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| Food packing: A case study of dining out in Beijing |
| WANG Yu1, XU Shi-wei1, 2, 3, YU Wen1, 2, 3, Ahmed Abdul-gafar1, LIU Xiao-jie4, BAI Jun-fei5, ZHANG Dan4, GAO Li-wei4, CAO Xiao-chang4, LIU Yao4 |
1 Agricultural Information Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China
2 Key Laboratory of Intelligent Agricultural Early Warning Technology, Ministry of Agriculture, Beijing 100081, P.R.China
3 Key Laboratory of Intelligent Agricultural Early Warning Technology and System, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China
4 Institute of Geographical Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, P.R.China
5 College of Economics & Management, China Agricultural University, Beijing 100081, P.R.China |
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Abstract 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.
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Received: 01 April 2015
Accepted:
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| Fund: The authors gratefully acknowledge the financial project supported by the State Key Program of the National Natural Science Foundation of China (71233007). |
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Corresponding Authors:
XU Shi-wei, E-mail: xushiwei@caas.cn
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| About author: WANG Yu, E-mail: wangyu_7693@qq.com; |
Cite this article:
WANG Yu, XU Shi-wei, YU Wen, Ahmed Abdul-gafar, LIU Xiao-jie, BAI Jun-fei, ZHANG Dan, GAO Liwei, CAO Xiao-chang, LIU Yao.
2016.
Food packing: A case study of dining out in Beijing. Journal of Integrative Agriculture, 15(8): 1924-1931.
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