PROCRASTINATION, CONTROL AND PERCEIVED EFFORT IN FOOD WASTE BEHAVIOR

Costa, Marconi Freitas da; Campos, Patrícia de Oliveira; Santana, Poliana Nunes de

Marconi Freitas da Costa marconi.fcosta@ufpe.br

Universidade Federal de Pernambuco, Programa de Pós-Graduação em Gestão, Inovação e Consumo, Caruaru, PE, Brazil

https://orcid.org/0000-0001-9888-8359

Patrícia de Oliveira Campos patriciadeocampos@gmail.com

Universidade Federal de Pernambuco, Programa de Pós-Graduação em Gestão, Inovação e Consumo, Caruaru, PE, Brazil

https://orcid.org/0000-0001-9304-9337

Poliana Nunes de Santana pndesantana@gmail.com

Universidade Federal de Pernambuco, Programa de Pós-Graduação em Administração, Recife, PE, Brazil

https://orcid.org/0000-0003-2039-9496

Evaluated through a double-blind review process. Guest Editors: Luciana Marques Vieira, Marcia Dutra de Barcellos, Gustavo Porpino de Araujo, Mattias Eriksson, Manoj Dora and Daniele Eckert Matzembacher

AUTHORS’ CONTRIBUTIONS

Marconi Freitas da Costa and Patrícia de Oliveira Campos worked on the conceptualization and theoretical-methodological approach. The theoretical review was conducted by Patrícia de Oliveira Campos and Poliana Nunes de Santana. Data collection was coordinated by Patrícia de Oliveira Campos. Data analysis included Marconi Freitas da Costa, Patrícia de Oliveira Campos and Poliana Nunes de Santana. All the authors worked together in the writing and final revision of the manuscript.

marconi.fcosta@ufpe.br

patriciadeocampos@gmail.com

pndesantana@gmail.com

Dimensions	Items	Codes
Procrastination Adapted from Tuckman (1990)Tuckman, B. W. (1990). Measuring procrastination attitudinally and behaviorally. Boston, USA: ERIC..	Q1. I delay finishing tasks unnecessarily, even when they are important.	P01
	Q2. I put off doing things I don't like to do.	P02
	Q3. I delay making difficult decisions.	P03
	Q4. I continue to put off improving my work habits.	P04
	Q5. I get down to business, even life's unpleasant chores. *	P05
	Q6. I may make excuses for not doing something.	P06
	Q7. I dedicate the necessary time to boring tasks, such as studying. *	P07
	Q8. When something is not worth it, I stop doing it.	P08
	Q9. I'm an incurable time waster.	P09
	Q10. I'm a time-waster and I can't help it.	P10
	Q11. I'd like to find an easy way to start producing.	P11
	Q12. I always finish important tasks ahead of time. *	P12
	Q13. When I finish my job, I check it. *	P13
	Q14. I look for a loophole or shortcut to get through a difficult task.	P14
	Q15. I remain idle despite knowing how important it is to start something.	P15
	Q16. Putting something off until tomorrow is not what I do. *	P16
Food Control Adapted from Russell et al. (2017)Russell, S. V., Young, C. W., Unsworth, K. L., & Robinson, C. (2017). Bringing habits and emotions into food waste behaviour. Resources, Conservation and Recycling, 125, 107-114. doi: 10.1016/j.resconrec.2017.06.007 https://doi.org/10.1016/j.resconrec.2017...	Q17. How much control do you exert over food in your household?	CA1
	Q18. How difficult would it be for you to control food in your household?	CA2
	Q19. Controlling food in my household mainly depends on me.	CA3
Perceived Effort Adapted from Aktas et al. (2018)Aktas, E., Sahin, H., Topaloglu, Z., Oledinma, A., Huda, A. K. S., Irani, Z., ... Kamrava, M. (2018). A consumer behavioural approach to food waste. Journal of Enterprise Information Management, 31(5), 658-673. doi:10.1108/JEIM-03-2018-0051 https://doi.org/10.1108/JEIM-03-2018-005... .	Q20. I find it difficult to store food at high temperatures.	EP1
	Q21. I find it difficult to store food according to the required conditions.	EP2
	Q22. I find it difficult to store specific types of food.	EP3
	Q23. I find it difficult to buy food for one.	EP4
Food Waste Adapted from Von Kameke and Fischer (2018)Kameke, C. Von, & Fischer, D. (2018). Preventing household food waste via nudging: An exploration of consumer perceptions. Journal of Cleaner Production, 184, 32-40. doi: 10.1016/j.jclepro.2018.02.131 https://doi.org/10.1016/j.jclepro.2018.0... and Aktas et al. (2018)Aktas, E., Sahin, H., Topaloglu, Z., Oledinma, A., Huda, A. K. S., Irani, Z., ... Kamrava, M. (2018). A consumer behavioural approach to food waste. Journal of Enterprise Information Management, 31(5), 658-673. doi:10.1108/JEIM-03-2018-0051 https://doi.org/10.1108/JEIM-03-2018-005...	Q24. I think it's important to avoid wasting food in my household.	DA1
	Q25. I'd like to do more to avoid wasting food in my household.	DA2
	Q26. I'd waste less food if I planned my purchases more carefully.	DA3
	Q27. I waste food when I go out with my friends/family.	DA4
	Q28. I waste food when I have guests coming over.	DA5
	Q29. I waste food at work/school.	DA6
	Q30. I waste food stored at home whenever I travel.	DA7

