高校餐厅食物供给的碳足迹特征与影响因素

Carbon footprint and impact factors of food supply in university canteens

高等院校餐厅食物供给与消费集中且规模大,精准评估其温室气体排放并寻求减排措施具有重要意义。文中应用碳足迹评估方法,通过调研某高校6个餐厅窗口2019~2021年食物供给相关的投入、产出数据,评估了高校餐厅食物生产和供给的碳足迹,分析了主要影响过程与因素,以及减排措施。研究结果表明:餐厅6个窗口三年平均的食物碳足迹为1.72~2.76kgCO_(2)eq/kg;食材生产和烹饪过程是餐厅食物碳足迹的主要贡献环节,食材初加工、餐具消洗阶段和运输过程的贡献率较小。餐厅食材结构是影响餐厅食物碳足迹的主要因素,食材中面粉的比例与其呈显著负相关,而动物性食材占比与其呈显著正相关。餐厅6个窗口食材中动物性食物比例高于《中国居民膳食指南》建议的比例,谷物比例则相反。在满足人体营养需求的前提下,减少食材中动物性食材的比例,增加谷物比例,可降低餐厅食物碳足迹。

The food supply and consumption in university is intensive and the scale is large-scale,which is significant to accurately evaluate its greenhouse gas emissions and seek mitigation measures.The data of input and output related to food supply in six canteen bars in 2019~2021 were investigated.The carbon footprint of food production and supply in university canteens was quantitatively assessed,and the main processes and factors,as well as emission reduction measures,were analyzed.Results showed that the annual average food carbon footprint of the six bars of the canteens was 1.72~2.76kgCO_(2)eq/kg.Food production and cooking process are the main contribution links to the food carbon footprint of canteens,while the contribution rates of food preliminary processing,tableware washing stage and transportation process are relatively small.The proportion of flour in the ingredients was negatively correlated with carbon footprint of diet,while the proportion of animal ingredients was positively correlated with it.The proportion of animal food in the six bars of the canteens is higher than the proportion recommended by the Dietary Guidelines for Chinese Residents,and the proportion of grain is just the opposite.On the premise of meeting the nutritional needs of human body,reducing the proportion of animal ingredients and increasing the proportion of grains can reduce the carbon footprint of canteen food.