Message framing strategies, food waste prevention, and diners’ repatronage intentions: the mediating role of corporate social responsibility

References

• Albus, H., & Ro, H. (2017). Corporate social responsibility: The effect of green practices in a service recovery. Journal of Hospitality & Tourism Research, 41(1), 41–65.
   Web of Science ®Google Scholar
• Amatulli, C., De Angelis, M., Costabile, M., & Guido, G. (2017). Sustainable luxury brands: Evidence from research and implications for managers. Springer.
   Google Scholar
• Andersen, S. M., Glassman, N. S., & Gold, D. A. (1998). Mental representations of the self, significant others, and nonsignificant others: Structure and processing of private and public aspects. Journal of Personality and Social Psychology, 75(4), 845–861. https://doi.org/10.1037//0022-3514.75.4.845
   PubMed Web of Science ®Google Scholar
• Bowen, H. R. (2013). Social responsibilities of the businessman. University of Iowa Press.
   Google Scholar
• Carroll, A. B. (1979). A three-dimensional conceptual model of corporate performance. Academy of Management Review, 4(4), 497–505. https://doi.org/10.5465/amr.1979.4498296
   Google Scholar
• Chang, H. J. J., & Jai, T. M. C. (2015). Is fast fashion sustainable? The effect of positioning strategies on consumers’ attitudes and purchase intentions. Social Responsibility Journal, 11(4), 853–867. https://doi.org/10.1108/SRJ-07-2014-0095
   Web of Science ®Google Scholar
• Chang, C. T., & Lee, Y. K. (2011). The ‘I’of the beholder: How gender differences and self-referencing influence charity advertising. International Journal of Advertising, 30(3), 447–478. https://doi.org/10.2501/IJA-30-3-447-478
   Web of Science ®Google Scholar
• Chang, M. C., & Wu, C. C. (2015). The effect of message framing on pro-environmental behavior intentions. British Food Journal, 117(1), 339–357. https://doi.org/10.1108/BFJ-09-2013-0247
   Web of Science ®Google Scholar
• Chang, H., Zhang, L., & Xie, G. X. (2015). Message framing in green advertising: The effect of construal level and consumer environmental concern. International Journal of Advertising, 34(1), 158–176. https://doi.org/10.1080/02650487.2014.994731
   Web of Science ®Google Scholar
• Chaudary, S., Zahid, Z., Shahid, S., Khan, S. N., & Azar, S. (2016). Customer perception of CSR initiatives: Its antecedents and consequences. Social Responsibility Journal, 12(2), 263–279. https://doi.org/10.1108/SRJ-04-2015-0056
   Web of Science ®Google Scholar
• Chen, H. S., & Jai, T. M. (2018). Waste less, enjoy more: Forming a messaging campaign and reducing food waste in restaurants. Journal of Quality Assurance in Hospitality & Tourism, 19(4), 495–520.
   Web of Science ®Google Scholar
• Choi, S., Mattila, A. S., & Quadri-Felitti, D. (2019). Donation appeals rewarding fitness in the context of CSR initiatives. Journal of Services Marketing, 33(2), 160–167. https://doi.org/10.1108/JSM-12-2017-0421
   Web of Science ®Google Scholar
• Cummings, W. H., & Venkatesan, M. (1976). Cognitive dissonance and consumer behavior: A review of the evidence. Journal of Marketing Research, 13(3), 303–308. https://doi.org/10.1177/002224377601300313
   Web of Science ®Google Scholar
• Devinney, T. M., Auger, P., Eckhardt, G., & Birtchnell, T. (2006). The other CSR: Consumer social responsibility. Stanford Social Innovation Review, 4, 29–37.