Code	Factorial Loads				KMO	Bartlett			Cronbach
Code	Factorial Loads				KMO	df	χ²	Sig	Cronbach
P15	0.780				0.834	120	725.232	0.000	0.864
P02	0.763
P01	0.756
P10	0.756
P09	0.725
P04	0.702
P03	0.647
P06	0.555
P14	0.494
P12	0.465
P11	0.456
P16	0.452
CA1		0.887			0.668	3	125.738	0.000	0.772
CA2		0.820
CA3		0.801
EP3			0.812		0.712	6	93.179	0.000	0.710
EP2			0.751
EP1			0.691
EP4			0.623
DA1				0.832	0.746	6	137.494	0.000	0.786
DA2				0.804
DA3				0.712
DA4				0.702

Variables	Mean	SD	Cronbach	CR	AVE
Procrastination (P)	4.42	1.37	0.835	0.885	0.529
Food Control (FC)	4.39	1.67	0.751	0.846	0.652
Perceived Effort (PE)	3.69	1.56	0.701	0.794	0.567
Food Waste (FW)	2.44	1.41	0.784	0.853	0.602

Variables	P	FC	PE	FW
P	0.529	0.076	0.025	0.022
FC	0.277	0.652	0.128	0.024
PE	-0.159	-0.358	0.567	0.046
FW	-0.148	-0.156	0.216	0.602

Index	Results	Criteria
χ²/gl (172.759/108)	1.600	[1; 2] Good fit
p-value	0.000	<0.05 Acceptable fit^* * Large samples are more sensitive to having significant p-values.
GFI	0.933	> 0.90 Good fit
IFI	0.955	> 0.95 Very good fit
TLI	0.942	> 0.95 Good fit
CFI	0.954	> 0.95 Very good fit
NFI	0.887	[0.80; 0.90] Acceptable fit
PCFI	0.757	[0.70; 0.80] Acceptable fit
RMSEA	0.046	< 0.05 Very good fit
PCLOSE	0.664	> 0.05 Very good fit
ECVI	0.945	The lower, the better
MECVI	0.968	The lower, the better

Hypotheses	Standardized coefficient	Unstandardized coefficient	SE	CR	p	Status
H1(+): P ---> FW	-0.102	-0.089	0.070	-1.273	0.203	Not supported
H2(-): FC ---> FW	-0.065	-0.039	0.050	-0.782	0.434	Not supported
H3(-): P ---> FC	0.277	0.399	0.109	3.648	0.000	Not supported
H4(-): PE ---> FW	0.176	0.159	0.092	1.736	0.083	Not supported
H5(+): P ---> PE	-0.064	-0.062	0.076	-0.816	0.414	Not supported
H6(-): FC ---> PE	-0.341	-0.229	0.061	-3.744	0.000	Supported

Hypothesis	Theoretical implication	Managerial implication
H1(+): P ---> FW (Not supported)	The focus on avoiding waste is not to obtain gains but to avoid losses.	Awareness-raising campaigns should highlight the losses resulting from waste, particularly the associated waste of time.
H2(-): FC ---> FW (Not supported)	Greater control is counterproductive when performed intuitively.	Government agencies must devise strategies to disseminate the guidelines for food storage and hygiene, to better inform the population, and, above all, instruct them on the adequate control of each food category.
H3(-): P ---> FC (Not supported)	The ability to control food and the imminence of monetary loss can lead to engagement in control.	Advertisements must clarify the monetary loss resulting from food waste, and disseminate instructions on control, as this will potentially foster greater consumer engagement in the process.
H4(-): PE ---> FW (Not supported)	The lesser perceived effort may be associated with confidence in the storage process, consequently reducing food waste.	The instructions on the product labels and packages used for storage must be clear and explicit, as the easiness of procedures may potentially reduce food waste.
H5(+): P ---> PE (Not supported)	The focus on avoiding exerting future efforts and the perception of food control as not complex allows actions to reduce waste to be prioritized, rather than delayed.	Training the population to control food is effective when its low level of complexity is made clear, thus reducing the perceived effort. This can be done by way of public notices promoting extension projects in public universities, with an emphasis on the field of nutrition.
H6(-): FC ---> PE (Supported)	Greater food control results in less perceived effort.	The public policy agenda should include promoting greater accessibility to food products, to ensure less perceived effort. Also, consumers need to plan their shopping routines. This allows greater control and may help reduce the perceived effort.

[1] Evaluated through a double-blind review process. Guest Editors: Luciana Marques Vieira, Marcia Dutra de Barcellos, Gustavo Porpino de Araujo, Mattias Eriksson, Manoj Dora and Daniele Eckert Matzembacher

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PROCRASTINATION, CONTROL AND PERCEIVED EFFORT IN FOOD WASTE BEHAVIOR

ABSTRACT