Evaluation of Waste in Food Services: A Structural Equation Analysis Using Behavioral and Operational Factors

To make the activities of food service companies more sustainable, it is essential to continuously improve their production processes. Understanding which factors are associated with phenomenon waste, as well how they causally related, for proposing effective actions mitigate it. However, vast majority studies consider only analysis behavioral in waste. fill this gap, work evaluates and operational dimensions studied, assessing implications interdependence causality relations respective these dimensions, bringing a broader perspective waste problem. The dimension developed from Theory Planned Behavior (TPB) (Motivation (MO), Intention (IN), Waste (CD)) aspects, treated study Opportunity (OP), Ability (HB), Control Management (CGD), through use structural equation modeling (SEM) using partial least squares public establishment. sample size was calculated GPower calculator. composition defined considering (i) profile; (ii) definition number indicators; (iii) power statistical test effect exogenous variables (f2). Contact made by sending an email. A return 102 respondents obtained. minimum value 86 observations necessary achieve 80% identify R2. Highlighting participation some indicators, Situational Factors 36%, Environmental Beliefs 29%, Health Risks 40%, Training 35%, Technical Skills 42%, have strong influence on average variance extracted (AVE) constructs. proposed model showed importance alignment between view improvements processes reduction units.