Investigating guest reactions to plate waste reduction strategies: A field experiment in a casual-dining restaurant

IF 9.9 1区管理学 Q1 HOSPITALITY, LEISURE, SPORT & TOURISM

International Journal of Hospitality Management Pub Date : 2024-05-30 DOI:10.1016/j.ijhm.2024.103805

Piyanart Junkrachang, Kenneth Butcher, Chachaya Yodsuwan

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Abstract

The purpose of this study was to investigate food waste reduction strategies at the consumption stage in restaurants and addresses United Nations Sustainable Development Goal (SDG) 12.3. Interviews with Thai restaurant managers found that managers attributed much of the problem to business competitiveness and cultural traditions of Thai diners which included being wasteful and holding beliefs about food abundance. A 2 ×2 between subjects’ field experiment was then conducted with 178 diners at a casual-dining restaurant. The two intervention treatments were based on symbolic consumption and communication message theories. The cultural norm of presenting gourmet carved vegetables for the side dish had a strong effect on actual plate waste (measured in grams). In contrast, a specific zero waste sustainability message had a moderate effect on plate waste. The findings have implications for the casual-dining restaurant sector worldwide, together with industry associations, event planners, hotel managers and university educators.

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调查客人对减少餐盘垃圾策略的反应：一家休闲餐厅的实地实验

本研究旨在调查餐厅在消费阶段减少食物浪费的策略，并探讨联合国可持续发展目标（SDG）12.3。通过对泰国餐厅经理的访谈发现，经理们将问题主要归咎于商业竞争力和泰国食客的文化传统，其中包括浪费和对食物丰富的信念。随后，在一家休闲餐厅对 178 名食客进行了 2 × 2 的受试者间实地实验。两种干预处理分别以符号消费理论和传播信息理论为基础。将美食雕刻蔬菜作为配菜的文化规范对实际餐盘浪费（以克为单位）有很大影响。相比之下，特定的零浪费可持续发展信息对餐盘浪费的影响适中。研究结果对全球休闲餐厅行业、行业协会、活动策划者、酒店经理和大学教育工作者都有启示意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Hospitality Management HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

21.20

自引率

9.40%

发文量

218

审稿时长

85 days

期刊介绍： The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation. In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field. The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.

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