The Influence of Fear of Missing Out and Culinary Experience on the Intention to Reduce Food Waste with the Mediation of Sustainable Consumption Behavior in Batam Culinary Tourism

Authors

  • Rezki Alhamdi Politeknik Pariwisata Batam, Batam, Kepulauan Riau, Indonesia
  • Abd Rahman Yusuf Politeknik Pariwisata Batam, Batam, Kepulauan Riau, Indonesia

DOI:

https://doi.org/10.38035/jlph.v6i6.3831

Keywords:

Fear of Missing Out, Culinary Experience, Taste Food, Portion, Intention to Reduce Food Waste, Sustainable Consumption Behavior

Abstract

Food waste in the culinary sector poses a challenge to sustainable tourism. The proliferation of social media has given rise to the phenomenon of Fear of Missing Out (FOMO), which encourages impulsive consumption, while the culinary experience, consisting of taste and food portion size, also shapes the intention to reduce food waste. This study aims to analyze the influence of FOMO, taste, and food portion size on the intention to reduce food waste, with sustainable consumption behavior as a mediating variable among culinary tourism consumers in Batam. Using an explanatory quantitative approach with a cross-sectional survey, data were collected from 300 active social media users and analyzed using Structural Equation Modeling (SEM). The results show that FOMO has a significant positive effect on the intention to reduce food waste, food portion size has a significant positive effect and is the strongest predictor, while taste does not have a significant effect. Sustainable consumption behavior is shown to partially mediate the influence of FOMO and taste in a negative direction, but it is not significant for the portion size path. These findings provide an empirical model of sustainable consumer behavior as well as strategic recommendations for culinary business actors and policymakers in designing effective and contextual food waste reduction strategies.

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Published

2026-09-22

How to Cite

Alhamdi, R., & Yusuf, A. R. (2026). The Influence of Fear of Missing Out and Culinary Experience on the Intention to Reduce Food Waste with the Mediation of Sustainable Consumption Behavior in Batam Culinary Tourism. Journal of Law, Politic and Humanities, 6(6), 4859–4868. https://doi.org/10.38035/jlph.v6i6.3831

Issue

Vol. 6 No. 6 (2026): (JLPH) Journal of Law, Politic and Humanities

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Articles

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Copyright (c) 2026 Rezki Alhamdi, Abd Rahman Yusuf

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