游客食物浪费行为驱动因素及监测评估

游客食物浪费是中国食物浪费的“重灾区”,给旅游地和区域可持续发展带来严峻挑战。本文运用文献分析法,探讨了游客食物浪费行为驱动因素及监测评估技术。结果表明：（1）消费性与文化性、复杂性与冲动性、必然性与象征性、习惯性与探奇性是游客食物消费行为的主要特征。（2）全球化、工业化、城镇化、传统文化及政策的推动作用,旅游企业运营管理及上下游产业链利益主体的促进作用,游客食物消费的情境性及年龄、收入等因素的引致作用是驱动游客食物浪费行为的重要因素。（3）游客食物浪费量的测度方法有食物日记法、直接测量法、质量平衡法、废物成分分析法、调查统计方法和树形结构模型,其行为评估主要运用问卷、访谈等定性分析,监控方式有采购和库存表、车载车辆称重设备、食品垃圾自动跟踪系统专利技术、智能菜单等。研究结论对推动《中华人民共和国反食品浪费法》的落地实施、提高相关部门减少游客食物浪费决策的精准性具有借鉴和参考价值。

Research on the driving factors and monitoring evaluation of tourist food waste behavior

The food waste generated by tourists is an important component of the food waste in China, which poses severe challenges to the sustainable development of tourist destinations and different regions. This paper uses literature analysis to explore the driving factors and monitoring and evaluation techniques of tourists' food waste behavior. The results show: (1) The food consumption behavior of tourists has the characteristics of consumption and culture, complexity and impulsiveness, necessity and symbolism, habitual and exploring. (2) The push of globalization industrialization, urbanization, traditional culture, policies, the promotion of stakeholders of upstream and downstream industrial chains and operation management of tourism enterprises, the contextuality of tourists' food consumption, age, and income are important driving factors for tourists' food waste behavior. (3) The methods that can be used to measure food waste by tourists include food diaries, direct measurement, mass balance, waste composition analysis, various survey statistical methods and tree structure model, the evaluation of tourists' food waste behavior is mainly based on qualitative research, the monitoring methods that can be used include the use of purchasing and inventory tables, vehicle weighing equipment, patented technology of automatic food waste tracking system, and smart menus. The research conclusions have reference value for promoting the implementation of the "Anti-food Waste Law of the People's Republic of China" and improving the accuracy of decision-making by relevant departments to reduce tourists' food waste.