JOURNAL OF NATURAL RESOURCES ›› 2016, Vol. 31 ›› Issue (5): 812-821.doi: 10.11849/zrzyxb.20150500

• Resource Evaluation • Previous Articles     Next Articles

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. 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

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

CLC Number: 

  • F205