Journal of Resources and Ecology ›› 2013, Vol. 4 ›› Issue (4): 337-343.DOI: 10.5814/j.issn.1674-764x.2013.04.006

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An Overview of the Resources and Environmental Issues from Wasted Food in Urban Catering across China

GAO Liwei1,2, CHENG Shengkui1, CAO Xiaochang1,2, ZHANG Dan1, LIU Xiaojie1, QIN Qi1,2, LIU Yao1,2   

  1. 1 Institute of Geographic Sciences and Natural Resources Research, CAS, Beijing 100101, China;
    2 University of Chinese Academy of Sciences, Beijing 100049, China
  • Received:2013-10-28 Revised:2013-11-27 Online:2013-12-30 Published:2013-12-20
  • Supported by:

    National Science Foundation of China (71233007).

Abstract: There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food wasted by consumers in restaurants, is entirely inadequate in China. Here, based on media reports and documents about food waste we provide an overview of food wasted by consumers in restaurants in China. We roughly estimated total food waste in order to uncover the seriousness of this large issue. We collected international literature referring to food waste and provided a detailed explanation of the resources and environmental costs associated with food waste. Ultimately we propose a conceptual diagram on research into catering food waste by consumers to evaluate resources and environmental costs based on life cycle assessment in China. This work will stimulate interdisciplinary research in this field.

Key words: food consumption, food waste, resources and environmental costs, restaurant, catering, China