The Research On The Reduction Of Kitchen Waste Based On Consumer Behavior

With the increasing development of the society and economy, acceleration of the urbanization and increase of the urban population, the generation of all kinds of the urban garbage are growing increasingly, the destruction of environment are more serious than before, governments and people around the world are beginning to realize that "how to deal with the garbage" has become an urgent problem which needs to be addressed. The reduction, harmless and resource of the garbage disposal have become an important research target of the environmental management and protection. Nowadays, a lot of cities in China have the phenomenon of "Cities Besieged by Garbage", and the kitchen waste as the major solid waste of cities, the kitchen waste have a high water content, easy perishable and smelliness. If the kitchen waste cannot be addressed timely and effectively, it will cause great harm to the environment. In recent years, driven of interests, many cities’ restaurant and hotel operators sell kitchen waste privately to petty dealers who do not have the qualification to deal with the kitchen waste, as a result, swill-cooked dirty oil and other harmful food are served back on tables, which leads to a serious harm to public health and food safety. Therefore, the study of the reduction of kitchen waste management has some theoretical and practice significance.As the above content, this paper used a combination methodology of quantitative and qualitative research and collect 500 questionnaires in the concentrated dining area of downtown based on Nanjing. This survey also gathered the information about the spending habits of eating out of interviewers, the public awareness of food waste classification, and the expectation of the food waste treatment methods and other related information. Based on the integration, accounting and analysis of the collected data, this dissertation will analyze the relationship between the consumer behavior and the quantity of food waste as well as give particular recommendations on consumer behavior of kitchen waste reduction based on the existing problems and shortcomings in kitchen waste management in Nanjing so as to reduce the kitchen wastes at the source. It includes:1. Promote the earlier implementation of related management regulations.2. Guide consumers carry on green consumption.3. Encourage the operators of restaurants carry out the green marketing.4. Vigorously promote and advocate "Clean Plate Campaign". Those measurement could use effective measures to prevent the generation of kitchen waste, and realize the target of kitchen waste reduction of the whole society. Meanwhile this dissertation will give the recommendations for the related industries of the reduction management about their management concept and the development of the scope of business.