Antecedents of the Consumption of Sustainable Gastronomy

The present study aimed to observe the relationship between the intrinsic factors of individuals, specifically consumer behavior as a citizen (CBC), perceived consumer effectiveness (PCE), green self-identity (GSI) and Trust (T), and the influence they exert on the intention to consume in restaurants that have sustainable gastronomic practices. Quantitative-descriptive research was carried out, with 398 questionnaires analyzed using the structural equation modeling (SEM) technique. It was identified that the CBC, GSI and T exert a positive influence on the intention to consume in restaurants with sustainable gastronomic practices, while PCE has not shown to exert influence. The PCE, GSI and T demonstrated direct and positive influence on CBC. Theoretically, this study contributes to the correlation of constructs that had not previously been presented together in research on sustainable consumption; by presenting the indirect role of the PCE on the intentions of sustainable consumption, and to the advances of the research of the relationship between sustainability and consumption by confirming the role of CBC, GSI and T on food consumption for the environment. Managerially, the findings aim to help companies direct their sustainable practices as a driving force for sustainable consumption, helping individuals to assert themselves and express their citizen behavior.