Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors

Purpose: This study integrates the theory of planned behaviour and attitude-behaviour-context theory to identify determinants (price consciousness, sales proneness and food waste awareness) and barriers (perceived risks) of consumer purchase intentions toward surplus food in two different sectors in...

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Detalhes bibliográficos
Autores: Ni-Ying, Muni, Matute, Jorge, Derqui, Belén
Tipo de documento: artigo
Data de publicação:2025
País:España
Recursos:Universitat Ramon Llull (URL)
Repositório:DAU Arxiu Digital de la Universitat Ramon Llull
OAI Identifier:oai:dau.url.edu:20.500.14342/5537
Acesso em linha:http://hdl.handle.net/20.500.14342/5537
https://doi.org/10.1108/BFJ-08-2024-0806
Access Level:Acceso aberto
Palavra-chave:Surplus food
Food waste
Sustainability
Perceived risks
Retail and HoReCa
Consumer behaviour
Sostenibilitat
Malbaratament d'aliments
Productes excedents
Risc
Comerç al detall
Consumidors--Conducta
36
502
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spelling Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectorsNi-Ying, MuniMatute, JorgeDerqui, BelénSurplus foodFood wasteSustainabilityPerceived risksRetail and HoReCaConsumer behaviourSostenibilitatMalbaratament d'alimentsProductes excedentsRiscComerç al detallConsumidors--Conducta36502Purpose: This study integrates the theory of planned behaviour and attitude-behaviour-context theory to identify determinants (price consciousness, sales proneness and food waste awareness) and barriers (perceived risks) of consumer purchase intentions toward surplus food in two different sectors in China. Specifically, it focuses on the retail sector and on the hotels, restaurants and cafés (here on HoReCa) sector. This distinction is relevant because, while HoReCa consumers prioritize trust and immediacy of consumption, retail shoppers emphasize economic incentives and autonomy. Design/methodology/approach: An online survey was administered to a panel of consumers in China who were above 18 years old and responsible for household food purchasing. Respondents (N = 695) were predominantly female, educated to the graduate level, aged 31–49, and in full-time employment. Partial least squares structural equation modeling was chosen for its ability to analyse complex models and support exploratory research in emerging fields like surplus food commercialization. Findings: Attitudes and personal norms positively influence surplus food purchase intentions in the retail and HoReCa sectors. Emphasizing economic and environmental benefits and ensuring quality and safety and foster positive attitudes. Social, psychological and financial risks do not significantly impact consumers’ attitudes towards surplus food. Perceived behavioural control enhances purchase intentions in retail but not in HoReCa, likely due to differences in food availability and consumer autonomy. Practical implications: To drive acceptance, businesses and policymakers should improve surplus food accessibility in HoReCa, enhance transparency about quality and safety and leverage economic incentives with environmental benefit. There is potential for broader adoption, making these measures crucial for reducing food waste and advancing sustainability development goals. Originality/value: This study addresses a gap in understanding motivations and barriers towards surplus food commercialization in China, a context characterized by rapid economic growth, evolving consumer preferences and increasing urgency to address food waste in the retail and HoReCa sectors. Besides, China’s unique cultural norms (e.g. tension between frugality in retail and social status in HoReCa) have been overlooked in prior studies, creating a critical gap in sector-specific strategies.info:eu-repo/semantics/publishedVersionEmeraldUniversitat Ramon Llull. IQS202520252025info:eu-repo/semantics/articlep.26application/pdfhttp://hdl.handle.net/20.500.14342/5537https://doi.org/10.1108/BFJ-08-2024-0806reponame:DAU Arxiu Digital de la Universitat Ramon Llullinstname:Universitat Ramon Llull (URL)InglésBritish Food Journal (2025) 127 (13): 580–605© L'autor/aAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:dau.url.edu:20.500.14342/55372026-06-21T06:40:37Z
dc.title.none.fl_str_mv Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
title Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
spellingShingle Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
Ni-Ying, Muni
Surplus food
Food waste
Sustainability
Perceived risks
Retail and HoReCa
Consumer behaviour
Sostenibilitat
