Flight catering can have better options for resource, environmental, and health effects: The case of nine major airlines in China
文献类型：期刊论文
| 作者 | Zhu, Yuanyuan2; Zhao, Rujing2; Zhu, Xiaohua1; Li, Yan2 |
| 刊名 | APPLIED GEOGRAPHY
 |
| 出版日期 | 2026 |
| 卷号 | 186页码:103840 |
| 关键词 | Flight catering Dietary pattern Resource and environmental effects Sustainable development |
| ISSN号 | 0143-6228 |
| DOI | 10.1016/j.apgeog.2025.103840 |
| 产权排序 | 2 |
| 文献子类 | Article |
| 英文摘要 | Sustainable dietary patterns are crucial for both health and environmental sustainability. With the rapid development of the aviation industry, flight catering has garnered increasing attention. However, current research on the resource, environmental, and health effects of flight catering requires further investigation. To address this issue, we conducted a case study involving nine major Chinese airlines to evaluate changes in dietary structure and the associated resource and environmental effects of flight catering over 10 years (2014-2023). The total food consumption in China's flight catering showed initial stabilization, a sharp increase, and a subsequent decline from 2014 to 2023. The dietary structure remained minimally changed, dominated by cereals, milk, and vegetables. During the study period, the trends of the water footprint, land requirements, and carbon emissions of China's flight catering were consistent with the trends observed in food consumption, with cereals, milk, meat, and aquatic products accounting for a higher proportion of resource and environmental effects. Compared to the Chinese Dietary Guidelines 2022, China's flight catering exhibited wasteful consumption of water, land, and carbon resources, with higher waste rates for cereals, milk, meat, and aquatic products. Accordingly, we designed three scenarios and observed that the Green Flight service effectively mitigates the environmental burden of flight catering. When 70 % of passengers select this service, water, land, and carbon consumption savings were observed. Results emphasized the importance of restructuring the dietary pattern of flight catering by reducing meat and aquatic product consumption to achieve sustainable consumption nationally and globally. |
| URL标识 | 查看原文 |
| WOS关键词 | WASTE MANAGEMENT ; SUPPLY CHAIN ; IMPACTS ; SUSTAINABILITY ; DIETS |
| WOS研究方向 | Geography |
| 语种 | 英语 |
| WOS记录号 | WOS:001626128100001 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/219765]  |
| 专题 | 中国科学院地理科学与资源研究所 |
| 通讯作者 | Zhu, Xiaohua |
| 作者单位 | 1.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, 11A,Datun Rd, Beijing 100101, Peoples R China 2.Cent China Normal Univ, Key Lab Geog Proc Anal & Simulat Hubei Prov, Wuhan 430079, Peoples R China; |
| 推荐引用方式 GB/T 7714 | Zhu, Yuanyuan,Zhao, Rujing,Zhu, Xiaohua,et al. Flight catering can have better options for resource, environmental, and health effects: The case of nine major airlines in China[J]. APPLIED GEOGRAPHY,2026,186:103840. |
| APA | Zhu, Yuanyuan,Zhao, Rujing,Zhu, Xiaohua,&Li, Yan.(2026).Flight catering can have better options for resource, environmental, and health effects: The case of nine major airlines in China.APPLIED GEOGRAPHY,186,103840. |
| MLA | Zhu, Yuanyuan,et al."Flight catering can have better options for resource, environmental, and health effects: The case of nine major airlines in China".APPLIED GEOGRAPHY 186(2026):103840. |
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。