基于低碳经济理念的食品安全路径新探

A New Approach to Food Safety Based on the Concept of Low-Carbon Economy

食品安全涉及食品生产与加工的全链条,即从土地到餐桌的一系列环节。目前,我国食品安全存在原料安全难以保证,加工污染时有发生,民众食品安全知识匮乏等问题,以低碳经济理念为指导,有针对性地在每个环节采取相应的低碳路径来控制食品安全,如生态种养、土壤生物修复、清洁生产、专业教育和培训等,从而增强我国食品行业的核心竞争力,促进其可持续性发展。

Food safety concerns with food production and the serial processes of “from- land- to-table. There are some food-safety problems in modern China, such as the difficulty in guaranteeing material safety, the pollution happening in processing, the lack of knowledge of food safety among civilians, etc. In order to strengthen the core competitiveness of Chinese food industry and promote its sustainable development, this paper proposes low-carbon approaches directed at every links to control the food safety, such as ecological breeding, soil bioremediation, cleaner production, professional education and training.