Wang Ling-En, Liu Gang, Liu Xiaojie, Liu Yao, Gao Jun, Zhou Bin, Gao Si, Cheng Shengkui
Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, 100101 Beijing, China.
Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, 100101 Beijing, China; SDU Life Cycle Engineering, Department of Chemical Engineering, Biotechnology, and Environmental Technology, University of Southern Denmark (SDU), 5230 Odense, Denmark; Smart Cities Research Institute, School of Civil Engineering, Shenzhen University, 518060 Shenzhen, China.
Waste Manag. 2017 Aug;66:3-12. doi: 10.1016/j.wasman.2017.04.007. Epub 2017 Apr 21.
Consumer food waste has attracted increasing public, academic, and political attention in recent years, due to its adverse resource, environmental, and socioeconomic impacts. The scales and patterns of consumer food waste, especially in developing countries, however, remain poorly understood, which may hinder the global effort of reducing food waste. In this study, based on a direct weighing method and a survey of 3557 tables in 195 restaurants in four case cities, we investigated the amount and patterns of restaurant food waste in China in 2015. Food waste per capita per meal in the four cities was 93g, consisting mainly of vegetables (29%), rice (14%), aquatic products (11%), wheat (10%), and pork (8%). This equals to approximately 11kg/cap/year and is not far from that of western countries, although per capita GDP of China is still much lower. We found also that food waste per capita per meal varies considerably by cities (Chengdu and Lhasa higher than Shanghai and Beijing), consumer groups (tourists higher than local residents), restaurant categories (more waste in larger restaurants), and purposes of meals (friends gathering and business banquet higher than working meal and private dining). Our pilot study provides a first, to our best knowledge, empirically determined scales and patterns of restaurant food waste in Chinese cities, and could help set targeted interventions and benchmark national food waste reduction targets.
近年来，由于其对资源、环境和社会经济的不利影响，消费者食物浪费已引起公众、学术界和政界越来越多的关注。然而，消费者食物浪费的规模和模式，尤其是在发展中国家，仍鲜为人知，这可能会阻碍全球减少食物浪费的努力。在本研究中，基于直接称重法以及对四个案例城市195家餐馆中3557桌的调查，我们对2015年中国餐馆食物浪费的数量和模式进行了调查。这四个城市人均每餐食物浪费量为93克，主要包括蔬菜（29%）、米饭（14%）、水产品（11%）、小麦（10%）和猪肉（8%）。这相当于约11千克/人/年，尽管中国的人均国内生产总值仍远低于西方国家，但这一数字与西方国家相差不大。我们还发现，人均每餐食物浪费量因城市（成都和拉萨高于上海和北京）、消费群体（游客高于当地居民）、餐馆类别（大型餐馆浪费更多）以及用餐目的（朋友聚会和商务宴请高于工作餐和私人用餐）而有很大差异。据我们所知，我们的初步研究首次实证确定了中国城市餐馆食物浪费的规模和模式，并有助于制定有针对性的干预措施以及为全国食物浪费减少目标设定基准。
