城市餐饮业食物浪费及其碳足迹研究——以重庆火锅为例

Abstract
Figure/Table
References
Related Citation (15)

Download: PDF (738 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Taking Chongqing hotpot as an example, this study collected the food waste data of 124 tables from 13 hotpot restaurants in the main districts of Chongqing by weighing the wastes and questionnaire survey. Then the embedded carbon footprint was calculated by the life cycle assessment (LCA) method. The results showed that the average food waste in Chongqing hotpot catering was 98.4g/cap/meal, which was slightly higher than that of the urban catering industry. Among the food wastes, 88.7% was cooked food and only 11.3% was raw food. Vegetables contributed most to the total food waste (44.0%), followed by animal offal and other by-products (21.4%) and meat (12.9%). In terms of the influencing factors of food waste in Chongqing hotpot, there were apparent negative relationships between the food waste and the number of consumers per table as well as their ages. The carbon footprint of food waste of Chongqing hotpot was estimated to be 0.4kg CO₂ eq/cap/meal. In terms of different food types, animal offal and other by-products contributed most to the total carbon footprint (32.2%), followed by meat (30.3%). In contrast, the most wasted vegetables had a relatively low carbon footprint, accounting for 21.9% of the total carbon footprint. Finally, we proposed related suggestions concerning the hotpot industry for reducing food waste and promoting sustainable consumption, therefore provided a quantitative reference for alleviating the pressure on environment caused by food waste.

Key words： Chongqing hotpot food waste carbon footprint life cycle assessment

Received: 10 January 2023

PACS:

X24

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	ZHANG Qing-shuang
	YIN Qing-long
	TAN Qiu-jun
	ZHONG Xiao-yao
	ZHANG Yu-lu
	ZHOU Jiang-ling
	PANG Ming-yue
	ZHANG Li-xiao

Cite this article:

ZHANG Qing-shuang,YIN Qing-long,TAN Qiu-jun等. Food waste and its carbon footprint in urban catering industry: A case study of Chongqing hotpot[J]. CHINA ENVIRONMENTAL SCIENCECE, 2023, 43(S1): 317-325.

URL:

