我国餐厅食物浪费现状调查及影响因素分析

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。

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

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.