城市餐饮食物浪费的磷足迹及其环境排放—

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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.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.Journal of Natural Resources,2016,31(5): 812-821 复制到剪切板

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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

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

第一作者简介：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

收稿日期:2015-05-06 网络出版日期:2016-05-20

基金:国家自然科学基金重点项目（71233007）

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: 食物浪费; 环境影响; 磷足迹; 餐饮业; 北京市

中图分类号:F205;X24 文献标志码:A 文章编号:1000-3037(2016)05-0812-10

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

Fund: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.

Keyword: food waste; environmental impact; phosphorus footprint; catering industry; Beijing

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食物浪费及其资源环境代价已成为全球广泛关注的热点^{[1, 2, 3, 4, 5]}。据估算, 全球每年损失和浪费掉的食物约13× 10⁸t, 相当于每年食物制造总量的1/3 ^[6]。其所产生的碳足迹约为3.3× 10⁸t CO₂eq, 高于除美国和中国外其他国家的温室气体排放量^[2]; 蓝水足迹约为250 km³, 相当于全球作物生产用水的24%^{[2, 7]}; 此外, 生产这些食物需要的土地面积约为14× 10⁸hm², 相当于全球23%~30%的耕地面积^[7]。因此, 减少食物浪费, 不仅能在一定程度上保障食物安全（food security）, 更重要的是它能间接地减少食物生产环节各种资源占用以及环境代价。

食物损失和浪费可发生在食物供应链中生产、加工、分配与消费等各个环节。在消费环节, 已有研究的重点是餐桌上的浪费, 也就是餐盘中的食物剩余。国外对餐饮食物浪费实证和案例研究较多, 涉及到多学科研究视角, 但主要侧重学校^{[8, 9, 10]}、医院^{[12, 13]}、旅行航班^[14]等特殊场所的餐饮服务行业, 且大部分只涉及到食物浪费本身, 探讨餐饮食物浪费与资源环境关系方面的研究存在不足; 针对普通餐饮机构的食物浪费, 尤其是餐饮食物浪费的资源环境问题缺乏深入、系统的研究, 对国内借鉴和实践指导意义不强。国内对食物生产环节的资源环境问题有足够的重视^{[15, 16, 17, 18]}, 但消费环节的食物浪费及其资源环境问题却总是被忽视。随着生活水平的提高和流动人口规模的扩大, 餐饮消费逐渐成为我国居民普遍的生活方式。中国在餐饮食物浪费的某些方面比西方发达国家更为严重。首先, 中国的公务（公款）食物消费虽得到明显遏制, 但食物浪费依然严重。其次, 中国传统文化对食物消费“ 攀比” 和“ 面子” 的过度强调, 是导致食物浪费的重要原因。

作为人体营养所必需的大量元素, 磷是生态系统物质循环的重要组成部分, 也是限制粮食产量的主要因素之一。持续的食物需求增长导致农业生产投入急速增加^{[19, 20]}, 尤其是磷肥的大量增加。随着磷肥使用的增加, 磷矿的开采量也相应增加, 由1961年的0.45× 10⁸t增加到2011年的1.98× 10⁸t^[21], 土壤和水体磷的输入与工业革命之前相比增加了75%^{[22, 23, 24]}, 造成了严重的土壤磷元素累积和水体富营养化^{[25, 26, 27]}。然而, 磷是不可再生资源, 如何持续有效地利用磷, 减少其所产生的生态和环境问题, 已成为社会各界广泛关注的热点。国外学者从食物生产和消费的角度, 研究整个食物链过程中的磷代谢, 例如, Dumas 等^[26] 构建了全球食物供销过程的磷循环模型, 并指出了主要的影响因素; Neset等^[27]分析了瑞典Linkoping市的磷元素流动过程, 并指出在1870— 2000年间, 畜产品消费量的增加是导致人均磷元素消费增加的主要原因, 同时也造成了污染物排放量的增加。国内学者对我国食物生产及消费过程中磷元素流动情况的研究表明：我国磷的利用效率较低, 每生产1 kg的食物需要投入13 kg的磷, 这使得我国每年的磷投入量高达7.8× 10⁶t^[28]; 城市家庭消费是磷在整个食物链循环的重要环节, 磷的累积量自20世纪90年代增加了5倍^{[29, 30]}; 此外, 我国学者还对北京和天津^{[31, 32]}, 合肥^[33]、厦门^[25]、庐江^[24]等城市的磷元素流动情况进行了具体的案例研究。

综上所述, 由于实证数据的缺失, 目前学术界对中国食物浪费的有限研究大多聚焦于理论探讨^{[34, 35]}, 研究数据更多地基于文献资料的简单推算^{[3, 16]}, 大样本调研餐饮业尺度的食物浪费及其磷足迹研究甚为鲜见^{[36, 37]}。因此, 为了回答我国餐饮业究竟浪费了多少食物、这些被浪费掉的食物与磷元素的环境排放究竟有什么关系以及有多大的关系这样的科学问题, 本文以首都北京为案例区, 以城市餐饮业的食物浪费为研究对象, 通过问卷调查和称重方法对餐饮消费的食物浪费状况进行了调查; 依据获取的大量一手食物浪费数据基础, 从物质流的视角, 分析不同食物及其不同的供应链环节磷排放的整个过程。

