基于碳减排的中国食品工业的生态效率考察  

Investigation of the eco-efficiency of China's food industry:based on carbon emission reduction

作　　者：王晓莉[1] 吴林海[1,2] 童霞[3] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江苏省食品安全研究基地,江苏无锡214122 [3]南通大学商学院,江苏南通226019

出　　处：《食品工业科技》2012年第19期353-357,共5页Science and Technology of Food Industry

基　　金：2011年度国家社科基金青年项目(11CJYO42)

摘　　要：食品工业的碳减排应在保证其经济产值增长的同时,减少资源、能源消耗,以及废水、SO2、烟尘、粉尘与碳排放等环境影响。利用生态效率分析框架,通过价值-影响比值法,将碳排放纳入食品工业的生态效率评估,考察1995～2009年间中国食品工业的生态效率、资源效率和环境效率的变化轨迹。结果表明,其间食品工业的资源效率、环境效率和生态效率均由逐步改善转向大幅提升,但通过对各类排放的环境效率与资源效率的对比发现,尤其是在碳减排方面,中国食品工业在现阶段仍主要通过末端治理实施环境治理。据此提出,从源头和生产全过程采用低碳清洁技术,以及提高能源的资源效率和碳排放效率的政策建议。Carbon reduction of the food industry should be ensured the growth of economic output while reducing the resources,energy consumption and environmental impact of wastewater,SO2,soot,dust and carbon emissions of the industry.Based on the eco-efficiency,the value-impact ratio was used,which carbon emission was incorporated into environmental efficiency,to investigate the evolution of eco-efficiency,resource efficiency and environmental efficiency of China＇s food industry during 1995～2009.The results showed that,in this period,the resource efficiency,environmental efficiency and eco-efficiency were improved from slowly to dramatically.By comparing categories emissions of environmental efficiency with resource efficiency,especially for carbon reduction,end-of-pipe was found still the main method to reduce environment impacting of food industry.Therefore,the policy implication,which taking low carbon and clean technology and improving resource,energy efficiency and carbon emission efficiency from the source to the whole production process,were put forward.

关 键 词：碳减排 食品工业 生态效率 

分 类 号：TS209[轻工技术与工程—食品科学]