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Table 3 Combinations of readiness to take action to achieve national goals

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

 

Minimise food waste

Higher readiness

(n = 236, 61.0%)

Lower readiness

(n = 151, 39.0%)

Maintain healthy weight

Higher readiness (n = 126, 32.6%)

113 (29.2)

13 (3.4)

Lower readiness (n = 261, 67.4%)

123 (31.8)

138 (35.7)

  1. N = 387; n (%), percentage of the total number
  2. ‘Higher readiness’ includes ‘already started taking action’, ‘will plan to take action’, and ‘have not planned yet but want to take action’. ‘Lower readiness’ includes ‘difficult for us to take action’ and ‘this goal is not related to us’
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BMC Public Health

ISSN: 1471-2458

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