城市餐饮业食物浪费的资源环境效应及可持续消费模式实证研究

In the past 60 years, China's food consumption has improved significantly in the quantity, quality and structure. With the increase of population, economic growth and fast urbanization, the government has been trying hard to expand food production scale and importing scale, and also has made great achievements in safeguarding food security. But we should also see that behind the large quantities of food production, the cost we paid for resources, environment, science and technology, as well as the economy is still greatly huge and heavy, which gives a sound warning to us. And we have been concerned about the food production section for a long time, but we really and truly ignored the important role of food consumption section..Nowadays, distortions in China's food consumption patterns is causing a lot of wasting of resources and environmental pollution, destructed the harmonious of material consumption and the spirit consumption, and has become a huge obstacle to the construction of ecological civilization. The most serious one is the food wasting, especially food wasting in city catering industry which has become China's huge "black hole", causing lots waste of water and soil resources, ecological destruction and becoming the serious restricting of the sustainable development of our society. Therefore, strengthening the empirical research of the food wasting and proposing regulatory mechanism and management system for sustainable development of China's catering industry based on identifying the key aspects and internal mechanisms of the food wasting to promote more effective conservation of food resources and ease resources and the environment pressure is an urgent task faced by our government..This project takes catering food wasting as the entry point, to depict the process of food consumption, establish a database of catering industry and build a catering food wasting research theory and method system; Through the empirical research on the environmental and resources effects of catering food wasting, we reveal the mechanism of catering food consumption, and study the key steps and internal influences of the food wasting; By simulating the food wasting difference in different food consumption patterns, we explore sustainable consumption patterns of catering food consumption from key steps of food wasting, which is expected to provide a theoretical basis for the construction of the management system in catering industry.

扭曲的食物消费模式每天都在造成大量的资源浪费、环境污染，破坏着物质消费与精神消费的和谐，已经成为生态文明建设的巨大障碍之一。表现尤为突出的是食物浪费，特别是城市餐饮业中的食物浪费，已经成为我国食物消费环节中巨大的"黑洞"，造成的水土资源浪费、生态环境破坏等一系列非常严重的资源环境后果，严重制约着我国社会的可持续发展。本项目以餐饮食物浪费为切入点，刻画食物消费过程，建立餐饮业数据库，构建餐饮食物浪费研究理论方法体系；通过对餐饮食物浪费的资源环境效应的实证研究，揭示食物浪费的关键环节及内在影响机制；通过模拟不同食物消费模式下食物浪费的程度的差别，从食物浪费关键环节入手，探索适合我国国情的餐饮食物可持续消费模式及其优化调控机制，以期为相关部门的管理制度建设提供理论依据。

我国城市餐饮业中的食物浪费严重，造成的水土资源浪费、生态环境破坏等一系列非常严重的资源环境后果，严重制约着我国社会的可持续发展。本项目以餐饮食物浪费为研究对象，选取北京、拉萨（实际研究中拓展了上海、成都）作为案例区，系统研究了我国现阶段餐饮食物浪费的特征与规律、驱动机制、资源环境代价及食物可持续消费模式。项目组2013和2015年组织实施了2次大规模调研，共调研餐馆366家，完成餐馆经理和厨师访谈750余人次，消费者调查问卷7482份。针对家庭、中小学食堂、餐厨垃圾就地处理、餐厨垃圾分类先后组织开展4次典型调研，访谈1200余人次。主要研究内容和结果如下：.（1）清晰刻画了餐饮食物消费过程，对食物浪费概念和系统边界进行了理论梳理和界定；制定了餐饮食物浪费信息定量化采集的调研规范和标准流程，基于行业部门数据和网络爬虫数据，建立了北京、上海、成都和拉萨四个城市餐饮业数据库，构建了餐饮食物浪费研究理论方法体系。（2）2013年北京餐饮业人均浪费量73.20克，拉萨为109.44克；2015年我国城市餐饮业人均食物浪费量为92.74克，浪费率为11.7%。其中，北京市餐饮业人均浪费量79.20克，上海市94.89克，成都市100.52克，拉萨市96.24克。根据2015年数据推算，四城市每年食物浪费总量约为（不含游客，仅城镇人口）：北京31.21万吨，上海28.46万吨，拉萨25.54万吨，成都0.61万吨。同时，不同类型餐馆、消费群体、就餐类型下餐饮食物浪费规模和结构差异较大。（3）利用物质流、资源流动、生态足迹等综合方法从碳足迹、磷足迹、氮足迹等视角对餐饮业食物浪费的资源环境代价进行了定量测度。以北京市为例，2013年餐饮业食物浪费的土地代价为29.47万nhm2，约等于北京耕地面积的1.32倍。（4）通过模拟不同食物消费模式下食物浪费程度的差别，从食物浪费关键环节入手，提出了适合我国国情的餐饮食物可持续消费模式及其优化调控机制，并在推动政府决策、行业组织宣传、消费者行动等方面对餐饮可持续消费进行了有力探索。