食物转化视角下我国家庭食物浪费程度与影响因素——基于CHNS数据的实证分析

长期以来,我国食物供应充足稳定,但是人口、环境等因素不断对此提出挑战,并且我国每年的食物损失和浪费数量十分惊人。从食物转化视角将食物浪费率定义为家庭食物消费中未能正常转化为家庭成员身体质量指数的比例,采用随机前沿模型并基于CHNS数据估算我国家庭食物浪费率,并探讨家庭异质性特征的影响。结果显示：家庭平均浪费率为11.28%;家庭规模越小、孩子或老年人的数量越多、收入水平越高、南方地区、户主的受教育程度越低、主要女性成员的受教育程度越高或者有工作、对膳食知识掌握程度越低的家庭浪费率越高。因此,要鼓励生产小包装食物和小型厨具,指导家庭根据实际需求购买食物,加强推广食育运动,开展节粮活动并教授减损措施。     

基于行业全产业链评估一份外卖订单的环境影响

构建"生产-运输-使用-废弃处置"的外卖全产业链，通过大样本企业调研与外卖平台大数据分析，计算8个样本城市不同材质与规格的外卖餐盒、餐具、包装袋的市场使用比例，挖掘骑手配送的海量数据，收集城市垃圾处理处置情况，系统评估外卖全过程的环境影响.结果表明，外卖包装物全产业链中生产环节（45%）与废弃处置环节（50%）为环境影响的主要来源，严重程度依次为固废排放、水污染、资源能源消耗和大气污染.所在城市及选用包装物材质的不同，外卖行业造成的环境影响会有显著区别，全产业链上的各环节需相互配合，多主体共同承担环境责任，采取差别化的减缓应对措施.     

包装废弃物的全过程减量化控制

固体废弃物的增加已成为影响社会可持续发展的一个重要问题,而包装废弃物占整个城市固体废弃物的比例不容忽视。从涵盖包装废弃物产生全过程的“绿色包装”思想,法律法规,经济激励,回收何系等方面,结合国外先进经验,提出了我国包装废弃物减量化所应采取的措施。     

The challenge of waste minimisation in the food and drink industry: a demonstration project in East Anglia,UK

Waste minimisation in the food and drink industry leads to many of the improvements demonstrated in other sectors—energy efficiency, reduction of raw material use, reduction in water consumption and increasing reuse and recycling on site. Such improvements in environmental performance produce a directly beneficial effect on the profitability of business.The East Anglian Waste Minimisation in the Food and Drink Industry Project has demonstrated that significant amounts of food-grade material are rejected from the production line for their unsatisfactory quality, whether visual, physical, microbiological or compositional (chemical or biochemical). The Project has demonstrated that waste reduction of 12% of raw materials can be achieved and that this makes significant contributions to company profitability by improving yields per unit output and by reducing costs associated with waste disposal. Evidence also shows that there is potential for further improvements through improving dialogue between producers, retailers and consumers.The East Anglian Waste Minimisation Project has demonstrated that the packaging of food products presents considerable challenges to the food and drink industry. Significant opportunities exist for modifying both primary and secondary food packaging. However, whilst packaging requirements principally consider health and safety, the demands of the major supermarket chains and consumers have taken little or no account of criteria designed to meet the wide-ranging demands of waste minimisation.Optimising the opportunities for waste minimisation in the key areas of putrescible wastage and packaging, and improving consensus and dialogue are essential catalysts between purchasers, including both consumers and the major supermarkets, and between food producers and manufacturers. These food and drink sectors must identify the process options that result in a lower waste burden, pursuing contractual agreements that reinforce and support the selection of such options.     

Consumer reflections on the usage of plastic bags to parcel hot edible items: an empirical study in Malaysia

The packaging industry offers a wide range of pouching products to their clients in the food and beverage industries, healthcare industries and households as well. It is observed that pouching products are widely used and seemingly making them indispensable. Such practices are commonly found in Malaysia especially to parcel hot or cold food. The use of pouches raises two concerns namely solid waste disposal and food safety. The present study found more than 62% of the consumers purchase hot edible items in plastic bags daily or weekly because of its cost effectiveness and storage convenience. Consumers apparently are unperturbed by public campaigns against the use of plastic bags and neither do government regulations have any influence to reduce the use of plastic bags to parcel hot edible items. On the other hand, consumers are optimistic that the environmental and health hazards from the use of plastic bags to store hot edible items would only see a positive impact in the future.     

Screening life cycle assessment (LCA) of tomato ketchup: a case study

A screening life cycle assessment (LCA) of tomato ketchup has been carried out. The purpose was to identify ‘hot-spots', that is parts of the life-cycle that are important to the total environmental impact. The system investigated includes agricultural production, industrial refining, packaging, transportation, consumption and waste management. Energy use and emissions were quantified and some of the potential environmental effects assessed. Packaging and food processing were found to be hot-spots for many, but not all, of the impact categories investigated. For primary energy use, the storage time in a refrigerator (household phase) was found to be a critical parameter.     

