Food Handlers' Intentional Behaviors toward Food Waste in Hospitals


Higher Institute of Tourism and Hotels (EGOTH) in Alexandria, Egypt


Food waste (FW) has been associated with factors such as nutrient intake, menu effectiveness, food acceptability, financial costs, and environmental consequences. FW is present at various stages of the supply chain, but the greatest loss in terms of value added occurs when consumers waste food. This study aims to explore the intentional behavior of food handlers with respect to food waste in hospitals. Using the theory of planned behavior (TPB) as a theoretical framework, researchers develop a questionnaire that includes contextual factors to elucidate the intentional behavior of food waste. Data was collected from 243 food handlers who work in private hospitals. The researchers utilize partial least squares structural equation models to test the hypotheses.  The findings revealed that the model study was accepted since all hypotheses were confirmed


Main Subjects