Subjects: Other Disciplines >> Synthetic discipline submitted time 2023-03-28 Cooperative journals: 《中国科学院院刊》
Abstract: Food system is the foundation of human society, thus the sustainable transition of food system is one of the key topics towards global sustainability. Facing the global climate crisis, regional conflict, and pandemic that unseen in a century, it becomes critical to build a sustainable food system in line with the Chinese context for ensuring its grain and food security, national nutrition and health, social justice, ecological balance, market effectiveness, and system resilience. To address these focuses, this study analyzed the main issues and challenges faced by China’s current food system, and decoded the relationship between food system and sustainable development goals of the United Nations from supply, demand, and security guarantee mechanism perspectives. Based on these, this study developed a conceptual framework for sustainable food system from life cycle, global, and system perspectives. This study further identified six key dimensions, including security, health, justice, greenness, economy, and resilience, for constructing the strategic framework of China’s sustainable food system, and proposed paths ahead for implementation. We hope to provide some system reflections on how to ensure China’s food security in the new era and further to contribute to sustainable global food system transition with Chinese wisdom and Chinese solutions.
Subjects: Other Disciplines >> Synthetic discipline submitted time 2023-03-28 Cooperative journals: 《中国科学院院刊》
Abstract: none
Subjects: Other Disciplines >> Synthetic discipline submitted time 2023-03-28 Cooperative journals: 《中国科学院院刊》
Abstract: 2020 is the final year to win the battle against poverty and to achieve the goal of building a moderately prosperous society in all aspects. China’s poverty alleviation is gradually transforming from a single dimension to multiple dimensions, from achieving phased goals to establishing long-term mechanisms, and from growth led by external driving forces to self-motivated approaches. Integrating the practices and theoretical development of food education at home and abroad, in 2018, the research team of food education of Chinese Academy of Sciences (CAS) took the lead in proposing “food education for poverty alleviation”. This model is consistent with major strategic goals such as Healthy China, Rural Revitalization, and Sustainable Development Goals, all of which can be effectively connected. Following the principle of “investigation first, scientific guidance, and practical exploration”, the research team of food education of CAS carries out the pilot work of food education for poverty alleviation in Kulun. The team explores practical applications on the basis of theories of food education for poverty alleviation while building a government-led, multi-agent, replicable, and extendable model. It can effectively improve the existing system of poverty alleviation and further consolidate the results of poverty alleviation. Faced with new problems and challenges in the new era, food education for poverty alleviation should gradually build a long-term mechanism with multi-participants. On the basis of the pilot work, we should continuously summarize the experience, improve the existing system, and gradually apply it to other areas.
Subjects: Biology >> Ecology submitted time 2017-03-22 Cooperative journals: 《生态学报》
Abstract:餐饮食物浪费的普遍性和严重性已得到了社会各界的关注。通过实证研究的方法对餐饮消费中食物浪费问题进行了研究,并从食物全供应链的视角,对比分析了不同规模餐馆食物浪费的氮足迹及其环境影响。研究表明:北京市餐饮食物浪费人均浪费量为74.39g/人次,其含氮量为1.24g/人次,约占总浪费量的2%。北京市餐饮食物浪费所引起总的氮排放量为16.37 g/人次,其中有1.24g/人次的氮排放来自于食物的直接浪费,其余15.13g/人次氮排放来自于食物生产过程。北京市餐饮食物浪费的氮足迹为0.22gN/g,即每浪费1g的食物,就会有0.22 g的氮排放到环境中。对比不同规模餐馆的食物浪费情况可知,大型餐馆的人均浪费量最高,有99.38g/人次,其氮排放量也相应最大,为22.53g/人次;中型餐馆和小型餐馆的食物浪费人均量及N排放量依次减少,而快餐的最低,仅为北京市整体平均水平的1/3。