{"title":"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","authors":"Piyanart Junkrachang, Kenneth Butcher, Chachaya Yodsuwan","doi":"10.1016/j.ijhm.2024.103805","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":9.9000,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigating guest reactions to plate waste reduction strategies: A field experiment in a casual-dining restaurant\",\"authors\":\"Piyanart Junkrachang, Kenneth Butcher, Chachaya Yodsuwan\",\"doi\":\"10.1016/j.ijhm.2024.103805\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":48444,\"journal\":{\"name\":\"International Journal of Hospitality Management\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":9.9000,\"publicationDate\":\"2024-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Hospitality Management\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0278431924001178\",\"RegionNum\":1,\"RegionCategory\":\"管理学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"HOSPITALITY, LEISURE, SPORT & TOURISM\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Hospitality Management","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0278431924001178","RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
Investigating guest reactions to plate waste reduction strategies: A field experiment in a casual-dining restaurant
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.
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.