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Factors Influencing Hospitality Employees’ Pro-Environmental Behaviours toward Food Waste

Author

Listed:
  • Gaurav Chawla

    (Gloucestershire Business School, University of Gloucestershire, Oxstalls Campus, Gloucester GL2 9HW, UK)

  • Peter Lugosi

    (Oxford Brookes Business School, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK)

  • Rebecca Hawkins

    (Oxford Brookes Business School, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK)

Abstract

Food waste remains an ongoing problem in hotel operations, and changing employees’ behaviour is key to tackling this issue. Analysing the influences on employees’ working practices can help to drive pro-environmental behaviour changes that reduce food waste, thus supporting the UN’s SDG 12: ensuring responsible consumption and production patterns. This study used the theory of planned behaviour as its theoretical framework and empirical data generated through participant observation, analysis of organisational documents, and semi-structured interviews in luxury hotels to examine waste drivers among employees. The findings suggest that hotel workers adopt a rational rather than moral lens toward food waste. Moreover, attitudes, subjective norms, and perceived behavioural control strongly influence intentions to perform pro-environmental behaviours. Positive attitudes and strong subjective norms propel employees toward pro-environmental behaviours while a lack of perceived control acts as a constraining force.

Suggested Citation

  • Gaurav Chawla & Peter Lugosi & Rebecca Hawkins, 2022. "Factors Influencing Hospitality Employees’ Pro-Environmental Behaviours toward Food Waste," Sustainability, MDPI, vol. 14(15), pages 1-15, July.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:15:p:9015-:d:869357
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    References listed on IDEAS

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    1. Marzena Tomaszewska & Beata Bilska & Agnieszka Tul-Krzyszczuk & Danuta Kołożyn-Krajewska, 2021. "Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study," Sustainability, MDPI, vol. 13(1), pages 1-16, January.
    2. Ajzen, Icek, 1991. "The theory of planned behavior," Organizational Behavior and Human Decision Processes, Elsevier, vol. 50(2), pages 179-211, December.
    3. Faye V. McDonald, 2014. "Developing an Integrated Conceptual Framework of Pro-Environmental Behavior in the Workplace through Synthesis of the Current Literature," Administrative Sciences, MDPI, vol. 4(3), pages 1-28, August.
    4. James N. Druckman & Mary C. McGrath, 2019. "The evidence for motivated reasoning in climate change preference formation," Nature Climate Change, Nature, vol. 9(2), pages 111-119, February.
    5. Ibrahim Elshaer & Abu Elnasr E. Sobaih & Mansour Alyahya & Ahmed Abu Elnasr, 2021. "The Impact of Religiosity and Food Consumption Culture on Food Waste Intention in Saudi Arabia," Sustainability, MDPI, vol. 13(11), pages 1-17, June.
    6. Russell, Sally V. & Young, C. William & Unsworth, Kerrie L. & Robinson, Cheryl, 2017. "Bringing habits and emotions into food waste behaviour," Resources, Conservation & Recycling, Elsevier, vol. 125(C), pages 107-114.
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    1. PAPAFLORATOS Triantafyllos & FRAGIDIS Garyfallos & KOTZAIVAZOGLOU Iordanis, 2025. "From Sustainability Reporting to Strategy: Evaluating Waste Management Disclosures and CSRD Readiness in Hotel CSR Reports in Greece," Foundations of Management, Sciendo, vol. 17(1), pages 145-156.

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