消費者對剩食餐廳用餐意願之研究

糧食危機日益嚴重，已成為全球重視的議題。針對糧食浪費的問題，現有相關業者設立剩食餐廳，拯救將被丟棄的食物。然而這種型態的餐廳並不普及，因此本研究以計畫行為理論(態度、主觀規範及知覺行為控制)為基礎，另加入好奇心探討消費者前往剩食餐廳的用餐意願，同時進一步探討食品安全是否會對消費者的用餐意願產生干擾作用，藉以改善食物浪費的問題。 本研究針對台中地區消費者進行問卷調查，採便利性抽樣，共發放250份回收有效問卷231份。研究結果顯示:消費者對剩食餐廳的態度對用餐意願具正向顯著影響，而主觀規範則呈現負向顯著影響，知覺行為控制並不會影響用餐意願。針對干擾作用部分，僅食品安全會對剩食餐廳的知覺行為產生正向顯著的干擾作用，其餘則無顯著干擾作用。冀望本研究的研究結果除能餐飲業者擬定適當的餐飲行銷策略，創造更大的效益，有效減少食物浪費的問題。

Throughout the world, much food produced is wasted. Food waste is an impotant problem with far-reaching consequences. In order to solve the problem of food waste, existing related businesses set up supply food restaurants to save the food that will be discarded. However, this type of restaurant is not popular；hence, this research aims to investigate consumers’ intention to eat at surplus restaurants thorough the Theory of Planned Behavior model and curiosity. Exploring the moderate effects of Food safety. Employing data from general consumer in Taichung,collected data through convenience sampling. There were 250 questionnaires to dispatch,total of 231 questionnaires were received. The results indicate that attitudes were positively related to intentions；subjective norms were negative related to intentions.Food safety was the only factor that have positive moderating influences on the perceived behavioral control with intention.