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我国餐厅食物浪费现状调查及影响因素分析

李贺 李鸣晓 孟繁华 于承泽 郝艳 侯佳奇

李贺, 李鸣晓, 孟繁华, 于承泽, 郝艳, 侯佳奇. 我国餐厅食物浪费现状调查及影响因素分析[J]. 环境工程技术学报, 2021, 11(5): 898-907. doi: 10.12153/j.issn.1674-991X.20200290
引用本文: 李贺, 李鸣晓, 孟繁华, 于承泽, 郝艳, 侯佳奇. 我国餐厅食物浪费现状调查及影响因素分析[J]. 环境工程技术学报, 2021, 11(5): 898-907. doi: 10.12153/j.issn.1674-991X.20200290
He LI, Mingxiao LI, Fanhua MENG, Chengze YU, Yan HAO, Jiaqi HOU. Investigation of food wastage in different types of restaurants in China and analysis of its influencing factors[J]. Journal of Environmental Engineering Technology, 2021, 11(5): 898-907. doi: 10.12153/j.issn.1674-991X.20200290
Citation: He LI, Mingxiao LI, Fanhua MENG, Chengze YU, Yan HAO, Jiaqi HOU. Investigation of food wastage in different types of restaurants in China and analysis of its influencing factors[J]. Journal of Environmental Engineering Technology, 2021, 11(5): 898-907. doi: 10.12153/j.issn.1674-991X.20200290

我国餐厅食物浪费现状调查及影响因素分析

doi: 10.12153/j.issn.1674-991X.20200290
详细信息
    作者简介:

    李贺(1995—),女,硕士研究生,主要研究方向为固体废物处理处置, liheyx2020@163.com

    通讯作者:

    侯佳奇 E-mail: houjiaqi0325@163.com

  • 中图分类号: X705

Investigation of food wastage in different types of restaurants in China and analysis of its influencing factors

More Information
    Corresponding author: Jiaqi HOU E-mail: houjiaqi0325@163.com
  • 摘要: 当前,伴随着餐饮业高度发展,食物浪费现象也十分严重。以2000—2010年、1960—1999年出生,餐饮消费金额低于3 000元/月的在校学生和工薪阶层为消费群体,在传统餐厅、自助餐、快餐(小吃)就餐场所进行问卷调研,分析不同类型餐厅就餐的食物浪费现状及意识因素。利用Excel、SPSS等软件结合数理统计理论,统计分析消费者食物浪费现状及原因,运用结构方程模型结合计划行为理论,针对消费者食物浪费的行为意愿进行分析及预测,并通过接受者操作特性曲线(receiver operating characteristic,ROC)验证影响消费者意识因素的预测概率模型的拟合效果。结果显示:消费者在不同类型餐厅就餐时,食物浪费程度为传统餐厅>自助餐厅>快餐(小吃),公务活动为消费者食物浪费的主要就餐场合,其主要原因为菜不合胃口、菜品分量大等;相较于女性,男性更易浪费食物;2000—2010年、1990—1999年出生的消费者食物浪费程度较高,随着年龄的增长食物浪费程度呈逐渐下降趋势;结构方程模型的分析和预测发现,个人行为态度和感知行为控制间接影响消费者食物浪费的行为意愿,可通过引导和改善消费者的意识和态度减少食物浪费。研究发现,消费者减少食物浪费的途径包括打包剩餐、选择自我偏爱的食物等,餐厅要积极引导消费者勤俭节约和剩餐打包意识,可通过提供精美礼品、建立会员制等方式减少食物浪费。

     

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  • 收稿日期:  2020-12-10
  • 刊出日期:  2021-09-20

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