A life cycle perspective on environmental effects of customer focused packaging development

This study explores the possibilities of increasing customer satisfaction and reducing the environmental impact from food-packaging systems in a life cycle perspective using results from a study on consumers' demands on packaging based on Kano's Theory of Attractive Quality. It assesses the environmental effects of potential improvements in quality attributes. The results show that there are obvious potentials to increase customer satisfaction and at the same time decrease in the environmental impact of the food-packaging system, especially when the packaging design helps to decrease food losses. There were many connections between quality attributes and environmental impacts.     

餐厨垃圾厌氧处理“碳中和”综合效益评价

为综合评估餐厨垃圾厌氧处理的环境影响与效益,对某餐厨垃圾厌氧处理工艺及其技术单元进行生命周期环境影响评价,并建立“碳中和”计算模型预测与验证实际碳排及耗能情况,综合“环境影响-碳排耗能-经济效益-社会效益”对实际案例进行评估.结果表明,沼肥加工和沼气提纯技术单元分别造成39%和59%总环境影响.另外,粗油提炼、沼气提纯以生物基产品回收形式大幅度削减碳排,分别占理论碳削减的9.7%和54.7%.餐厨垃圾处理厂需通过增加系统稳定性、完善气体监测体系、提高技术处理效率和优化设备额外耗能情况等方式,以减少理论与实际碳排能耗偏差.经综合评价,该餐厨垃圾处理厂模式具备实现“负碳”潜力,其工艺推广具有未来前景.     

中国食物生产消费系统碳素动态变化及其环境负荷

基于物质流原理,分析了1995~2016年中国食物生产消费系统的变化情况,测算并评价了食物生产消费系统碳素流动变化及食物碳消费导致的碳素环境负荷变化.结果表明：食物农业生产系统中碳汇和碳排总量整体均呈上升趋势,且碳汇增速明显高于碳排增速;食物生产系统碳素环境负荷中畜禽养殖产生的碳素环境负荷呈下降趋势,农用物资、农业活动及食物加工运输相关产生的碳环境负荷呈快速上升趋势.食物消费系统中,居民食物碳消费发生变化,居民碳消费结构从“以粮食碳消费为主”的饮食结构转变为“以粮食、肉类、食用植物油碳消费为主”的多元饮食结构,农村居民人均食物碳消费量由95.24kg/（人×a）降低至71.62kg/（人×a）,城镇居民人均食物碳消费量由52.06kg/（人×a）升至65.16kg/（人×a）.分析食物消费系统碳素环境负荷,进入大气的碳素环境负荷占主体地位,其次是土壤和水体,近年来进入土壤和水体的碳素比例增加.分析表明减少食物生产消费系统碳素环境负荷的措施,包括引导居民优化饮食结构,减少生活污水与厨余垃圾产生量,提高厨余垃圾与粪便还田比例,将系统中产生的废弃物内部循环利用等.     

中国消费端食物浪费规模及其资源环境效应测算

食物浪费及其产生的资源环境问题与全球粮食安全密切相关,减少食物浪费逐渐被认为是保障粮食安全的Plan B。消费端是造成食物浪费的重要环节,消费者作为消费端食物浪费的主体,其在消费阶段产生的食物浪费是食物损耗与浪费的主要来源。本文采用直接称重法,在全国典型地区（北京、上海、四川、山东、河南和西藏）获取居民食物浪费的一手数据,首次在全国尺度上测算了消费端食物浪费总规模及其资源环境效应。结果显示：（1）2018年全国居民消费端食物浪费共3432万t,人均食物浪费量67.33 g/d,其中粮食浪费量占比最高（35.44%）,其次是蔬菜（34.83%）和肉类（15.38%）。（2）2018年全国居民消费端食物浪费所占用的生态足迹达6254万hm²,人均生态足迹为448 m²,按中国人均生态足迹1.5 hm²计算,相当于4169万人的生态位被挤占;水产类（39.28%）和肉类（34.22%）的生态足迹占比最大,分别为2456.23万hm²和2140.25万hm²。研究结果有助于推进我国消费端食物浪费的减量化,对于缓解食物浪费的环境影响和资源消耗压力、改善全球粮食安全等方面具有重要的参考价值和借鉴意义。     

Feeding livestock food residue and the consequences for the environmental impact of meat

