臺灣地區剩食處理方式之策略規劃

Strategies of leftover food treatment process in Taiwan

陳寶玲(Pao-Lin Chen)

指導教授 ： 馬鴻文

國立臺灣大學/工學院/環境工程學研究所/碩士(2017年)

https://doi.org/10.6342/NTU201702694

摘要

隨著氣候的變遷、土壤的不當利用、天然災害的頻繁以及人為造成的污染日趨嚴重，使得各地農作生產受到衝擊，進而嚴重影響食物於供應鏈中的運行。聯合國人口基金會指出，到了2050年的世界人口將上看90 億之高，眾多的人口數除了增加農作物生產的負荷，也加劇飢餓人口數量與糧食分配不均的危機。再者，全球的食物高達三分之一的比例，尚未被消費者食用就已經被損失浪費掉。這些浪費每年造成龐大的經濟損失和溫室氣體的排放。綜合上述「食物浪費嚴重」、「糧食產量不足」、「世界食物分配不均」之現況，皆進一步導致國家糧食安全問題。其中，「食物浪費」已經成為全球各地迫切解決的問題之一，而聯合國更將食物浪費問題視為糧食安全最主要的威脅之一。
食物浪費的問題全球皆然，但不同地區其浪費的程度和因素皆大不相同。在低收入國家，食物的浪費多來自技術和運輸上的限制，而在中高收入國家，常常因為消費者的購買、丟棄習慣和零售業者因外觀因素隨意棄置食物而導致不必要的食物浪費。此外，據文獻瞭解，涵蓋生產、收成儲存、加工包裝、運輸、市場分配、消費階段的整個食物供應鏈中，以分配和消費兩階段所造成的浪費量與碳足跡貢獻度最高，而此兩個階段涵蓋了整個市場體系(含括餐廳、超市、賣場及量販店)及家庭消費(包含家戶及個體的消費行為)。透過文獻指出，臺灣的量販店、賣場、超市對於剩食的後續處理，有高達七成的比例是併入生活垃圾中焚化和作為動物飼料，對於剩食處理的方法選用不夠多元，且丟棄的食物種類以蔬菜、水果和肉類的比例為高，故本研究目的在於探討臺灣於兩階段之蔬果和肉類浪費進行數量的估算以及後續剩食再處理方法的指標建立和策略規劃。
本研究重點有三，第一是估算蔬果類和肉類在整個食物供應鏈中之分配階段與消費階段的剩食數量，第二是探討「焚化」、「剩食餐廳」、「食物銀行」、「堆肥」、「廚餘發電」此五種處理方法分別之「經濟效益」、「碳足跡」、「水足跡」的指標建立，第三是透過情境設定並分析蔬果類剩食與肉類剩食在上述五種方法中的最佳處理佔比。
從指標建立的結果可得知，五種處理方法中，以「經濟效益」來看，焚化處理所產生之經濟效益最低且為負值，-1,584元/噸；剩食餐廳所產生之經濟效益最高，218,221元/噸。而以「碳足跡」來看，焚化處理之碳足跡貢獻度最高，2.21TGHGs/噸；食物銀行之碳足跡貢獻度最低，0.126TGHGs/噸。最後以「水足跡」來看，焚化、堆肥、廚餘發電之水足跡最高，2355立方公尺/噸；食物銀行之水足跡最低，6立方公尺/噸。
而從情境分析的結果可得知，剩食在全數處理完且整體經濟效益最大化的處理策略配比以「剩食餐廳」為首要，其次為「食物銀行」，最後為「廚餘發電」。上述研究結果皆為提供未來企業、政府、研究單位在剩食處理方案上之研究和選擇的參考。

關鍵字

剩食處理 ； 經濟效益 ； 碳足跡 ； 水足跡

並列摘要

The total amount of agricultural production has been challenged and affected its role as food in supply chain due to climate change, the improper use of soil, frequent natural disasters and human-made pollution. The large population, which was estimated to exceed 9 billion in 2050 by The United Nations Population Fund, will increase the burden of agricultural production and exacerbate the number of hungry population and the crisis of uneven food distribution. Furthermore, the food wasted before serving on the table is more than one-third in the whole world which causes the economic losses and large amount of greenhouse gas emissions every year. All these situations mentioned above will cause the problem of national food security especially the “Food Waste” which has been highlighted to be solved all over the world and has been considered as the main threat of food security by United Nations.
The problems of food waste happen everywhere with different degrees and factors while in different regions. In low-income countries, the problem of food waste comes from the limitation of technology and transportation. But in high-income and middle-income countries, the problem of food waste often comes from the consumption habits and throwing-away by retailers due to appearance factors. In addition, the amount of food waste and the contribution of the carbon footprint are the highest in “distribution stage” and “consumption stage” of the whole food supply chain including production, storage, packaging, transportation, market distribution and consumption stages according to studies. However, the two stages also include all the marketing systems, which includes restaurants, supermarkets, stores and hypermarkets, and household consumption which includes household and individual consumption. According to studies, vegetables, fruits and meat stand largest proportion in leftover food in Taiwan and the methods to process leftover food are not multiple as the rate shows up to 70 % that Taiwan hypermarkets and stores process leftover food through incineration with other garbage or feeding animals. Therefore, the purpose of this study is to estimate the wasted amount of vegetables, fruits and meat form the “distribution” and “consumption” stages in Taiwan and to propose the indicators and strategy for the methods of processing leftover food.
This study is focused on 3 points: firstly, to estimate well the amount of leftover food of vegetables, fruits and meat form the “distribution” and “consumption” stages in food supply chain. Secondly, to develop “Economic Benefits”, “Carbon Footprint” and “Water Footprint” indicators in the approaches with leftover food: “Incineration”, “Leftover Food Restaurant”, “Food Banking”, “Composting” and “Power Generation by Food Waste”. Thirdly, to analyze the results of these 5 treatment methods processing leftover food of vegetables, fruits and meat and figure out the suitable methods through context setting.
As a result of the establishment of indicators, “Leftover Food Restaurant” is received the highest value in “Economic Benefits” indicator with NTD 218,221/ton while “Incineration” is received the lowest one with NTD -1,584/ton. For “Carbon Footprint” indicator, “Incineration” contributes the most with 2.21 TGHGs/ton while “Food Banking” contributes the less with 0.126 TGHGs/ton. As to “Water Footprint” indicator, “Incineration”, “Composting” and “Power Generation by Food Waste” contribute the most with 2,355 m3 /ton while “Food Banking” contributes the less with 6 m3 /ton.
In conclusion of scenario analysis, the most suitable leftover food treatment approach is “Leftover Food Restaurant” with high economic benefits and efficiency. The second suggested approach is “Food Banking” and the last one is “Power Generation by Food Waste”. All these study results are proposed to be the references of leftover food treatment solution for corporates, governments and research organizations.

並列關鍵字

Leftover food treatment ； Economic benefits ； Carbon footprint ； Water footprint

參考文獻

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