College and University Dining Services Administrators’ Intention to Adopt Sustainable Practices: Results from US Institutions

dc.contributor.author Chen, Chao-Jung
dc.contributor.author Gregoire, Mary
dc.contributor.author Arendt, Susan
dc.contributor.author Shelley, Mack
dc.contributor.department Apparel, Events and Hospitality Management
dc.date 2018-02-15T11:17:51.000
dc.date.accessioned 2020-06-29T22:47:45Z
dc.date.available 2020-06-29T22:47:45Z
dc.date.copyright Sat Jan 01 00:00:00 UTC 2011
dc.date.embargo 2014-11-17
dc.date.issued 2011-01-01
dc.description.abstract <p>This study examined college and university dining services administrators’ (CUDSAs) intention to adopt sustainable practices. The theory of planned behavior (TPB) including constructs of subjective norm, attitude, perceived behavior control, and personal norm, formed the theoretical framework. A web-based questionnaire was developed, pretested, and distributed to 535 CUDSAs in the U.S.A. Results indicated that subjective norm (pressure from others) had the most influence on CUDSAs’ intention to adopt sustainable practices, followed by attitude and personal norm. Including the personal norm construct in the TPB model reduced unexplained variance by 33.48%. Limitations of this research are generalizability of results due to use of a sample of U.S.A. members of a professional organization (National Association of College and University Food Services) and low response rate. Results suggest that pressure from college administrators and students has the greatest impact on CUDSAs’ decisions to adopt sustainable practices. The question of why some university dining operations are models for sustainability and others have few sustainable practices has not been explored. The dining services director plays a key role in determining sustainability efforts for that operation. This research explored factors influencing a director’s intention to adopt sustainable practices.</p>
dc.description.comments <p>This is a manuscript of an article in <em>International Journal of Sustainability in Higher Education</em> 12 (2011); 145, doi:<a href="http://dx.doi.org/10.1108/14676371111118200" target="_blank">10.1108/14676371111118200</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/aeshm_pubs/50/
dc.identifier.articleid 1049
dc.identifier.contextkey 6363577
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath aeshm_pubs/50
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/2289
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/aeshm_pubs/50/2011_Arendt_CollegeUniversityDining.pdf|||Sat Jan 15 00:40:53 UTC 2022
dc.source.uri 10.1108/14676371111118200
dc.subject.disciplines Applied Statistics
dc.subject.disciplines Business Administration, Management, and Operations
dc.subject.disciplines Food and Beverage Management
dc.subject.disciplines Operations and Supply Chain Management
dc.subject.disciplines Political Science
dc.subject.keywords theory of planned behavior
dc.subject.keywords structural equation modeling
dc.subject.keywords college and university dining services administrators
dc.subject.keywords intention
dc.subject.keywords personal norm
dc.subject.keywords sustainability in foodservice. political science
dc.subject.keywords statistics
dc.title College and University Dining Services Administrators’ Intention to Adopt Sustainable Practices: Results from US Institutions
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isAuthorOfPublication 72aad68d-c748-4891-92f0-a5afc1643896
relation.isOrgUnitOfPublication 5960a20b-38e3-465c-a204-b47fdce6f6f2
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