您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Food packing: A case study of dining out in Beijing

文献类型： 外文期刊

作者： Wang Yu 1 ; Xu Shi-wei 1 ; Yu Wen 1 ; Abdul-gafar, Ahmed 1 ; Liu Xiao-jie 4 ; Bai Jun-fei; Zhang Dan 4 ; Gao Li-wei 4 ; C 1 ;

作者机构： 1.Chinese Acad Agr Sci, Agr Informat Inst, Beijing 100081, Peoples R China

2.Minist Agr, Key Lab Intelligent Agr Early Warning Technol, Beijing 100081, Peoples R China

3.Chinese Acad Agr Sci, Key Lab Intelligent Agr Early Warning Technol & S, Beijing 100081, Peoples R China

4.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China

5.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peopl

关键词： leftovers packing;food waste;leftovers;logit model

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2016 年 15 卷 8 期

页码：

收录情况： SCI

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.

  • 相关文献

[1]Adaption of microbial community during the start-up stage of a thermophilic anaerobic digester treating food waste. Wang, Xing,Deng, Ya-Yue,Li, Zheng-Wei,Li, Qiang,Qin, Han,Chen, Jing-Tao,He, Ming-Xiong,Zhang, Min,Hu, Guo-Quan,Yin, Xiao-Bo,Wang, Xing,Li, Zheng-Wei,Chen, Jing-Tao,He, Xiao-Lan. 2016

[2]Combined effect of crude fat content and initial substrate concentration on batch anaerobic digestion characteristics of food waste. Zhang, Wanqin,Dong, Hongmin,Zhang, Wanqin,Li, Xin,Dong, Renjie,Lang, Qianqian,Fang, Ming,Bah, Hamidou.

[3]SOCIAL-OPTIMAL HOUSEHOLD FOOD WASTE: TAXES AND GOVERNMENT INCENTIVES. Katare, Bhagyashree,Serebrennikov, Dmytro,Wang, H. Holly,Katare, Bhagyashree,Serebrennikov, Dmytro,Wang, H. Holly,Wetzstein, Michael.

[4]Open fermentative production of fuel ethanol from food waste by an acid-tolerant mutant strain of Zymomonas mobilis. Ma, Kedong,Ruan, Zhiyong,Shui, Zongxia,Wang, Yanwei,Hu, Guoquan,He, Mingxiong.

[5]Kinetics and thermodynamics of glucoamylase inhibition by lactate during fermentable sugar production from food waste. Wang, Qun Hui,Liu, Ying Ying,Ma, Hong Zhi,Wang, Xiao Qiang,Wang, Xu Ming.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台