http://www.zghjkx.com.cn/EN/ OR http://www.zghjkx.com.cn/EN/Y2023/V43/IS1/317

[1] 中国饭店协会.2021中国餐饮业年度报告[EB/OL].http://www. chinahotel.org.cn, 2021-08-23. China Hospitality Association. 2021 China catering industry annual report [EB/OL].http://www.chinahotel.org.cn, 2021-08-23.
[2] Cao X C, Liu X J, Cheng S K, et al. A study of food waste in the catering industry in Beijing [J].Journal of Resources and Ecology, 2020,11(6):562-569.
[3] Xue L, Liu X, Lu S, et al. China’s food loss and waste embodies increasing environmental impacts [J].Nature Food, 2021,2(7):519-528.
[4] Hebrok M, Borks C. Household food waste drivers and potential intervention points for design-an extensive review [J].Journal of Cleaner Production, 2017,151:380-392.
[5] Song G B, Li M J, Semakula H M, et al. Food consumption and waste and the embedded carbon, water and ecological footprints of households in China [J].Science of the Total Environment, 2015, 529:191-197.
[6] 任家丰,党馨逸,姚柯渝,等.中国食物生产消费系统碳素动态变化及其环境负荷[J].中国环境科学, 2020,40(8):3693-3702. Ren J F, Dang X Y, Yao K Y, et al. Carbon dynamics and environmental load of food production and consumption in China [J].China Environmental Science, 2020,40(8):3693-3702.
[7] 王晓,齐晔.我国饮食结构变化对农业温室气体排放的影响[J].中国环境科学, 2013,33(10):1876-1883. Wang X, Qi Y. Impact of diet structure change on agricultural greenhouse gas emissions in China [J].China Environmental Science, 2013,33(10):1876-1883.
[8] 蒋松演,花慧,袁增伟,等.中国居民消费磷足迹时空格局及驱动因素研究[J].中国环境科学, 2021,41(10):4942-4950. Jiang S Y, Hua H, Yuan Z W, et al. Research on spatial-temporal evolution and driving factors of phosphorus footprint of household consumption in China [J].China Environmental Science, 2021,41(10): 4942-4950.
[9] 张丹,成升魁,高利伟,等.城市餐饮业食物浪费的生态足迹——以北京市为例[J].资源科学, 2016,38(1):10-18. Zhang D, Cheng S K, Gao L W, et al. Ecological footprint of catering industry food waste in Beijing [J].Resources Science, 2016,38(1): 10-18.
[10] 张盼盼,王灵恩,白军飞,等.旅游城市餐饮消费者食物浪费行为研究[J].资源科学, 2018,40(6):1186-1195. Zhang P P, Wang L E, Bai J F, et al. The food waste behavior of catering consumers from a tourism perspective [J].Resources Science, 2018,40(6):1186-1195.
[11] 王灵恩,成升魁,钟林生,等.旅游城市餐饮业食物消费及其资源环境成本定量核算——以拉萨市为例[J].自然资源学报, 2016,31(2): 215-227. Wang L E, Cheng S K, Zhong L S, et al. Quantitative analysis of catering food consumption and its resources and environmental cost in tourist City——A case study in Lhasa [J].Journal of Natural Resources, 2016,31(2):215-227.
[12] 窦羽星,刘秀丽.居民食物消费变化引致的环境足迹测算[J].中国环境科学, 2023,43(1):446-455. Dou Y X, Liu X L. Measuring the environmental footprints caused by the changes of residents' food consumption [J].China Environmental Science, 2023,43(1):446-455.
[13] 钱壮.高校食堂学生就餐食物浪费测度及影响因素研究[D].江苏:南京财经大学, 2019. Qian Z. Research on the measurement and influencing factors of food waste in college canteens [D].Jiangsu: Nanjing University of Finance and Economics, 2019.
[14] 李丰,钱壮.高校食堂粮食浪费研究及政策建议——以南京财经大学为例[J].粮食科技与经济, 2018,43(4):27-30. Li F, Qian Z. Study on food waste in university canteens and policy suggestions——taking Nanjing university of finance and economics as an example [J].Grain Science and Technology and Economy, 2018, 43(4):27-30.
[15] Garcia-Herrero L, Menna F D, Vittuari M. Food waste at school. The environmental and cost impact of a canteen meal [J].Waste Management, 2019,100:249-258.
[16] Wu Y L, Tian X, Li X R, et al. Characteristics, influencing factors, and environmental effects of plate waste at university canteens in Beijing, China [J].Resources, Conservation and Recycling, 2019,149:151-159.
[17] Liu Y, Cheng S K, Liu X J, et al. Plate waste in school lunch programs in Beijing, China [J].Sustainability, 2016,8(12):1288.
[18] 曹晓昌,张盼盼,刘晓洁,等.事件性消费的食物浪费及影响因素分析——以婚宴为例[J].地理科学进展, 2020,39(9):1565-1575. Cao X C, Zhang P P, Liu X J, et al. Food waste and influencing factors in event-related consumptions: Taking wedding banquet as an example [J].Progress in Geography, 2020,39(9):1565-1575.
[19] Scholz K, Eriksson M, Strid I. Carbon footprint of supermarket food waste [J].Resources, Conservation and Recycling, 2015,94:56-65.
[20] Stefan V, Herpen E V, Tudoran A A, et al. Avoiding food waste by romanian consumers: the importance of planning and shopping routines [J].Food Quality and Preference, 2013,28(1):375-381.
[21] 张丹,成升魁,高利伟,等.城市餐饮业食物浪费碳足迹——以北京市为例[J].生态学报, 2016,36(18):5937-5948. Zhang D, Cheng S K, Gao L W, et al. The carbon footprint of catering industry food waste: a Beijing case study [J].Acta Ecologica Sinica, 2016,36(18):5937-5948.
[22] Poore J, Nemecek T. Reducing food’s environmental impacts through producers and consumers [J].Science, 2018,360(6392):987-992.