The environmental impact of meat is high mainly due to the feed required by livestock in combination with the impacts of cultivating, transporting and processing of feed crops such as tapioca and grains. Like regular feed crops, livestock also feed on residue from the food industry, such as pulp, scrap and peels. Both types of raw material have different environmental impacts. Feeding food residue to livestock is an efficient way to upgrade a low quality material into high quality foods. In the Netherlands, food residue represents the majority of the feedstock for feed. Distinguishing crops from food residue has consequences for the ascribed environmental impact of meat. This paper separates these two streams using volume, environmental impact and their relevance in meat production. An assessment is made of three food industries (sugar beet industry, vegetable oil industry and potato product industry) that produce the largest stream of food residue, and of the pork industry, as an example of meat production. The environmental impact of food residue-based feed is allocated in three different ways: mass ratio, economic basis, and no assigned burden. We found that the amount of pork produced from food residue is substantial. The environmental impact of food residue-based feed is also significantly lower than grain-based feed. We discuss changes in vegetable and in animal product consumption that influence the environmental impact of pork. It is concluded that the use of current food residue keeps the environmental impact of livestock foods relatively low. However, a further increase in meat consumption would require more feed grains with a correspondingly larger environmental impact because food residues are used up.     

粮食损失研究进展和展望

我国人多地少,粮食安全事关国家安全。因此,在重视增产的同时,需要不断关注粮食损失问题。通过回顾现有粮食损失的研究,总结文献中提出的重要问题,展望未来可能的研究方向。分析表明,现有研究主要集中在：（1）减少粮食损失的目的和效果的研究。包括增加粮食供给、保障国家安全,减少不必要的资源浪费、减轻环境压力,保障粮食质量、保证食品安全,以及增加粮食价值链参与者的利润等。（2）粮食产后各环节损失水平估计及其影响因素研究。 （3）减少粮食损失的方法研究,包括品种改良、教育培训、改进储存设施等。在对现有研究综述的基础上,提出了几点展望：未来的研究应向粮食价值链下游环节拓展,对粮食质量损失程度进行定量分析,并关注粮食的最优损失水平。     

Carbon footprint of food - approaches from national input-output statistics and a LCA of a food portion

The aim of the study, on which this paper is based, was to provide guidance to consumers to make environmentally responsible choices in their food consumption, to assist food supply chain stakeholders to identify the key areas for environmental improvements, and to provide policy makers with a tool for monitoring the potential impacts on climate change resulting from developments within the food sector. At the macro level, the EIO-LCA model was developed specifically for the Finnish food chain; at the micro level, LCAs were performed on 30 lunch portions. The contribution of the Finnish food chain to climate change was 14%, which comprised 40% CO₂ emissions, 25% CH₄ emissions, and 34% N₂O emissions. The share of impacts from domestic agricultural processes was the highest, at 69%. The impact of a single lunch portion ranged between 0.65 and 3.80 kg of equivalent CO₂. According to the EIO-LCA model, the average impact was 7.7 kg CO₂ eq/person daily. The consumer phase accounted for between 8 and 47% of the climate change impacts for homemade portions. In ready-to-eat portions industry and retail phases were emphasized, representing 25-38% of climate change impacts. We present an approach to steer the Finnish food sector onto an environmentally sustainable path; practical tools for consumers and farmers will especially need to be developed further.     

城市餐饮食物浪费的磷足迹及其环境排放——以北京市为例

除了威胁食物安全,食物浪费不仅造成了资源的巨大浪费,还给环境带来了沉重的压力。食物中的磷元素是人类所必需的基本元素,其代谢过程也是生态系统循环重要的组成部分。磷肥一方面能够增加粮食产量,另一方面也会造成土壤磷积累和水体富营养化。论文根据对北京市136家餐饮机构,2 704桌消费者餐饮食物浪费调查数据,研究了北京市餐饮食物浪费的磷足迹及其环境排放。研究表明：北京市餐饮食物浪费量为39.97×10⁴ t/a ,其含磷量为1.21×10³ t/a;北京餐饮食物浪费的磷足迹为40.56 g P/kg,这意味着每浪费1 kg的食物,将向环境排放40.56 g 磷。因此,合理地进行餐饮消费,减少餐饮食物浪费,对于保证食物安全和环境保护都具有重要的作用。     

Optimizing food waste hydrothermal parameters to reduce Maillard reaction and increase volatile fatty acid production

The occurrence of the Maillard reaction and melanoidins formation during the hydrothermal treatment of food waste can reduce the yield of volatile fatty acids (VFA); however, few studies have investigated the adverse effects of the Maillard reaction. This study identified the impact of hydrothermal treatment parameters on hydrolysis and melanoidins formation and optimized the hydrothermal treatment conditions to enhance VFA production by minimizing the impact of the Maillard reaction. A response surface methodology was employed to optimize the hydrothermal treatment parameters and VFA production was evaluated. Results showed that temperature, reaction time, and pH were significant interacting factors with respect to hydrolysis and melanoidins formation while the C/N ratio and moisture content of food waste had little impact. The optimal conditions for hydrothermal treatment (temperature of 132 °C, reaction time of 27 min, and a pH of 5.6) enhanced VFA production by 22.1%. Under optimal hydrothermal treatment conditions, a higher initial C/N ratio further increased VFA production.     

