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

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

李贺^1,2,3,,
李鸣晓^1,2,
孟繁华^1,2,
于承泽^1,2,
郝艳^1,2,
侯佳奇^1,2,*, ,

1.
环境基准与风险评估国家重点实验室,中国环境科学研究院
2.
国家环境保护地下水污染模拟与控制重点实验室,中国环境科学研究院
3.
长春工程学院水利与环境工程学院

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
计量
- 文章访问数: 404
- HTML全文浏览量: 133
- PDF下载量: 42
- 被引次数: 0
出版历程
- 收稿日期: 2020-12-10
- 刊出日期: 2021-09-20

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

He LI^{1,2,3
,},
Mingxiao LI^1,2,
Fanhua MENG^1,2,
Chengze YU^1,2,
Yan HAO^1,2,
Jiaqi HOU^{1,2,*
, ,}

1.
State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences
2.
State Environmental Protection Key Laboratory of Simulation and Control of Groundwater Pollution, Chinese Research Academy of Environmental Sciences
3.
School of Water Conservancy & Environment Engineering,Changchun Institute of Technology

More Information

Corresponding author: Jiaqi HOU E-mail: houjiaqi0325@163.com

摘要

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。
- 食物浪费 /
- 餐厅 /
- 问卷调查 /
- 结构方程 /
- ROC曲线
Abstract: At present, with the rapid development of catering industry, food wastage is becoming more and more serious. The students and working class who were born in 2000-2010 and 1960-1999 and whose food consumption were less than 3 000 yuan every month, were taken as consumer groups to investigate the current situation and their awareness factors of food wastage in different types of restaurants by questionnaire surveys conducted in traditional restaurants, buffets, fast food and snacks. Excel, SPSS and other software combined with mathematical statistics theory were used to analyze the status and causes of food wastage. Structural equation model combined with planned behavior theory were used to analyze and predict the willingness of food wastage, and Receiver Operating Characteristic (ROC) was also used to verify the fitting effect of the prediction probability model of the factors affecting consumer awareness. The results showed that the order of food wastage in different types of restaurants was traditional restaurant > cafeteria > fast food and snacks. Business meal was the main reason for consumers to waste food, due to the dishes were not suitable for appetites or too heavy to finish. In addition, it was found that men are more likely to waste food than women. The consumers born in 2000-2010 and 1990-1999 had a higher degree of food wastage, and the proportion of food waste was gradually decreasing with the increase of ages. Through the analysis and prediction of structural equation model, it showed that personal behavior attitude and perceive behavior control indirectly affected the consumers’ behavior intention of food wastage. Therefore, food wastage could be alleviated by guiding and improving consumers’ awareness and attitude. The study found that the ways to reduce food wastage included packing leftovers, and choosing foods that were easy to store and self preference, etc. For restaurants operators, they were suggested to actively guide consumers’ awareness of diligence and frugality and packaging of leftover meals by providing exquisite gifts and establish membership systems to alleviate food wastage.
- food wastage /
- restaurant /
- questionnaire survey /
- structural equation /
- ROC curve

HTML全文

参考文献(44)

