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次优食品营销利用的国际研究动态
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Abstract:
在全球粮食安全危机愈演愈烈的形势下，减少食物浪费问题日益受到国际社会的普遍关注。其中，次优食品利用是一个重要的途径，具有促进社会可持续发展的经济和科学价值。本文通过对2003~2023年间国内外发表的上千篇期刊论文、学位论文等文献的检索阅读和计量分析，揭示了该领域近20年来的国际研究趋势，梳理了次优食品的学术定义，明确了次优食品营销利用所涉及的学科专业领域和主要研究热点。其中，次优食品的学术定义表述为：可安全食用但存在某些缺陷、与同类其他食品相比不太受消费者青睐的食品；它可以按时间、视觉和包装的特性分为三类。该研究领域涵盖了多个学科，美国、意大利和英国的发文量位列前三，其中环境科学占比最高(16.43%)，其次是商业、管理和会计等学科。通过文献关键字共现分析，识别出9个主要聚类，包括：1) 食物浪费、2) 可持续性、3) 零售、4) 可持续消费、5) 家庭食物浪费、6) 消费行为、7) 消费者、8) 保质期、9) 次优食物。这些主题的国外文献高引用率，表明其已成为广泛关注的学术焦点。相比之下，国内有关次优食品的学术研究成果尚较少，主要聚焦其中的临期食品，在宏观的营销策略和微观的消费心理研究等方面均存在较多空白和盲区。
In the face of an escalating global food security crisis, the issue of reducing food waste is increasingly attracting the attention of the international community. Among these, the utilization of suboptimal food is an important pathway, with economic and scientific value for promoting sustainable societal development. This paper reveals the international research trends in this field over the past 20 years, from 2003 to 2023, through the retrieval, reading, and bibliometric analysis of thousands of journal articles and dissertations published domestically and abroad. It sorts out the academic definition of suboptimal food, clarifies the disciplinary fields and main research hotspots involved in the marketing utilization of suboptimal food. The academic definition of suboptimal food is described as: food that is safe to eat but has certain defects and is less favored by consumers compared to other similar foods; it can be divided into three categories based on time, visual, and packaging characteristics, namely, temporally suboptimal food, visually suboptimal food, and peripherally suboptimal food. This research field covers multiple disciplines, with the United States, Italy, and the United Kingdom ranking in the top three in terms of the number of papers published, among which environmental science has the highest proportion (16.43%), followed by business, management, and accounting disciplines. Through co-occurrence analysis of literature keywords, nine main clusters are identified, including: 1) food waste, 2) sustainability, 3) retail, 4) sustainable consumption, 5) household food waste, 6) consumer behavior, 7) consumers, 8) shelf life, and 9) suboptimal food. The high citation rate of foreign literature on these topics indicates that they have become widely concerned academic focuses. In contrast, domestic academic research on suboptimal food is still relatively scarce, mainly focusing on near-expiry food, with many gaps and blind spots in macro marketing strategies and micro consumer psychology research.
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