| 169 | 0 | 25 |
| Downloads | Citas | Reads |
With the rapid development of China's economy, the market size of the catering industry has been continuously expanding. However, Volatile Organic Compounds(VOCs) generated by this sector have placed significant pressure on both the ecological environment and public health. This study aims to reduce VOCs emissions from the catering industry. By reviewing relevant literature, it briefly analyzes the challenges associated with VOCs emissions and the motivations for emission reduction within the sector. The study synthesizes local regulations regarding pollutant emissions in the catering industry and related theoretical frameworks, proposing four emission reduction pathways: policy-driven, equipment improvement, digital technology, and green preference, and examines the operational mechanisms of each pathway. Subsequently, utilizing system dynamics theory and Vensim software, a system dynamics model was developed to simulate the dynamic evolution process of VOCs emission reduction in the catering industry and quantify the implementation effects of different reduction pathways. Using Beijing as a case study, relevant data were employed for stability and historical validation. Once the model's effectiveness was confirmed, simulation modeling was conducted, comparing the baseline scenario with the four proposed reduction pathways. The results indicate that all four pathways positively influence VOCs reduction in Beijing's catering industry, although the intensity and evolution trends vary significantly. Among them, the equipment improvement pathway demonstrated the most substantial effect, while the green preference, policy-driven, and digital technology pathways exhibited comparatively weaker impacts. Furthermore, when these pathways are combined, a comprehensive reduction strategy emerges, which was then compared to the baseline scenario. Based on these findings, recommendations for reducing VOCs emissions in the catering industry are provided: during the VOCs reduction process, adopt a governance approach centered on ‘technology empowerment as the core, policy guidance as the guarantee, and multi-faceted collaboration as the pathway, ' prioritizing equipment improvements and integrated multi-path measures to achieve continuous emission reductions and contribute to enhanced urban air quality.
[1] 张星，钱振清，张德峰，等.餐饮油烟排放特征与净化技术研究进展[J].环境工程，2020,38(1):37-41,20.Zhang Xing,Qian Zhenqing,Zhang Defeng,et al.Research progress of cooking fume emission characteristics and purification technologies[J].Environmental Engineering,2020,38(1):37-41,20.
[2] 李洁.南京市餐饮单位大气污染物排放清单构建的研究[J].科技风，2020(19):129,133.Li Jie.Research on the construction of atmospheric pollutant emission inventory for catering units in Nanjing[J].Science and Technology Review,2020(19):129,133.
[3] 张成援，朱佳丽，袁德财，等.餐饮行业油烟治理技术现状与进展[J].精细石油化工进展，2025,26(4):52-58.Zhang Chengyuan,Zhu Jiali,Yuan Decai,et al.Research status and prospects of cooking oil fumes control technology in the catering industry[J].Advances in Fine Petrochemicals,2025,26(4):52-58.
[4] 胡伟，莫凤，徐丽.简述餐饮油烟污染及其净化处理技术研究进展[J].当代化工研究，2024(13):24-26.Hu Wei,Mo Feng,Xu Li.Overview of research progress on catering oil fume pollution and its purification treatment technology[J].Modern Chemical Research,2024(13):24-26.
[5] 张涵，姜华，高健，等.PM2.5与臭氧污染形成机制及协同防控思路[J].环境科学研究，2022,35(3):611-620.Zhang Han,Jiang Hua,Gao Jian,et al.Formation mechanism and management strategy of cooperative control of PM2.5 and O3[J].Research of Environmental Sciences,2022,35(3):611-620.
[6] 李红，彭良，毕方，等.我国PM2.5与臭氧污染协同控制策略研究[J].环境科学研究，2019,32(10):1763-1778.Li Hong,Peng Liang,Bi Fang,et al.Strategy of coordinated control of PM2.5 and ozone in China[J].Research of Environmental Sciences,2019,32(10):1763-1778.
[7] Ding Dian,Xing Jia,Wang Shuxiao,et al.Optimization of a NOx and VOC cooperative control strategy based on clean air benefits[J].Environmental Science & Technology,2022,56(2):739-749.
