CAU Professor Co-Authors Study on Restaurant CSR and Sustainable Consumer Behavior Published in Leading Journal
A new research article co-authored by Prof. Dr. Orhan Uludag and an international team of scholars has been published in the Journal of Foodservice Business Research, a leading peer-reviewed journal in the field of foodservice and hospitality studies.
The article, titled “Inspiring Green Choices: The Influence of Restaurant Social Responsibility on Sustainable Consumer Habits,” investigates how restaurants’ corporate social responsibility (CSR) practices influence consumer attitudes and ethical intentions related to food waste reduction.
The study is based on survey data collected from 246 restaurant consumers in Northern Cyprus. The findings indicate that when consumers perceive restaurants as socially responsible, they are more likely to develop positive attitudes toward reducing food waste. The research also identifies perceived consumer effectiveness — the belief that individual actions can contribute to meaningful change — as a significant factor shaping consumer attitudes toward sustainable behavior.
The authors highlight the implications of these findings for restaurant managers and policymakers seeking to encourage sustainable consumption through visible and strategically implemented CSR initiatives.
The study contributes to ongoing academic discussions on food waste by focusing on psychological determinants of consumer behavior in restaurant settings, complementing existing research that primarily addresses operational and supply-chain inefficiencies.