城市餐饮业食物浪费的生态足迹——以北京市为例  

Ecological footprint of catering industry food waste in Beijing

作　　者：张丹[1] 成升魁[1] 高利伟[2] 曹晓昌[1] 刘晓洁[1] 刘尧[1] 白军飞[3] 喻闻[4] 

机构地区：[1]中国科学院地理科学与资源研究所,北京100101 [2]中国科学院遗传与发育生物学研究所农业资源研究中心,石家庄050021 [3]中国农业大学经济与管理学院,北京100083 [4]中国农业科学院农业信息研究所,北京100081

出　　处：《资源科学》2016年第1期10-18,共9页Resources Science

基　　金：国家自然科学基金重点项目(71233007)

摘　　要：食物浪费及其资源环境代价已成为全球广泛关注的热点。食物浪费不仅浪费的是食物本身,还意味着在生产和制造这些食物中所投入的各种资源的浪费。本文以北京市餐饮业食物浪费问题为切入点,通过问卷调查和称重的方法对餐饮业食物浪费状况进行调查,并在生态足迹理论和模型的基础上,根据北京市食物来源地的现状,重新计算了均衡因子等模型的关键参数,改进了计算方法,核算和分析了北京市餐饮业食物浪费的生态足迹。研究结果表明:北京市餐饮业食物浪费的生态足迹高达29.47万nhm^2(国家公顷),约是北京市面积的1/5。其中北京市城镇居民餐饮业食物浪费的生态足迹为20.53万nhm^2,占北京市餐饮业食物浪费总生态足迹的69.66%;旅游人口餐饮业食物浪费的生态足迹为8.94万nhm^2,占北京市餐饮业食物浪费总生态足迹的30.34%。研究结果反映了北京市餐饮食物浪费对土地资源的占用,这种无效消耗,对区域的资源和生态造成了很大的胁迫。因此,政府应该加强科学消费的舆论引导,在全社会营造"节约食物文明,浪费食物可耻"的氛围,建议均衡膳食,倡导绿色食物可持续消费生活方式;逐步将"食育"教育引入到中小学校中,在潜移默化中形成勤俭节约的意识;逐步建立健全促进资源节约的各项规章制度。Food waste is a problem of increasing severity and awareness. Wasting food not only means food itself is wasted, but that agricultural inputs such as land resources are also wasted. It is widely accepted that food waste has to be reduced; however, a lack of knowledge on food loss and waste within the catering industry has caused serious ignorance and underestimation of catering food waste among governments and the public. This research is specifically targeted at catering food waste and land costs. Detailed information and data were collected by an investigation of catering food waste in different restaurants and fast food restaurants in Beijing. Ecological footprint （EF） is used to calculate land utilization related to food waste. The EF method is improved with new parameters to make the calculation more suited for Beijing. The results show that the total catering EF of food waste is 294.7knhm：, nearly one fifth of Beijing＇ s territory area. The catering EF of urban inhabitant food wastage is 205.3knhm2, about 70% of the total EF of catering food wastage in Beijing. The catering EF of tourism population food wastage is 89.4 knhm2, which is 30% of the total EF of catering food wastage in Beijing. The most important part of catering food waste is meat, which accounts for more than 80% of total food waste EF. Grain follows, accounting for 7% of the total food waste EF. Importing food from other provinces seems to be effective in reducing EF in Beijing. On the other hand, Beijing tends to be suitable for developing animal husbandry and fishery. To reduce food wastage, China must strengthen the guidance of green consumption, promote the practice of thrift and economy within society, establish and perfect the rules and regulations of saving food.

关 键 词：生态足迹 餐饮业 食物浪费 北京市 

分 类 号：F205[经济管理—国民经济] F719.3