1 研究区概况

首都北京是我国的政治、文化中心, 也是经济决策和管理中心。北京城市化的快速发展造成了城市人口膨胀和城市周边耕地面积的不断减少。北京市城市人口由1978年的479.0万人, 增加到2013年的1 825.1万人, 所占常住人口的比重也由55.0% 增加到86.3%; 而耕地面积从1978年的42.9× 10⁴hm²下降到2012年的22.2× 10⁴hm²。同时, 城市化的快速发展也对居民的生活方式产生了深刻的影响, 餐饮消费明显增加。2013年北京餐饮消费占北京社会消费品零售总额的9.35%^[38]。截至2013年2月, 北京市已注册的餐饮服务业62 237家, 其中餐馆27 414家, 快餐店1 057家, 小吃店7 224家, 食堂12 733家[数据来源于北京市食品药品监督管理局。]。

2 研究方法与数据来源

2.1 北京市餐饮食物浪费量的获取方法

本文餐饮食物浪费量的数据来自中国科学院地理科学与资源研究所在北京开展的实证研究。该研究主要在2013年7— 8月开展, 并在2013年9月进行了补充调查。两次调查共涉及餐饮机构136家, 消费者2 704桌。其中, 成功调查餐饮机构124家, 回收消费者有效问卷2 564份。

1）人均浪费量的调查

首先, 通过随机分层抽样的方法, 在北京市已注册的餐馆和快餐名录中随机选取样本餐馆; 其次, 通过等距抽样的方法, 在每个样本餐馆中选取样本消费者; 第三, 通过称重的方法, 对每一桌消费者的浪费量（ $\begin{matrix} W_{food - waste} \end{matrix}$ ）进行定量调查, 同时, 记录每一桌的就餐人数（N）; 最后, 将所浪费的食物（熟食）转换为食物原材料（生食）。具体的调研步骤详见文献^[39]。

北京市人均（次）餐饮食物浪费量 $\begin{matrix} \bar{W_{cap}} \end{matrix}$ （kg/人次）为：

$\begin{matrix} \bar{W_{cap}} = \frac{\overset{2 564}{\sum_{j = 1}} W_{table_j}}{\overset{2 564}{\sum_{j = 1}} N_{j}} \end{matrix}$ （1）

$\begin{matrix} W_{table} = \overset{n}{\sum_{i = 1}} W_{food - waste} \end{matrix}$ （2）

式中：i为每桌餐饮消费的第i盘菜; n为每桌餐饮消费点餐的总盘数; N为每桌就餐人数; $\begin{matrix} W_{table} \end{matrix}$ 为每桌的浪费量。

2）北京市餐饮食物浪费总量的推算

北京市每年餐饮业食物浪费总量为W_total, 计算公式如下：

$\begin{matrix} W_{total} = \bar{W_{cap}} \times R_{1} \times N_{urban} \times k \times d_{1} + \bar{W_{cap}} \times R_{2} \times N_{tourist} \times k \times d_{2} \end{matrix}$ （3）

式中： $\begin{matrix} W_{total} \end{matrix}$ 为北京市餐饮食物浪费的总浪费量; $\begin{matrix} R_{1} \end{matrix}$ 为北京市居民在外就餐率, 由调查问卷获得; $\begin{matrix} N_{urban} \end{matrix}$ 为北京城镇常住人口; $\begin{matrix} k \end{matrix}$ 为每天在外用餐顿数; $\begin{matrix} d_{1} \end{matrix}$ 为在外用餐天数; $\begin{matrix} R_{2} \end{matrix}$ 为游客在外就餐率, 为100%; $\begin{matrix} N_{tourist} \end{matrix}$ 为北京外来旅游人次; $\begin{matrix} d_{2} \end{matrix}$ 为人均滞留天数。

2.2 餐饮食物浪费磷足迹分析方法及数据来源

2.2.1 系统边界

基于物质平衡的原理, 物质流可以用于跟踪并研究“ 一个系统” 内某种物质的分配及流动情况。本文以餐饮食物浪费量为基础数据, 研究餐饮食物浪费从“ 农田” 到“ 坟墓” 的整个过程。其系统边界包括食物直接和间接的生产、加工、消费和终端处理等环节（图1）。其中：餐饮食物消费是该系统的核心环节; 化肥生产、农业生产、加工处理是餐饮食物消费的准备及加工阶段; 终端处理则是餐饮食物浪费的处理和最终流向。

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	图1 北京市餐饮食物浪费的磷流动模型框架Fig. 1 The framework of phosphorus flows in restaurant food waste in Beijing

