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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