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Examining young Chinese consumers' engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity

Citation

Long, F and Ooi, CS and Gui, T and Ngah, AH, Examining young Chinese consumers' engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity, Appetite, 175, (2022) Article 106021. ISSN 0195-6663 (2022) [Refereed Article]


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DOI: doi:10.1016/j.appet.2022.106021

Abstract

Food waste is a serious problem with regard to social equity and environmental challenges across the world. In recent decades, a dramatic growth of restaurant food waste has been seen in China. This study integrated the norm activation model (NAM), Chinese cultural values (i.e. face saving and group conformity) and information publicity to examine young Chinese consumers’ food waste behaviors in a dining-out context. By drawing data from 311 respondents from Shenyang, Northeast China, this research finds that Chinese cultural values significantly influence personal norms and food waste practices. Meanwhile, publicized information could effectively shape cultural values and food waste behaviors. This study advances our understanding of young Chinese consumers’ food waste behaviors from the perspective of cultural values and information publicity, which sheds light on how to mitigate the food waste challenge for policy makers, relevant NGOs, food service providers and even individuals.

Item Details

Item Type:Refereed Article
Keywords:food waste, young Chinese consumers, face saving, group conformity, information publicity, cultural complexity
Research Division:Commerce, Management, Tourism and Services
Research Group:Tourism
Research Field:Impacts of tourism
Objective Division:Commercial Services and Tourism
Objective Group:Other commercial services and tourism
Objective Field:Hospitality services
UTAS Author:Ooi, CS (Professor Can Seng Ooi)
ID Code:150106
Year Published:2022
Deposited By:Office of the School of Social Sciences
Deposited On:2022-05-23
Last Modified:2022-05-23
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