<![CDATA[Food waste is a problem in the sustainability of the food system, including restaurants that produce leftovers after consumption. One effort to reduce food waste is to pack up and take-home food that is still edible, a practice known as “doggy bagging.” This decision is not only related to economic considerations and the desire to avoid waste but also involves emotional experiences, social norms, the condition of the food, the likelihood of future consumption, and interactions with the restaurant. This study aims to understand consumers’ motives and experiences regarding “doggy bagging” at Tsania Seafood Restaurant in Batam City, specifically in terms of how they perceive leftover food, consider the decision to pack it up, and interact with restaurant staff. The study employs a qualitative approach using Interpretative Phenomenological Analysis (IPA) within a constructivist paradigm. Informants were selected through purposive sampling and consisted of six consumers who had experience with doggy bagging. Data were collected through participatory observation and semi-structured in-depth interviews, then analyzed idiographically. The results of the study revealed four main themes: leftover food retains value; taking food home extends the possibility of consumption; doggy bagging is socially negotiated and can be normalized; and restaurants serve as a context that either facilitates or hinders this practice. The decision to take food home is situational and influenced by taste, the food’s suitability, the likelihood of consumption at home, storage, the amount of leftovers, social norms, and staff responses. Implicitly, restaurants can support doggy bagging by providing practical containers and friendly service.]]>
