ®Google Scholar
• Kiatkawsin, K., & Han, H. (2017). An alternative interpretation of attitude and extension of the value–attitude–behavior hierarchy: The destination attributes of Chiang Mai, Thailand. Asia Pacific Journal of Tourism Research, 22(5), 481–500. doi:10.1080/10941665.2016.1276466
   Web of Science ®Google Scholar
• Korea Vegetarian & Vegan Association. (2019). About 20% of the total population are vegetarians. Retrieved from http://www.kvva.or.kr/notice/news.php?ptype=view&idx=1231&page=1&code=news.
   Google Scholar
• Le, L. T., Sabaté, J., Singh, P. N., & Jaceldo-Siegl, K. (2018). The design, development and evaluation of the vegetarian lifestyle index on dietary patterns among vegetarians and non-vegetarians. Nutrients, 10(5), 542–527. doi:10.3390/nu10050542
   PubMed Web of Science ®Google Scholar
• Lee, H. J. (2019). Does consumption of organic foods contribute to Korean consumers’ subjective well-being? Sustainability, 11(19), 5496. doi:10.3390/su11195496
   Web of Science ®Google Scholar
• Lee, Y. S., Lee, J., & Lee, K. T. (2008). Amounts of responding times and unreliable responses at online survey. Survey Research, 9(2), 51–83.
   Google Scholar
• Leitzmann, C. (2014). Vegetarian nutrition: Past, present, future. The American Journal of Clinical Nutrition, 100(suppl_1), 496S–502S. doi:10.3945/ajcn.113.071365
   Google Scholar
• Li, X. D., Poon, C. S., Lee, S. C., Chung, S. S., & Luk, F. (2003). Waste reduction and recycling strategies for the in-flight services in the airline industry. Resources, Conservation and Recycling, 37(2), 87–99. doi:10.1016/S0921-3449(02)00074-5
   Web of Science ®Google Scholar
• Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196–206. doi:10.1016/j.wasman.2018.07.033
   PubMed Web of Science ®Google Scholar
• McCabe, M. S. (2017). Eating for the environment: The potential of dietary guidelines to achieve better human and environmental health outcomes. Environmental Law, 47, 741–763.
   Google Scholar
• McCarty, J. A., & Shrum, L. J. (1994). Value orientations, and attitudes about recycling as antecedents of recycling behavior. Journal of Business Research, 30(1), 53–62. doi:10.1016/0148-2963(94)90068-X
   Web of Science ®Google Scholar
• Ministry of Agriculture, Food and Rural Affairs. (2018). Trend of eating out in 2019. Retrieved from http://www.mafra.go.kr.
   Google Scholar
• Milfont, T. L., Duckitt, J., & Wagner, C. (2010). A cross-cultural test of the value-attitude-behavior hierarchy. Journal of Applied Social Psychology, 40(11), 2791–2813. doi:10.1111/j.1559-1816.2010.00681.x
   Web of Science ®Google Scholar
• Oviedo-García, M. Á., Castellanos-Verdugo, M., Vega-Vázquez, M., & Orgaz-Agüera, F. (2017). The mediating roles of the overall perceived value of the ecotourism site and attitudes towards ecotourism in sustainability through the key relationship ecotourism knowledge-ecotourist satisfaction. International Journal of Tourism Research, 19(2), 203–213.
   Web of Science ®Google Scholar
• Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129–145. doi:10.1016/j.jclepro.2015.07.146
   Web of Science ®Google Scholar
• Priestley, S. (2016). Food waste. House of Commons Library briefing paper CBP07552. London: House of Commons Library
   Google Scholar
• Podsakoff, P. M., MacKenzie, S. B., Lee, J. Y., & Podsakoff, N. P. (2003). Common method biases in behavioral research: A critical review of the literature and recommended remedies. Journal of Applied Psychology, 88(5), 879–903. doi:10.1037/0021-9010.88.5.879
   PubMed Web of Science ®Google Scholar
• Preylo, B. D., & Arikawa, H. (2008). Comparison of vegetarians and non-vegetarians on pet attitude and empathy. Anthrozoös, 21(4), 387–395. doi:10.2752/175303708X371654
   Google Scholar
• Ringle, C. M., Wende, S., & Becker, J. M. (2015). SmartPLS 3.2.8. Retrieved from http://www.smartpls.com.
