Quantitative ABCD Analysis of Consumers’ Intention toward Mitigation of Food Waste in Restaurants

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Abstract

Purpose: The primary goal of the ABCD Analysis Framework is to discover the variables that affect customers' intentions to mitigate food waste while dining in restaurants and to assess the underlying determinants and issues that underpin the model's advantages, benefits, challenges, and disadvantages. An appropriate score / weightage can be given for each component utilizing the ABCD model. Additionally, the framework intends to apply factor analysis and elementary analysis to get additional understanding of the subject. Design: The published papers pertaining to the ABCD analysis framework have been extensively evaluated for this study. By giving proper weight to key attributes and using quantitative analysis through focus group interaction, the study was able to identify the key influencing variables and essential constituent aspects for the mitigation of food waste behaviour of consumers in restaurants. Findings: Based on the ABCD analysis framework, it was discovered that many businesses and individuals adopt this new kind of approach that promotes sustainability or survival to get through their serious issues and find short relief. Through focus group discussions, the ABCD framework's assessment of consumers' intentions to reduce food waste has led to strong support for the advantages elements. Therefore, the results of this model will help back up the effectiveness of the mitigation of food waste in restaurants. Originality/Value: The ABCD analysis method is used in this study to closely investigate consumers' intentions to reduce food waste while dining in restaurants. In order to comprehend the many aspects influencing customers' intention to mitigate food waste, the research utilizes determinant issues, key attributes, factor analysis and elementary analysis based on essential critical constituent elements. Paper Type: Empirical analysis.

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Climate Change and Food Systems

Sonja J Vermeulen, Bruce Campbell, John S.I. Ingram (2012)

Food systems contribute 19%–29% of global anthropogenic greenhouse gas (GHG) emissions, releasing 9,800–16,900 megatonnes of carbon dioxide equivalent (MtCO2e) in 2008. Agricultural production, including indirect emissions associated with land-cover change, contributes 80%–86% of total food system emissions, with significant regional variation. The impacts of global climate change on food systems are expected to be widespread, complex, geographically and temporally variable, and profoundly influenced by socioeconomic conditions. Historical statistical studies and integrated assessment models provide evidence that climate change will affect agricultural yields and earnings, food prices, reliability of delivery, food quality, and, notably, food safety. Low-income producers and consumers of food will be more vulnerable to climate change owing to their comparatively limited ability to invest in adaptive institutions and technologies under increasing climatic risks. Some synergies among food security, adaptation, and mitigation are feasible. But promising interventions, such as agricultural intensification or reductions in waste, will require careful management to distribute costs and benefits effectively.