餐饮外卖食物浪费水平及其影响因素研究——以安徽省在校大学生为例

Food waste and influencing factors in catering takeaway——Case study on college students in Anhui

文中基于调研的安徽省在校大学生1506份有效问卷测定餐饮外卖食物浪费水平,并从个体主观因素(包括个体统计特征、食物浪费态度、外卖消费行为),外卖食物供给系统(包括平台和商家、消费场域的基础设施和社会规范)两个维度探讨影响餐饮外卖食物浪费水平的因素。研究结论显示:餐饮外卖食物浪费水平要显著高于食堂就餐和家庭就餐;影响因素分析表明个体主观维度中除个体统计特征、食物浪费态度相关变量对外卖食物浪费水平具有显著影响外,外卖消费行为因素中的外卖订购频率和订购计划性也能够显著影响食物浪费水平;食物供给系统维度的平台和商家因素中,商家的定价方式、销售策略,平台的信息提示、配送时长对食物浪费水平也有显著影响;消费场域的基础设施完备性和社会规范也是影响食物浪费水平的重要因素。基于上述研究结论表明对于外卖食物浪费,除加强居民节约食物观念教育外,还要通过优化餐饮外卖食物供给系统与促进居民生活方式转型,进而降低外卖食物浪费水平。

Based on 1506 valid questionnaires of college students in Anhui province,the food waste levels in catering takeaway were measured,and the factors affecting the food waste level in catering takeaway were discussed from two dimensions:individual subjective factors(including individual statistical characteristics,food waste attitude and takeout consumption behavior)and food delivery supply system(including platform and merchants,infrastructure and social norms of consumption places).The results show that the level of food waste in catering takeaway is significantly higher than that in canteen and family dining.The analysis of influencing factors shows that,in addition to the individual statistical characteristics and food waste attitude,the order frequency of food delivery and plan of food delivery ordering in the takeout consumption behavior have a significant impact on the level of food waste.In the dimension of food supply system,the pricing mode and sale strategy of merchants,information prompt and delivery time of the platform also have a significant impact on the level of food waste.The completeness of infrastructure and social norms in the consumption places are also the important factors affecting the level of food waste.Based on the above research conclusions,for the food delivery waste,in addition to strengthening the education of residents’food saving concept,the catering takeout food supply system also should be optimized and the transformation of residents’lifestyle should be promoted so as to reduce the food waste level in catering takeaway.