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1 September 2021 Sustainable Development of the Catering Industry in China: Policy and Food Waste
Cao Xiaochang, Zhang Feng, Cheng Shengkui, Liu Xiaojie
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The catering industry is an important industry related to the growth of the national economy and the needs of daily life. After 2012, the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste. These policies have had a huge impact on China's catering industry, especially the development of high-end catering. Based on expert scoring and interviews with government managers, the catering industry organizations, catering enterprises, researchers and consumers, this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering industry. The results show that: (1) Policies after 2012 have been very strong in their strength and duration, and this can ensure that the policies can effectively perform their restraint and management functions in the long term. (2) As affected by policies after 2012, the frequency and amounts of public expenditures in China have dropped significantly, and mass consumption is developing faster. (3) The impact of policies on income is quite controversial. On the whole, the policies have continued to promote the increasing of catering income after 2012, and have played a significant role in optimizing the catering structure and reducing food waste. However, the policies have had little effect on the improvement of industry standards and environmental protection. (4) The sustainable development of the catering industry requires the efforts of the government, industry organizations, restaurants and consumers. Steady income growth, a reasonable and healthy industry structure, sound industry standards, and low food waste are important standards and goals for the sustainable development of the catering industry.

Cao Xiaochang, Zhang Feng, Cheng Shengkui, and Liu Xiaojie "Sustainable Development of the Catering Industry in China: Policy and Food Waste," Journal of Resources and Ecology 12(5), 628-635, (1 September 2021).
Received: 20 August 2020; Accepted: 25 February 2021; Published: 1 September 2021

catering industry
food consumption
food waste
sustainable development
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