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, particularly regarding safety and health issues. 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 dining-out frequency, and knowledge of proper portion size knowledge 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 and those who did bringing leftovers home. Logistic regression was conducted, with the practice of taking leftovers home as the dependent leftover and food-choice motives, cooking and eating out frequency, knowledge of appropriate portion size, and demographics and other factors as control variables. Our findings revealed that individuals who took home leftovers might prioritize eco-friendliness and not prioritize pricing. No significant associations were found with the prioritization of portion size, safety, freshness, convenience, or nutrition. Additionally, individuals with higher cooking and eating-out frequency were more likely to take home leftovers. The study offers a foundation for future research on restaurant food waste and encouraging diners to take leftovers home.