Towards Eco-Friendly Environment - Influential Factors of Attitude towards Eco-Friendly Dining

DOI: 10.46988/IJIHRM.02.02.2021.001

Authors

  • Nasser Alafes Limkokwing University of Creative Technology, Cyberjaya, Selangor, Malaysia
  • Siti Aida Samikon Limkokwing University of Creative Technology, Cyberjaya, Selangor, Malaysia

Keywords:

Environmental Beliefs, Outcome Evaluation, Environmental Awareness, Health Awareness, Self-Identity, Social Identity, Attitude towards Eco-Friendly Products

Abstract

Restaurants and dining industry is an important sector in Far East Russia, especially with the dining habits of citizens. If emerged with the fact that
restaurants are one of the highest sectors in harming the environment, the eco-friendly dining behavior of customers and food providers becomes
essential to protect the environment. The study aims to measure the antecedents of consumers’ intention and actual behavior in choosing restaurants
and foods based on eco-friendly consideration in Russia Far East. The most common theories that were used to explore consumers’ evaluation of the
sustainable restaurant concept include the theory of planned behavior, stakeholder theory, theory of social identity, and theory of self-congruity. The
proposed model for this study includes attitude that depends on environmental beliefs, outcome evaluation, environmental awareness, health awareness,
self-identity, social identity, attitude towards eco-friendly products. The population for this research is all the residents who live in the Russian Far East.
According to the official Russian statistics, there are around 8.4 million people living in the Russian Far East, distributed among different age groups
and the targeted sample size is 385. Data obtained from the survey is analyzed by using the software Statistical Package for the Social Sciences (SPSS
25) and SmartPLS 2.0.

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Published

2021-02-02

How to Cite

Alafes, N., & Samikon, S. A. (2021). Towards Eco-Friendly Environment - Influential Factors of Attitude towards Eco-Friendly Dining: DOI: 10.46988/IJIHRM.02.02.2021.001. International Journal of Intellectual Human Resource Management (IJIHRM), 2(02), 01-07. Retrieved from https://journals.gulfuniversity.org/index.php/ijihrm/article/view/70