To be ethical or to be good? The impact of good provider and moral norms on food waste decisions in two countries

Wang, Pengji, McCarthy, Breda, and Kapetanaki, Ariadne (2021) To be ethical or to be good? The impact of good provider and moral norms on food waste decisions in two countries. Global Environmental Change, 69. 102300.

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Abstract

One-third of all food produced in the world is lost or wasted, which has negative consequences for societies and the environment. Thus, curbing food waste is critical to securing human well-being and protecting the environment. This study examines the drivers of household food waste decisions by investigating the activation and deactivation of moral norms and introducing the concept of the 'good provider' in an augmented norm-activation model (NAM). A survey of 643 consumers in Australia and Singapore explores the good-provider norm as a driver of food waste behaviours in both cultures. For Australians, good-provider norms suppress intentions to avoid food waste, most likely to provide for the immediate family, a motive that overrides moral concern about food waste in an individualistic culture. For Singaporeans, good-provider norms do not suppress food waste intentions, possibly due to the value placed on thrift by a long-term-oriented culture. The paper significantly extends the previous research on norms, culture and sustainable consumption, and provides policy and practical implications for curbing food waste in different cultural contexts.

Item ID: 68147
Item Type: Article (Research - C1)
ISSN: 1878-0059
Keywords: Food waste; Moral norms; Good provider; Cross-cultural consumption
Copyright Information: Published Version: (C) Elsevier. Accepted Version may be made available under a CC BY license after a 12 month embargo.
Funders: James Cook University (JCU)
Date Deposited: 26 May 2021 01:35
FoR Codes: 35 COMMERCE, MANAGEMENT, TOURISM AND SERVICES > 3506 Marketing > 350601 Consumer behaviour @ 100%
SEO Codes: 28 EXPANDING KNOWLEDGE > 2801 Expanding knowledge > 280106 Expanding knowledge in commerce, management, tourism and services @ 100%
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