A Study of Food Waste in the Catering Industry in Beijing

北京市餐饮业食物浪费研究

Currently,the topic of food waste and its environmental impacts is attracting increasing attention among academic researchers.Based on an investigation of restaurants in Beijing,this study analyzes the quantities,structures,characteristics and costs of the agricultural resources related to food waste in the catering industry in Beijing.The results show that:(1)The average food waste per capita per meal is about 75.02 g(raw)for food away from home among Beijing urban residents,which means that about 10.52%of the food is wasted.(2)According to the quantitative ranking of different categories of food waste,vegetable is the most wasted,followed by meat,aquatic products,and grains.The foods in the other categories are wasted much less.(3)Food waste is affected by the restaurant type,as well as the number,gender,age,education level,and consumption motivation of the consumers.(4)Based on the estimated food waste per capita,about 417.92 thousand tons of food is wasted annually at the consumption stage in the catering industry in Beijing.This food waste amount is equivalent to approximately 765.53 tons of cereals which are wasted,and this represents 79.66%of cereals production and 13.15%of cereals consumption in Beijing.Estimated by the required land use,this amount of food waste means that the total production of approximately 166.12 thousand ha of arable land is being wasted in Beijing.

食物浪费研究已经成为国际研究热点,食物浪费带来的资源环境效应也成为全球关注的焦点。本研究基于实证分析,在大规模实地调查基础上,对餐饮业食物浪费的数量、结构、特点及农业资源代价进行了研究。研究结果表明:1)北京市城镇居民在外就餐消费平均每餐人均浪费生食量为75.02 g,浪费率约为10.52%。2)在各类食物中,蔬菜的浪费量是最高的,其次为肉类、水产品和谷物,其他类食物浪费量较少。3)食物浪费受餐馆类型、消费者人数与性别、年龄、受教育程度和就餐目的等因素影响并表现出不同的特点。4)北京城市餐饮业食物浪费总量约为41.79万吨/年,这意味着北京市每年仅餐饮业餐桌消费浪费约76.55万吨粮食,是北京市粮食总产量的79.66%,粮食总消耗量的13.15%,相当于北京16.61万公顷耕地的无效生产,占北京市耕地总面积的75.12%。