Restaurant customers’ attitude toward sustainability and nutritional menu labels

Abstract

This study investigates the dining behaviors of Hong Kong hotel restaurant customers, their health and environmental consciousness and lifestyles, and their attitudes toward nutritional and sustainability menu labeling. Previous diners of an independent hotel are surveyed online resulting in 1,255 usable responses. Results suggested that respondents eat frequently outside their homes, particularly during weekends. They exhibited heightened health consciousness and environmental awareness than the ratings for healthy and environment friendly lifestyles. In support of the signaling theory, restaurant menu labels are cues that allow customers to understand the nature of the products that they will order and consume. When evaluating menu labeling, customers consider multiple attributes of the menu in dining in a restaurant, and they prioritize nutritional aspects over sustainability. Significant differences were observed between the attitudes of male and female customers toward 14 nutritional and sustainability menu label descriptions, whereas age indicated no significant influence. 本研究探讨香港饭店餐厅顾客的饮食行为、健康与环境意识及生活型态，以及他们对营养与永续性选单标签的态度。以前的一家独立酒店的食客在线调查，导致1255个可用的反应。结果表明，受访者经常外出吃饭，尤其是在周末。他们表现出较高的健康意识和环保意识比收视率的健康和环保的生活方式。在支持的信号理论，餐厅菜单标签的线索，让客户了解产品的性质，他们将订购和消费。在评估菜单标签时，顾客会考虑餐厅中菜单的多种属性，并优先考虑营养方面的可持续性问题。显着差异，观察男性和女性的客户对14营养和可持续发展菜单标签描述的态度，而年龄没有显着影响。