Title: Research on food carbon emissions of consumers based on restaurant investigations in Shenyang, China

Authors: Yue Wang; Ruxi Liu; Bo Wu; Nan Wang; Yang Liu

Addresses: School of Public Health, China Medical University, Shenyang, Liaoning, China; First Affiliated Hospital, China Medical University, Shenyang, Liaoning, China ' School of Public Health, China Medical University, Shenyang, Liaoning, China; First Affiliated Hospital, China Medical University, Shenyang, Liaoning, China ' School of Public Health, China Medical University, Shenyang, Liaoning, China; First Affiliated Hospital, China Medical University, Shenyang, Liaoning, China ' School of Public Health, China Medical University, Shenyang, Liaoning, China; First Affiliated Hospital, China Medical University, Shenyang, Liaoning, China ' School of Public Health, China Medical University, Shenyang, Liaoning, China; First Affiliated Hospital, China Medical University, Shenyang, Liaoning, China

Abstract: China has become the largest carbon emitter. The aim of this study was to examine the food greenhouse gas emissions (GHGs) of consumers based on restaurant investigations in Shenyang, China. The food GHGs per capita per meal of consumers at restaurants in Shenyang were 4.07 times more than the national average in 2016. The percentage of meat GHGs was 77.06%. The food GHGs of consumers of medium-sized restaurants were the highest. The food GHGs of consumers of buffets were 1.5 times higher than those of consumers of table meals. The consumption of meat was 6.06 times the upper limit of the recommended amount. The food GHGs per capita per meal of consumers at restaurants in Shenyang were markedly higher than the national average in 2016. The dietary patterns of eating out were unreasonable. Therefore, guidance must be provided regarding the behaviours of people who dine out and of restaurant owners.

Keywords: food; restaurant; greenhouse gas emissions; GHGs; dietary pattern; China.

DOI: 10.1504/IJGW.2020.107150

International Journal of Global Warming, 2020 Vol.20 No.4, pp.307 - 323

Received: 05 Sep 2019
Accepted: 07 Nov 2019

Published online: 29 Apr 2020 *

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