Reducing food waste behavior among hospitality employees through communication: dual mediation paths

Abstract

Purpose

Food waste behavior in the workplace or work-related gatherings has been less researched compared to that in household context. This study aims to bridge this gap through unfolding how and when quality of food waste prevention communication mitigates food waste behavior among frontline employees in the hospitality workplace.

Design/methodology/approach

Participants in this research comprised employees from four- and five-star hotels operating in Vietnam.

Findings

The results lent credence to the dual mediation channels of moral attitudes toward food wasting and meaningfulness of food waste reduction for the impact of quality of food waste prevention communication on employees’ food waste reduction intention and their reduced food waste behavior. The contingency role of employees’ green role identity was marginally confirmed for the nexus between employees’ food waste reduction intention and their food waste behavior.

Originality/value

This inquiry advances the understanding of mechanisms underlying work-related food waste behavior among hospitality employees.

Citation

Luu, T.T. (2020), "Reducing food waste behavior among hospitality employees through communication: dual mediation paths", International Journal of Contemporary Hospitality Management, Vol. 32 No. 5, pp. 1881-1904. https://doi.org/10.1108/IJCHM-09-2019-0779