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Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions

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Listed:
  • Lucie Sirieix

    (Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

  • Jan Lála

    (Czech University of Life Science)

  • Klára Kocmanová

    (Czech University of Life Science)

Abstract

Based on a qualitative study with 20 respondents in France and 20 respondents from the Czech Republic, this study aims to better understand how consumers' concern about food waste, culture, social norms and emotions contribute to consumers' attitudes and behaviors related to doggy bags. Results highlight a double paradox between conflicting norms and emotions: personal norms encourage not to waste while salient social norms encourage leaving leftovers; asking for a doggy bag generates immediate shame while leaving leftovers produces anticipated regret and guilt. Finally, the study sheds light on obstacles to overcome for the adoption of this social innovation.

Suggested Citation

  • Lucie Sirieix & Jan Lála & Klára Kocmanová, 2017. "Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions," Post-Print hal-02629385, HAL.
    • Handle: RePEc:hal:journl:hal-02629385
    DOI: 10.1016/j.jretconser.2016.10.004
    Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-02629385
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    References listed on IDEAS

    as
    1. Patricia Gurviez & Lucie Sirieix, 2013. "Resistance to a social innovation: An analytic framework for problems of Fair Trade diffusion," Post-Print hal-01019161, HAL.
    2. Sirieix, Lucie & Lála, Jan & Kocmanová, Klára, 2017. "Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions," Journal of Retailing and Consumer Services, Elsevier, vol. 34(C), pages 153-158.
    3. Aristeidis Theotokis & Emmanouela Manganari, 2015. "The Impact of Choice Architecture on Sustainable Consumer Behavior: The Role of Guilt," Journal of Business Ethics, Springer, vol. 131(2), pages 423-437, October.
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    5. Jang, SooCheong (Shawn) & Namkung, Young, 2009. "Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants," Journal of Business Research, Elsevier, vol. 62(4), pages 451-460, April.
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    7. Guillaume Le Borgne & Lucie Sirieix & Sandrine Costa, 2016. "Consumer’s concern for food waste: conceptualization and proposition for a measuring scale," Post-Print hal-01506481, HAL.
    8. Fernandes, Teresa & Cruz, Mariana, 2016. "Dimensions and outcomes of experience quality in tourism: The case of Port wine cellars," Journal of Retailing and Consumer Services, Elsevier, vol. 31(C), pages 371-379.
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    Full references (including those not matched with items on IDEAS)

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