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

doi:10.12006/j.issn.1673-1719.2020.201

摘要/Abstract

摘要：

减少粮食浪费不仅关乎粮食安全,而且对于温室气体减排与生态环境保护也至关重要。本文基于生命周期理论,构建了餐厅食物消费模型;然后通过对北京某风味餐厅的现场调研,量化评估了餐厅每人次产生的平均温室气体排放量,并对餐厅剩余食物产生的原因以及通过减少餐厅食物剩余带来的温室气体减排潜力进行了系统分析。研究结果表明,一个中等规模的北京风味餐厅的总温室气体排放量可达每年225.28 t CO₂当量（CO₂e),即2.50 kg CO₂e/人次;人均每餐食物剩余为97.2 g。朋友聚餐以及其他公共环境中消费的食物剩余量均明显高于普通日常就餐,点菜过多和口味与想象不符是产生剩余的重要原因;而学历、年龄较低的消费者更容易产生食物浪费。核算结果表明,在不产生食物浪费的情况下,可减少10.55%来自于餐厅食物消费的温室气体排放,平均约为0.26 kg CO₂e/人次。通过与食物消费相关的温室气体减排分析,以及制定可行的政策,不仅可以减少温室气体排放,而且可以推进可持续消费发展。

关键词: 生命周期, 温室气体减排, 食物消费, 节约粮食

Abstract:

Reducing food wasted is not only a food security issue, but also vital in reducing greenhouse gases (GHGs) emissions and ecological protection. Based on the principles of life cycle, this paper constructs a restaurant food consumption model. Through in-situ and online survey, the main reasons caused the food wasted were systematically analyzed, the average GHG emissions per capita of the restaurant and GHGs emission reductions from reducing catering food surplus were quantitatively evaluated. The results showed that the total amount of GHGs emissions from the restaurant were about 225.28 t CO₂e per year, and the amount of GHGs generated was 2.50 kg CO₂e per capita in terms of catering consumption. Among them, around 97.2 g per capital of food was discarded each meal. The results also revealed that the surplus of food came from the invitation and public consumption was significantly higher than that of ordinary daily meals. Excessive ordering and unexpected taste are main reasons triggering surplus. Young consumers and those with lower education background are more likely to have more food remains. Under the scenario of no food remains, the emission reduction could reach 0.26 kg CO₂e per capital in each meal, which can potentially reduce GHGs emissions by 10.55% of total GHGs emissions from wasted food. Implementing feasible policies is not only for achieving emission reduction goal from food consumption, but also for the sustainable consumption.

Key words: Life cycle, Greenhouse gas emission reduction, Catering consumption, Save food

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 Meng-Rong, CHEN Sha, LI Su-Mei. 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.

图/表 8

图1 餐饮食物消费温室气体核算框架

Fig. 1 Accounting framework of greenhouse gas for catering food consumption

表1 北京某风味中等规模餐厅食物消费情况

Table 1 Food consumption in a Beijing-style medium-sized restaurant in Beijing

表2 食物消费各阶段温室气体排放相关参数

Table 2 Related parameters of greenhouse gas (GHG) emissions in different stages of food consumption

图2 餐厅食物消费温室气体排放

Fig. 2 GHG emissions from food consumption in a restaurant

表3 餐厅每月剩余食物各阶段产生的温室气体排放

Table 3 GHGs emissions from food surplus in restaurant

附表调查问卷结果统计

Appendix Questionnaire results statistics

表4 调查问卷交叉分析结果

Table 4 Cross analysis results of questionnaire

图3 食物剩余产生心理

Fig. 3 Psychological reasons for food surplus generated

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