中国餐饮业食物浪费监测关键指标研究

Study on key indicators of food waste monitoring in China's catering industry

中国遏制食物浪费已上升至法律层面,但执法实践亟待科学支撑。餐饮业是中国食物浪费的重灾区,动态监测和定量评估餐饮业食物浪费情况是执法实践的必要前提和首要基础工作。本文提出利用餐饮垃圾量作为核心指标来监测餐饮业食物浪费情况,并以2015年北京、上海、成都和拉萨4个城市174家餐饮机构3371份餐桌的实地调研数据开展了实证研究,定量揭示了以餐饮垃圾量作为核心数据开展监测的科学性和有效性,在此基础上引入关键参数β(即餐饮食物浪费量占餐饮垃圾量的比例系数)进一步提高以餐饮垃圾量为核心指标的科学性,以期为中国餐饮业的反食品浪费监测工作提供技术上可行、经济上合理的方法。研究表明:餐饮垃圾量与餐饮食物浪费量具有正相关关系,以餐饮垃圾量为核心指标开展食物浪费情况监测是可靠的;不同城市餐饮食物浪费量占餐饮垃圾量的比例系数β统计上差异不显著,这意味着在开展全国监测时,不同城市可以利用同一套β值开展餐饮业食物浪费监测工作;不同类型餐馆餐饮食物浪费量占餐饮垃圾量的比例系数β统计上差异显著,这意味着在开展全国监测时,针对不同类型餐馆应该设置不同的β值开展餐饮业食物浪费监测工作。

The anti-food waste law in China comes,but the practice of law enforcement needs scientific support.Food waste in catering industry has become a serious problem in the country.Dynamic monitoring and quantitative evaluation of food waste in catering industry are the necessary premise and primary basic work of law enforcement practice.Based on the field survey data of 3371 dining tables in 174 catering institutions in Beijing,Shanghai,Chengdu and Lhasa in 2015,this study quantitatively reveals that it is scientific and effective to use catering waste as the core indicators to monitor food waste.On this basis,a key parameterβis introduced(that is,the proportion of food waste in the amount of catering waste)to further improve the scientificity of taking the amount of catering waste as the core index,in order to provide a technically feasible and economically reasonable method for the anti-food waste monitoring of China's catering industry.Studies show that there is a positive correlation between the amount of catering waste and the amount of catering food waste.It is reliable to monitor food waste using the amount of catering waste as the core indicator.There is no statistically significant difference in the ratio coefficient in different cities,which means that different cities can use the same set of βvalues to monitor and evaluate food waste in the catering industry when we conduct nationwide monitoring.There is a statistically significant difference in the ratio coefficient in different types of restaurants,which means that differentβvalues should be set for different types of restaurants to carry out food waste monitoring and evaluation in the catering industry when we conduct national monitoring.