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一种帮助管理顾客对食物价值的看法的产品设计
The wastage of food is a growing problem in the United Kingdom. WRAP estimates suggest that the wastage of food is almost a third of the food that purchasers buy. At least half of the food is that which could have been consumed if there had been efficient food management practices. Research shows that the households in the United Kingdom waste as much as 4.2 million tonnes of food and drink which is estimated at a value of £12.5 billion (WRAP, 2013).
The perishable nature of the food leads to wastage as there is a surplus of acquisition which does not match up to consumption. Here the food that is wasted are mostly vegetables, salads, and others that are priced very low (Allen, 2014). Food that is priced higher does not get wasted as much. The reasons that this wastage of food occurs is manifold. The primary of them is that food gets wasted because they are available cheaper, they are also accessible in an easier manner than before and more often the purchaser notices that there is very little storage space after buying it. An economic motivation to conserve food seems to be missing in this age of surplus (Smithers, 2013). The reasoning behind why this economic motivation is missed and if there is a relationship that can be traced between the competitive pricing of food by supermarkets and the value perception of the food by consumers forms the background for this research.
浪费食物是一个日益严重的问题在英国。包裹估计表明,浪费的食物几乎三分之一的购买者购买的食物。至少一半的食物是可以使用如果有有效的食品管理实践。研究表明,家庭在英国浪费高达420万吨的食物和饮料,估计价值£125亿(包装,2013)。
易腐的食物会导致浪费有收购过剩消费不匹配。这里的食物被浪费了大多是蔬菜、沙拉、和其他定价非常低(艾伦,2014)。食物价格高不得浪费。这种浪费的食物发生的原因是多方面的。主要是食物浪费,因为他们可以更便宜,也比以前更容易地访问和更多的买方通知后,很少有存储空间购买它。经济动机保存食物似乎失踪的盈余(史密瑟斯,2013)。为什么这种经济动机背后的推理是错过了,如果有一个有竞争力的价格之间的关系,可以追溯食品超市和食品的消费者的感知价值构成了本研究的背景。
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