Menuju Nol Limbah: Eksplorasi Motif Pilihan Makanan dan Dampaknya terhadap Minimisasi Sisa Makanan oleh Konsumen Restoran

Rahmat Syarif; A Nurul Suci  Amalia; Jannatul  Adnin M; Widya  Astuti

doi:10.29407/nusamba.v9i1.20931

Authors

Rahmat Syarif Institut Teknologi dan Bisnis Kalla
A Nurul Suci Amalia Institut Teknologi dan Bisnis Kalla
Jannatul Adnin M Institut Teknologi dan Bisnis Kalla
Widya Astuti Institut Teknologi dan Bisnis Kalla

DOI:

https://doi.org/10.29407/nusamba.v9i1.20931

Keywords:

Limbah Makanan, Pariwisata Berkelanjutan, Restoran Hijau

Abstract

Research aim: The study aims to examine the effect of food choice motives on consumers’ intention to avoid food waste in casual restaurants.

Methods: This current study utilizes a quantitative approach with a Structural Equation Model (SEM) and through the perspective of planned behavior theory.

Research Finding: It is found that 4 food choice motives have a positive and significant influence on consumers’ intention to avoid food waste in casual restaurants.

Theoretical contribution/Originality: It is the first study in Indonesia examining the influence of food choice motives on consumers’ intention to avoid food waste in the casual restaurant (rumah makan) setting

Practitioner/Policy implication: This research offers managerial implications that can be utilised by restaurants to develop environmentally friendly programs.

Research limitation : It needs to include the context of online food delivery apps that facilitate consumers to buy food at restaurants and consume it at home.

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