Limited studies are available on the drivers of surplus food donation and intentions to throw away leftover food, particularly for Pakistan’s developing economy. The current study covers this gap by constructing a research model that describes surplus food donations and intentions to throw leftover food in restaurants. The research model considers the four important drivers of food waste: Food quality, novelty, quantity and motives for taking away leftovers. This study conducted a cross-sectional survey comprised of 1,178 diners. The study findings show that food quality, novelty, quantity and motives for taking away leftovers are significantly related to food waste reduction behaviour (intentions to donate surplus food and throw leftovers brought home). In addition, the findings indicate that participants’ ages have a significant and direct influence on the behaviour of food waste reduction. This study made an effort to cover the gap by developing a model and testing it using Pakistani diners.
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