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Table 4 Comparison of the characteristics of restaurant managers by readiness to take action a

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

 

Both higher

High & low

Both lower

p

n = 113

n = 136

n = 138

Age range (years)

 20–29

0 (0.0)

1 (0.7)

2 (1.4)

0.278

 30–39

18 (15.9)

15 (11.0)

8 (5.8)

 

 40–49

36 (31.9)

45 (33.1)

45 (32.6)

 

 50–59

42 (37.2)

47 (34.6)

52 (37.7)

 

  ≥ 60

17 (15.0)

28 (20.6)

31 (22.5)

 

Sex

 Female

26 (23.0)

40 (29.4)

35 (25.4)

0.504

 Male

87 (77.0)

96 (70.6)

103 (74.6)

 

Experience of working in the restaurant industry (years)

  < 5

12 (10.6)

10 (7.4)

10 (7.2)

0.329

 5–9

15 (13.3)

22 (16.2)

22 (15.9)

 

 10–14

14 (12.4)

19 (14.0)

10 (7.2)

 

 15–19

14 (12.4)

7 (5.1)

13 (9.4)

 

  ≥ 20

58 (51.3)

78 (57.4)

83 (60.1)

 

Size of company managedb

 Small

87 (77.0)

126 (92.6)

124 (89.9)

0.001

 Medium/large

26 (23.0)

10 (7.4)

14 (10.1)

 

Refer to SDGs for running business

 Refer

8 (7.1)

3 (2.2)

0 (0.0)

<.001

 Want to refer but not doing now

17 (15.0)

4 (2.9)

0 (0.0)

 

 Know about SDGs but do not plan to use them

15 (13.3)

3 (2.2)

6 (4.3)

 

 Heard the name but do not know the content

14 (12.4)

16 (11.8)

12 (8.7)

 

 Never heard about it

59 (52.2)

110 (80.9)

120 (87.0)

 

Experience of studying nutrition

 Yes

53 (46.9)

43 (31.6)

41 (29.7)

< 0.001

 No

60 (53.1)

93 (68.4)

97 (70.3)

 

Involvement of dietitians in the restaurant or company c

 Yes

15 (13.3)

4 (3.0)

6 (4.5)

0.002

 No

98 (86.7)

130 (97.0)

128 (95.5)

 
  1. N = 387; SDGs Sustainable Development Goals
  2. a‘Both higher’ indicates higher readiness to take action toward both minimising food waste and maintaining healthy weight. ‘High & low’ indicates higher readiness to take action toward either minimising food waste or maintaining healthy weight and lower readiness on the other variable. ‘Both lower’ indicates lower readiness to take action toward both minimising food waste and maintaining healthy weight
  3. bSmall, fewer than five employees; medium, less than 50-million-yen investment or capital or less than 100 employees; large, more than 50-million-yen investment or capital or more than 100 employees [22]
  4. cn = 381