[23] Gao L W, Cheng S K, Cao X C, et al. An overview of the resources and environmental issues from wasted food in urban catering across China [J].Journal of Resources and Ecology, 2013,4(4):337-343.
[24] 张盼盼,白军飞,刘晓洁,等.消费端食物浪费:影响与行动[J].自然资源学报, 2019,34(2):437-450. Zhang P P, Bai J F, Liu X J, et al. Food waste at the consumer segment: Impact and action [J], Journal of Natural Resources, 2019,34(2):437-450.
[25] Norse D, Ju X. Environmental costs of China's food security [J].Agriculture, Ecosystems and Environment, 2015,209:5-14.
[26] Hall K D, Guo J, Dore M, et al. The progressive increase of food waste in America and its environmental impact [J].Plos One, 2009, 4(11):1-6.
[27] Tang Y T. Accounting for the environmental impact of food waste on water resources and climate change [J].Food Industry Wastes, 2020:305-329.
[28] Sun S, Lu Y, Gao H, et al. Impacts of food wastage on water resources and environment in China [J].Journal of Cleaner Production, 2018, 185:732-739.
[29] Crippa M, Solazzo E, Guizzardi D, et al. Food systems are responsible for a third of global anthropogenic GHG emissions [J].Nature Food, 2021,2(3):1-12.
[30] 李一丁,熊海灵,庞新军.基于大数据分析重庆主城火锅餐饮业发展状况[J].老字号品牌营销, 2020,(9):44-46. Li Y D, Xiong H L, Pang X J. Analysis of the development of hot pot catering industry in the main districts of Chongqing based on big data [J].Time-honored brand marketing, 2020,(9):44-46.
[31] 国家发展和改革委员会.全国农产品成本收益资料汇编2021[M].北京:中国统计出版社, 2021. National Development and Reform Commission. Compilation of national agricultural product cost benefit data of 2021[M].Beijing: China Statistic Press, 2021.
[32] 张丹,伦飞,成升魁,等.不同规模餐馆食物浪费及其氮足迹——以北京市为例[J].生态学报, 2017,37(5):1699-1708. Zhang D, Lun F, Cheng S K, et al. The nitrogen footprint of different scales of restaurant food waste: a Beijing case study [J].Acta Ecologica Sinica, 2017,37(5):1699-1708.
[33] 吴燕,王效科,逯非.北京市居民食物消费碳足迹[J].生态学报, 2012,32(5):1570-1577. Wu Y, Wang X K, LU F. The carbon footprint of food consumption in Beijing [J].Acta Ecologica Sinica, 2012,32(5):1570-1577.
[34] 计军平,马晓明.碳足迹的概念和核算方法研究进展[J].生态经济, 2011,237(4):76-80. Ji J F, Ma X M. Review of carbon footprint: Definitions and accounting methods [J].Ecological Economy, 2011,237(4):76-80.
[35] 韩薇薇.生命周期理论视角下的食品碳足迹分析及其应用研究进展——以国外主要肉类食品为例[J].食品工业科技, 2017,38(15): 329-334. Han W W. Study on carbon footprint analysis of meat products and its application development from the perspective of life cycle theory [J].Science and Technology of Food Industry, 2017,38(15):329-334.
[36] Xue L, Prass N, Gollnoe S, et al. Efficiency and carbon footprint of the German meat supply chain [J].Environmental Science and Technology, 2019,53(9):5133-5142.
[37] 重庆市统计局. 重庆统计年鉴2021[M].北京:中国统计出版社, 2021. Chongqing Bureau of Statistics. Chongqing statistical yearbook 2021[M].Beijing: China Statistic Press, 2021.
[38] Intergovernmental Panel on Climate Change. 2006IPCC Guidelines for National Greenhouse Gas Inventories volume 4: Agriculture, Forestry and Other Land Use [M].Geneva, Switzerland:IPCC, 2006.
[39] 张社荣,庞博慧,张宗亮.基于混合生命周期评价的不同坝型温室气体排放对比分析[J].环境科学学报, 2014,34(11):2932-2939. Zhang D R, Pang B H, Zhang Z L. Comparative analysis of greenhouse gas emissions from different dam types based on the hybrid LCA [J].Acta Scientiae Circumstantiae, 2014,34(11):2932-2939.
[40] 王灵恩,倪笑雯,李云云,等.中国消费端食物浪费规模及其资源环境效应测算[J].自然资源学报, 2021,36(6):1455-1468. Wang L E, Ni X W, Li Y Y, et al. Measurement of the scale of food waste and its resources and environmental effects at the consumer segment in China [J].Journal of Natural Resources, 2021,36(6): 1455-1468.
[41] 高利伟,成升魁,许世卫,等.政策对城市餐饮业食物浪费变化特征的影响分析——以拉萨市为例[J].中国食物与营养, 2017,23(3): 44-48. Gao L W, Cheng S K, Xu S W, et al. Impacts of national policy on catering food waste in urban China——A case study of Lhasa City [J].Food and Nutrition in China, 2017,23(3):44-48.
[42] 张孟蓉,陈莎,李素梅.基于生命周期的北京风味餐厅食物消费温室气体排放与减排案例分析[J].气候变化研究进展, 2021,17(2): 140-150. Zhang M R, Chen S, Li S M. Case analysis of GHG emission and reduction from food consumption of Beijing relish restaurant based on life cycle [J].Climate Change Research, 2021,17(2):140-150.
[43] 钱龙,李丰,钱壮,等.南北差异视角下个体食物浪费行为——基于大学生高校食堂就餐情境的分析[J].自然资源学报, 2021, 36(3):552-566. Qian L, Li F, Qian Z, et al. Research on individual food waste behavior from the perspective of North-South differences: Take the dining situation of students in university canteens as an example [J].Journal of Natural Resources, 2021,36(3):552-566.
[44] 朱强,李丰,钱壮.全国高校食堂堂食浪费概况及其外卖碳足迹研究——基于30省(市)30所高校的9660份问卷调查[J].干旱区资源与环境, 2020,34(1):49-55. Zhu Q, Li F, Qian Z. A survey of canteen food waste and its carbon footprint in universities national wide [J].Journal of Arid Land Resources and Environment, 2020,34(1):49-55.