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Table 5 Odds ratios for characteristics of restaurant managers with higher readiness to take action toward both national goalsa

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

  Readiness to take action Univariate regression
OR (95% CI)
Multiple regressionc
OR (95% CI)
Otherb
n = 274
Both higherb
n = 113
Experience of working in the restaurant industry (years)
  < 20 113 (41.2) 55 (48.7) 1 1
  ≥ 20 161 (58.8) 58 (51.3) 0.71 (0.43–1.16) 0.62 (0.36–1.06)
Size of company managed
 Small 250 (91.2) 87 (77.0) 1 1
 Medium/Large 24 (8.8) 26 (23.0) 2.96 (1.60–5.51) ** 2.27 (1.11–4.62) *
Refer to SDGs for running businessd
 Never heard about it 230 (83.9) 59 (52.2) 1 1
 Other 44 (16.1) 54 (47.8) 4.76 (2.90–7.83) *** 4.06 (2.39–6.88) ***
Experience of studying nutrition
 No 190 (69.3) 60 (53.1) 1 1
 Yes 84 (30.7) 53 (46.9) 1.98 (1.25–3.13) ** 1.38 (0.82–2.33)
Involvement of dietitians in the store or companye
 No 258 (96.3) 98 (86.7) 1 1
 Yes 10 (3.7) 15 (13.3) 3.79 (1.60–8.95) ** 1.63 (0.60–4.42)
  1. OR, odds ratio, CI confidence interval
  2. N = 387; n (%); *p < 0.05, ** p < 0.01, ***p < 0.001
  3. aDependent variable, readiness to take action (0 = other); independent variable, the characteristics of the restaurants’ managers. All models adjusted for age, sex, and the restaurants’ location
  4. b‘Both higher’ indicates higher readiness to take action toward both minimising food waste and maintaining healthy weight. ‘Other’ indicates readiness to take action toward either minimising food waste or maintaining healthy weight and lower readiness toward the other variable, or lower readiness toward both
  5. cMultiple regression: all variables were entered together as independent variables using forced entry
  6. dSDGs, Sustainable Development Goals; others, heard the name but do not know the content, know about it but no plan to use it, want to refer to it but not now
  7. en = 381