From Intention to Practice in Hotel Food Sustainability: A Behavioural Analysis in Central Portugal

ABSTRACT This study examines the commitment of hotel Food and Beverage (F&B) departments in Central Portugal to sustainable food practices from a behavioural perspective. We develop and test the Commitment Analysis of Sustainable Hotel Food Practices model, which integrates cognitive (knowledge), affective and attitudinal determinants and links them to stage‐specific routines across the food cycle (planning, acquisition, preparation and presentation). Using structural equation modelling with a partial least squares approach, we validate a hybrid measurement model (reflective and formative) under non‐normal data and evaluate reliability, convergent and discriminant validity, collinearity (VIF) and predictive relevance. Results show that intellectual understanding strongly shapes attitudes; attitudes and perceived behavioural control are associated with intentions and intentions are closely associated with reported practices. Affective bonds and subjective norms were not significant in this sample, indicating context‐dependent roles. The study contributes a psychometrically supported instrument for this context and a replicable framework that connects behavioural theory with operational practice. We propose managerial guidance for capability‐building, menu engineering and procurement that operationalises SDG 12, especially Targets 12.3 (food‐waste reduction) and 12.7 (sustainable procurement) and supports SDG 8 through green‐skills development and safer, higher‐quality work routines.