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Food waste has become an increasingly pressing issue worldwide, and Macau is no exception. A substantial portion of municipal solid waste in Macau is comprised of organic waste, with household food waste being a significant contributor. This can be attributed to households purchasing excessive food, preparing more than necessary, or not consuming items before they spoil, leading to detrimental resource and environmental impacts, particularly in the form of greenhouse gas emissions. It is crucial for Macau to develop a sustainable food waste management system that fosters prevention and responsible consumption and to develop food waste recycling habits among its residents. This study employed a two-pronged approach: a literature review of food waste source separation policies and practices in four neighboring regions to identify adaptable good practice examples for Macau, and a questionnaire survey completed by 143 local residents. The survey aimed to comprehend residents' behaviors and awareness regarding food waste prevention and treatment, evaluate their satisfaction with Macau's existing food waste recycling program, examine their resistance and motivation toward participating in the recycling program, and assess their attitudes toward implementing a polluter-pays-principle system in Macau. The survey aimed to provide insights into the current state of household food waste in Macau and inform future waste management policies and strategies of stakeholders. The survey findings highlight the need for enhanced public awareness and education on food waste prevention. Additionally, upgrading recycling facilities may encourage residents to participate more actively in food waste recycling. Ultimately, implementing suitable policies can help prevent food loss and waste and regulate food waste generation and elevate recycling rates. This study offers preliminary recommendations for policymakers or government entities as a orientation for future planning
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This dissertation examines consumers' perceptions of food influencer content on Instagram and the relationship between exposure to food influencer reviews and consumers' intention to visit restaurants in Macau. A mixed-method research design was employed, combining quantitative survey data from 301 responses with qualitative insights from one focus group session involving six participants. The findings suggest that consumers find food influencer content entertaining and inspiring for dining out and exploring new culinary experiences, but they express concerns over its credibility. While food influencer content has a good exposure to consumers, it has a moderate impact on consumers’ restaurant choices, with various factors affecting the relationship. The results highlight the importance of perceived trustworthiness and enjoyability of food influencer content, the visual appeal of food and restaurant environments in photos, and personal relationships in shaping Macau consumers' visit intention to restaurants. The findings can serve as a basis for future research on credibility perceptions of food influencers, the enjoyability of influencer content, and the visual appeal of food and restaurant environments on Instagram. Practically, food influencers should prioritize transparency, authenticity, appealing photos, engaging captions, and leverage the role of personal relationships to increase their impact on consumers' restaurant choices
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