[1]	REDLINGSHÖFER B, BARLES S, WEISZ H. Are waste hierarchies effective in reducing environmental impacts from food waste:a systematic review for OECD countries[J]. Resources,Conservation and Recycling, 2020, 156:104723. doi: 10.1016/j.resconrec.2020.104723
[2]	LANG L X, WANG Y J, CHEN X P, et al. Awareness of food waste recycling in restaurants:evidence from China[J]. Resources,Conservation and Recycling, 2020, 161:104949. doi: 10.1016/j.resconrec.2020.104949
[3]	李姣宇. 餐厨垃圾“节能减排”的价值分析[J]. 发展, 2010(8):50-51.
[4]	ZANG J J, LUO B Z, WANG Y P, et al. Eating out-of-home in adult residents in Shanghai and the nutritional differences among dining places[J]. Nutrients, 2018, 10(7):E951.
[5]	WANG L E, LIU G, LIU X, et al. The weight of unfinished plate:a survey based characterization of restaurant food waste in Chinese cities[J]. Waste Management, 2017, 66:3-12. doi: 10.1016/j.wasman.2017.04.007
[6]	de CLERCQ D, WEN Z G, FAN F. Performance evaluation of restaurant food waste and biowaste to biogas pilot projects in China and implications for national policy[J]. Journal of Environmental Management, 2017, 189:115-124. doi: 10.1016/j.jenvman.2016.12.030
[7]	YANG Y, BAO W Q, XIE G H. Estimate of restaurant food waste and its biogas production potential in China[J]. Journal of Cleaner Production, 2019, 211:309-320. doi: 10.1016/j.jclepro.2018.11.160
[8]	龚心语, 黄宝荣, 张丛林, 等. 基于旅游生态足迹的神农架国家公园可持续性管理研究[J]. 环境工程技术学报, 2020, 10(5):806-813. GONG X Y, HUANG B R, ZHANG C L, et al. Sustainable management of Shennongjia National Park based on tourism ecological footprint[J]. Journal of Environmental Engineering Technology, 2020, 10(5):806-813.
[9]	丁杰, 郝艳, 侯佳奇, 等. 接种抗酸化复合菌对餐厨废弃物堆肥酸化缓解及腐殖化的影响[J]. 环境科学研究, 2016, 29(12):1887-1894. DING J, HAO Y, HOU J Q, et al. Effects of anti-acidification microbial agents(AAMA) on reducing acidification and promoting humification during kitchen waste composting[J]. Research of Environmental Sciences, 2016, 29(12):1887-1894.
[10]	CHEN H B, JIANG W, YANG Y, et al. State of the art on food waste research:a bibliometrics study from 1997 to 2014[J]. Journal of Cleaner Production, 2017, 140:840-846. doi: 10.1016/j.jclepro.2015.11.085
[11]	邓俊. 餐厨垃圾无害化处理与资源化利用现状及发展趋势[J]. 环境工程技术学报, 2019, 9(6):637-642. DENG J. Harmless treatment and resource utilization of kitchen waste:development status and trend[J]. Journal of Environmental Engineering Technology, 2019, 9(6):637-642.
[12]	世界自然基金会北京代表处, 中国科学院地理科学与资源研究所. 中国城市餐饮食物浪费报告[R]. 北京: 中国统计出版社, 2018:1-17.
[13]	数说·工薪阶层[J]. 理财, 2018(2):6-7.
[14]	SOORANI F, AHMADVAND M. Determinants of consumers’ food management behavior:applying and extending the theory of planned behavior[J]. Waste Management, 2019, 98:151-159. doi: 10.1016/j.wasman.2019.08.025
[15]	ZAHEDI S, BATISTA-FOGUET J M van WUNNIK L. Exploring the public’s willingness to reduce air pollution and greenhouse gas emissions from private road transport in Catalonia[J]. Science of the Total Environment, 2019, 646:850-861. doi: 10.1016/j.scitotenv.2018.07.361
[16]	MAFIMISEBI I B, JONES K, SENNAROGLU B, et al. A validated low carbon office building intervention model based on structural equation modelling[J]. Journal of Cleaner Production, 2018, 200:478-489. doi: 10.1016/j.jclepro.2018.07.249
[17]	WEBER A, BÜSSING A G, JARZYNA R, et al. Do German student biology teachers intend to eat sustainably:extending the theory of planned behavior with nature relatedness and environmental concern[J]. Sustainability, 2020, 12(12):4909. doi: 10.3390/su12124909
[18]	WANG Q Z, ZHANG W, TSENG C P M L, et al. Intention in use recyclable express packaging in consumers’ behavior:an empirical study[J]. Resources,Conservation and Recycling, 2021, 164:105115. doi: 10.1016/j.resconrec.2020.105115
[19]	COŞKUN A, YETKIN ÖZBÜK R M. What influences consumer food waste behavior in restaurants:an application of the extended theory of planned behavior[J]. Waste Management, 2020, 117:170-178. doi: 10.1016/j.wasman.2020.08.011
[20]	STEVENS J P. Intermediate statistics:a modern approach[M]. 3rd edition, 1999.doi: 10.1007/978-3-030-30215-3_21. doi: 10.1007/978-3-030-30215-3_21
[21]	BÅÅTH R. The cartoon guide to statistics[J]. Chance, 2014, 27(4):56.
