Investigating chefs’ behaviours on food waste: An extended theory of planned behaviour

The present work examined an extended theory of planned behaviour model, incorporating moral norms and food waste knowledge, to elucidate the antecedents of chefs' food waste reduction behaviour. Empirical data were collected via online self-report surveys from 281 chefs, and analysed using structural equation modelling. Results revealed that food waste knowledge significantly influenced food waste reduction behaviour and perceived behavioural control, while its impact on attitudes was statistically insignificant. Moral norms were found to have a significant positive effect on both attitude and behavioural intention. Furthermore, attitudes positively influenced behavioural intention, whereas subjective norms and perceived behavioural control did not significantly impact behavioural intention. The primary theoretical contribution of the present work lies in the application and validation of an extended theory of planned behaviour model within the context of chefs' food waste reduction efforts. These findings would provide valuable insights for developing effective strategies to enhance chefs' motivations for food waste reduction behaviour, and improve food waste reduction practices in the hospitality sector, thus contributing to practical applications and policy establishment in sustainable food management.