我国居民食品消费低碳化推进问题研究  

Research on Carrying Forward of Law-Carbon Food Consumption of Chinese Residents

作　　者：李丽华[1] 黎鹏[2] 

机构地区：[1]天津科技大学经济管理学院,天津300222 [2]广西大学商学院,广西南宁530004

出　　处：《生态经济》2017年第9期86-90,共5页Ecological Economy

基　　金：国家社会科学基金项目"西部低碳城市新兴产业培育的制度联动机制研究"(16BJL118)

摘　　要：基于居民食品活动碳排放对环境的影响正在日益加重的背景与趋势下,分析我国居民食品消费现状特点,指出了食品消费低碳化理念缺位、经济社会发展顶层设计存在推进食品消费低碳化方面的不足、食品碳标识率低与碳标签制度滞后、缺乏发展低碳食品的政策体系等存在问题。针对客观现实与未来需要,提出了加强食品消费低碳化宣传教育、加强社会经济发展顶层设计与低碳食品实践推进的有效对接、创新供给侧改革视角下加强低碳食品的研发设计及有效供应、全面推动全社会的"低碳食品文化"建设等针对性对策措施。Carbon emission of residents＇ food activities has an increasing impact on the environment. Based on the background and trend, this paper analyzes the present characteristics of Chinese household food consumption, points out some problems like that lacking concept of low-carbon food consumption, social development top design has shortcomings against the low-carbon food consumption, Carbon identification rate of food is low and system of carbon labeling is Hysteresis, lack of the political system for developing low-carbon food. Considering the reality and future needs, the paper puts forward some targeted measures： To strengthen publicity and education about law-carbon food consumption; to strengthen effective docking between top-level design for social and economic development and practice advance of low-carbon food, to innovate to strengthen R＆D and effective supply of low-carbon food on the perspective of supply-side reform, and to comprehensively promote the construction of low-carbon food culture in the society as a whole.

关 键 词：中国居民 食品低碳化 顶层设计对接 供给侧改革创新 低碳食品文化建设 

分 类 号：F062.2[经济管理—政治经济学]