   Google Scholar
• Dhir, A., Talwar, S., Kaur, P., & Malibari, A. (2020). Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production, 270. https://doi.org/10.1016/j.jclepro.2020.122861
   Google Scholar
• Duursma, G., Vrenegoor, F., & Kobus, S. (2016). Food waste reduction at Restaurant De Pleats: Small steps for mankind. Research in Hospitality Management, 6(1), 95–100. https://doi.org/10.2989/RHM.2016.6.1.13.1301
   Google Scholar
• Ettinger, A., Grabner-Kräuter, S., Okazaki, S., & Terlutter, R. (2020). The desirability of CSR communication versus greenhushing in the hospitality industry: The customers’ perspective. Journal of Travel Research, 59. https://doi.org/10.1177/0047287520930087.
   Google Scholar
• Festinger, L. (1962). Cognitive dissonance. Scientific American, 207(4), 93–106. https://doi.org/10.1038/scientificamerican1062-93
   PubMed Web of Science ®Google Scholar
• Filimonau, V., & Delysia, A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234–245. https://doi.org/10.1016/j.tourman.2018.10.009
   Web of Science ®Google Scholar
• Filimonau, V., Matute, J., Kubal-Czerwińska, M., Krzesiwo, K., & Mika, M. (2020). The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study. Journal of Cleaner Production, 247, 119105. https://doi.org/10.1016/j.jclepro.2019.119105
   Web of Science ®Google Scholar
• Goh, E., & Jie, F. (2019). To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry. International Journal of Hospitality Management, 80, 126–135. https://doi.org/10.1016/j.ijhm.2019.02.005
   Web of Science ®Google Scholar
• Grazzini, L., Rodrigo, P., Aiello, G., & Viglia, G. (2018). Loss or gain? The role of message framing in hotel guests’ recycling behaviour. Journal of Sustainable Tourism, 26(11), 1944–1966. https://doi.org/10.1080/09669582.2018.1526294
   Web of Science ®Google Scholar
• Gunders, D., Bloom, J., Berkenkamp, J., Hoover, D., Spacht, A., & Mourad, M. (2017). Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. Natural Resources Defense Council.
   Google Scholar
• Han, H., & Hyun, S. S. (2018). Eliciting customer green decisions related to water saving at hotels: Impact of customer characteristics. Journal of Sustainable Tourism, 26(8), 1437–1452. https://doi.org/10.1080/09669582.2018.1458857
   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. https://doi.org/10.1080/09669582.2018.1538229
   Web of Science ®Google Scholar
• Hayes, A. F. (2017). Introduction to mediation, moderation, and conditional process analysis: A regression-based approach. Guilford Publications.
   Google Scholar
• Jung, S., Tanford, S., Kim, Y. S., & Raab, C. (2018). A comparison of planners' site-selection intentions towards a sustainability reward program, location, and overall costs. Journal of Convention & Event Tourism, 19(3), 286–312.
   Web of Science ®Google Scholar
• Juvan, E., & Dolnicar, S. (2016). Measuring environmentally sustainable tourist behaviour. Annals of Tourism Research, 59, 30–44. https://doi.org/10.1016/j.annals.2016.03.006
   Web of Science ®Google Scholar
• Kahneman, D., & Tversky, A. (1979). Prospect theory: An analysis of decision under risk. Econometrica, 47(2), 263–291. https://doi.org/10.2307/1914185
   Web of Science ®Google Scholar
• Kim, S., & Bae, J. (2016). Cross-cultural differences in concrete and abstract corporate social responsibility (CSR) campaigns: Perceived message clarity and perceived CSR as mediators. International Journal of Corporate Social Responsibility, 1(1), 6. https://doi.org/10.1186/s40991-016-0009-1
   Google Scholar
• Kim, S., & Ferguson, M. A. T. (2018). Dimensions of effective CSR communication based on public expectations. Journal of Marketing Communications, 24(6), 549–567. https://doi.org/10.1080/13527266.2015.1118143
   Google Scholar
• Kim, E., & Ham, S. (2016). Restaurants’ disclosure of nutritional information as a corporate social responsibility initiative: Customers’ attitudinal and behavioral responses. International Journal of Hospitality Management, 55, 96–106. https://doi.org/10.1016/j.ijhm.2016.02.002
   Web of Science ®Google Scholar
