Cultivating a responsible dining mindset: Pro-environmental voice behavior by frontline service employees in restaurants
研究提出并验证了餐厅一线员工向顾客提供环保建议的“亲环境建言行为”概念，开发了包含12个条目的测量量表，并发现面子价值会通过道德推脱减少该行为。
Restaurants play a crucial role in reducing food waste, with frontline employees influencing customers’ consumption behaviour. This study introduces and validates a novel construct, i.e., pro-environmental voice behaviour (PEVB), defined as frontline employees’ provision of environmentally conscious suggestions to customers that balance service quality with food waste reduction. Across four studies, we develop and validate the PEVB scale. Study 1 used 21 semi-structured interviews to generate initial items. Study 2, with 194 respondents, identified 12 items across three dimensions: routine voice, informative voice, and remedial voice. Study 3 employed a time-lagged design to examine antecedents of PEVB, showing that face value reduces PEVB through moral disengagement, while pro-environmental value was unrelated to PEVB via moral obligation. Study 4, using two independent samples, confirmed the factorial, convergent, and discriminant validity of the scale. Together, the findings provide a robust foundation for understanding and measuring employees’ pro-environmental voice in service contexts.