   Google Scholar
• Rivera, M., & Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: An operator’s perspective. International Journal of Contemporary Hospitality Management, 25(7), 1049–1065. doi:10.1108/IJCHM-07-2012-0116
   Web of Science ®Google Scholar
• Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change. Journal of Cleaner Production, 180, 430–436. doi:10.1016/j.jclepro.2017.12.136
   Web of Science ®Google Scholar
• Scarborough, P., Appleby, P. N., Mizdrak, A., Briggs, A. D. M., Travis, R. C., Bradbury, K. E., & Key, T. J. (2014). Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK. Climatic Change, 125(2), 179–192. doi:10.1007/s10584-014-1169-1
   PubMed Web of Science ®Google Scholar
• Schwartz, S. H. (2012). An overview of the Schwartz theory of basic values. Online Readings in Psychology and Culture, 2(1), 1–20. doi:10.9707/2307-0919.1116
   Google Scholar
• Shin, Y. H., Moon, H., Jung, S. E., & Severt, K. (2017). The effect of environmental values and attitudes on consumer willingness to pay more for organic menus: A value-attitude-behavior approach. Journal of Hospitality and Tourism Management, 33, 113–121. doi:10.1016/j.jhtm.2017.10.010
   Web of Science ®Google Scholar
• Sims, L. S. (1978). Food-related value-orientations, attitudes, and beliefs of vegetarians and non-vegetarians. Ecology of Food and Nutrition, 7(1), 23–35. doi:10.1080/03670244.1978.9990508
   Web of Science ®Google Scholar
• Stern, P. C., Dietz, T., Abel, T., Guagnano, G. A., & Kalof, L. (1999). A value-belief-norm theory of support for social movements: The case of environmentalism. Human Ecology Review, 6(2), 81–97.
   Google Scholar
• Sustainable Travel & Lifestyle in Asia. (2019). Vegetarianism on the rise in South Korea - HAE. Retrieved from https://www.hae.life/vegetarianism-in-korea-on-the-rise.
   Google Scholar
• Tatàno, F., Caramiello, C., Paolini, T., & Tripolone, L. (2017). Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy. Waste Management, 61, 423–442. doi:10.1016/j.wasman.2017.01.020
   PubMed Web of Science ®Google Scholar
• Teng, Y. M., & Wu, K. S. (2019). Sustainability development in hospitality: The effect of perceived value on customers’ green restaurant behavioral intention. Sustainability (Switzerland), 11(7), 1987. doi:10.3390/su11071987
   Web of Science ®Google Scholar
• Turner-McGrievy, G. M., Leach, A. M., Wilcox, S., & Frongillo, E. A. (2016). Differences in environmental impact and food expenditures of four different plant-based diets and an omnivorous diet: Results of a randomized, controlled intervention. Journal of Hunger & Environmental Nutrition, 11(3), 382–395. doi:10.1080/19320248.2015.1066734
   Web of Science ®Google Scholar
• van Dooren, C., & Aiking, H. (2016). Defining a nutritionally healthy, environmentally friendly, and culturally acceptable low lands diet. The International Journal of Life Cycle Assessment, 21(5), 688–700. doi:10.1007/s11367-015-1007-3
   Google Scholar
• Vanhonacker, F., Van Loo, E. J., Gellynck, X., & Verbeke, W. (2013). Flemish consumer attitudes towards more sustainable food choices. Appetite, 62, 7–16. doi:10.1016/j.appet.2012.11.003
   PubMed Web of Science ®Google Scholar
• Vaske, J. J., & Donnelly, M. P. (1999). A value-attitude-behavior model predicting wildland preservation voting intentions. Society and Natural Resources, 12(6), 523–537.
   Web of Science ®Google Scholar
• Verma, V. K., Chandra, B., & Kumar, S. (2019). Values and ascribed responsibility to predict consumers’ attitude and concern towards green hotel visit intention. Journal of Business Research, 96, 206–216. doi:10.1016/j.jbusres.2018.11.021
   Web of Science ®Google Scholar
• Wang, L-e., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., … Cheng, S. (2017). The weight of unfinished plate: A survey-based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3–12. doi:10.1016/j.wasman.2017.04.007
   PubMed Web of Science ®Google Scholar
• Whitmarsh, L. E., Haggar, P., & Thomas, M. (2018). Waste reduction behaviors at home, at work, and on holiday: What influences behavioral consistency across contexts?. Frontiers in Psychology, 9, 2447. doi:10.3389/fpsyg.2018.02447
   PubMed Web of Science ®Google Scholar
• Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., … Murray, C. J. L. (2019). Food in the Anthropocene: The EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet (London, England), 393(10170), 447–492. doi:10.1016/S0140-6736(18)31788-4
   PubMed Web of Science ®Google Scholar
• The Waste and Resources Action Programme (WRAP). (2013). Overview of waste in the UK hospitality and food service sector. United Kingdom: Oakdene Hollins, Responsible Hospitality Partnership and WRAP.
   Google Scholar
• Wright, B., & Bragge, P. (2018). Interventions to promote healthy eating choices when dining out: A systematic review of reviews. British Journal of Health Psychology, 23(2), 278–295. doi:10.1111/bjhp.12285
   PubMed Web of Science ®Google Scholar