Promoting Intention to Reduce Food Waste in Buffet Restaurants
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Abstract
The objective of this research is to study the that prevent consumers from creating food waste. In buffet restaurants of users in Bangkok and the Metropolitan areas. The research conceptual framework applies the Theory of Planned Behavior (TPB) and added factors environmental attitudes, food taste and rewards. The data was collected using the simple random sampling method from 547 from users of buffet restaurants in Bangkok and the Metropolitan areas. Questionnaires were distributed and data was analyzed using structural equation modeling (SEM)
The results of the research found that factors prevent consumers from wasting food. In buffet restaurants in Bangkok and Metropolitan areas, these are social norms, environmental attitude, perceived behavioral control, food taste and intention to reduce food waste. The research contribution information obtained can be used to develop strategic planning in determining service formats. Setting conditions for providing services Including the development of services to meet the needs of consumers is beneficial to managing and controlling the amount of food waste that occurs in providing buffet restaurant services in the future.
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References
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