| 研究課題/領域番号 |
19K02351
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| 研究種目 |
基盤研究(C)
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| 配分区分 | 基金 |
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| 応募区分 | 一般 |
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| 審査区分 |
小区分08030:家政学および生活科学関連
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| 研究機関 | 兵庫県立大学 |
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研究代表者 |
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| 研究期間 (年度) |
2019-04-01 – 2025-03-31
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| 研究課題ステータス |
交付 (2023年度)
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| 配分額 *注記 |
2,600千円 (直接経費: 2,000千円、間接経費: 600千円)
2021年度: 1,040千円 (直接経費: 800千円、間接経費: 240千円)
2020年度: 650千円 (直接経費: 500千円、間接経費: 150千円)
2019年度: 910千円 (直接経費: 700千円、間接経費: 210千円)
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| キーワード | food waste prevention / food education / Shokuiku / Mottainai / フードロス / 食品ロス / 消費者行動 / food waste / food loss / consumer behavior |
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| 研究開始時の研究の概要 |
The investigation will reveal the extent to which consumers and restaurant owners have implemented strategies outlined in governmental initiatives with the objective reduce food waste. The novelty of this research project will be an examination of governmental initiatives and their impact on consumers. This project will further help to illuminate consumer behavior patterns that persist and contribute to food waste.
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| 研究実績の概要 |
In 2023, I completed two major research achievements. (1) I completed a book manuscript which addresses the implementation of food education (shokuiku) in governmental food policies and in schools. This manuscript is currently under review. Based on field work at a rural elementary school in Kyushu, one chapter examines the prevention and reduction of food waste during school lunch in relation with teachings on moral education that emphasize mottainai, a principle with the aim to prevent wasting material and immaterial goods. (2) I contributed a review essay about recent research trends in food and sustainability studies
to an open access collection on culinary heritage published by Routledge entitled "Culinary heritage in Asia: National and regional identities. Reflections from the field."
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| 現在までの達成度 (区分) |
現在までの達成度 (区分)
3: やや遅れている
理由
Data analysis of field work conducted in Kyushu required more time than anticipated. I had to collect additional data about the implementation on moral education and food waste reduction and prevention in Japanese schools.
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| 今後の研究の推進方策 |
In 2024, I will expand upon completed research on food education and food waste in two ways. (1) I plan to revisit the field site Kyushu to investigate how students at a rural elementary school learn to reduce and prevent food waste, and to examine how food waste reduction and prevention is reinforced during school lunch. (2) I plan to examine Children's Cafeterias (Kodomo Shokudo) as a venue for volunteers to donate food that would otherwise go to waste. The objective of my research is to investigate Childrens' Cafeterias from the perspective of sustainability and to explore how food companies contribute to food waste reduction through food donations to non-profit organisations.
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