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) |