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The food we waste: antecedents of food wastage management behaviour

Girish Nair (International Hospitality Management, Stenden University of Applied Sciences, Doha, Qatar)

International Journal of Social Economics

ISSN: 0306-8293

Article publication date: 11 March 2021

Issue publication date: 31 May 2021




This research is on the study of the variables which have bearing on behavioural aspects of food wastage in Qatar. As about 30% of food is being wasted in Qatar, despite the fact that 90% of food consumption is imported, the problem has now drawn national importance.


This research adopts positivist paradigm, and Ajzen's theory of planned behaviour (TPB) provides the theoretical foundation. Questionnaire survey has been used to collect data from the consumers in Qatar (n = 212), based on convenience sampling, and the tool used for analysis is structural equation modelling (SEM) using partial least square method (PLSM).


Out of the five hypotheses being tested, four have been supported, which have led to the drawing of the implications and suggestions to reduce or even avoid food wastage. The study has revealed that both attitude and perceived behavioural control act as significant predictors of intention to avoid food wastage, which in turn is the predictor of food wastage behaviour. In addition, it is also revealed that perceive behavioural control is a direct predictor of food wastage behaviour.

Research limitations/implications

More research may be required to further investigate why Qatari consumers have not been influenced by subjective norms on their intention to avoid food wastage.

Practical implications

The suggestions have been drawn to the concerned authorities in Qatar to consider as measures of food waste minimization.

Social implications

Theoretically, the research provides an empirical proof to Ajzen's TPB in the context of food wastage management.


An attempt has been made to study the food wastage behaviour of the residents of Qatar so that the antecedents of food wastage behaviour can be identified and remedial actions may be taken to reduce food wastage.



Nair, G. (2021), "The food we waste: antecedents of food wastage management behaviour", International Journal of Social Economics, Vol. 48 No. 6, pp. 826-842.



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