地理科学进展 ›› 2020, Vol. 39 ›› Issue (9): 1565-1575.doi: 10.18306/dlkxjz.2020.09.013

• 研究论文 • 上一篇    下一篇

事件性消费的食物浪费及影响因素分析——以婚宴为例

曹晓昌1,2(), 张盼盼3, 刘晓洁1,*(), 成升魁1   

  1. 1.中国科学院地理科学与资源研究所,北京 100101
    2.中国科学院大学,北京 100049
    3.河南工业大学经济贸易学院,郑州 450001
  • 收稿日期:2020-05-23 修回日期:2020-07-10 出版日期:2020-09-28 发布日期:2020-11-28
  • 作者简介:曹晓昌(1985— ),山东青岛人,研究方向为事件性消费与食物浪费。E-mail: caoxc.12b@igsnrr.ac.cn
  • 基金资助:
    中国科学院战略性先导科技专项(XDA19040303)

Food waste and influencing factors in event-related consumptions:Taking wedding banquet as an example

CAO Xiaochang1,2(), ZHANG Panpan3, LIU Xiaojie1,*(), CHENG Shengkui1   

  1. 1. Institute of Geographic Sciences and Natural Resources Research, CAS, Beijing 100101, China
    2. University of Chinese Academy of Sciences, Beijing 100049, China
    3. School of Economics and Trade, Henan University of Technology, Zhengzhou 450001, China
  • Received:2020-05-23 Revised:2020-07-10 Online:2020-09-28 Published:2020-11-28
  • Supported by:
    Strategic Priority Research Program of the Chinese Academy of Sciences(XDA19040303)

摘要:

事件性消费是中国特色的饮食消费方式,其中的食物浪费问题尤为突出。论文基于2015年餐饮业食物浪费调研,开展北京、上海、成都、拉萨食物浪费对比分析,研究结果表明:事件性消费的人均食物浪费量[95.43 g/(人·餐)]大于非事件性消费[59.28 g/(人·餐)];事件性消费的食物浪费量存在较大的区域差异性,其中成都浪费量最高,为101.20 g/(人·餐);不同类型的事件性消费的食物浪费量存在较大差异性,其中朋友聚会的食物浪费量最高,为103.61 g/(人·餐)。论文选取典型事件性消费——婚宴为案例开展研究,以2015年9月至2016年11月在北京的婚宴调研一手数据为基础,研究发现:婚礼婚宴和答谢宴的食物浪费量分别为295.32 g/人和144.27 g/人,远大于一般事件性消费(商务/公务餐、家庭聚餐、朋友聚餐);从结构上看,婚宴的肉类和水产品类浪费比例明显高于一般事件性消费,分别占总浪费量的22.05%和20.96%,一般事件性消费肉类和水产品浪费量仅占总浪费量的15.93%和8.57%。婚宴食物浪费的影响因素主要包括区域因素、经济收入、面子、打包等,未来应该从国家、社会、行业和消费者等不同层面出发,倡导绿色节约、营养导向的婚宴模式,多路径减少中国婚宴的食物浪费。

关键词: 事件性消费, 婚宴, 食物浪费, 路径分析

Abstract:

Event-related food consumption is an indispensable part of Chinese food culture and event-related food waste is a serious issue in China. According to a survey of catering industry in Beijing, Shanghai, Chengdu, and Lhasa in 2015, food waste of event-related consumption was larger than that of nonevent-related consumption, respectively 95.43 g and 59.28 g per capita per meal. Event-related food waste varied in different regions. According to the survey, event-related food waste in Chengdu was the largest, which was 101.20 g per capita per meal. Furthermore, event-related food waste was related to the types of event, and gatherings of friends generated the largest amount of food waste, which was 103.61 g per capita per meal. This research focused on a typical form of the event-related consumption—wedding banquet—in Beijing. Primary data about wedding banquets was collected from September 2015 to November 2016. The research shows that food waste in wedding banquets was much larger than that in general even-related food consumption, with the amount of 295.32 g and 144.27 g per capita per meal respectively in wedding banquets with and without ceremony. Meat and aquatic products were in a high proportion in wedding banquet food waste, which was respectively 22.05% and 20.96%. This is much higher than that in general event-related consumption, which was 15.93% and 8.57% respectively based on the 2015 four-city survey. Food waste in wedding banquets is influenced by regional differences, income levels, "face", and food packages. To decrease food waste in wedding banquets, efforts from the national policy level, the society, food industry associations, and consumers are required. People should initiate a sustainable way of planning wedding banquets, with balanced nutrition and less food waste.

Key words: event-related consumption, food waste, wedding banquets, solutions