[22]	YANG X M, CHENG L L, HUANG X L, et al. Incentive mechanism to promote corn stalk return sustainably in Henan,China[J]. Science of the Total Environment, 2020, 738:139775. doi: 10.1016/j.scitotenv.2020.139775
[23]	尹稚. 关于新时期推进新型城镇化战略的解读[J]. 中国经贸导刊, 2020(27):46-47.
[24]	熊升银, 周葵. 农户参与秸秆资源化利用行为的影响机理研究[J]. 农村经济, 2019(4):110-115.
[25]	MINGOTE V, MIGUEL A, ORTEGA A, et al. Optimization of the area under the ROC curve using neural network supervectors for text-dependent speaker verification[J]. Computer Speech & Language, 2020, 63:101078.
[26]	HSU J C, QIU P H, HIN L Y, et al. Multiple comparisons with the best ROC curve[M]//Recent developments in multiple comparison procedures.Beachwood,Ohio, USA: Institute of Mathematical Statistics, 2004:65-75.
[27]	MEDDIS A, BLANCHE P, BIDARD F C, et al. A covariate-specific time-dependent receiver operating characteristic curve for correlated survival data[J]. Statistics in Medicine, 2020, 39(19):2477-2489. doi: 10.1002/sim.v39.19
[28]	住房和城乡建设部. 中国城市建设统计年鉴2016[M]. 北京: 中国统计出版社, 2016.
[29]	王小铭, 陈江亮, 谷萌, 等. “无废城市”建设背景下我国餐厨垃圾管理现状、问题与建议[J]. 环境卫生工程, 2019, 27(6):1-10. WANG X M, CHEN J L, GU M, et al. Status quo,problems and countermeasures faced by China’s food waste management under the background of “zero waste city” construction[J]. Environmental Sanitation Engineering, 2019, 27(6):1-10.
[30]	陆满平. 论食品的可持续消费行为[J]. 扬州大学烹饪学报, 2000, 17(3):56-58. LU M P. On continuable consumption action of food[J]. Cuisine Journal of Yangzhou University, 2000, 17(3):56-58.
[31]	陈玉馨. 消费视角下自助餐消费的经济学分析[J]. 商场现代化, 2020(14):18-20.
[32]	MORAN A J, RAMIREZ M, BLOCK J P. Consumer underestimation of sodium in fast food restaurant meals:results from a cross-sectional observational study[J]. Appetite, 2017, 113:155-161. doi: 10.1016/j.appet.2017.02.028
[33]	FILIMONAU V, MATUTE J, KUBAL-CZERWIŃSKA M, et al. The determinants of consumer engagement in restaurant food waste mitigation in Poland:an exploratory study[J]. Journal of Cleaner Production, 2020, 247:119105. doi: 10.1016/j.jclepro.2019.119105
[34]	王攀, 任连海, 甘筱. 城市餐厨垃圾产生现状调查及影响因素分析[J]. 环境科学与技术, 2013, 36(3):181-185. WANG P, REN L H, GAN X. Investigation and output factors analysis of restaurant garbage for cities in China[J]. Environmental Science & Technology, 2013, 36(3):181-185.
[35]	BRAVI L, FRANCIONI B, MURMURA F, et al. Factors affecting household food waste among young consumers and actions to prevent it:a comparison among UK,Spain and Italy[J]. Resources,Conservation and Recycling, 2020, 153:104586. doi: 10.1016/j.resconrec.2019.104586
[36]	谢永刚, 李岳芹. 三年自然灾害(1959年—1961年)粮食短缺状况及教训[C]//第六届中国灾害史国际学术研讨会论文集. 太原: 中国灾害防御协会, 2009:123-130.
[37]	王禹, 许世卫, 李哲敏, 等. 城市居民在外就餐食物浪费影响因素实证研究[J]. 中国农业资源与区划, 2018, 39(9):199-204. WANG Y, XU S W, LI Z M, et al. An empirical study on the food waste influence factors of urban residents’ repast[J]. Chinese Journal of Agricultural Resources and Regional Planning, 2018, 39(9):199-204.
[38]	徐岫茹. 新饱食主义之心理篇:青少年饮食态度的心理解码[J]. 饮食科学, 2008(10):11-12.
[39]	FU B T, KURISU K, HANAKI K, et al. Influential factors of public intention to improve the air quality in China[J]. Journal of Cleaner Production, 2019, 209:595-607. doi: 10.1016/j.jclepro.2018.10.192
[40]	DUFF E. A structural equation model of empowerment factors affecting nurse practitioners competence[J]. Nurse Education in Practice, 2019, 38:145-152. doi: 10.1016/j.nepr.2019.06.002
[41]	QURESHI S M, KANG C. Analysing the organizational factors of project complexity using structural equation modelling[J]. International Journal of Project Management, 2015, 33(1):165-176. doi: 10.1016/j.ijproman.2014.04.006
[42]	NG S L. Predicting multi-family dwelling recycling behaviors using structural equation modelling:a case study of Hong Kong[J]. Resources,Conservation and Recycling, 2019, 149:468-478. doi: 10.1016/j.resconrec.2019.06.007
[43]	HUSSAIN S, ZHU F W, SIDDIQI A, et al. Structural equation model for evaluating factors affecting quality of social infrastructure projects[J]. Sustainability, 2018, 10(5):1415. doi: 10.3390/su10051415
[44]	杨丹, 王文杰. 1980—2015年京津冀地区雁鸭类潜在栖息地连接度变化及驱动因素[J]. 环境科学研究, 2019, 32(4):547-556. YANG D, WANG W J. Changes and driving forces of anatidae’s potential habitat connectivity in Beijing-Tianjin-Hebei Region from 1980 to 2015[J]. Research of Environmental Sciences, 2019, 32(4):547-556.