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Table 1 Characteristics of the restaurant managers

From: Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan

 

Total

Age range (years)

 20–29

3 (0.8)

 30–39

41 (10.6)

 40–49

126 (32.6)

 50–59

141 (36.4)

  ≥ 60

76 (19.6)

Sex

 Female

101 (26.1)

 Male

286 (73.9)

Experience of working in the restaurant industry (years)

  < 5

32 (8.3)

 5–9

59 (15.2)

 10–14

43 (11.1)

 15–19

34 (8.8)

  ≥ 20

219 (56.6)

Size of the company managed a

 Small

337 (87.1)

 Medium/Large

50 (12.9)

Refer to SDGs for running business

 Refer

11 (2.8)

 Want to refer but not doing now

21 (5.4)

 Know about SDGs but do not plan to use them

24 (6.2)

 Heard the name but do not know the content

42 (10.9)

 Never heard about it

289 (74.7)

Experience of studying nutrition

 Yes

137 (35.4)

 No

250 (64.6)

Involvement of dietitians in the store or company b

 Yes

25 (6.6)

 No

356 (93.4)

  1. N = 387; SDGs Sustainable Development Goals
  2. aSmall, fewer than five employees; medium, less than 50-million-yen investment or capital or fewer than 100 employees; large, more than 50-million-yen investment or capital or more than 100 employees [22]
  3. bn = 381