表題番号:2019C-308 日付:2020/02/12
研究課題スマートアグリシステムの産業連関分析
研究者所属(当時) 資格 氏名
(代表者) 社会科学総合学術院 社会科学部 教授 鷲津 明由
(連携研究者) 早稲田大学スマート社会技術融合研究機構次世代科学技術経済分析研究所 招聘研究員 中野諭
研究成果概要
We defined indicators of cooking effort and usage intensity of convenience food, and presented a model wherein a “meal” is home-produced. In the model, a home cook decides the optimal cooking effort to apply for a given usage intensity of convenience food. Using an empirical form of the proposed model, we performed multiple regression analysis and calculated “the elasticity of cooking effort with respect to the usage intensity of convenience food” for home cooks, with each attribute defined by a combination of different personality and demographic factors, using the estimated coefficients. Regression analysis results revealed a negative correlation between cooking effort and the usage intensity of convenience food, which is consistent with our theoretical model of home meal production. The results showed that home cooks who have special food preferences may not be satisfied with accepting convenience foods purchased from the market as they are and that these home cooks will require a higher cooking effort to obtain higher satisfaction. The elasticity of elderly home cooks was low, implying that they are not flexible enough to accept convenience food. The results revealed that existing convenience foods do not have the same impact on home cooks with attributes.