• Kim, M. S., & Stepchenkova, S. (2020). Altruistic values and environmental knowledge as triggers of pro-environmental behavior among tourists. Current Issues in Tourism, 23(13), 1575–1580. https://doi.org/10.1080/13683500.2019.1628188
   Web of Science ®Google Scholar
• Lee, H., Jai, T. M. C., & Li, X. (2016). Guests’ perceptions of green hotel practices and management responses on TripAdvisor. Journal of Hospitality and Tourism Technology, 7(2), 182–199. https://doi.org/10.1108/JHTT-10-2015-0038
   Web of Science ®Google Scholar
• Lee, S., & Oh, H. (2014). Effective communication strategies for hotel guests’ green behavior. Cornell Hospitality Quarterly, 55(1), 52–63. https://doi.org/10.1177/1938965513504029
   Web of Science ®Google Scholar
• Liang, B., & Cherian, J. (2010). Cross-cultural differences in the effects of abstract and concrete thinking on imagery generation and ad persuasion. Journal of International Consumer Marketing, 22(2), 187–198. https://doi.org/10.1080/08961530903476253
   Google Scholar
• Line, N. D., Hanks, L., & Zhang, L. (2016). Sustainability communication: The effect of message construals on consumers’ attitudes towards green restaurants. International Journal of Hospitality Management, 57, 143–151. https://doi.org/10.1016/j.ijhm.2016.07.001
   Web of Science ®Google Scholar
• Liu, S. Q., & Mattila, A. S. (2016). The influence of a “green” loyalty program on service encounter satisfaction. Journal of Services Marketing, 30(6), 576–585. https://doi.org/10.1108/JSM-09-2015-0298
   Web of Science ®Google Scholar
• Li, Q., & Wu, M. (2019). Rationality or morality? A comparative study of pro-environmental intentions of local and nonlocal visitors in nature-based destinations. Journal of Destination Marketing & Management, 11, 130–139.
   Web of Science ®Google Scholar
• Li, Q., & Wu, M. (2020). Tourists’ pro-environmental behaviour in travel destinations: Benchmarking the power of social interaction and individual attitude. Journal of Sustainable Tourism, 28(9), 1371–1389. https://doi.org/10.1080/09669582.2020.1737091
   Web of Science ®Google Scholar
• Loroz, P. S. (2007). The interaction of message frames and reference points in prosocial persuasive appeals. Psychology & Marketing, 24(11), 1001–1023.
   Web of Science ®Google Scholar
• MacKinnon, D. P., Krull, J. L., & Lockwood, C. M. (2000). Equivalence of the mediation, confounding and suppression effect. Prevention Science : The Official Journal of the Society for Prevention Research, 1(4), 173–181. https://doi.org/10.1023/a:1026595011371
   PubMedGoogle Scholar
• Matzembacher, D. E., Brancoli, P., Maia, L. M., & Eriksson, M. (2020). Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction. Waste Management, 114, 263–273.
   PubMed Web of Science ®Google Scholar
• Meyers-Levy, J., & Maheswaran, D. (2004). Exploring message framing outcomes when systematic, heuristic, or both types of processing occur. Journal of Consumer Psychology, 14(1–2), 159–167. https://doi.org/10.1207/s15327663jcp1401&2_18
   Web of Science ®Google Scholar
• Nunnally, J. C. (1978). Psychometric theory (2nd ed.). McGraw-Hill.
   Google Scholar
• Oh, J., & Ki, E. J. (2019). Factors affecting social presence and word-of-mouth in corporate social responsibility communication: Tone of voice, message framing, and online medium type. Public Relations Review, 45(2), 319–331. https://doi.org/10.1016/j.pubrev.2019.02.005
   Web of Science ®Google Scholar
• Pinto, R. S., dos Santos Pinto, R. M., Melo, F. F. S., Campos, S. S., & Cordovil, C. M. D. S. (2018). A simple awareness campaign to promote food waste reduction in a University canteen. Waste Management, 76, 28–38. https://doi.org/10.1016/j.wasman.2018.02.044
   PubMed 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. https://doi.org/10.1016/j.jclepro.2015.07.146
   Web of Science ®Google Scholar
• Randle, M., Kemperman, A., & Dolnicar, S. (2019). Making cause-related corporate social responsibility (CSR) count in holiday accommodation choice. Tourism Management, 75, 66–77. https://doi.org/10.1016/j.tourman.2019.05.002
   Web of Science ®Google Scholar
• ReFED. (2018). Restaurant food waste action guide. ReFED. https://www.refed.com/downloads/Restaurant_Guide_Web.pdf.
