Consumer food waste during the consumption stage is usually generated in different settings (at home or out-of-home). Consumer food waste behavior has been the focus of substantial investigation in the search for the mitigation of food waste in households. However, researchers have not treated consumer food waste behavior in restaurants in much detail. This study aims to test an extended Theory of Planned Behavior by including price consciousness and food taste to understand the antecedents of food waste behavior in restaurants. An online survey provided quantitative data from 329 participants. The results showed that (1) the extended TPB model is useful in predicting consumer food waste behavior in restaurants with an improved variance in food waste behavior from 13% to 15%; (2) intention to reduce food waste and perceived behavioral control had a significant negative effect on food waste behavior; (3) food taste exerted a significant positive effect on food waste behavior; (4) attitudes towards food waste, perceived behavioral control and price consciousness positively affected intention to reduce food waste. The current study represents a further step towards understanding consumer food waste behavior in restaurants.

消费阶段的消费者食物浪费通常是在不同的环境下产生的（在家中还是在家中）。消费者食物垃圾行为一直是寻求减轻家庭食物垃圾的实质性研究重点。但是，研究人员并未对餐馆中的消费者食物浪费行为进行详细的研究。这项研究旨在通过包括价格意识和食物口味以了解饭店食物垃圾行为的前因，来测试计划行为的扩展理论。一项在线调查提供了329名参与者的定量数据。结果表明：（1）扩展的TPB模型可用于预测餐馆的消费者食物垃圾行为，食物垃圾行为的方差从13％改善到15％；（2）减少食物浪费的意愿和感知的行为控制对食物浪费行为产生了显着的负面影响；（3）食物味道对食物浪费行为产生了显着的积极影响；（4）对食物浪费的态度，感知的行为控制和价格意识对减少食物浪费的意愿产生积极影响。当前的研究代表了进一步了解餐厅中消费者食物浪费行为的步骤。