000112413 001__ 112413
000112413 005__ 20240731103309.0
000112413 0247_ $$2doi$$a10.1108/BFJ-09-2021-1042
000112413 0248_ $$2sideral$$a128342
000112413 037__ $$aART-2023-128342
000112413 041__ $$aeng
000112413 100__ $$0(orcid)0000-0002-9688-9734$$aFraj-Andrés, Elena$$uUniversidad de Zaragoza
000112413 245__ $$aIntention versus behaviour: integration of theories to help curb food waste among young Spanish consumers
000112413 260__ $$c2023
000112413 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112413 5203_ $$aPurpose: 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.
000112413 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PID2020-114874GB-I00
000112413 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000112413 590__ $$a3.4$$b2023
000112413 592__ $$a0.795$$b2023
000112413 591__ $$aAGRICULTURAL ECONOMICS & POLICY$$b8 / 39 = 0.205$$c2023$$dQ1$$eT1
000112413 593__ $$aFood Science$$c2023$$dQ1
000112413 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b65 / 173 = 0.376$$c2023$$dQ2$$eT2
000112413 593__ $$aBusiness, Management and Accounting (miscellaneous)$$c2023$$dQ1
000112413 594__ $$a6.9$$b2023
000112413 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000112413 700__ $$0(orcid)0000-0001-8900-1701$$aHerrando, Carolina$$uUniversidad de Zaragoza
000112413 700__ $$0(orcid)0000-0002-8798-3294$$aLucia-Palacios, Laura$$uUniversidad de Zaragoza
000112413 700__ $$0(orcid)0000-0001-6441-2504$$aPérez-López, Raúl$$uUniversidad de Zaragoza
000112413 7102_ $$14011$$2095$$aUniversidad de Zaragoza$$bDpto. Direc.Mark.Inves.Mercad.$$cÁrea Comerci.Investig.Mercados
000112413 773__ $$g125, 2 (2023), 250-286$$pBr. food j.$$tBRITISH FOOD JOURNAL$$x0007-070X
000112413 8564_ $$s503453$$uhttps://zaguan.unizar.es/record/112413/files/texto_completo.pdf$$yPostprint
000112413 8564_ $$s838810$$uhttps://zaguan.unizar.es/record/112413/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000112413 909CO $$ooai:zaguan.unizar.es:112413$$particulos$$pdriver
000112413 951__ $$a2024-07-31-09:39:01
000112413 980__ $$aARTICLE