Mindful eating and sustainable dining behaviors: a psychological resources perspective
Chueh Chih, Chih-Ching Teng, Ching LiPurpose
This study aims to examine the psychological mechanisms linking mindful eating (ME) with sustainable dining behaviors in restaurant contexts. Drawing on Hunecke’s psychological resources perspective for sustainable lifestyles, the study explains how self- and other-focused psychological resources are associated with green restaurant selection and dining-out leftover prevention across pre- and post-consumption stages.
Design/methodology/approach
A dual-pathway sequential mediation model was developed and tested using data from 611 Taiwanese consumers who had dined out within the previous three months. Structural equation modeling was used to examine the hypothesized paths and mediating relationships.
Findings
The findings support two sequential pathways linking ME to sustainable dining outcomes. The self-focused pathway operates through self-compassion and subjective vitality, whereas the other-focused pathway operates through altruistic values and food gratitude. Together, these complementary psychological resources connect ME with green restaurant selection and dining-out leftover prevention across pre- and post-consumption stages.
Research limitations/implications
The findings advance sustainable hospitality research by highlighting psychological resources as mechanisms through which ME is associated with sustainable dining behaviors. From a practical perspective, mindful dining experiences may encourage self-focused resources, while appreciative communication may strengthen altruistic concern and food gratitude.
Originality/value
This study extends Hunecke’s psychological resources perspective to hospitality by specifying complementary self- and other-focused pathways. It advances research on the intention–behavior gap and broadens ME as a dining-specific antecedent associated with sustainable decisions through downstream psychological resources.