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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