科研之友
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摘要
The food service sector (FSS) is expanding due to the tendency of people to eat out. The growth of the FSS raises sustainability concerns about different activities across the life cycle of food systems. Analysing energy and material flows in the food systems enables decision-makers to prioritise procurement, kitchen management, and menu design. This study adopted Food waste-Energy-Water-Emissions (FEWE) nexus framework based on the life cycle assessment (LCA) methodology to evaluate the environmental impacts of two different systems of FSS. The effects of pasta cooked at Landmark Mandarin Oriental Hotel (LMO) in Hong Kong using imported ingredients were determined. Then the impacts of the pasta cooked at Artisan Food Company (ART) in Australia and shipped to Hong Kong as a ready-to-eat meal were found. Lastly, we discussed the FEWE nexus trade-offs among the impact results. The ART meal's indirect global warming potential (GWP) causes higher carbon emissions than the LMO meal. Also, the indirect cumulative energy demand (CED) of the ART and LMO meals showed no energy footprint difference. Similarly, indirect water consumption (WC) of the ART and LMO meals do not differ. The direct CED of the ART meal is higher than that of the LMO meal. While the ART meal has higher direct GWP than the LMO, the direct WC of the ART and LMO meals do not differ. Moreover, the indirect ART food waste (FW) is less than the LMO one, while direct FW for both ART and LMO meals is negligible. Conclusively, the localisation of meal preparation in Hong Kong results in better environmental performance than importing ready-to-eat meal.
