Xiaochang CAO, Xiaojie LIU, Shengkui CHENG, Yao LIU, Panpan ZHANG. A Study of Food Waste in the Catering Industry in Beijing[J]. Journal of Resources and Ecology, 2020, 11(6): 562
- Journal of Resources and Ecology
- Vol. 11, Issue 6, 562 (2020)
Fig. 1. Steps of the food waste survey
Fig. 2. Food waste in the catering industry in Beijing
Fig. 3. Structure of food waste in the catering industry in Beijing
Fig. 4. Food waste for different numbers of consumersNote: Lr: large-scale restaurants; Mr: medium-sized restaurants; Sr: small-sized restaurants; Ff: fast food restaurants.
Fig. 5. Food waste by male and female single consumers
Fig. 6. Food waste in different restaurant typesNote: Lr: large-scale restaurants; Mr: medium-sized restaurants; Sr: small-sized restaurants; Ff: fast food restaurants
Fig. 7. Food waste of different consumer ages
Fig. 8. Food waste of consumers with different education levels
Fig. 9. Food waste of consumers with different motivations
Fig. 10. Cost of arable land of food waste in the Beijing catering industry
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Table 1.
Food /material classification
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Table 2.
The costs of agricultural resources of food waste in the Beijing catering industry
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