[8] 董赵鑫，丁点，姜越琪，等.PM2.5和臭氧对前体物减排和气象变化的响应及其政策启示[J].环境科学研究，2023,36(2):223-236.Dong Zhaoxin,Ding Dian,Jiang Yueqi,et al.Responses of PM2.5 and O3 to emission reduction and meteorology variation and their policy implications[J].Research of Environmental Sciences,2023,36(2):223-236.
[9] 王杨.大连市生活源挥发性有机物排放特征及管控建议[J].农业与技术，2024,44(8):125-129.Wang Yang.Characteristics and control suggestions of volatile organic compound emissions from daily life in Dalian City[J].Agriculture and Technology,2024,44(8):125-129.
[10] 张楷，马永亮，徐康富.饮食业油烟控制技术现状分析[J].重庆环境科学，2003(4):6-42,55-58.Zhang Kai,Ma Yongliang,Xu Kangfu.Analysis of the current status of oil fume control technology in the catering industry[J].Chongqing Environmental Science,2003(4):6-42,55-58.
[11] 周尼娜.城区餐饮油烟污染集中治理模式探讨：以双抛二里餐饮油烟污染治理为例[J].清洗世界，2024,40(12):172-174.Zhou Nina.Discussion on the centralised management model of urban catering oil fume pollution:a case study of Double-Pour Erli catering oil fume pollution control[J].Cleaning World,2024,40(12):172-174.
[12] Whynot J,Quinn G,Perryman P,et al.Control of fine particulate (PM2.5) emissions from restaurant operations[J].Journal of the Air & Waste Management Association,1999,49(9):95-99.
[13] Li Zeqi,Wang Shuxiao,Li Shengyue,et al.High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015-2021[J].Earth System Science Data,2023,15(11):5017-5037.
[14] Xiong Ying,Du Ke,Huang Yaoxian.One-third of global population at cancer risk due to elevated volatile organic compounds levels[J].npj Climate and Atmospheric Science,2024,7(1):54.
[15] Essamlali I,Nhaila H,El Khaili M.Supervised machine learning approaches for predicting key pollutants and for the sustainable enhancement of urban air quality:a systematic review[J].Sustainability,2024,16(3):976.
[16] Zhang Rui,He Xinglei,Liu Jialong,et al.VOC transport in an occupied residence:measurements and predictions via deep learning[J].Science of the Total Environment,2023,892:164559.
[17] Gabriel M,Auer T.LSTM deep learning models for virtual sensing of indoor air pollutants:a feasible alternative to physical sensors[J].Buildings,2023,13(7):1684.
[18] 李超仲，傅月，黄垒，等.餐饮油烟VOCs催化氧化技术研究进展[J].环境保护科学，2023,49(6):24-34.Li Chaozhong,Fu Yue,Huang Lei,et al.Research progress on catalytic oxidation technology of VOCs in cooking oil fumes[J].Environmental Protection Science,2023,49(6):24-34.
[19] 彭颂，赵玮，王利杰.城市餐饮油烟污染现状及对策浅析[J].环境保护与循环经济，2023,43(12):106-110.Peng Song,Zhao Wei,Wang Lijie.A brief analysis of the current situation and countermeasures of urban catering oil fume pollution[J].Environmental Protection and Circular Economy,2023,43(12):106-110.
[20] 何锐超.碳标识背景下消费者绿色消费意愿的影响因素研究[J].经营管理者，2025(10):82-83.He Ruichao.Research on the influencing factors of consumers' green consumption intention under the background of carbon labelling[J].Business Manager,2025(10):82-83.
[21] Li Zeqi,Wang Shuxiao,Li Shengyue,et al.High-resolution emission inventory of full-volatility organic compounds from cooking in China during 2015-2021[J].Earth System Science Data,2023,15(11):5017-5037.
Basic Information:
DOI：10.13637/j.issn.1009-6094.2025.1567
China Classification Code:X799.3;F719.3
Citation Information:
[1]Lu Qiuqin,Xiao Xiao.Research on VOCs emission reduction pathways in the catering industry: a case study of Beijing[J].Journal of Safety and Environment,2026,26(08):3264-3272.DOI:10.13637/j.issn.1009-6094.2025.1567.
2025-12-18
2025-12-18
2025-12-18