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.
Chawla, GauravLugosi, Peter
Oxford School of Hospitality Management
Year of publication: 2022Date of RADAR deposit: 2022-07-26