个体与餐饮特征对食物浪费行为的影响——基于752名高校大学生的跟踪调查  

Influence of individual and catering characteristics on food waste behavior:an empirical analysis based on a follow-up survey of 752 college students

作　　者：任建超 王庆叶 刘杨杨[1] 林虬韬 黄春燕[1] REN Jianchao;WANG Qingye;LIU Yangyang;LIN Qiutao;HUANG Chunyan(Business School of Yangzhou University,Yangzhou,Jiangsu 225127,China;School of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学商学院,江苏扬州225127 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2023年第4期37-47,共11页Journal of Researches on Dietetic Science and Culture

基　　金：教育部人文社会科学规划基金项目(19YJA790033);江苏省高校哲学社会科学研究基金项目(2018SJA1144)。

摘　　要：遏制舌尖上的浪费是切实保障国家粮食安全的重要措施,以高校学生为代表的年轻群体食物浪费对资源环境的破坏已经受到广泛关注。基于752名在校大学生9976份就餐数据,测定不同群体在不同就餐场所的食物浪费水平,通过构建跨层调节模型,从个体特征和餐饮特征两个维度探讨影响食物浪费水平的因素。结果表明:1)高校大学生日常每餐食物浪费量为61.92 g,占食物总消费量的12.4%,性别、BMI、生活费、道德规范、就餐地点、单餐花费、共同就餐人数及食物重量是影响食物浪费水平的重要因素。个体因素在餐饮因素对食物浪费水平的影响上存在跨层调节作用;2)随着生活费不断增加,提升餐饮满意度对减少食物浪费的效果变大,食堂就餐与非食堂就餐间的食物浪费差距变小,当月生活费达到3000元时,食物浪费差距出现逆转;3)随着共同就餐人数增加,相对于体重偏轻或肥胖的个体来说,正常或超重个体的食物浪费水平增长更快;4)提升道德规范对降低食物浪费水平的影响并不均匀,对食堂就餐的影响高于非食堂就餐。基于上述研究结论,对于年轻群体食物浪费,除提升社会道德规范约束,引导合理规划生活费和健康膳食外,还需要餐饮机构转变餐饮服务理念、优化食物供给,进而降低食物浪费水平。Curbing waste on the tip of the tongue is an important measure to effectively guarantee national food security.The damage of food waste on resources and environment of young groups represented by college students has been widely concerned.Based on 9976 dining data from 752 college students,this paper mea-sured the food waste level of different groups in different dining places,and explored the factors affecting the food waste level from individual and catering characteristics by constructing a cross-layer modulating model.The results showed that:1)The daily food waste per meal was 61.92 g,accounting for 12.4%of the total food consumption.Gender,BMI,living expenses,ethics,dining place,single meal cost,number of people eating together and food weight were important factors.Individual factors have cross-layer modulating effect on the relationship between catering factors and food waste level.2)With the increase of living expenses,the improvement of catering satisfaction has a greater effect on reducing food waste,and the gap between food waste in dining halls and other places becomes smaller.When the living expenses reach 3000 CNY,the gap of food waste reverses.3)As the number of people eating together increases,the level of food waste in normal or overweight individuals increases faster than in underweight or obese individuals.4)The effect of improving personal quality on reducing food waste is uneven,and the effect on dining in canteen is higher than that on dining in other places.Thus,in addition to enhancing the constraints of social moral norms,guiding reason-able planning of living expenses and approximate dinning,it is also necessary for catering institutions to change the concept of service and optiming food supply,so as to reduce food waste.

关 键 词：食物浪费 个体特征 餐饮特征 跨层调节 拍照编码法 

分 类 号：TS971.1-34[轻工技术与工程]