• Journal of Resources and Ecology
  • Vol. 11, Issue 6, 562 (2020)
Xiaochang CAO1、2, Xiaojie LIU1、*, Shengkui CHENG1, Yao LIU3, and Panpan ZHANG4
Author Affiliations
  • 1Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China
  • 2University of Chinese Academy of Sciences, Beijing 100049, China
  • 3Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
  • 4School of Economics and Trade, Henan University of Technology, Zhengzhou 450001, China
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    DOI: 10.5814/j.issn.1674-764x.2020.06.003 Cite this Article
    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 Copy Citation Text show less
    Steps of the food waste survey
    Fig. 1. Steps of the food waste survey
    Food waste in the catering industry in Beijing
    Fig. 2. Food waste in the catering industry in Beijing
    Structure of food waste in the catering industry in Beijing
    Fig. 3. Structure of food waste in the catering industry in Beijing
    Food waste for different numbers of consumersNote: Lr: large-scale restaurants; Mr: medium-sized restaurants; Sr: small-sized restaurants; Ff: fast food restaurants.
    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.
    Food waste by male and female single consumers
    Fig. 5. Food waste by male and female single consumers
    Food waste in different restaurant typesNote: Lr: large-scale restaurants; Mr: medium-sized restaurants; Sr: small-sized restaurants; Ff: fast food restaurants
    Fig. 6. Food waste in different restaurant typesNote: Lr: large-scale restaurants; Mr: medium-sized restaurants; Sr: small-sized restaurants; Ff: fast food restaurants
    Food waste of different consumer ages
    Fig. 7. Food waste of different consumer ages
    Food waste of consumers with different education levels
    Fig. 8. Food waste of consumers with different education levels
    Food waste of consumers with different motivations
    Fig. 9. Food waste of consumers with different motivations
    Cost of arable land of food waste in the Beijing catering industry
    Fig. 10. Cost of arable land of food waste in the Beijing catering industry
    FoodMaterialsCooking methods
    Principal foodsRice, wheat, peanut, corn and others, usually in the form of soup, noodles, bread or dumplingsSteam, boil,stir-fry,roast,simmer,deep-fry,marinate, braise
    MeatsPork, beef, mutton, chicken, duck and others, including three sorts: pure meat, ribs and offal
    Aquatic productsFish, shrimp, crab, shellfish and others
    VegetablesRoot/melon/bulb/leaf/aquatic/permanent vegetables, cabbage, brassica, mustard, solanaceous, potato, mushroom, beans & bean products and others
    EggsChicken eggs and other eggs
    DairyMilk, dairy products and others
    Table 1.

    Food /material classification

    Types of agricultural resourcesArable land(×103 ha)Cereals(×103 t)TAMP(×103 kW)REC(×106 kW h)CCF(×103 t)
    Cost of food waste166.12765.531562.123649.9896.24
    Table 2.

    The costs of agricultural resources of food waste in the Beijing catering industry

    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
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