我国餐饮业可持续发展研究:政策与食物浪费

• 作 者: 曹晓昌 张凤 成升魁 刘晓洁
• 机 构: 中国科学院地理科学与资源研究所,北京100101;中国科学院大学,北京 100049;山东建筑大学管理工程学院,济南 250101;中国科学院地理科学与资源研究所,北京100101
• 出 处: 资源与生态学报（英文版）
• 发表日期: 2004年期
• 关键词: sustainable development catering industry policy food consumption food waste

餐饮业是关系国民经济增长和日常生活需要的重要产业.2012年后,中央先后出台实施了一系列政策,对公务消费和餐饮浪费加以限制,这给我国的餐饮业尤其是高端餐饮的发展带来巨大冲击.本文基于对政府管理人员、餐饮行业和企业、科研人员和消费者的专家访谈及问卷打分,对2012年前后政策实施对餐饮业可持续发展的影响进行了研究.结果表明:(1)2012年以来,中央八项规定等政策在实施力度和持续性上强度很大,保障了政策能够长期有效地发挥其约束与管理功能.(2)受2012年之后政策的影响,我国公务消费频次和支出大幅下降,大众消费得到更快的发展.(3)政策对餐饮收入的影响存在较大争议,整体来看,2012年后政策仍对餐饮收入增加起到促进作用,并对餐饮结构优化和食物浪费问题起到明显作用,但是在行业标准完善、环境保护方面政策效果较弱.(4)餐饮业的可持续发展需要国家、行业、企业及消费者的共同努力,收入稳定增长、行业结构合理健康、行业标准规范健全、食物浪费量少是餐饮业可持续发展的重要标准和目标.“,”The catering industry is an important industry related to the growth of the national economy and the needs of daily life. After 2012, the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste. These policies have had a huge impact on China\'s catering industry, especially the development of high-end catering. Based on expert scoring and interviews with government managers, the catering industry organizations, catering enterprises, researchers and consumers, this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering in-dustry. The results show that: (1) Policies after 2012 have been very strong in their strength and duration, and this can ensure that the policies can effectively perform their restraint and management functions in the long term. (2) As affected by policies after 2012, the frequency and amounts of public expenditures in China have dropped sig-nificantly, and mass consumption is developing faster. (3) The impact of policies on income is quite controversial. On the whole, the policies have continued to promote the increasing of catering income after 2012, and have played a significant role in optimizing the catering structure and reducing food waste. However, the policies have had little effect on the improvement of industry standards and environmental protection. (4) The sustainable development of the catering industry requires the efforts of the government, industry organizations, restaurants and consumers. Steady income growth, a reasonable and healthy industry structure, sound industry standards, and low food waste are important standards and goals for the sustainable development of the catering industry.