Procrastinação, controle e esforço percebido no comportamento de desperdício de alimentos

Conteúdo do artigo principal

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

Resumo

O desperdício de alimentos pode ser observado em toda a indústria alimentícia, refletindo em efeitos negativos nas esferas social, ambiental e econômica. Este estudo objetiva contribuir para a identificação dos fatores preditores desse comportamento, especificamente, relacionando a propensão a procrastinar e as variáveis controle de alimentos e esforço percebido como mediadoras do comportamento em relação ao desperdício de alimentos. Para tanto, foi realizada uma coleta por meio de survey on-line, com uma amostra final de 279 respondentes, e as hipóteses foram analisadas com a modelagem de equações estruturais (MEE). Como principais resultados, destaca-se que a procrastinação não se mostrou significativa para explicar o comportamento de desperdício de alimentos, e o controle desses produtos reduz a percepção de esforço. Além disso, elucida-se que um maior controle realizado de maneira intuitiva é contraproducente. Como uma das principais contribuições gerenciais deste estudo, ressalta-se a urgência por difusão de cartilhas e treinamentos com o objetivo de disseminar técnicas de controle de alimentos e acessibilidade às informações sobre o período de durabilidade dos produtos alimentícios.

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Como Citar
FREITAS DA COSTA, M.; DE OLIVEIRA CAMPOS, P.; NUNES DE SANTANA, P. Procrastinação, controle e esforço percebido no comportamento de desperdício de alimentos. RAE-Revista de Administração de Empresas, [S. l.], v. 61, n. 5, p. 1–19, 2021. DOI: 10.1590/S0034-759020210504. Disponível em: https://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/84433. Acesso em: 19 maio. 2022.
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