Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers
Fraj-Andrés, Elena (Universidad de Zaragoza) ; Herrando, Carolina (Universidad de Zaragoza) ; Lucia-Palacios, Laura (Universidad de Zaragoza) ; Pérez-López, Raúl (Universidad de Zaragoza)
Resumen: Purpose: This study aims to find the most relevant variables for understanding the gap between intention and behaviour in relation to food waste reduction among young consumers, providing a theoretical framework that reveals what theories can explain this gap.
Design/methodology/approach: A qualitative analysis based on two focus groups with participants aged 18–35 was developed to examine young consumers' intention–behaviour gap.
Findings:The results suggest that a combination of variables from different theories (the theory of planned behaviour, social practice theory and value-belief-norm theory) can better explain the gap, and that other variables such as emotions, price consciousness and situational factors should also be taken into consideration. The authors also find that although some situational variables tend to reduce the gap, some specific situations do the opposite.
Originality/value: The results offer a conceptual model that combines variables from diverse theoretical streams with the aim of understanding food waste among young consumers holistically, and identify new variables that had not been considered by previous research.
Idioma: Inglés
DOI: 10.1108/BFJ-09-2021-1042
Año: 2023
Publicado en: BRITISH FOOD JOURNAL 125, 2 (2023), 250-286
ISSN: 0007-070X
Factor impacto JCR: 3.4 (2023)
Categ. JCR: AGRICULTURAL ECONOMICS & POLICY rank: 8 / 39 = 0.205 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 65 / 173 = 0.376 (2023) - Q2 - T2
Factor impacto CITESCORE: 6.9 - Business, Management and Accounting (miscellaneous) (Q1) - Food Science (Q1)
Factor impacto SCIMAGO: 0.795 - Food Science (Q1) - Business, Management and Accounting (miscellaneous) (Q1)
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2020-114874GB-I00
Tipo y forma: Artículo (PostPrint)
Área (Departamento): Área Comerci.Investig.Mercados (Dpto. Direc.Mark.Inves.Mercad.)
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Design/methodology/approach: A qualitative analysis based on two focus groups with participants aged 18–35 was developed to examine young consumers' intention–behaviour gap.
Findings:The results suggest that a combination of variables from different theories (the theory of planned behaviour, social practice theory and value-belief-norm theory) can better explain the gap, and that other variables such as emotions, price consciousness and situational factors should also be taken into consideration. The authors also find that although some situational variables tend to reduce the gap, some specific situations do the opposite.
Originality/value: The results offer a conceptual model that combines variables from diverse theoretical streams with the aim of understanding food waste among young consumers holistically, and identify new variables that had not been considered by previous research.
Idioma: Inglés
DOI: 10.1108/BFJ-09-2021-1042
Año: 2023
Publicado en: BRITISH FOOD JOURNAL 125, 2 (2023), 250-286
ISSN: 0007-070X
Factor impacto JCR: 3.4 (2023)
Categ. JCR: AGRICULTURAL ECONOMICS & POLICY rank: 8 / 39 = 0.205 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 65 / 173 = 0.376 (2023) - Q2 - T2
Factor impacto CITESCORE: 6.9 - Business, Management and Accounting (miscellaneous) (Q1) - Food Science (Q1)
Factor impacto SCIMAGO: 0.795 - Food Science (Q1) - Business, Management and Accounting (miscellaneous) (Q1)
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2020-114874GB-I00
Tipo y forma: Artículo (PostPrint)
Área (Departamento): Área Comerci.Investig.Mercados (Dpto. Direc.Mark.Inves.Mercad.)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.Exportado de SIDERAL (2024-07-31-09:39:01)
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Registro creado el 2022-05-11, última modificación el 2024-07-31