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	Food packing: A case study of dining out in Beijing
	Wang Y.; Xu, S. W.; Yu, W.; Abdul-Gafar, A.; Liu, X. J.; Bai, J. F.; Zhang, D.; Gao, L. W.; Cao, X. C.; Liu, Y.
	2016
关键词	leftovers packing food waste leftovers logit model anaerobic-digestion waste fermentation bacterium reactor
英文摘要	Food waste results in nutritional losses, ecological damage, and environmental pollution. This survey is conducted in Beijing and aims to determine whether food waste can be reduced by food packing when leftovers are produced at the dining table and to identify factors that affect food packing behavior and the use of leftovers. Based on statistical and econometric analyses of the relationship between leftovers packing and possible factors, this study finds that the age, educational level, employment status, farming experience, environmental protection consciousness, food saving advertisement, families with old members, and reasons for dining out significantly influence the food packing behavior of the consumers. Moreover, the dining environment plays an important role in leftovers packing. People with intimate relationships, such as families, friends, classmates, or colleagues, are more willing to take leftovers home. Business partners do the opposite. Finally, almost all packed leftovers (91.59%) are eaten by people and animals. Therefore, packing leftovers is an excellent approach to reduce food waste.
出处	Journal of Integrative Agriculture
卷	15
期	8
页	1924-1931
语种	英语
ISSN号	2095-3119
DOI标识	10.1016/s2095-3119(15)61282-5
内容类型	SCI/SSCI论文
源URL	[http://ir.igsnrr.ac.cn/handle/311030/42808]
专题	地理科学与资源研究所_历年回溯文献
推荐引用方式 GB/T 7714	Wang Y.,Xu, S. W.,Yu, W.,et al. Food packing: A case study of dining out in Beijing. 2016.

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