资源科学 ›› 2018, Vol. 40 ›› Issue (6): 1186-1195.doi: 10.18402/resci.2018.06.09

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旅游城市餐饮消费者食物浪费行为研究

张盼盼1(), 王灵恩2(), 白军飞1, 刘晓洁2, 成升魁2, 符绍鹏1   

  1. 1. 中国农业大学经济管理学院,北京 100083
    2. 中国科学院地理科学与资源研究所,北京 100101
  • 收稿日期:2017-11-06 修回日期:2018-04-27 出版日期:2018-06-25 发布日期:2018-06-22
  • 作者简介:

    作者简介:张盼盼,女,河南漯河人,博士生,主要研究方向为产业经济学和消费经济学。E-mail: panpandazhang@163.com

  • 基金资助:
    重点研发计划政府间国际科技创新合作重点专项(2016YFE0113100);国家自然科学基金项目(41701620);中国科学院重点部署项目(ZDBS-SSW-DQC)

The food waste behavior of catering consumers from a tourism perspective

Panpan ZHANG1(), Ling-en WANG2(), Junfei BAI1, Xiaojie LIU2, Shengkui CHENG2, Shaopeng FU1   

  1. 1. College of Economics and Management, China Agricultural University, Beijing 100083, China
    2. Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China
  • Received:2017-11-06 Revised:2018-04-27 Online:2018-06-25 Published:2018-06-22

摘要:

随着旅游消费的快速发展,旅游成为驱动城市餐饮食物消费的重要动力,然而旅游城市食物浪费问题日益突出,成为制约中国食物可持续消费和粮食安全的重要问题。为探究旅游城市餐饮消费者的食物浪费行为,本文构建了消费者在外就餐食物消费与浪费模型,利用北京、上海、成都和拉萨4个旅游城市159家餐饮企业2293份消费者餐桌食物浪费现场调研一手数据,实证分析了旅游城市消费者食物浪费行为特征,尤其是旅游者和非旅游者的食物浪费行为及差异。研究结果表明:总体上餐饮消费者每餐人均浪费量为79.52g。从消费者类型分析,旅游者人均每餐食物浪费量(96.54g)高于非旅游者人均每餐食物浪费量(73.79g);从就餐原因看,当就餐原因为朋友聚餐时相比其余就餐原因容易造成更高的食物浪费量;消费者的个人特征是影响其食物浪费行为的重要因素,其中受教育水平和年龄结构对食物浪费行为的影响呈“倒U型”特征,即随着教育水平和年龄的增加,消费者人均每餐食物浪费量呈现先增长后下降的趋势。另外,收入越高的消费者越容易产生食物浪费行为,不同消费时间、不同就餐频率群体的食物浪费同样呈现出显著差异。减少餐饮食物浪费,倡导低碳、绿色和可持续消费模式需要政府、餐饮企业、消费者等各利益相关方的共同参与和行动。

关键词: 食物浪费, 消费者, 餐饮, 行为研究, 旅游城市

Abstract:

Food waste has attracted widespread attention around the world for the reason that it is not only a threat to global food security but also a serious loss of global land, water and other natural resources. In fact, food waste also causes serious environmental pollution without proper disposal. With rapid development of tourism consumption in China, food waste during tours is of increasing importance. Food waste is a key part of China’s sustainable food consumption and security. As the result of consumer behavior, factors influencing consumer food waste behavior should be systematically studied. Consumer behaviors, such as lack of shopping planning, impulse buying, and excessive purchasing, cause food waste to varying degrees. In order to explore the food waste behavior of consumers in a tourism context, a food consumption and waste model was constructed. Food waste data were obtained from field survey in the catering industry, and the field research period is from June to August 2015. The research cities include Beijing, Shanghai, Chengdu, and Lhasa. A total of 159 catering companies were surveyed, and 2293 samples were included in the study. Based on research and catering industry data for food waste in four tourist cities, we analyzed characteristics of food waste behavior, especially differences in the food waste behavior of tourists and non-tourists. The results suggested that tourists wasted more food than non-tourists according to the per capita waste per meal. Consumers wasted more food when the reason for eating was friends gathering. The personal characteristics of consumers were important factors affecting food waste behavior, such as education level and age, which followed an ‘inverted U’ relationship. The higher the income, the more consumers are prone to food waste. To reduce food waste, more stakeholders should be united together.

Key words: food waste, consumers, catering, behavior research, tourist city