2.2.2 磷足迹计算方法与数据来源

本研究将餐饮食物浪费磷足迹（PF）定义为浪费1 kg食物所需投入的所有磷的总量。则餐饮食物浪费PF为：

$\begin{matrix} PF = P_{food} + P_{w - fertilizer} + P_{runoff} + P_{erosion} + P_{accumulation} + P_{manure - waste} + P_{w - processing} \end{matrix}$ （4）

式中： $\begin{matrix} P_{food} \end{matrix}$ 为 $\begin{matrix} W_{food - waste} \end{matrix}$ 的含磷量（包括植物类食物浪费的含磷量P_crop-food和动物类食物浪费的含磷量P_{livestock-food}）; P_w-fertilizer为化肥生产过程中磷的排放量; P_runoff为农业生产过程中的农田径流磷排放量; P_erosion为农田侵蚀磷排放量; P_accumulation为农田磷积累量; $\begin{matrix} P_{manure - wa s te} \end{matrix}$ 为畜牧粪便排放磷排放量; $\begin{matrix} P_{w - processing} \end{matrix}$ 为加工处理过程中磷排放量。具体计算公式见表1。

表1 餐饮食物浪费各环节磷收支情况^[28] Table 1 The phosphorus budget and use efficiencies in different processes of restaurant food waste chain

从图1可以看出, 餐饮食物浪费的环境排放主要包括土壤积累和水体富营养化。其中：土壤污染（P_soil）主要包括浪费的食物填埋（P_food）和农田磷积累（P_accumulation）; 水体污染（P_water）主要来自化肥生产磷排放（P_w-fertilizer）、农田径流磷排放（P_runoff）、侵蚀磷排放（P_erosion）、畜牧粪便磷排放（ $\begin{matrix} P_{manure - waste} \end{matrix}$ ）和加工处理磷排放（ $\begin{matrix} P_{w - processing} \end{matrix}$ ）。因此：

$\begin{matrix} PF = P_{soil} + P_{water} \end{matrix}$ （5）

$\begin{matrix} P_{soil} = P_{food} + P_{accumulation} \end{matrix}$ （6）

$\begin{matrix} P_{water} = P_{w - fertilizer} + P_{runoff} + P_{erosion} + \\ P_{manure - waste} + P_{w - processing} \end{matrix}$ （7）

浪费食物的含磷量（P_food）可根据不同农产品磷含量（P%）获得（表2）。

3 结果与分析

3.1 北京市餐饮食物浪费量的构成

北京市餐饮食物浪费总量为39.97× 10⁴ t/a。其中, 植物类食物浪费量是动物类食物浪费量的2倍, 分别为26.82× 10⁴ t/a和13.15× 10⁴ t/a（图2）。

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	图2 城市餐饮食物浪费量及其磷含量的构成情况Fig. 2 The composition of restaurant food waste and the embodied phosphorous

就浪费的食物种类而言, 蔬菜的浪费量最高（17.20× 10⁴t/a）, 占浪费总量的43.0%; 其次是肉类, 占总浪费量的20.5%, 猪肉和禽肉所占肉类比重达到了51.8%和41.6%, 其他肉类的浪费量相对较少; 主食类的浪费量达6.64× 10⁴t/a（16.6%）, 面食和米饭的浪费量相差不大; 水产品的浪费量为4.19× 10⁴t/a, 占总浪费量的10.5%; 由于餐饮消费中, 奶类、坚果类及水果点餐量相对较少, 且浪费率相对较低, 因此它们的浪费量仅占总量的0.1%~0.2%。

3.2 北京市餐饮食物浪费含磷量的构成

北京市餐饮机构浪费食物的含磷量为1.21× 10³ t/a, 其与餐饮食物浪费量的构成大不相同（图2）。植物类食物浪费与动物类食物浪费的磷含量相同, 均为0.60× 10³ t/a, 这主要是因为动物类食物的单位含磷率相对较高。

从浪费的食物种类来看, 猪肉所含磷量最大, 占总浪费磷量的26.5%（0.32× 10³ t/a）, 而浪费的牛肉、羊肉、禽肉及其他肉类的含磷量则仅为0.03× 10³、0.03× 10³、0.06× 10³和0.02× 10³ t/a; 面粉浪费的含磷量仅次于猪肉, 为0.16× 10³ t/a（13.8%）, 占主食浪费总磷量（0.31 × 10³ t/a）的54.0%; 蔬菜类浪费的含磷量略低于面粉, 占总浪费磷量的13.4%; 浪费的豆制品和水产品含磷量也相对较多, 分别占总浪费磷量的10.8%和10.5%。

3.3 城市餐饮食物浪费的磷足迹及其环境影响评价

从餐饮食物浪费磷流动系统来看（图1）, 北京市餐饮浪费所引起磷的总排放量为16.21× 10³ t/a, 其中1.21× 10³ t/a 来自于直接的食物浪费, 其余的15.00× 10³ t/a 则来自于生产食物所产生的磷排放。因此, 北京市餐饮食物浪费的磷足迹为40.56 g P/kg, 即每浪费1 kg的餐饮食物, 就会有40.56 g磷排放到环境中。从浪费食物的含磷量来看, 北京市每浪费含磷量为1 kg的食物, 整个系统将会造成13.44 kg磷的排放。