Malbaratament d'aliments
Productes excedents
Risc
Comerç al detall
Consumidors--Conducta
36
502
title_short Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
title_full Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
title_fullStr Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
title_full_unstemmed Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
title_sort Surplus food commercialization in China: an attitude-behaviour-context based strategy for food waste reduction in the retail and hospitality sectors
dc.creator.none.fl_str_mv Ni-Ying, Muni
Matute, Jorge
Derqui, Belén
author Ni-Ying, Muni
author_facet Ni-Ying, Muni
Matute, Jorge
Derqui, Belén
author_role author
author2 Matute, Jorge
Derqui, Belén
author2_role author
author
dc.contributor.none.fl_str_mv Universitat Ramon Llull. IQS
dc.subject.none.fl_str_mv Surplus food
Food waste
Sustainability
Perceived risks
Retail and HoReCa
Consumer behaviour
Sostenibilitat
Malbaratament d'aliments
Productes excedents
Risc
Comerç al detall
Consumidors--Conducta
36
502
topic Surplus food
Food waste
Sustainability
Perceived risks
Retail and HoReCa
Consumer behaviour
Sostenibilitat
Malbaratament d'aliments
Productes excedents
Risc
Comerç al detall
Consumidors--Conducta
36
502
description Purpose: This study integrates the theory of planned behaviour and attitude-behaviour-context theory to identify determinants (price consciousness, sales proneness and food waste awareness) and barriers (perceived risks) of consumer purchase intentions toward surplus food in two different sectors in China. Specifically, it focuses on the retail sector and on the hotels, restaurants and cafés (here on HoReCa) sector. This distinction is relevant because, while HoReCa consumers prioritize trust and immediacy of consumption, retail shoppers emphasize economic incentives and autonomy. Design/methodology/approach: An online survey was administered to a panel of consumers in China who were above 18 years old and responsible for household food purchasing. Respondents (N = 695) were predominantly female, educated to the graduate level, aged 31–49, and in full-time employment. Partial least squares structural equation modeling was chosen for its ability to analyse complex models and support exploratory research in emerging fields like surplus food commercialization. Findings: Attitudes and personal norms positively influence surplus food purchase intentions in the retail and HoReCa sectors. Emphasizing economic and environmental benefits and ensuring quality and safety and foster positive attitudes. Social, psychological and financial risks do not significantly impact consumers’ attitudes towards surplus food. Perceived behavioural control enhances purchase intentions in retail but not in HoReCa, likely due to differences in food availability and consumer autonomy. Practical implications: To drive acceptance, businesses and policymakers should improve surplus food accessibility in HoReCa, enhance transparency about quality and safety and leverage economic incentives with environmental benefit. There is potential for broader adoption, making these measures crucial for reducing food waste and advancing sustainability development goals. Originality/value: This study addresses a gap in understanding motivations and barriers towards surplus food commercialization in China, a context characterized by rapid economic growth, evolving consumer preferences and increasing urgency to address food waste in the retail and HoReCa sectors. Besides, China’s unique cultural norms (e.g. tension between frugality in retail and social status in HoReCa) have been overlooked in prior studies, creating a critical gap in sector-specific strategies.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.14342/5537
https://doi.org/10.1108/BFJ-08-2024-0806
url http://hdl.handle.net/20.500.14342/5537
https://doi.org/10.1108/BFJ-08-2024-0806
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv British Food Journal (2025) 127 (13): 580–605
dc.rights.none.fl_str_mv © L'autor/a
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © L'autor/a
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv p.26
application/pdf
dc.publisher.none.fl_str_mv Emerald
publisher.none.fl_str_mv Emerald
dc.source.none.fl_str_mv reponame:DAU Arxiu Digital de la Universitat Ramon Llull
instname:Universitat Ramon Llull (URL)
instname_str Universitat Ramon Llull (URL)
reponame_str DAU Arxiu Digital de la Universitat Ramon Llull
collection DAU Arxiu Digital de la Universitat Ramon Llull
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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