Characteristics of individuals who take home leftovers from restaurants

Tackling food waste is essential for advancing global initiatives toward environmental sustainability. However, quantitative research on dietary attitudes is insufficient. It is critical to investigate these perceptions in relation to Japan's practice of taking leftovers home. Consequently, this study investigated differences in food-choice motives, cooking and eating-out frequency, and knowledge of appropriate amount of food between those who do and do not take leftovers home, aiming to identify insights that could support this behavior. A total of 892 participants were included, consisting of male and female workers aged 20–64 from Tokyo, Japan. Participants were categorized into two groups: those who did not take leftovers home and those who did. Logistic regression was conducted, with the practice of taking leftovers home as the dependent variable. Independent variables included food-choice motives, the frequency of cooking and eating-out, and knowledge regarding appropriate amount of food while sociodemographic characteristics were incorporated as control variables. Our findings revealed that individuals who took home leftovers might prioritize eco-friendliness and place less importance on price. No significant associations were found with the prioritization of portion size, freshness, safety, convenience, or nutrition. Additionally, individuals with higher cooking and eating-out frequency were more likely to take home leftovers. The study suggests the necessity of developing strategies that address the characteristics of people who do not take leftovers home, which were not identified in this study.