   Google Scholar
• Reynolds, W. M. (1982). Development of reliable and valid short forms of the Marlowe‐Crowne Social Desirability Scale. Journal of Clinical Psychology, 38(1), 119–125. https://doi.org/10.1002/1097-4679(198201)38:1<119::AID-JCLP2270380118>3.0.CO;2-I
   Web of Science ®Google Scholar
• Rezaei, S., Amin, M., & Ismail, W. K. W. (2014). Online repatronage intention: An empirical study among Malaysian experienced online shoppers. International Journal of Retail & Distribution Management, 42(5), 390–421.
   Google Scholar
• Rhou, Y., Singal, M., & Koh, Y. (2016). CSR and financial performance: The role of CSR awareness in the restaurant industry. International Journal of Hospitality Management, 57, 30–39. https://doi.org/10.1016/j.ijhm.2016.05.007
   Web of Science ®Google Scholar
• Rozin, P., & Royzman, E. B. (2001). Negativity bias, negativity dominance, and contagion. Personality and Social Psychology Review, 5(4), 296–320. https://doi.org/10.1207/S15327957PSPR0504_2
   Web of Science ®Google Scholar
• Russell, S. V., Young, C. W., Unsworth, K. L., & Robinson, C. (2017). Bringing habits and emotions into food waste behaviour. Resources, Conservation and Recycling, 125, 107–114. https://doi.org/10.1016/j.resconrec.2017.06.007
   Web of Science ®Google Scholar
• Scheibehenne, B., Greifeneder, R., & Todd, P. M. (2010). Can there ever be too many options? A meta-analytic review of choice overload. Journal of Consumer Research, 37(3), 409–425. https://doi.org/10.1086/651235
   Web of Science ®Google Scholar
• Schwartz, S. H. (1977). Normative influences on altruism. Advances in Experimental Social Psychology, 10(1), 221–279.
   Google Scholar
• Segev, S., Fernandes, J., & Wang, W. (2015). The effects of gain versus loss message framing and point of reference on consumer responses to green advertising. Journal of Current Issues & Research in Advertising, 36(1), 35–51.
   Google Scholar
• Silvennoinen, K., Heikkilä, L., Katajajuuri, J. M., & Reinikainen, A. (2015). Food waste volume and origin: Case studies in the Finnish food service sector. Waste Management (New York, N.Y.).), 46, 140–145. https://doi.org/10.1016/j.wasman.2015.09.010
   PubMed Web of Science ®Google Scholar
• Starwood. (2016). SPG Pro benefits. http://www.starwoodhotels.com/preferredguest/about/index.html?directoryId = spgpro&categoryId = brand.mp.overview
   Google Scholar
• Steg, L., & Vlek, C. (2009). Encouraging pro-environmental behaviour: An integrative review and research agenda. Journal of Environmental Psychology, 29(3), 309–317. https://doi.org/10.1016/j.jenvp.2008.10.004
   Web of Science ®Google Scholar
• Stöckli, S., Dorn, M., & Liechti, S. (2018). Normative prompts reduce consumer food waste in restaurants. Waste Management (New York, N.Y.).), 77, 532–536. https://doi.org/10.1016/j.wasman.2018.04.047
   PubMed Web of Science ®Google Scholar
• Su, L., Swanson, S. R., Hsu, M., & Chen, X. (2017). How does perceived corporate social responsibility contribute to green consumer behavior of Chinese tourists. International Journal of Contemporary Hospitality Management, 29(12), 3157–3176. https://doi.org/10.1108/IJCHM-10-2015-0580
   Web of Science ®Google Scholar
• Sustainable Restaurant Association (SRA). (2010). Too good to waste: Restaurant food waste survey report. Sustainable Restaurant Association.
