摘要
基于安徽省在校大学生1506份问卷,借鉴社会实践论的研究范式,从外卖订购主体基本倾向与平台-商家要素交互中分析外卖食物浪费的形成机制.研究发现:1)外卖订购主体基本倾向存在异质性,按食物浪费水平大小排序为追求美食的高频订购者、美食便利皆求的重度订购者、追求便利性的择机订购者、被动型的情境订购者.2)食物浪费形成机制主要源于订购主体与平台-商家之间的信息不对称、最低配送量要求、套餐产品供给和食物口味契合度等方面的不协调.3)不同类型外卖订购主体的食物浪费形成机制既有同质性也有异质性.因此,减少外卖食物浪费需要关注重点浪费群体,构建外卖食物浪费的协同治理方案.
Abstract
Based on 1506 questionnaires from college students in Anhui Province,this study adopts the research paradigm of social practice theory to analyze the driving mechanism of take-out food waste from the interaction of the basic tendencies of take-out food orderer with platform-merchant elements.The results show that:1)The basic tendencies of take-out food orderers are heterogeneous,and according to the food waste level,the take-out food orderer are ranked as high frequency orderers who pursuing food taste,heavy orderers who pursuing food taste and convenience,timing orderers who pursuing convenience,and situational orderers who pursuing nutrition and health.2)The driving mechanism of take-out food waste mainly stems from the incoordination,in terms of information asymmetry,in the mismatch between take-out food orderer and platform-merchants,minimum delivery quantity requirement,set meal product supply and food taste compatibility.3)The formation mechanism of food waste for different types of take-out food orderer has both homogeneity and heterogeneity.Therefore,reducing take-out food waste requires focusing on key waste groups and building a collaborative governance scheme for food waste.
基金项目
安徽省哲学社会科学规划项目(AHSKQ2022D034)
NETL
NSTL
万方数据