构建中国快递行业包装废弃物产业链对环境影响重要性研究

互联网和电子商务的快速发展带动了快递行业的飞速发展,使社会对快递包装物的需求增加.庞大的快递废弃物给环境造成了严重的破坏.然而由于相关法律不健全、回收体系不完整、企业不积极以及回收渠道少等原因导致了中国的快递包装废弃物回收率非常低.构建快递包装废弃物回收产业链,并降低快递包装废弃物对环境造成的影响就成了社会经济发展的一个迫切需要.为此推广环保材料和环保产品以及提高消费者环保意识入手,构建快递包装废弃物回收产业链势在必行.     

肥胖与中国农村家庭食物浪费——基于1562户农户调查数据的实证分析

随着收入水平提升,农村家庭的日常饮食变得更加丰富,但肥胖和食物浪费问题也日益严重。基于2016年中国28省（市、自治区）1562户农户调查数据,在评估中国农村家庭食物浪费数量的基础上,实证分析肥胖对农村家庭食物浪费的影响。结果表明：（1）中国农村家庭平均每天浪费1.62%的食物,东南沿海等经济发达地区的农村食物浪费现象更为严重。（2）肥胖与农村家庭食物浪费显著正相关,这意味着伴随农户收入持续增长,农村肥胖问题凸显的同时,也容易引发食物浪费问题。（3）肥胖对家庭食物浪费的影响存在年龄异质性,户主小于60岁的情况下,肥胖与家庭食物浪费显著正相关;户主大于等于60岁的分组中,肥胖与家庭食物浪费的关系不显著。     

城乡居民食材消耗的多尺度地域差异及政策启示——基于烟台、兰州、新乡、九江家庭食谱的实证分析

近年中国粮食国际依赖程度持续上升,降低损耗、避免浪费成为解决粮食安全体系韧性问题的重要途径。然而由于不同地域城乡居民的饮食结构明显不同,实施开源节流的食品供应保障政策法规必须重视居民食材消耗的地域差异性,因此基于全球化视角解析居民食材的本地供应比例及其地域差异成为有待补阙的课题。为此,以烟台、兰州、新乡、九江4个城市为例,采用问卷调查的方式,探究4个城市食材消耗和对应生产土地需求量的差异性。结果显示：（1）不同食材与对应消耗的土地资源存在显著的地域差异,且这一差异与城市自然本底和居民饮食习俗密切关联;（2）4个城市居民食谱的全球化、本土化和本地化具有明显区别,虽然不同食材的本地化程度差异相对较小,但全球化程度差异显著。基于分析结果,探讨了粮食安全与反食品浪费的政策建议：一是反食品浪费的政策法规实施,需充分结合居民食材消耗的地域性特征,建立针对性的食材消耗标准与动态监测系统;二是在全球波动、强调粮食安全的背景下,地方政府应结合国土空间规划,讨论城市预留本地食材供应的战略性产地的可能性,以减少运输过程中的损耗。     

基于入户称重调研的居民春节食物消费和浪费特征

节庆期间食物消费是中国居民食物消费的重要组成,但目前缺乏对其特征结构的精准刻画。本文利用大学生网络,于2018年春节期间实地入户称重调研,获得连续3天192户1728餐居民家庭食物消费的一手数据,定量分析居民春节期间食物消费与浪费的结构和特征。研究结果表明：（1）春节期间,人均食物消费量为541.05 g/(人·餐),浪费量为30.72 g/(人·餐),浪费率为5.68%,高于非节庆时期3个百分点。（2）食物消费多为生鲜食品与平日不会每日购买的“奢侈品”,以蔬菜（21.73%）、肉类（17.77%）、大米（12.45%）、水果（8.39%）和水产类（7.88%）为主。食物浪费结构与食物消费结构相似,以蔬菜（26.20%）、肉类（21.58%）、大米（16.34%）、水产类（11.78%）和酒水（8.43%）为主。（3）春节期间,不同人口规模的家庭食物消费水平差异显著,城乡家庭、不同收入及不同人口规模的家庭食物浪费水平具有显著差异。农村家庭人均食物消费量和浪费量均高于城市家庭;经济水平高和人口规模小的家庭食物消费和浪费量更高。研究结果定量刻画了中国居民春节期间的食物消费特征,为中国《中华人民共和国反食品浪费法》中食物浪费的监测评估提供数据支撑,具有重要借鉴意义。     

纸塑铝复合包装处置方式的生命周期评价

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