1）从图3(a)可以看出, 在北京市餐饮食物浪费磷流动中, 农业生产过程的磷排放量最大（13.76 × 10³ t/a ）, 占总磷排放量的84.8%; 化肥生产、加工处理以及食物浪费处理阶段的磷排放量则分别为1.01× 10³、0.24× 10³和1.21× 10³ t/a。在农业生产过程中, 畜牧粪便排放到水体中产生的磷排放量最大, 达到了10.88× 10³ t/a, 其次是农田的磷积累, 达到了2.50× 10³ t/a, 而农田径流和农田侵蚀所排放的磷量相对较少。此外, 生产这些浪费的食物, 每年需要投入6.63 × 10³ t P/a的磷肥。也就是说, 北京餐饮机构每浪费含磷量为1 kg的食物, 就会造成0.83 kg的磷肥浪费, 同时农田土壤积累2.07 kg的磷, 更重要的是会有含磷量为9.02 kg的动物粪便排放到水体中。据此, 可计算出北京市餐饮食物浪费不同环节的磷足迹：化肥生产2.52 g P/kg、农业生产34.42 g P/kg、加工处理0.60 g P/kg、食物浪费处理3.02 g P/kg。

	Figure Option View Download New Window
	图3 不同角度分析北京市餐饮食物浪费各环节磷排放情况Fig. 3 The phosphorus discharges on restaurant food waste chain in Beijing from different viewpoints

2）餐饮食物浪费磷对环境的影响主要包括水体污染和土壤积累。北京市餐饮食物浪费所排放到水体中的磷量为12.51× 10³ t/a, 而土壤积累的磷量为3.70 × 10³ t/a。即北京餐饮机构每浪费1 kg的食物, 就会向水体中排放31.29 g磷, 土壤会积累9.27 g磷。如图3(b)所示, 水体污染主要来自化肥生产、农田径流、农田侵蚀、畜牧粪便排放以及加工处理阶段的磷排放; 土壤污染主要来自农田种植时过量磷肥施加所造成的土壤磷积累以及食物浪费处理中的填埋。由此可见, 食物浪费不仅危害粮食安全问题, 更重要的是会带来严重的环境污染问题。

3）植物类食物和动物类食物的磷足迹及其环境影响有很大的差异 [图3(c)]。本文将化肥生产、农田径流、农田侵蚀和农田积累作为植物类食品消费所引起的磷排放; 而加工处理和食物浪费处理则根据植物类食物和动物类食物浪费量比重进行估算。北京市浪费植物类食物所引起的磷排放量为4.61× 10³ t/a, 而动物类食品浪费引起的磷排放量为11.60× 10³ t/a, 所占比重分别为28.4%和71.6%。据此, 可计算出北京市餐饮浪费植物类食物的磷足迹为17.17 g P/kg, 为动物类食物浪费磷足迹（88.25 g P/kg）的1/5; 植物类食物的浪费, 主要是造成了土壤磷积累, 尤其是农田磷积累, 其磷足迹为9.27 g P/kg; 动物类食物浪费引起的磷排放, 主要是来自动物粪便的排放, 占动物类食物浪费总磷排放的93.8%。由此可见, 浪费动物类食物所引起的环境污染, 远高于植物类食物浪费所带来的污染。

表2 不同农产品的磷含量^{[39, 40, 41]} Table 2 The phosphorus contents in different foods (g P/g)

4 结论和讨论

简要地说, 北京市餐饮食物浪费量为39.97 × 10⁴ t/a。其中, 植物类食物浪费量是动物类食物浪费量的2倍, 分别为26.82× 10⁴ t/a和13.15× 10⁴ t/a 。北京市餐饮食物浪费的磷足迹为40.56 g P/kg; 其中, 植物类食物的磷足迹为17.17 g P/kg, 为动物类食物浪费磷足迹的1/5。因此, 减少餐饮食物浪费和合理调整餐饮消费结构, 对于保证粮食安全和环境保护都具有重要的作用。

本文的计算结果与Li等^[30]的研究结果有所不同。Li等的研究结果表明, 在中国人均消费的食物中, 含磷量最高的为主食类（33.7%）, 其次是蛋类（22.6%）, 再次为奶制品（17.1%）。而本文计算结果显示, 含磷量最高的为肉类（不含禽肉）（32.6%）, 其次是主食类（25.6%）, 再次为蔬菜（13.4%）。这主要是餐饮消费与在家消费的习惯差异所引起的。在餐厅消费时, 人们往往会注重消费水平和质量, 肉类和水产品是主要的食物, 这也造成了肉类和水产品的浪费量相对较多, 所占总浪费磷量的比重相对较高, 约是家庭日常消费肉类和水产品含磷量的3倍左右。随着生活水平的提高和更加关注饮食健康的消费观念转变, 家庭日常消费奶制品、蛋类相对较多, 含磷量所占比重也相对较高; 然而, 在餐饮消费时, 奶制品和蛋类的点餐量相对较少, 且以分食为主, 因而餐饮食物奶制品和蛋类的浪费量相对较少, 在浪费磷量中所占比重也较少。此外, 餐饮食物浪费中的水果浪费量及其含磷量也相对很少, 而主食类和蔬菜在日常消费和餐饮食物浪费中相差不大。

