A study of drivers and prevention strategies for household’s food waste ：The households in the Taipei area as an example

• Main Authors: YANG, WEN-JU, 楊雯如
• Other Authors: TENG, CHIH-CHING
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/nemvwr

碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 107 === This study explores the drivers and prevention strategies for household’s food waste. In-depth interviews were conducted, and the Taipei area was used as a research area. Ten members responsible for food processing and cooking at home were selected through snowball sampling. According to the analysis of interviews, the core elements that cause food waste in the Taipei area can be divided into six aspects including shopping habits, inventory management, food preservation factors, food cooking, health awareness and the mission of a good mother. The six major facets are roughly the same as those of foreign researches. However, in the Taipei area, two special drivers of food waste is due to the relatively dense distribution of supermarkets, and the differences food cooking cultures in areas. In order to make the strategy more efficient, the prevention strategy is divided into individual/family, social and government, three implementation levels. The personal/family level reduction of food waste strategy is to modify the procurement behavior, improve inventory management, learn food preservation technology and refined food cooking methods. Then, in conjunction with society groups promote the cherished food or guide the public's concept about leftovers. In the end, the government has enacted the "Food Waste Reduction Law" to decline food waste.