Determinants of Affecting Consumers\' Intentions to Food Sharing Restaurants

• Main Authors: KUO ZI TING, 郭紫庭
• Other Authors: Yen-Ting Chen
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/5ve739

碩士 === 國立勤益科技大學 === 流通管理系 === 106 === In recent years, with the help of the sharing economy, and the awareness of environmental protection and sustainable development in various countries, the organization and activities of the sharing economy have risen. According to the report of the United Nations Food and Agriculture Organization (FAO), nearly 1.3 billion tons of food are discarded every year in the world, but there are 700 million hungry people. Food waste has become one of the urgent problems in the world. There are 3.68 million tons in Taiwan every year. Food waste, so people started the "action to stop food waste", coupled with the changes in Taiwanese consumption and eating habits, the growing population has grown year by year, affecting the development of the catering industry, so food sharing is the response of countries to combat food waste. Sports is also the future development trend of the domestic catering industry. The purpose of this study was to explore the factors influencing consumers' intentions to food sharing restaurants. The subjects were mainly those who used to eat at the restaurant and the people who had not eaten at the restaurant. This study conducted a survey on time and a total of 295 valid samples was collected, validated by the PLS analysis. The result indicates that enjoyment, trust, and sustainable development affecting consumers' intentions to food sharing restaurants significantly; it reveals that food sharing restaurants are fun, consumers would visit food sharing restaurants more when the business owner keeps their commitments, and consumers believe that going to food sharing restaurants can reduce environmental damage and fulfill social responsibility. Based on the research results, this study proposes relevant business suggestions for further operations reference.