Strategies for the Leftover Food Treatment Process: A Case Study of Convenience Store Deli-Style Food Products in Taiwan
Jui-Che Tu and Yi-Lin Lee
Graduate School of Design, National Yunlin University of Science and Technology
123 University Road, Section 3, Douliou, Yunlin 64002, Taiwan
The density of convenience stores in Taiwan is the highest in the world. Among the numerous commodities, the market competition for fresh food products is the fiercest and has become a focus of convenience store operations. Due to the change in Taiwanese lifestyles and consumer acceptance of the dining-out model, the demand and supply of fresh food products in convenience stores continues to increase. To benefit marketing performance, not only do convenience stores carry out promotional activities by reducing the price of products but they constantly innovate the taste and variety of fresh food products. For example, the tide of Taiwanese bento, during which promotions were implemented in the President Chain Store, has changed consumer diet habits; despite the raised price, consumers are still willing to purchase the product. However, convenient, real-time fresh food brought by this convenience store usually causes a massive waste of food. In its manufacturing and production processes, the food production chain ranks among the top three for national greenhouse gases. Whenever a piece of food is wasted, greenhouse gases are produced. Moreover, more resources are consumed to dispose of the wasted foods and garbage, further increasing greenhouse gas emissions and multiplying the carbon footprint. The phenomenon of excessive food waste has become an urgent issue in recent years in Taiwan, which is famous for its convenient food culture and service. In addition, because of Taiwan’s special economic development status, as well as rapid urbanization and family structure change, the ways to jointly affect this special consumption and food culture have become a topic worthy of discussion. Therefore, this research selected cooked food products in convenience stores as the main subject to explore the effect of social status and diet consumption from the perspective of daily social patterns and family structure data. It also examined the dilemma of excessive waste of food, to provide improvement advice as a reference to future relevant social policies and research.
-  A. L. N. Stevels, “Moving companies towards sustainability through eco-design: conditions for success,” J. of Sustainable Product Design, Vol.3, pp. 47-55, 1997.
-  A. Ishigaki, T. Yamada, and S. M. Gupta, “Design of a Closed-Loop Supply Chain with Stochastic Product Returns,” Int. J. Automation Technol., Vol.11, No.4, pp. 563-571, 2017.
-  R. Buchanan, “Wicked Problems in Design Thinking,” Design Issues, Vol.8, No.2, pp. 5-21, 1992.
-  C.-J. Chuang, “The Innovative Fresh Food Development Strategy for Convenient Store – A Case Study FamilyMart,” Ming Chuan University, 2014.
-  C.-H. Lin, “Development of Kitchen Waste Reuse,” Da-Yeh University, 2011.
-  N. Cross, K. Dorst, and N. Roozenburg (Eds.), “Research in Design Thinking,” Delft University Press, 1992.
-  G. Garcia, “Product chain management to facilitate design for recycling of post consumer plastics,” IIIEE Lund University, 1999.
-  K. Ogawa, T. Hirogaki, S. N. Melkote, and S. Ogawa, “A Process Decision Making Strategy Based on Sustainability Evaluation,” Int. J. Automation Technol., Vol.9, No.1, pp. 51-58, 2015.
-  K.-T. Tsai, “The Evaluation of Food Waste Recycling Strategies In Taipei City,” Taiwan University, 2005.
-  S. C. Liu, “A Study of Business Models and Profit Models of Convenience Stores Using 7-ELEVEN and Family Mart as Examples,” I-Shou University, 2004.
-  M. C. Cooper, D. M. Lambert, and J. D. Pagh, “Supply chain management – More than a new name for logistics,” Int. J. of Logistics Management, Vol.8, No.1, pp. 1-14, 1997.
-  N. Nakamura, K. Mandai, S. Fukushige, and Y. Umeda, “Proposal of a Methodology for Supporting Eco-Business Planning,” Int. J. Automation Technol., Vol.6, No.3, pp. 264-271, 2012.
-  T.-S. Chen, “The Study of the Determinant on Food-Away-From-Home Expenditure – An Application of Cohort Analysis,” The J. of Chaoyang University of Technology, Vol.5, No.4, pp. 45-68, 2010.
-  C.-S. Wu and K.-C. Lee, “FAFH Consumer Behavior and Restaurant Selection Factors for Parent-Child Consumers: A Case of Southern Cities of Taiwan,” Chia Nan University of Pharmacy & Science Institutional Repository, 2012.
-  Department of Statistics, MOEA, Available online: https://www.moea.gov.tw/MNS/dos_e/home/Home.aspx [Accessed January 20, 2018]
-  T. Y. Ou, “Constructing a Retailing Sales Forecasting Model Base on Data Mining Framework: An Empirical Study on Fresh Food in Chain Store,” National Tsing Hua University, 2010.
-  S.-Y. Wu, “A Study of consumer product involvement and purchase decision applied to fresh food products of convenience store,” National Pingtung University of Science and Technology, 2004.
-  R. Patel, “Stuffed and starved: Markets, power and the hidden battle for the world food system,” Melville House Publishing, USA, 2009.
-  Taiwan institute of economic research, Available online: http://www.tier.org.tw/ [Accessed May 1, 2018]
-  R. Gottlieb and A. Joshi, “Food, Health and the Environment,” The MIT Press, USA, 2018.
-  W. R. Yu, “A revolution at your table,” Taiwan, Reveal BooK, 2014.
-  K.-D. Thoben, S. Wiesner, and T. Wuest, “‘Industrie 4.0” and Smart Manufacturing – A Review of Research Issues and Application Examples,” Int. J. Automation Technol., Vol.11, No.1, pp. 4-16, 2017.
-  W. Belasco, “Food: The key concepts,” Berg Publishers UK, 2008.
-  Y.-L. Huang, “Economic Benefits of Food Wastes Recycling for Hogs – The Case of Taichung City,” Taiwan University, 2002.
-  Y.-C. Wu, “Development strategies and sales results of innovative fresh food in the convenience store – a case study pasta products in 7-ELEVEN,” National Chiayi University, 2016.
This article is published under a Creative Commons Attribution-NoDerivatives 4.0 International License.