The hospitality literature is quite deficient in insights on consumer behaviour towards food waste generation and its mitigation in out-of-home dining. The present study addresses this gap by undertaking a mixed-method study to examining a broad spectrum of diners’ behaviour, beginning from planning the meal and ending with bringing the leftovers home. To this end, it utilises the Stimulus-Organism-Response theory to conceptualise the association of planning routine, food-ordering routine, motives, attitude, and behaviour of taking away leftovers and throwing away leftovers. The results of analysis of the data collected from 276 diners in the United States confirm a positive association of food-ordering and planning routines with motives, which, in turn, are positively associated with attitude and the behaviour of taking away leftovers. Finally, attitude is not only negatively associated with throwing away leftovers but also partially mediates the association of motives with throwing leftovers away. Our findings provide useful inputs for businesses and researchers to motivate green consumer behaviour.

酒店文献对消费者对食物浪费产生的行为及其在户外用餐中的缓解缺乏深入了解。本研究通过采用混合方法研究来检查广泛的食客行为来解决这一差距，从计划用餐开始到将剩菜带回家结束。为此，它利用刺激-有机体-反应理论将计划例程、食品订购例程、动机、态度以及带走剩菜和扔掉剩菜的行为的关联概念化。对从美国 276 名用餐者收集的数据进行的分析结果证实，订餐和计划程序与动机之间存在正相关，而动机又与态度和带走剩菜的行为正相关。最后，态度不仅与扔掉剩菜呈负相关，而且在一定程度上调节了动机与扔掉剩菜的关联。我们的研究结果为企业和研究人员激发绿色消费者行为提供了有用的投入。