餐饮食物浪费的磷足迹对环境的影响主要是水体和土壤。北京市餐饮食物浪费所排放到水体中的总磷量为12.51× 10³ t/a, 而土壤积累的总磷量为3.70× 10³ t/a。随着人口的不断增加, 生活水平的提高, 饮食结构发生改变, 餐饮食物浪费所带来的磷对环境压力也会越来越严重。北京市消费的食物主要来自其他省份, 主食类主要来自东北, 蔬菜类则来自山东、河北等周边省份, 而肉类则主要来自河南和内蒙古^[42]。北京市食物浪费不仅会对本地的水体和土壤状况产生影响, 更重要的是给食品来源地的环境产生负面的影响。减少餐饮食物浪费, 对于缓解当地和食物来源地的磷污染具有重要的意义。例如, 当猪肉浪费量减少一半, 整个系统的磷排放量就可以减少3.1× 10³ t/a, 占总排放量的18.9%。此外, 厨余垃圾的资源化和减量化、提高污泥的利用率及合理调整餐饮的饮食结构, 对于减少食物磷元素的环境负荷都具有重要的作用^[25]。

The authors have declared that no competing interests exist.

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2009

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... 食物浪费及其资源环境代价已成为全球广泛关注的热点^[1,2,3,4,5] ...

2012

0.0

... 食物浪费及其资源环境代价已成为全球广泛关注的热点^[1,2,3,4,5] ...

... 10⁸t CO₂eq,高于除美国和中国外其他国家的温室气体排放量^[2] ...

... 蓝水足迹约为250 km³,相当于全球作物生产用水的24%^[2,7] ...

2013

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... 食物浪费及其资源环境代价已成为全球广泛关注的热点^[1,2,3,4,5] ...

... 综上所述,由于实证数据的缺失,目前学术界对中国食物浪费的有限研究大多聚焦于理论探讨^[34,35],研究数据更多地基于文献资料的简单推算^[3,16],大样本调研餐饮业尺度的食物浪费及其磷足迹研究甚为鲜见^[36,37] ...

2015

0.0

... 食物浪费及其资源环境代价已成为全球广泛关注的热点^[1,2,3,4,5] ...

2013

0.0

... 食物浪费及其资源环境代价已成为全球广泛关注的热点^[1,2,3,4,5] ...

2011

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... 10⁸t,相当于每年食物制造总量的1/3 ^[6] ...

2013

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... 蓝水足迹约为250 km³,相当于全球作物生产用水的24%^[2,7] ...

... 10⁸hm²,相当于全球23%~30%的耕地面积^[7] ...

2005

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... 国外对餐饮食物浪费实证和案例研究较多,涉及到多学科研究视角,但主要侧重学校^[8,9,10]、医院^[12,13]、旅行航班^[14]等特殊场所的餐饮服务行业,且大部分只涉及到食物浪费本身,探讨餐饮食物浪费与资源环境关系方面的研究存在不足 ...

2005

0.0

2012

0.0

2012

0.0

2006

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2007

0.0

2006

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2013

0.0

... 国内对食物生产环节的资源环境问题有足够的重视^{[15,16,17,18]},但消费环节的食物浪费及其资源环境问题却总是被忽视 ...

2013

0.0

... 国内对食物生产环节的资源环境问题有足够的重视^{[15,16,17,18]},但消费环节的食物浪费及其资源环境问题却总是被忽视 ...

2014

0.0

... 国内对食物生产环节的资源环境问题有足够的重视^{[15,16,17,18]},但消费环节的食物浪费及其资源环境问题却总是被忽视 ...

2015

0.0

... 国内对食物生产环节的资源环境问题有足够的重视^{[15,16,17,18]},但消费环节的食物浪费及其资源环境问题却总是被忽视 ...

2011

0.0

... 持续的食物需求增长导致农业生产投入急速增加^[19,20],尤其是磷肥的大量增加 ...

0.0

... 持续的食物需求增长导致农业生产投入急速增加^[19,20],尤其是磷肥的大量增加 ...

2013

0.0

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

2000

0.0

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

2001

0.0

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

2011

0.0

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

... 此外,我国学者还对北京和天津^[31,32],合肥^[33]、厦门^[25]、庐江^[24]等城市的磷元素流动情况进行了具体的案例研究 ...

