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Research on the construction of evaluation index system of green canteens in China
QIAN Long, XIONG Ke-xin
JOURNAL OF NATURAL RESOURCES ›› 2022, Vol. 37 ›› Issue (10) : 2519-2530.
PDF(1914 KB)
PDF(1914 KB)
Research on the construction of evaluation index system of green canteens in China
({{custom_author.role_en}}), {{javascript:window.custom_author_en_index++;}}The construction of green canteen is an important component of green catering, and the establishment of a scientific green canteen evaluation index system is critical to the healthy and sound development of the catering industry. Currently, there is a lack of evaluation index system for green canteens in China. This study constructed an evaluation index system of China's green canteen adhering to principles of purposefulness, scientificity, systematicness, feasibility and dynamics. We identify corresponding evaluation standards and empowers 17 indicators from five aspects: anti-food waste and green consumption, food safety and nutrition, energy conservation and loss reduction, pollutant control, green service and operation management. Finally, this paper takes university canteens as an example, through national surveys and case studies of some universities, from the perspective of the actual needs of anti-food waste and consumer recognition. Our study confirms the need to pay greater attention to anti-food waste and green consumption indicators in evaluating green canteens. This paper provides a preliminary basis for the improvement of the green canteen evaluation index system, which is helpful for the implementation of the "Anti-food Waste Law" in canteen places.
green canteen / evaluation criterion / index system / anti-food waste {{custom_keyword}} /
Table 1 Retrieval of Chinese and English literature表1 检索中英文文献情况 |
| 数据库 | 文献数/篇 | 总参考数/篇 | 总被引数/次 | 篇均参考数/篇 | 篇均被引数/次 |
|---|---|---|---|---|---|
| Scopus | 269 | 9725 | 4978 | 36.15 | 18.51 |
| 中国知网（CNKI） | 137 | 1330 | 870 | 9.71 | 6.35 |
Table 2 Statistics of high-frequency words, centerline and first year of relevant studies at home and abroad表2 国内外相关研究高频词、中心线和首发年份统计 |
| 数据库 | 位次 | 发文量/篇 | 中心性 | 首发年份 | 关键词 |
|---|---|---|---|---|---|
| Scopus | 1 | 119 | 0.75 | 2001 | green hotel（绿色酒店） |
| 2 | 38 | 0.25 | 2012 | sustainability（可持续性） | |
| 3 | 36 | 0.17 | 2013 | hotel industry（酒店业） | |
| 4 | 24 | 0.09 | 2011 | green restaurant（绿色饭店） | |
| 5 | 24 | 0.15 | 2004 | hotel（酒店） | |
| 6 | 21 | 0.13 | 1995 | sustainable development（可持续发展） | |
| 7 | 20 | 0.07 | 2010 | consumption behavior（消费行为） | |
| 8 | 16 | 0.08 | 2012 | green practice（绿色实践） | |
| 9 | 15 | 0.02 | 2013 | perception（感知） | |
| 10 | 14 | 0.08 | 2010 | environment management（环境管理） | |
| 中国知网 （CNKI） | 1 | 57 | 0.95 | 1998 | 绿色饭店 |
| 2 | 49 | 0.91 | 2005 | 绿色酒店 | |
