Year: 2025
Type: article
Study design: Observational Study
Abstract: 我国粮食供求长期处于仅平衡状态，粮食安全问题需要高度重视，而每年城市食物浪费量巨大。因此本文以城市居民为研究对象，基于计划行为理论，采用结构方程模型，并从社会文化角度引入面子意识作为调节变量，验证了计划行为理论模型解释居民减少餐饮浪费行为的适用性，并通过对居民食物浪费行为及其影响机制的研究，深入认识居民食物浪费的行为过程和行为路径。针对258份居民样本的研究结果表明：(1) 行为态度、主观规范、知觉行为控制显著正向影响减少餐饮浪费意愿；(2) 知觉行为控制和减少餐饮浪费意愿显著正向影响减少餐饮浪费行为；(3) 面子意识的调节效应不显著。基于上述结论，讨论从居民行为角度进行餐饮浪费研究的必要性和可行性，为实现“绿色消费”目标的政策制定提供参考。With the rapid development of tourism, tourism food and beverage consumption are increasingly becoming an important driver of urban food and beverage consumption, and tourists are also an important cause of food and beverage waste. Therefore, this paper takes tourists as the research object, adopts a structural equation model based on the theory of planned behavior, and introduces face consciousness and psychological expectation as moderating variables from socio-cultural and tourists’ psychological perspectives, verifies the applicability of the theory of planned behavior model to explain tourists’ food waste reduction behavior, and provides an in-depth understanding of the behavioral process and behavior of tourists’ food waste through the study of tourists’ food waste behavior and its influencing mechanism paths. The results of the study on a sample of 258 tourists showed that (1) behavioral attitudes, subjective norms, and perceptual behavioral control significantly and positively influenced willingness to reduce food waste; (2) perceptual behavioral control and willingness to reduce food waste significantly and positively influenced food waste reduction behavior; and (3) the moderating effects of face consciousness and psychological expectations were not significant. Based on the above findings, the necessity and feasibility of restaurant waste research from the perspective of individual characteristics and food culture are discussed, and countermeasure suggestions for reducing restaurant waste of tourists are proposed from the perspective of restaurant supply side.
Source: Advances in Social Sciences
Author: 昕羽 魏
Institution: Chongqing University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4409527993