Blar i Vitenskapelige publikasjoner (SV-NHS) på emneord "restaurantnæringen"
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Food waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants
(Peer reviewed; Journal article, 2021-07)The rising trend of eating out has contributed noticeably to the increase in food waste generated by the hospitality sector. Therefore, it is essential to understand the drivers of food waste generation and the mitigation ... -
Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives
(Peer reviewed; Journal article, 2021-07)The hospitality literature is quite deficient in insights on consumer behaviour towards food waste generation and its mitigation in out-of-home dining. The present study addresses this gap by undertaking a mixed-method ... -
What drives diners' eco-friendly behaviour? The moderating role of planning routine
(Peer reviewed; Journal article, 2021-07)Research focusing on diners' intentions towards leftovers, which are considered one of the main sources of consumer food waste in restaurants, is still at a nascent stage and requires further investigation. The present ... -
What motivates the adoption of green restaurant products and services? A systematic review and future research agenda
(Peer reviewed; Journal article, 2021-03)Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green ...