Exploration on key technologies and practical paths for carbon reduction in food systems

doi:10.14088/j.cnki.issn0439-8114.2022.23.007

Abstract

Abstract: On the basis of the existing research, the carbon reduction technologies in the production, processing, packaging, transportation and storage of the food system were summarized, and their application effects were analyzed. In view of the inherent inadequacy of carbon emission reduction technologies in Chinese food system, the unsoundness of the carbon emission reduction evaluation system, and the high cost of related technology promotion, countermeasures such as strengthening top-level design, encouraging and supporting the development of new carbon emission reduction technologies, and improving carbon emission reduction technology subsidies were proposed by drawing on domestic and international experiences, and starting from carbon labeling technologies and ESG system of food industry.

Key words: food system, carbon emission reduction, key technology, practice path

CLC Number:

BAI Zhen-zhong, LU Yun-hao, WANG Hong-ling. Exploration on key technologies and practical paths for carbon reduction in food systems[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(23): 38-44.

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