Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

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dc.citation.issue23
dc.citation.volume11
dc.contributor.authorKim MJ
dc.contributor.authorHall CM
dc.date.accessioned2025-08-06T02:36:51Z
dc.date.available2025-08-06T02:36:51Z
dc.date.issued2019-12-01
dc.description.abstractThe purpose of this study is to develop a better understanding of what makes consumers reduce waste in order to address climate change, particularly when dining out. To accomplish this goal, this research constructs an extended theory of planned behavior model, using four main constructs of attitude, subjective norm, perceived behavioral control, and behavioral intention and incorporating climate change awareness and mitigation pursuing actions, anticipated pride and guilt, and high and low levels of dining expenses. An online survey was conducted of 482 respondents aged 20 years old or over who had dined in restaurants in the previous month in 2019. A partial least squares-structural (PLS) equation modeling analysis has been utilized with multi-group analysis. Results reveal that climate change awareness has significant effectson attitude and behavior intention, and climate change mitigation pursuing actions positively influence attitude and behavioral intention to reduce waste. Consumers' anticipated emotions lead to their behavioral intention. Diners' behavioral intention to reduce waste is significantly influenced by their attitude, subjective norms, and perceived behavioral control on waste reduction in restaurants. The levels of dining expenses significantly moderate seven out of nine hypotheses. Research on consumers' waste reduction in relation to climate change is not sfficiently conducted in the foodservice sector. Using an extended theory of planned behavior (TPB) to understand diner behavior related to waste reduction and climate change, this study therefore makes an important contribution to improving sustainability in foodservices, especially in the Asian context.
dc.description.confidentialfalse
dc.edition.editionDecember 2019
dc.identifier.citationKim MJ, Hall CM. (2019). Can climate change awareness predict pro-environmental practices in restaurants? Comparing high and low dining expenditure. Sustainability Switzerland. 11. 23.
dc.identifier.doi10.3390/su11236777
dc.identifier.eissn2071-1050
dc.identifier.elements-typejournal-article
dc.identifier.number6777
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73305
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2071-1050/11/23/6777
dc.relation.isPartOfSustainability Switzerland
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectclimate change
dc.subjectanticipated emotion
dc.subjectpro-environmental practices
dc.subjectwaste reduction behavior
dc.subjectcost of dining
dc.subjecttheory of planned behavior
dc.subjectrestaurant consumers
dc.subjectrestaurant waste
dc.subjectSouth Korea
dc.titleCan Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure
dc.typeJournal article
pubs.elements-id502523
pubs.organisational-groupOther
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