Food packing: A case study of dining out in Beijing

文献类型： 外文期刊

第一作者： Wang Yu

作者： Wang Yu;Xu Shi-wei;Yu Wen;Abdul-gafar, Ahmed;Xu Shi-wei;Yu Wen;Xu Shi-wei;Yu Wen;Liu Xiao-jie;Zhang Dan;Gao Li-wei;Cao Xiao-chang;Liu Yao;Bai Jun-fei

作者机构：

关键词： leftovers packing;food waste;leftovers;logit model

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2016 年 15 卷 8 期

页码：

收录情况： SCI

摘要： Food waste results in nutritional losses, ecological damage, and environmental pollution. This survey is conducted in Beijing and aims to determine whether food waste can be reduced by food packing when leftovers are produced at the dining table and to identify factors that affect food packing behavior and the use of leftovers. Based on statistical and econometric analyses of the relationship between leftovers packing and possible factors, this study finds that the age, educational level, employment status, farming experience, environmental protection consciousness, food saving advertisement, families with old members, and reasons for dining out significantly influence the food packing behavior of the consumers. Moreover, the dining environment plays an important role in leftovers packing. People with intimate relationships, such as families, friends, classmates, or colleagues, are more willing to take leftovers home. Business partners do the opposite. Finally, almost all packed leftovers (91.59%) are eaten by people and animals. Therefore, packing leftovers is an excellent approach to reduce food waste.

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