Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces

Journal article


Ng, P.Y. and Sia, J.S.M 2022. Managers’ perspectives on restaurant food waste separation intention: The roles of institutional pressures and internal forces. International Journal of Hospitality Management. 108, p. 103362. https://doi.org/10.1016/j.ijhm.2022.103362
AuthorsNg, P.Y. and Sia, J.S.M
Abstract

The hospitality industry, particularly restaurants, generates a large amount of food waste daily. This study draws
upon institutional theory using the lens of isomorphic pressures and two internal factors, corporate social responsibility
(CSR) and restaurant size, to investigate what drives food waste separation intention in the restaurant sector of a developing economy. Data collected from 395 restaurant managers show that normative,coercive, and mimetic pressures positively impact intention; isomorphic pressures are mediated by CSR to achieve higher intention; and the crucial interaction between restaurant size and CSR significantly strengthens food waste separation intention. The study contributes to institutional theory by offering a novel integrated model to explain the respective mediating and moderating roles that CSR and restaurant size play between institutional pressures and behavioural intention in food waste management.

KeywordsIsomorphic pressure; Institutional theory ; Corporate social responsibility; Restaurant size; Food waste separation intention; Restaurants
Year2022
JournalInternational Journal of Hospitality Management
Journal citation108, p. 103362
PublisherElsevier
ISSN0278-4319
1873-4693
Digital Object Identifier (DOI)https://doi.org/10.1016/j.ijhm.2022.103362
Official URLhttps://doi.org/10.1016/j.ijhm.2022.103362
Publication dates
Print08 Oct 2022
Publication process dates
Accepted03 Oct 2022
Deposited19 Oct 2022
Publisher's version
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Output statusPublished
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