Climate Change Research ›› 2021, Vol. 17 ›› Issue (2): 140-150.doi: 10.12006/j.issn.1673-1719.2020.201

• Mitigation Pathways and Policies in China with the Paris Agreement Targets • Previous Articles     Next Articles

Case analysis of GHG emission and reduction from food consumption of Beijing relish restaurant based on life cycle

ZHANG Meng-Rong1,2, CHEN Sha1,2(), LI Su-Mei1,2   

  1. 1 Department of Environmental Science, Beijing University of Technology, Beijing 100124, China
    2 Beijing Key Laboratory of Regional Air Compound Pollution, Beijing University of Technology, Beijing 100124, China
  • Received:2020-09-07 Revised:2020-12-21 Online:2021-03-30 Published:2021-04-02
  • Contact: CHEN Sha


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

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