食物浪費(fèi)研究已經(jīng)成為國(guó)際研究熱點(diǎn),食物浪費(fèi)帶來的資源環(huán)境效應(yīng)也成為全球關(guān)注的焦點(diǎn)。本研究基于實(shí)證分析,在大規(guī)模實(shí)地調(diào)查基礎(chǔ)上,對(duì)餐飲業(yè)食物浪費(fèi)的數(shù)量、結(jié)構(gòu)、特點(diǎn)及農(nóng)業(yè)資源代價(jià)進(jìn)行了研究。研究結(jié)果表明:1)北京市城鎮(zhèn)居民在外就餐消費(fèi)平均每餐人均浪費(fèi)生食量為75.02 g,浪費(fèi)率約為10.52%。2)在各類食物中,蔬菜的浪費(fèi)量是最高的,其次為肉類、水產(chǎn)品和谷物,其他類食物浪費(fèi)量較少。3)食物浪費(fèi)受餐館類型、消費(fèi)者人數(shù)與性別、年齡、受教育程度和就餐目的等因素影響并表現(xiàn)出不同的特點(diǎn)。4)北京城市餐飲業(yè)食物浪費(fèi)總量約為41.79萬噸/年,這意味著北京市每年僅餐飲業(yè)餐桌消費(fèi)浪費(fèi)約76.55萬噸糧食,是北京市糧食總產(chǎn)量的79.66%,糧食總消耗量的13.15%,相當(dāng)于北京16.61萬公頃耕地的無效生產(chǎn),占北京市耕地總面積的75.12%。

【文章頁數(shù)】：8 頁

【文章目錄】：
1 Introduction
2 Research method
    2.1 Data collection
    2.2 Food waste amount estimation
    2.3 Food waste environmental and resources effect estimation
3 Results
    3.1 Amount and structure of food waste
    3.2 Characteristics of food waste
        3.2.1 Consumer number and gender
        3.2.2 Types of restaurants
        3.2.3 Age
        3.2.4 Educational level
        3.2.5 Consumption motivations
    3.3 The amount of food waste and its resource environmental effects
4 Discussion and conclusions
    4.1 Discussion
        (1) How much food is wasted in China?
        (2) What are the costs of generating food waste?
        (3) How can food waste in China be reduced?
    4.2 Conclusions



本文編號(hào)：3949948