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Full-Text Articles in Business
Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung
Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung
ICHRIE Research Reports
The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …
The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan
The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan
ICHRIE Research Reports
Plate leftovers are a major cause of food waste in restaurants. To reduce food waste, many restaurants encourage customers to use “doggy bags” to take away their plate leftovers. However, the efficiency of adopting such leftover bags is still questionable as some customers may feel embarrassed to use leftover bags. Hence, the current research aims to explore how to leverage different linguistic styles (figurative vs. literal language) to encourage the usage of leftover bags for food waste reduction purposes. Furthermore, this research will investigate the linguistic style efficiency in various restaurant dining contexts across two empirical studies. Study 1 will …