Abstract：
Understanding the current state of food waste is the basis for effective interventions. Based on field research conducted for 133 days, from March to August 2022, and for 25 days in November 2022, totaling 158 days, this study obtained first-hand data on the waste and consumption of 103 food items in ten categories at sample restaurants in different regions and city levels, and of different operation sizes in China. A total of 7759 consumers were part of this study, of whom 10 % them were children. The food delivered to a total of 2538 tables was counted as part of this study, and the average number of people per table in this study was three. The research objective was to measure the quantity, composition, and environmental impacts of post-consumer waste in the food service industry at the national level. It was discovered that: (1) Food waste generated by post-consumers in China totaled 7.57 Mt, or 43.98 g per capita per meal in 2022. (2) Fruit was the most important type of waste at 1.51 Mt. (3) Roots and tubers had the highest food waste rate (53 %). (4) The annual food waste resulted in a carbon footprint of 30.67 Mt CO2-eq, a nitrogen footprint of 393.94 million kilograms (Mkg N), a phosphorus footprint of 53.87 Mkg P, a water footprint of 17.09 million litres, and a land footprint of 4.36 million hectares (Mha).
摘要：
了解食物浪费的现状是有效干预的基础。根据133天的实地研究，2022年3月至8月，2022年11月为25天，共计158天，这项研究获得了有关不同地区和城市级别的样本餐馆的十大类103种食品的浪费和消费的第一手数据，在中国有不同的经营规模。共有7759名消费者参与了这项研究，其中10%是儿童。作为这项研究的一部分，将运送到总共2538张桌子的食物计数。在这项研究中，每张桌子的平均人数是3人。研究目标是测量数量，composition,以及食品服务业消费后废物对国家一级的环境影响。发现：（1）中国后消费者产生的食物垃圾总计7.57公吨，或2022年人均每餐43.98克。（2）水果是最重要的废物类型，为1.51Mt。（3）根和块茎的食物浪费率最高（53％）。(4)每年的食物浪费导致了30.67MtCO2-eq的碳足迹，氮足迹为39394万公斤(MkgN)，磷足迹为53.87MkgP，1709万公升的水足迹,土地面积为436万公顷（Mha）。
