Abstract
This study develops a model of cognitive theory of emotion and theory of interpersonal behaviour to investigate the relationships among various individuals’ food ordering routines, perceived mood, and revisit intention to green restaurants. A quantitative approach using a partial least square-structural equation modelling (PLS-SEM) was used to analyse relationships among constructs, with 524 responses. Our results showed that individual excessive food ordering routine has a positive impact on positive mood toward food waste and responsible planning routine has a positive impact on negative mood. Additionally, face-saving behaviour influenced both positive and negative moods. A moderating effect of using doggie bags was found, enhancing the positive mood to revisit intention to green restaurants. Practical implications were finally provided.
| Original language | English |
|---|---|
| Title of host publication | From ordering to waste: How emotions shape dining practices in green restaurants |
| Publisher | Research Centre for Green Business, College of Professional and Continuing Education |
| Publication status | Published - 2 Dec 2024 |
Keywords
- Cognitive theory of emotion
- Theory of interpersonal behaviour
- Responsible consumption behaviour
- Perceived mood
- Intention to revisit green restaurants