   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. https://doi.org/10.1016/j.wasman.2017.01.020
   PubMed Web of Science ®Google Scholar
• Trope, Y., & Liberman, N. (2010). Construal-level theory of psychological distance. Psychological Review, 117 (2), 440–463. https://doi.org/10.1037/a0018963
   PubMed Web of Science ®Google Scholar
• Tversky, A., & Kahneman, D. (1981). The framing of decisions and the psychology of choice. Science (New York, N.Y.).), 211(4481), 453–458. https://doi.org/10.1126/science.7455683
   PubMed Web of Science ®Google Scholar
• Vesely, S., & Klöckner, C. A. (2020). Social desirability in environmental psychology research: Three meta-analyses. Frontiers in Psychology, 11, 1395. https://doi.org/10.3389/fpsyg.2020.01395
   Google Scholar
• Viglia, G., & Dolnicar, S. (2020). A review of experiments in tourism and hospitality. Annals of Tourism Research, 80. https://doi.org/10.1016/j.annals.2020.102858
   PubMed Web of Science ®Google Scholar
• Villarino, J., & Font, X. (2015). Sustainability marketing myopia: The lack of persuasiveness in sustainability communication. Journal of Vacation Marketing, 21(4), 326–335. https://doi.org/10.1177/1356766715589428
   Web of Science ®Google Scholar
• Wang, L. E., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., Gao, S., & Cheng, S. (2017). The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Management (New York, N.Y.).), 66, 3–12. https://doi.org/10.1016/j.wasman.2017.04.007
   PubMed Web of Science ®Google Scholar
• Wang, S., Wang, J., Li, J., & Zhou, K. (2020). How and when does religiosity contribute to tourists’ intention to behave pro-environmentally in hotels? Journal of Sustainable Tourism, 28(8), 1120–1137. https://doi.org/10.1080/09669582.2020.1724122
   Web of Science ®Google Scholar
• White, K., MacDonnell, R., & Dahl, D. W. (2011). It's the mind-set that matters: The role of construal level and message framing in influencing consumer efficacy and conservation behaviors. Journal of Marketing Research, 48(3), 472–485. https://doi.org/10.1509/jmkr.48.3.472
   Web of Science ®Google Scholar
• Whitehair, K. J., Shanklin, C. W., & Brannon, L. A. (2013). Written messages improve edible food waste behaviors in a university dining facility. Journal of the Academy of Nutrition and Dietetics, 113(1), 63–69. https://doi.org/10.1016/j.jand.2012.09.015
   PubMed Web of Science ®Google Scholar
• World Food Program. (2020). 8 facts to know about food waste and hunger. https://www.wfpusa.org/articles/8-facts-to-know-about-food-waste-and-hunger/#
   Google Scholar
• Xu, X., & Huang, Y. (2019). Restaurant information cues, Diners’ expectations, and need for cognition: Experimental studies of online-to-offline mobile food ordering. Journal of Retailing and Consumer Services, 51, 231–241. https://doi.org/10.1016/j.jretconser.2019.06.010
   Web of Science ®Google Scholar
• Zhang, J., & Huang, R. (2019). Employees' pro-environmental behaviours (PEBs) at international hotel chains (IHCs) in China: The mediating role of environmental concerns (ECs). Journal of Hospitality and Tourism Management, 39, 129–136. https://doi.org/10.1016/j.jhtm.2019.03.007
   Web of Science ®Google Scholar
• Zhang, X., Jeong, E., Olson, E. D., & Evans, G. (2020). Investigating the effect of message framing on event attendees’ engagement with advertisement promoting food waste reduction practices. International Journal of Hospitality Management, 89. https://doi.org/10.1016/j.ijhm.2020.102589
   Google Scholar