| 3 | 16 | 0.07 | 2000 | 可持续发展 | |
| 4 | 15 | 0.19 | 2004 | 绿色餐饮 | |
| 5 | 10 | 0.04 | 2007 | 循环经济 | |
| 6 | 10 | 0.07 | 2006 | 绿色消费 | |
| 7 | 8 | 0.04 | 2001 | 饭店业 | |
| 8 | 7 | 0.06 | 2011 | 低碳经济 | |
| 9 | 6 | 0.03 | 2010 | 两型社会 | |
| 10 | 6 | 0.03 | 2014 | 消费意愿 |
| 注：中心性表明节点的重要程度,中心性值越大,说明节点越重要,该关键词与其他关键词关联的程度越高。 |
Table 3 Various indicators and weights of green canteens表3 绿色食堂评价的各类指标及权重 |
| 一级指标 | 权重 | 二级指标 | 分值 | 指标说明 |
|---|---|---|---|---|
| 反食品浪费与绿色消费 | 0.23 | 反食品浪费 | 10 | 应精准采购、集中管控、合理配餐,通过食材生熟率转化标准,有效提升原料利用率,按照《中华人民共和国反食品浪费法》要求落到实处 |
| 绿色消费 | 8 | 实行分餐服务、小份菜服务,点餐时应提醒或引导消费者理性消费、适量点餐,通过多种形式开展反食物浪费行为的活动,积极营造浪费可耻、节约为荣的氛围 | ||
| 节约宣传 | 5 | 在食堂醒目位置摆放节约粮食、光盘行动、《中国居民平衡膳食宝塔》图示和健康营养知识等宣传海报 | ||
| 食品安全与 营养 | 0.26 | 原料采购 | 6 | 采购选择具有相关合法资质的供货商,宜优先选择获得绿色食品或有机食品认证的食品原料,确保食品安全的源头关 |
| 清洗消毒 | 10 | 洗涤剂、消毒剂的使用符合国家标准和有关规定,定期对农药残留、致病微生物残留和餐具清洗消毒进行检测 | ||
| 绿色加工 | 7 | 加工环境按照粗加工、热加工、主食加工和冷食类食品加工区分管理,成品加工制作操作规范 | ||
| 营养配餐 | 3 | 配备专职营养配餐师,制定科学营养配餐制度 | ||
| 节能减损 | 0.17 | 节约用能 | 6 | 食堂各项用能设施、设备能效指标满足现行国家标准《公共建筑节能设计标准》GB50189的要求 |
| 节水管理 | 6 | 设置合理、完善、安全、高效的供水、排水系统,食堂平均日用水量应满足或优于现行国家标准《民用建筑节水设计标准》 | ||
| 新技术应用 | 2 | 使用先进节能节水设备技术和管理方法 | ||
| 污染物控制 | 0.18 | 可再生能源 | 3 | 根据当地气候和自然资源条件,合理利用可再生能源 |
| 环境卫生 | 7 | 食堂后厨、就餐区域保持干净整洁 | ||
| 环保设备和用品 | 3 | 食堂设备使用低能低耗产品,就餐时尽可能使用可回收利用和可降解用品 | ||
| 废物处理 | 8 | 采用科学环保的方式处理/净化废气、废水以及固体废物 | ||
| 绿色服务与运营管理 | 0.16 | 绿色服务 | 7 | 就餐区入口设置餐盘拿取处,出口设置餐盘回收处;对餐位做到一人一清洁;就餐区配备清洁所需洗手液以及纸巾;遵守经营环节涉及的卫生安全、疫情防控等相关要求 |
| 从业人员管理 | 5 | 制定从业人员健康管理制度、规范工作纪律,定期培训与考核 | ||
| 信息发布与意见反馈 | 4 | 有完善的信息发布机制、信息化意见收集渠道和反馈机制 | ||
| 总分 | 1 | 100 |
| 注：本评价标准满分为100分,评价总得分达到80分时满足“绿色食堂”标准。 |
Table 4 Canteen consumers' scores on green canteen index settings表4 食堂消费者对绿色食堂指标设置打分 |
| 一级指标 | 得分 | 二级指标 | 得分 | 加权得分 |
|---|---|---|---|---|
| 反食品浪费与绿色消费 | 2.26 | 反食品浪费 | 4.60 | 4.04 |
| 绿色消费 | 4.61 | 4.05 | ||
| 节约宣传 | 4.50 | 3.49 | ||
| 食品安全与营养 | 3.65 | 原料采购 | 4.54 | 3.99 |
| 清洗消毒 | 4.73 | 4.24 | ||
| 绿色加工 | 4.59 | 3.95 | ||
| 营养配餐 | 4.71 | 4.08 | ||
| 节能减损 | 1.43 | 节约用能 | 4.26 | 3.53 |
| 节水管理 | 4.38 | 3.40 | ||
| 新技术应用 | 4.27 | 2.72 | ||
| 可再生能源 | 4.24 | 2.53 | ||
| 污染物控制 | 1.59 | 环境卫生 | 4.72 | 4.22 |
| 环保设备和用品 | 4.39 | 3.38 | ||
| 废物处理 | 4.64 | 4.01 | ||
| 绿色服务与运营管理 | 1.54 | 绿色服务 | 4.56 | 3.85 |
| 从业人员管理 | 4.52 | 3.71 | ||
| 信息发布与意见反馈 | 4.52 | 3.36 |
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PDF(1914 KB)
Table 1 Retrieval of Chinese and English literature
Fig. 1 Time zone diagram of English literature keywordsFig. 2 Time zone diagram of Chinese literature keywordsTable 2 Statistics of high-frequency words, centerline and first year of relevant studies at home and abroadTable 3 Various indicators and weights of green canteensFig. 3 Overview of food waste in university canteens in ChinaTable 4 Canteen consumers' scores on green canteen index settings/
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