2013

0.0

王慧娜, 赵小锋, 唐立娜, 等. 城市居民食物磷素消费变化及其环境负荷——以厦门市为例[J]. 生态学报, 2013, 33(14): 4495-4504.

[WANG H

, ZHAO X

, TANG L

, et al.

Changes in phosphorus consumption and its environmental loads from food by residents in Xiamen City.

Acta Ecologica Sinica, 2013, 33(14): 4495-4504. ]

Urban phosphorus metabolism is of particular importance due to the global scarcity of phosphorus, food security of residents, and potential impacts on urban environment and peri-urban ecosystems. The world is rapidly urbanizing with significant changes in living standards, including the quantity, quality and structure of daily food consumed. As a result, urban phosphorus metabolism through food consumption, which is an important process of the metabolism, has been significantly impacted.The purpose of this study is to analyze the variation in food phosphorus consumption by Xiamen residents, its environmental loads in 1988-2010, and to examine the associated economic and social factors by using the Spearman correlation analysis. The key stocks and flows of phosphorus through food consumption were explored using a material flow analysis (MFA) approach to develop a conceptual model of phosphorus flow for urban food consumption.The results showed that there was a fluctuating growth in the total food phosphorus consumption, reached 1,128.88 t in 2010 because of the resident population boom; and the dynamic change in per capita phosphorus consumption varied between 315 g and 380 g, showed an M-shape with the two modes in 1998 and 2003. In addition, high phosphorus food increased sharply. For example, dairy products and aquatic products accounted for 0.3% and 6.8% of the per capita phosphorus consumption, respectively, in 1988, but the proportion reached 14.9% and 15.5%, respectively, in 2010.The results of the correlation analysis showed that there was a significant positive correlation between per capita phosphorus consumption in grain and the Engel coefficient, as well as the average number of people in the family. However, there was a significant negative correlation with per capita disposable income, the food price index and the proportion of college graduates. The correlation between per capita phosphorus consumption in other kinds of food, such as plant oil, fruits, meat, eggs, dairy products and aquatic products, and these factors was opposite. The correlations were significant negative between these kinds of food and the former group of socio-economic factors, but with the latter group of socio-economic factors the correlations were significant positive. The variation of food phosphorus consumption was not significantly correlated with these socio-economic factors, so these socio-economic factors mainly exerted their influence on per capita phosphorus consumption in all kinds of food.As the total food phosphorus consumption increased, the environmental load of phosphorus from food leaped, the value in 2010 tripled over that in 1991. The proportion of phosphorus in the soil significantly increased from 59.7% to 85.1%, which partly due to a growing amount of kitchen waste and the landfilled sludge. Since the phosphorus mainly remained in soil and water, the proportion of phosphorus in the water decreased accordingly. Other factors which may have influenced the results are including a prohibition of phosphorus on detergents, and improvements in wastewater treatment. Thus, it has become the most important mission to develop and implement efficient strategies to facilitate phosphorus recycling. Relevant solutions for improving phosphorus recycling efficiency should be studied in the future to establish a strong coordination between urban and peri-urban areas for nutrient recycling to attain sustainable development.

城市磷代谢不但关系到居民食品安全,还影响到城市生态系统的环境质量。快速的城市化进程及由此带来的居民生活水平的提高,会改变食物消费的数量、质量和结构,从而对城市磷代谢产生重要影响。分析了1988-2010年厦门市经食物消费进入城市系统的磷素变化动态,在此基础上对人均食物磷消费量与相关社会经济因子进行了Spearman相关分析,并计算了居民食物磷素消费的环境负荷。研究结果表明:(1)随着厦门城市化进程的推进,食物磷素消费总量波动上升;人均食物磷素消费量呈M型变化,两个峰值分别出现在1998年和2003年;高磷含量食物如奶制品、水产品,在人均食物磷素消费量中所占比例剧增,分别由0.3%和6.8%上升至14.9%和15.5%。(2)人均粮食磷素消费量与恩格尔系数、平均家庭人口数呈高度正相关, 与人均可支配收入、食物价格指数以及具有大学学历以上人口比重呈高度负相关;而植物油、瓜果、畜禽肉、蛋类、奶类和水产品磷素消费量则与粮食所呈现的相关性相反。(3)随着食物磷素消费总量的增加,磷素的环境负荷总量也呈剧增趋势,尤其进入土壤的磷素量剧烈上升,所占比例由59.7%增至85.1%,这可能与禁磷措施的实行、污水处理率的提高、处理工艺的改进等有关。

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

... 此外,我国学者还对北京和天津^[31,32],合肥^[33]、厦门^[25]、庐江^[24]等城市的磷元素流动情况进行了具体的案例研究 ...

... 此外,厨余垃圾的资源化和减量化、提高污泥的利用率及合理调整餐饮的饮食结构,对于减少食物磷元素的环境负荷都具有重要的作用^[25] ...

