Author Identifier
Chenxu Zhao: https://orcid.org/0000-0001-7303-6002
Date of Award
2025
Document Type
Thesis - ECU Access Only
Publisher
Edith Cowan University
Degree Name
Doctor of Philosophy
School
School of Business and Law
First Supervisor
Ferry Jie
Second Supervisor
Jun Wen
Abstract
To effectively strengthen changes in food waste management behaviour, it is essential to consider the underlying intentions driving such behaviour. A micro-structural decision-making framework is critical for elucidating the determinants of food waste management behaviours and shaping individual intentions. This approach necessitates the integration of effective and coherent policy mechanisms to ensure alignment and consistency in influencing behavioural outcomes. Modifying individual attitudes and behaviours towards sustainability is paramount to achieving sustainable development and enhancing food waste management; however, such efforts have often fallen short of their goals.
Effective food waste management in the commercial sector necessitates a deep understanding of the behavioural intentions that drive such practices. This study investigates the determinants influencing food waste management behaviours in Chinese restaurants, employing a mixed-methods approach grounded in the Theory of Planned Behaviour (TPB). Semi-structured interviews with 30 participants and survey responses from 627 individuals provided comprehensive data for analysis. Structural equation modeling (SEM) was utilized to examine the relationships among key variables, including behavioural attitudes, subjective norms, perceived behavioural control, anticipated guilt, and past behaviours. Findings reveal that individual behavioural attitude is the most significant predictor of food waste management intentions. Perceived behavioural control and subjective norms also play substantial roles, while anticipated guilt and past behaviours contribute moderately. Notably, variations were observed across different restaurant tiers: higher-tier establishments exhibited stronger associations between attitudes and intentions, whereas lower-tier restaurants showed greater influence from subjective norms and perceived behavioural control. The study further developed a system dynamics model to simulate the impact of these behavioural determinants on food waste management strategies. The model underscores the importance of tailored policy interventions that consider the specific behavioural drivers within different restaurant contexts. By identifying and analyzing these key factors, the research offers actionable insights for policymakers and industry stakeholders aiming to promote sustainable practices and reduce food waste in the commercial restaurant sector.
Recognizing the factors that either hinder or enhance efforts to address food waste issues is critical for formulating effective operational strategies in restaurant environments. The research explores how personal factors influence food waste management practices in Chinese restaurants, identifies the determinants of these practices, and examines their effects on the interactions among restaurant managers. Furthermore, it investigates the response mechanisms and the potential to guide restaurants toward a more sustainable future.
This study examines whether subjective individual factors influence the extent to which food waste is managed in Chinese restaurants. The primary objective is to identify the behavioural intentions that inhibit sustainable practices, understand their impact on behavioural outcomes, and uncover the interconnections between corporate policies and the actions of restaurant managers.
The development of food waste management plans in China's commercial sector is influenced by several critical variables, including individual behavioural attitudes, subjective norms, perceived behavioural control, anticipated guilt, and personal past behaviour. Findings indicate that the hospitality industry demonstrates a higher acceptance of human resources dedicated to food waste management, whereas the restaurant industry exhibits a lower acceptance level. Restaurant managers are partially aware of food waste management practices but face significant challenges, including customers' consumption habits.
Key Insights from the TPB-Based Study:
The TPB framework identified five critical factors influencing food waste management behaviour: Individual behavioural attitude – the most significant determinant of food waste management intentions. Perceived behavioural control – a major concern for restaurant managers, with strong positive relationships identified between operational barriers and intentions to develop food waste management plans. Reducing managers' perceived difficulties is likely to enhance their motivation to implement such practices. Subjective norms – a moderately important determinant, reflecting social pressures or expectations. Personal past behaviour – a moderately influential factor contributing to behavioural consistency. Anticipated guilt – although demonstrating a lower correlation, it plays a role in reinforcing managers' intentions to adopt food waste management practices.
To deepen the understanding of the determinants influencing food waste management behaviour, this research constructed a comprehensive system dynamics model using quantitative outputs from the extended TPB study. Simulation results revealed that the newly modified model is effective in supporting the construction and development of food waste management plans, offering a scientific approach for decision-making in complex systems.
The findings emphasize the need to design personalized, experience-oriented policy tools to enhance awareness and encourage behavioural change toward food waste management. These tools, combined with a better understanding of the interconnections between behavioural determinants, can guide policymakers in establishing more effective regulations and practices for sustainable resource management.
This thesis provides a comprehensive analysis of the behavioural factors influencing food waste management in China's commercial sector, with a specific focus on restaurants. By identifying key determinants, exploring their interrelations, and developing a robust system dynamics model, this research offers valuable insights and practical recommendations for advancing food waste management strategies. These findings contribute to the broader goal of promoting sustainability and resource efficiency in commercial operations.
Access Note
Access to this thesis is embargoed until 27th September 2030
DOI
10.25958/9kbq-3464
Recommended Citation
Zhao, C. (2025). Understanding restaurant managers' intention to develop a food waste management plan in China. Edith Cowan University. https://doi.org/10.25958/9kbq-3464