Applying the Pro-Circular change model to restaurant and retail businesses’ preferences for circular economy: evidence from Indonesia

Auwalin, Ilmiawan; Rumayya,; Sari, Faradilla Rahma; Maulida, Saskia Rizqina

doi:10.1080/15487733.2022.2027121

Cited by 8 publications

(6 citation statements)

References 85 publications

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“…(2022) approach food waste management-related aspects in the retail sector in the context of the circular economy. In the same line, Auwalin et al. (2022, p. 97) investigate “the impact of persuasive communication as a behavioural change intervention for the pro-circular behaviour of restaurant and retail business actors”.…”

Section: The Food Retail Sector In the Context Of The Circular Econom...mentioning

confidence: 99%

“Green” practices in the food retail sector: evidence from the Romanian market

Grosu

2023

BFJ

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PurposeWithin a Europe highly concerned about becoming a zero net greenhouse gas emission continent, and where the circular economy is strongly promoted as a proper lever in this sense, the present paper aims to raise awareness regarding best practices towards a “green” food retail sector in Romania. In a more specific regard, the “green” practices implemented by the main food retailers acting on the Romanian market are analysed, focusing on what these practices are, how they are measured and how transparent they are.Design/methodology/approachThe paper is based on desk research consisting in the identification and content analysis of the “green”-related information outlined on the food retailers' websites and in their published sustainability reports.FindingsFood retailers are concerned about becoming carbon neutral, implementing the “green” measures outlined in the paper through the lenses of waste management, minimising/eradicating plastic, reducing/eliminating food waste, energy efficiency/saving, water consumption efficiency, protecting biodiversity, transportation efficiency and compliance with standards/obtained certifications/adherence to pacts. In addition to actions, food retailers are concerned about their proper, continuous monitorization, tackling key indicators in four directions: overall impact on the environment, impact on resources, waste impact and transportation impact.Originality/valueThe paper provides a novel, exhaustive best practices guide to encourage the transition to a “greener” activity in the Romanian food retail sector, highlighting both action measures and key assessment indicators.

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Section: The Food Retail Sector In the Context Of The Circular Econom...mentioning

confidence: 99%

“Green” practices in the food retail sector: evidence from the Romanian market

Grosu

2023

BFJ

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“…Now from the field of health, scholars have highlighted the importance of the theory of planned behaviour, the importance of this perspective in studying the adoption of behaviours and that it is based on health interventions that are carried out for specific segments of the population (Psouni et al, 2016). The central idea of the planned behaviour perspective lies in the possibility of modifying unhealthy lifestyles through behavioural mechanisms linked to the contexts in which individuals operate (Bebetsos et al, 2002;Chen et al, 2021;Auwalin et al, 2022). According to Sogari et al (2023), from the theories of social psychology efforts have been made to try to predict individual behaviours.…”

Section: Individual Preferences In the Behaviour Adoptionmentioning

confidence: 99%

Need for Relatedness and Eating Behaviour in Millennials

Escandon-Barbosa,

Salas-Paramo

2024

Business: Theory and Practice

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This research analyses the moderating effects of the need for relatedness in the relationship between behavioural intention (attitude towards the behaviour, subjective norm behaviour and perceived behavioural control) and self-reported healthy eating behaviour in millennials. A structural equation model was used in a sample of 2380 young people in Colombia and Spain (1190 for each country) considered healthy food consumers. All of them were classified as millennials based on age (25–34). The results show that attitudes towards the behaviour and subjective norm behaviour positively influence self-reported healthy eating behaviour.In contrast, perceived control behaviour does not influence self-reported healthy eating behaviour. The need for relatedness moderates the relationship between behavioural intention (attitude towards the behaviour, subjective norm behaviour and perceived behavioural control) and self-reported healthy eating behaviour. The results suggest that the isolation conditions caused by the pandemic directly affect millennials’ behaviour regarding the consumption of healthy food. This condition affects their lifestyles and preferences associated with consumption.

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“…In summary, addressing food loss and waste, climate change, and their impacts on crop production is vital for ensuring food security and environmental Sustainability (FAO, 2022). By reducing food waste and adopting sustainable practices, businesses and communities can help mitigate these issues and contribute to a more sustainable future (Auwalin et al, 2022; Lugo et al, 2023; Ouro‐Salim & Guarnieri, 2022).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Ouro‐Salim,

Guarnieri

2023

Bus Strat Dev

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The circular economy (CE) has gained global attention for its potential to promote sustainable production and consumption through continuous growth and the efficient use of resources. Despite several reports highlighting its benefits, there is still a lack of concrete and proven studies examining the importance of institutional pressures for the transition towards CE in food supply chains. This study aims to address this gap by conducting a Systematic Literature Review (SLR) to identify the drivers and barriers to the institutionalisation of CE in food supply chains, and to propose practical and managerial implications for achieving this transition through institutional pressure. We reviewed 25 studies and conducted a descriptive analysis of papers per year and journal, followed by a categorical thematic analysis. The results indicate that normative pressures were the most frequently identified among the different institutional pressures, followed by mimetic and coercive pressures. Therefore, promoting CE in food supply chains may require the implementation of laws, policies, and strict governance to reduce risks. This paper contributes to the existing literature and provides valuable insights for researchers and practitioners interested in the transition towards a CE in food supply chains.

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Applying the Pro-Circular change model to restaurant and retail businesses’ preferences for circular economy: evidence from Indonesia

Cited by 8 publications

References 85 publications

“Green” practices in the food retail sector: evidence from the Romanian market

“Green” practices in the food retail sector: evidence from the Romanian market

Need for Relatedness and Eating Behaviour in Millennials

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

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