【光华讲坛】Losing “Face” or Losing Food: Dining Out Food Waste Under Incomplete Information

2018-05-09

【光华讲坛】Losing “Face” or Losing Food: Dining Out Food Waste Under Incomplete Information

主题:Losing “Face” or Losing Food: Dining Out Food Waste Under Incomplete Information

主讲人:白军飞,中国农业大学经济管理学院教授、博士生导师

主持人:西南财经大学经济与管理研究院 陈晓光教授

时间:2018年5月11日(周五)下午2:00—3:30

地点:西南财经大学柳林校区颐德楼H501

主办单位:经济与管理研究院 科研处

主讲人简介:

白军飞,中国农业大学经济管理学院教授、博士生导师,北京食品安全政策与战略研究基地首席专家;2006年在美国华盛顿州立大学获经济学博士学位;2016年获教育部“长江奖励计划”青年学者。主要研究领域包括消费与健康经济、食品安全与政策、资源经济与可持续发展;主持国家自然基金项目重点项目、面上项目和青年项目共5项、省部级课题、国际合作研究项目等30余项;是世界银行、FAO等国际机构咨询专家,长期为30余个SSCI/SCI检索期刊做匿名评审人;在国内外核心学术期刊上发表研究论文70余篇,包括SSCI/SCI收录论文40余篇和CSSCI论文30余篇。目前担任SSCI检索学术期刊China Agricultural Economics Review (CAER)副主编和多个国际期刊的专刊主编或编委。

 

内容提要:

Over-ordering when hosting guests is often blamed as a contributor to food waste, but little is known about the economic mechanism behind the behavior. In this study, we developed a theoretical framework to show that saving "face", a common social element in many cultures, can significantly explain the over-ordering and food wasting behaviors when incomplete information about guest's appetite and the characteristics of the ordered dishes exists. The hypotheses were empirically tested by using a large-scale consumer survey data recently collected at dining out venues in urban China. Given the rising challenges in meeting the growing food demand in the world and the magnitude of the contribution of food waste to greenhouse gas emission and global environmental change, the findings of this study are essential in understanding the economic mechanism behind food waste and thus valuable in exploring effective ways curbing food waste.

 

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