Carbon footprint and impact factors of food supply in university canteens
The food supply and consumption in university is intensive and the scale is large-scale,which is significant to accurately evaluate its greenhouse gas emissions and seek mitigation measures.The data of input and output related to food supply in six canteen bars in 2019～2021 were investigated.The carbon footprint of food production and supply in university canteens was quantitatively assessed,and the main processes and factors,as well as emission reduction measures,were analyzed.Results showed that the annual average food carbon footprint of the six bars of the canteens was 1.72～2.76kgCO2eq/kg.Food production and cooking process are the main contribution links to the food carbon footprint of canteens,while the contribution rates of food preliminary processing,tableware washing stage and transportation process are relatively small.The proportion of flour in the ingredients was negatively correlated with carbon footprint of diet,while the proportion of animal ingredients was positively correlated with it.The proportion of animal food in the six bars of the canteens is higher than the proportion recommended by the Dietary Guidelines for Chinese Residents,and the proportion of grain is just the opposite.On the premise of meeting the nutritional needs of human body,reducing the proportion of animal ingredients and increasing the proportion of grains can reduce the carbon footprint of canteen food.
university restaurantfood supplycarbon footprintsustainable diet
万方数据
维普
