Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China
文献类型：期刊论文
| 作者 | Zhang, Dan3; Zhang, Panpan2; Xue, Li1,4; Wu, Liang3 |
| 刊名 | FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
 |
| 出版日期 | 2024-12-03 |
| 卷号 | 8页码:1455756 |
| 关键词 | food waste workplace buffet-style canteens environmental impacts |
| DOI | 10.3389/fsufs.2024.1455756 |
| 产权排序 | 1 |
| 文献子类 | Article |
| 英文摘要 | Introduction Food waste is a significant global challenge, with critical implications for food security, ecosystem services, biodiversity, and human health. Despite growing attention to food waste in food service sectors, workplace buffet-style canteens-particularly in China-remain understudied. This research addresses this gap by quantifying food waste and evaluating its environmental impacts in workplace buffet-style canteens in Beijing, China.Methods Field surveys were conducted in four workplace buffet-style canteens in Beijing during August and September 2021. Systematic sampling yielded 656 valid samples. Food waste was measured using a direct weighing method, categorized into eight food types, and analyzed for its environmental impacts using carbon, nitrogen, phosphorus, water, and ecological footprint metrics. Conversion factors were applied to translate cooked food into raw agricultural equivalents for consistent impact assessment.Results The study found an average daily per capita food waste of 158.4 g, with lunch contributing the highest waste (78.8 g) compared to breakfast and dinner. While vegetables were the largest contributors by weight, livestock products, though comprising only 29.9% of waste, accounted for the majority of environmental impacts, including 96.7% of the ecological footprint and 85.7% of the water footprint. Self-run canteens generated less waste across all meals compared to outsourced ones, and higher food and cuisine diversity were associated with increased food waste.Discussion The findings underscore the influence of dietary habits, management models, and food diversity on food waste generation. Livestock product waste poses disproportionate environmental burdens, highlighting the need for targeted interventions such as portion control and educational campaigns on sustainable dining practices. These results provide valuable insights for policymakers aiming to align food waste reduction strategies with Sustainable Development Goal 12.3. |
| WOS关键词 | PLATE WASTE ; REDUCTION ; CAMPAIGN ; BEHAVIOR |
| WOS研究方向 | Food Science & Technology |
| WOS记录号 | WOS:001378738800001 |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/210437]  |
| 专题 | 资源利用与环境修复重点实验室_外文论文 |
| 通讯作者 | Zhang, Dan |
| 作者单位 | 1.China Agr Univ, Coll Econ & Management, Beijing, Peoples R China 2.Henan Univ Technol, Sch Econ & Trade, Zhengzhou, Peoples R China 3.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing, Peoples R China 4.China Agr Univ, Acad Global Food Econ & Policy, Beijing, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Dan,Zhang, Panpan,Xue, Li,et al. Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China[J]. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS,2024,8:1455756. |
| APA | Zhang, Dan,Zhang, Panpan,Xue, Li,&Wu, Liang.(2024).Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China.FRONTIERS IN SUSTAINABLE FOOD SYSTEMS,8,1455756. |
| MLA | Zhang, Dan,et al."Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China".FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 8(2024):1455756. |
入库方式： OAI收割
来源：地理科学与资源研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。