2011

0.0

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

... 国外学者从食物生产和消费的角度,研究整个食物链过程中的磷代谢,例如,Dumas 等^[26] 构建了全球食物供销过程的磷循环模型,并指出了主要的影响因素 ...

2008

0.0

... 10⁸t^[21],土壤和水体磷的输入与工业革命之前相比增加了75%^[22,23,24],造成了严重的土壤磷元素累积和水体富营养化^[25,26,27] ...

... Neset等^[27]分析了瑞典Linkoping市的磷元素流动过程,并指出在1870— ...

2010

0.0

... 10⁶t^[28] ...

2013

0.0

... 城市家庭消费是磷在整个食物链循环的重要环节,磷的累积量自20世纪90年代增加了5倍^[29,30] ...

2011

0.0

... 城市家庭消费是磷在整个食物链循环的重要环节,磷的累积量自20世纪90年代增加了5倍^[29,30] ...

... 本文的计算结果与Li等^[30]的研究结果有所不同 ...

2011

0.0

... 此外,我国学者还对北京和天津^[31,32],合肥^[33]、厦门^[25]、庐江^[24]等城市的磷元素流动情况进行了具体的案例研究 ...

2014

0.0

... 此外,我国学者还对北京和天津^[31,32],合肥^[33]、厦门^[25]、庐江^[24]等城市的磷元素流动情况进行了具体的案例研究 ...

2010

0.0

... 此外,我国学者还对北京和天津^[31,32],合肥^[33]、厦门^[25]、庐江^[24]等城市的磷元素流动情况进行了具体的案例研究 ...

2015

0.0

2015

0.0

2016

0.0

2016

0.0

张丹, 成升魁, 高利伟, 等. 城市餐饮业食物浪费的生态足迹——以北京市为例[J]. 资源科学, 2016, 38(1): 10-18.

[ZHANG

, CHENG S

, GAO L

, et al.

Ecological footprint of catering industry food waste in Beijing.

Resources Science, 2016, 38(1): 10-18. ]

Food waste is a problem of increasing severity and awareness. Wasting food not only means food itself is wasted,but that agricultural inputs such as land resources are also wasted. It is widely accepted that food waste has to be reduced;however,a lack of knowledge on food loss and waste within the catering industry has caused serious ignorance and underestimation of catering food waste among governments and the public. This research is specifically targeted at catering food waste and land costs. Detailed information and data were collected by an investigation of catering food waste in different restaurants and fast food restaurants in Beijing. Ecological footprint（EF）is used to calculate land utilization related to food waste. The EF method is improved with new parameters to make the calculation more suited for Beijing. The results show that the total catering EF of food waste is 294.7knhm 2 , nearly one fifth of Beijing’s territory area. The catering EF of urban inhabitant food wastage is 205.3knhm 2 ,about 70% of the total EF of catering food wastage in Beijing. The catering EF of tourism population food wastage is 89.4 knhm 2 ,which is 30% of the total EF of catering food wastage in Beijing. The most important part of catering food waste is meat,which accounts for more than 80% of total food waste EF. Grain follows,accounting for 7% of the total food waste EF. Importing food from other provinces seems to be effective in reducing EF in Beijing. On the other hand,Beijing tends to be suitable for developing animal husbandry and fishery. To reduce food wastage,China must strengthen the guidance of green consumption,promote the practice of thrift and economy within society,establish and perfect the rules and regulations of saving food.

1. Institute of Geographic Sciences and Natural Resources Research,Chinese Academy of Sciences,Beijing 100101,China; 2. Center for Agricultural Resources Research,Institute of Genetics and Developmental Biology,Chinese Academy of Sciences,Shijiazhuang 050021,China; 3. College of Economics &Management,China Agricultural University,Beijing 100083,China; 4. Agricultural Information Institute,Chinese Academy of Agricultural Sciences, Beijing 100081,China）

食物浪费及其资源环境代价已成为全球广泛关注的热点。食物浪费不仅浪费的是食物本身,还意味着在生产和制造这些食物中所投入的各种资源的浪费。本文以北京市餐饮业食物浪费问题为切入点,通过问卷调查和称重的方法对餐饮业食物浪费状况进行调查,并在生态足迹理论和模型的基础上,根据北京市食物来源地的现状,重新计算了均衡因子等模型的关键参数,改进了计算方法,核算和分析了北京市餐饮业食物浪费的生态足迹。研究结果表明：北京市餐饮业食物浪费的生态足迹高达29.47万nhm 2 （国家公顷）,约是北京市面积的1/5。其中北京市城镇居民餐饮业食物浪费的生态足迹为20.53万nhm 2 ,占北京市餐饮业食物浪费总生态足迹的69.66%;旅游人口餐饮业食物浪费的生态足迹为8.94万nhm 2 ,占北京市餐饮业食物浪费总生态足迹的30.34%。研究结果反映了北京市餐饮食物浪费对土地资源的占用,这种无效消耗,对区域的资源和生态造成了很大的胁迫。因此,政府应该加强科学消费的舆论引导,在全社会营造“节约食物文明,浪费食物可耻”的氛围,建议均衡膳食,倡导绿色食物可持续消费生活方式;逐步将“食育”教育引入到中小学校中,在潜移默化中形成勤俭节约的意识;逐步建立健全促进资源节约的各项规章制度。

0.0

... 35%^[38] ...

