厨房工作人员的可持续准备行为,以减少食物浪费
1Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.
Foods (Basel, Switzerland)
|August 26, 2023
概括
厨房工作人员的行为是减少餐饮食品浪费的关键. 伦理可持续性和专业能力对员工有积极的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续性研究 可持续性研究
- 行为经济学是一种行为经济学.
背景情况:
- 可持续性和减少剩余食品浪费是关键的趋势.
- 将剩余食品处理纳入餐饮行业是一个挑战.
- 厨房工作人员的行为是开发有效的食物浪费预防模型的核心.
研究的目的:
- 探索一种影响厨房工作人员对防止食物浪费行为的模型.
- 了解道德可持续性,专业能力,自我效能和可持续的食品准备行为之间的关系.
- 开发一个实施模式,以防止餐饮行业的食物浪费.
主要方法:
- 结构方程建模 (SEM) 用于分析构造物之间的关系.
- 在台湾,对415名厨房员工进行了问卷调查.
- 数据收集发生在2022年5月至8月期间,恢复率为90.2%.
主要成果:
- 伦理可持续性对预防食品浪费的专业能力和自我效能有积极的影响.
- 专业能力对食品准备中的自我效能和行为意图产生影响.
- 自我有效性显著影响了对可持续食品准备的行为意图,这反过来又促进了可持续的行为.
结论:
- 伦理可持续性和专业能力是可持续食品准备行为的重要驱动力.
- 专业能力和自我效能是减少食物浪费的关键调解因素.
- 该研究为加强餐饮行业的食品浪费预防战略提供了一个框架.
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