减少蔬菜全产业链损失与浪费助力食物系统可持续发展

蔬菜的损失与浪费不仅造成了巨大的经济损失，同时对环境也造成了诸多负面影响。为了减少蔬菜全产业链的损失与浪费，助力食物系统可持续发展，对蔬菜的生产、产后处理、贮存、加工、流通、消费等环节的损失与浪费情况进行梳理，总结了全产业链损失和浪费率高、产后处理环节损失严重、减损潜力巨大等蔬菜损失与浪费的特征，分析了自然灾害、相关基础设施不足、供需信息不对称、非标准化操作、消费者偏好、不合理的消费行为等造成蔬菜损失与浪费的主要成因，阐述了蔬菜损失与浪费对资源和环境的影响，在梳理目前我国减少食物损失与浪费所采用的主要举措的基础上，提出了促进全产业链可持续发展的管理策略，包括多方合力制定减少食物减损行动方案、强化监管推进全链条减损标准建设、总结试点经验形成示范推广、加强教育引导文明健康消费理念等。

Reducing Losses and Waste of the Whole Vegetable Industrial Chain to Support Sustainable Development of the Food System

Abstract: The loss and waste of vegetables not only cause huge economic losses, but also have many negative impacts on the environment. In order to reduce the losses and waste of the whole vegetable industrial chain and assist in the sustainable development of the food system, the losses and waste in the production, post-production processing, storage, processing, circulation, consumption and other links of vegetables were sorted out. The characteristics of vegetable losses and waste of the whole industrial chain were summarized, including high losses and waste rates in the entire industry chain, severe losses in post-production processing, and huge potential for loss reduction. The main causes of vegetable losses and waste were analyzed, including natural disaster, insufficient infrastructure, asymmetric information of supply and demand, non-standard operations, consumer preference and unreasonable consumption behaviors. The impact of vegetable losses and waste on resources and the environment were elaborated. On the basis of elaborating on the main measures currently adopted to reduce losses and waste in China, management strategies to promote sustainable development of the entire industry chain were proposed, including the joint efforts of multiple parties to formulate action plans to reduce losses, strengthening supervision to promote the construction of loss reduction standards of the whole vegetable industrial chain, conducting pilot projects and summarizing experience to demonstrate and promote and strengthening education to guide healthy consumption.