2005

0.0

... 具体的调研步骤详见文献^[39] ...

2010

0.0

2009

0.0

2012

0.0

吴燕, 王效科, 逯非. 北京市居民食物消费碳足迹[J]. 生态学报, 2012, 32(5): 1570-1577.

[WU

, WANG X

, LU

The carbon footprint of food consumption in Beijing.

Acta Ecologica Sinica, 2012, 32(5): 1570-1577. ]

Carbon footprint has become an effective method for assessing carbon emission, aiming at measuring the influence of atmosphere environment and climate change caused by human activities across the whole life cycle of a product or an activity. With rapid urbanization, residents in cities are playing increasingly important roles in the alteration of environment. Meanwhile, consumption is one of the remarkable drivers of environmental pollution in city areas. With the perception that unsustainable consumption patterns are the major cause of the continued deterioration of the global environment, environmental concerns move to household sectors and related lifecycle activities. Food is the most important consumable of daily household life. The carbon footprint of food shows the carbon emission of the food provisions for the whole city and the contributions to the climate change. Based on the theory and model of carbon footprint, and using the life cycle analysis (LCA), we calculate and analyze the carbon footprint of food consumption according to the reality of Beijing city and the food supply plan. The result shows that the total carbon footprint of food consumption is 4.768×10 6 t, about 6% of the total carbon footprint of Beijing, corresponding to 310.0kg/cap, and accounting for 23.3% of the total emission of household consumption, which is only 5.96% of the total carbon dioxide emission in Beijing. This reflects the limited impact of food consumption on the environment, carbon emission, and climate change. If Beijing wants to achieve a goal of carbon reduction of more than 6%, it is not sufficient to take measures in the field of food consumption alone. The most important part of food consumption carbon footprint is from grain, and the second part is from fruits and vegetables. These two parts account for more than 65% of carbon footprint of food consumption. The most important process of food consumption carbon emission is from reprocessing and cooking of foods, which consume most of household energy, and result in almost 60% of the total carbon emission. One important reason for this phenomenon is that this process directly refers to energy using which serves as the most important action leading to carbon emission. The second important process is usage of chemical fertilizers and pesticides, which shares 23.23% of total food carbon footprint. Production and transportation are also important processes, which account for 8.35% and 6.98% of the total food consumption carbon footprint, respectively. Reduction of carbon emission in food reprocessing and cooking is the available process to reduce carbon emission from food consumption. And if we don't use chemical fertilizers and pesticides and promote ecological agriculture (or organic agriculture) in our food production or improve the used-rate, we can reduce 1.351×10 6 t CO 2 every year in Beijing, that is 87.84 kg CO 2 per capita per year. It is quite an efficient way to reduce carbon emission of Beijing city. We also compared the results of our improved method with the national average datum, and found that there are some reasonable differences attributed to the calculation method and parameters such as cropland area. The results also show that other parts of Beijing residents' consumption such as transportation, daily commodities and energy use have great contributions to carbon footprint. So further research need to be carried out on residents' other kinds of consumption in households to make an overview of total carbon footprint of residents.

碳足迹作为一种评价碳排放影响的全新测度方法,已被用来衡量人类活动对大气环境和气候变化的影响。食物是人类的首要消费品,其消费的碳足迹反应维持一个区域人口的基本食物需求的碳排放以及对气候变化的影响。在碳足迹理论和模型的基础上,根据北京市食物的供应和消费现状情况,利用生命周期法(Life cycle analysis LCA),计算和分析了北京市居民食物消费的碳足迹。得到北京市居民食消费碳足迹为476.8×10 4 t,约占北京市总碳足迹的6%,人均碳足迹为310.0kgCO 2 /人,占北京市家庭消费碳排放的23.3%,只占北京市能源消费人均碳排放量的5.96%,反映了居民食物消费对全球气候变化造成的影响有限。食物消费碳足迹最大的为粮食,其次为瓜果蔬菜豆类,总共占到65%以上,而在食物生命周期过程中,食物的再加工炊事过程碳排放最大,超过50%,合理减少食物加工炊事过程中碳排放将是减少食物消费碳排放的重要途径之一。其次为化肥农药施用,占到23.23%,减少食物生产过程中化肥农药使用,提高化肥农药的使用效率,或者进行生态农业尽量不使用化肥农药,北京市每年可减少135.1×10 4 t CO 2 排放,人均87.84kgCO 2 /人,是有效的减排途径之一。

... 北京市消费的食物主要来自其他省份,主食类主要来自东北,蔬菜类则来自山东、河北等周边省份,而肉类则主要来自河南和内蒙古^[42] ...