城市餐饮食物浪费的磷足迹及其环境排放——以北京市为例

doi:10.11849/zrzyxb.20150500

自然资源学报 ›› 2016, Vol. 31 ›› Issue (5): 812-821.doi: 10.11849/zrzyxb.20150500

城市餐饮食物浪费的磷足迹及其环境排放——以北京市为例

张丹¹, 伦飞², 成升魁^{1*, *}, 高利伟³, 刘晓洁¹, 曹晓昌¹, 秦奇¹, 刘尧¹, 白军飞⁴, 许世卫³, 喻闻³

1. 中国科学院地理科学与资源研究所,北京 100101;
2. 北京林业大学自然保护区学院,北京 100083;
3. 中国农业科学院农业信息研究所,北京 100081;
4. 中国农业大学经济与管理学院,北京 100083

收稿日期:2015-05-06 修回日期:2015-11-18 出版日期:2016-05-20 发布日期:2016-05-19
作者简介:张丹（1983- ）,女,河南洛阳人,博士,助理研究员,主要研究资源生态承载力与区域可持续发展。E-mail:zhangdan@igsnrr.ac.cn *通信作者简介：成升魁（1957- ）,男,陕西合阳人,博士,研究员,中国自然资源学会理事长,长期从事资源生态与区域发展研究。E-mail:chengsk@igsnrr.ac.cn
基金资助:
国家自然科学基金重点项目（71233007）

The Phosphorus Footprint and Its Environmental Analysis for Restaurant Food Waste:Taking Beijing as an Example

ZHANG Dan¹, LUN Fei², CHENG Sheng-kui¹, GAO Li-wei³, LIU Xiao-jie¹, CAO Xiao-chang¹, QIN Qi¹, LIU Yao¹, BAI Jun-fei⁴, XU Shi-wei³, YU Wen³

1. Institute of Geographic Sciences and Natural Resources Research, CAS, Beijing 100101, China;
2. School of Nature Conservation, Beijing Forestry University, Beijing 100083, China;
3. Agricultural Information Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
4. College of Economics & Management, China Agricultural University, Beijing 100083, China

Received:2015-05-06 Revised:2015-11-18 Online:2016-05-20 Published:2016-05-19
Supported by:
National Natural Science Foundation of China, No.71233007

摘要/Abstract

摘要： 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。

关键词: 北京市, 餐饮业, 环境影响, 磷足迹, 食物浪费

Abstract: With the economic and society development, Chinese food demand has been increasing, while food waste also presents the same trend. However, food waste can not only influence national food security, but also bring in more serious problems, such as natural resource depletion, ecological degradation and environment pollution. Being the fundamental elements in human bodies, phosphorus (P) is a vital part of ecological nutrient cycle as well as urban metabolism. Besides, P can increase crop productions on one hand, and it causes P accumulation in soil and eutrophication of water body on the other. Thus, it is of high importance to research the P footprint on the restaurant food waste chain as well as their environmental pollution. We took the restaurant food waste in Beijing as an example to study the P footprint, and found out that: the amount of restaurant food waste in Beijing could reach 39.97×10⁴ t/a, in which the content of P was 1.21×10³ t/a; the P footprint of restaurant food in Beijingwas 40.56 g P/kg, i.e. when the food contains 1 kg of P was wasted, it would discharge 13.44 kg P into the environment; the total restaurant food waste in Beijing could reach 1.25×10⁴ t/a and lead to 0.27×10⁴ t/a of P discharged into the environment; for the whole restaurant food waste chain, the P flowing from food production (including crop products and livestock products) to the environment ranked the first. Therefore, consuming restaurant rationally and reducing food waste play important roles in food security and environment conservation.

Key words: Beijing, catering industry, environmental impact, food waste, phosphorus footprint

中图分类号:

F205

张丹, 伦飞, 成升魁, 高利伟, 刘晓洁, 曹晓昌, 秦奇, 刘尧, 白军飞, 许世卫, 喻闻. 城市餐饮食物浪费的磷足迹及其环境排放——以北京市为例[J]. 自然资源学报, 2016, 31(5): 812-821.

ZHANG Dan, LUN Fei, CHENG Sheng-kui, GAO Li-wei, LIU Xiao-jie, CAO Xiao-chang, QIN Qi, LIU Yao, BAI Jun-fei, XU Shi-wei, YU Wen. The Phosphorus Footprint and Its Environmental Analysis for Restaurant Food Waste:Taking Beijing as an Example[J]. JOURNAL OF NATURAL RESOURCES, 2016, 31(5): 812-821.

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城市餐饮食物浪费的磷足迹及其环境排放——以北京市为例

The Phosphorus Footprint and Its Environmental Analysis for Restaurant Food Waste:Taking Beijing as an Example

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