A Study of New Lifestyles for Sustainable-Consumption Society : Applications of Environmental Household Account Using Input-Output Table

我们的整个研究包括三个部分。在第一个研究中，我们重点研究了地方政府的环境管理和消费者的环境活动。首先，利用横滨市全国家庭收支调查，分析了横滨市居民现有的消费活动及其相关的CO_2排放量。接下来，我们利用相当于每个费用项的碳足迹的二氧化碳排放系数来计算二氧化碳排放量。最后，我们估计了每一项的价格弹性，并模拟了环境政策的影响，如促进有机农业、生态积分制度以及电力和燃料价格的变化。这项研究表明，地方政府在执行环境政策方面的作用至关重要。对于影响消费者的政策来说，这一点尤其适用。地方政府可以比国家政府更好地确定单个家庭的当前状况，…在第二项研究中，一些社会变化，如女性人口的增加或老龄人口的增加，对家庭的饮食习惯产生了影响。总体而言，菜品数量少或使用更多家庭用餐替代的菜单变得比以前更受欢迎。然而，在以前的研究中，这种变化对环境的影响并不清楚。本文调查了反映普通消费者日常饮食习惯的12个“代表性菜单”的家庭饮食习惯现状，并估算了它们对环境的影响。本研究的最终目的是评估上述社会原因导致的家庭饮食习惯的生命周期效应。利用来自代表性菜单的LCA影响结果，我们估计了在女性人口或老年人口增长时，饮食习惯引起的二氧化碳排放的变化。为了避免饮食习惯导致的二氧化碳排放增加，适当地使用家庭用餐或餐厅服务以及减少烹饪能量将是有效的。第三项研究有两个目标。第一个目标是使用三种具有代表性的餐厅菜单(日式、美式和中式菜肴)，基于Skylark有限公司提供的配料的数量和价格，对温室气体(GHG)排放进行生命周期评估。第二个目标涉及评估餐厅服务的可持续使用。我们通过问卷调查来评估餐厅顾客的温室气体排放量，问卷询问受访者在光顾餐厅时使用哪种交通工具，以及他们倾向于光顾哪种类型的餐厅。我们对三个菜单的温室气体排放量的计算开创了评估服务碳足迹(CFP)的方法，因为餐馆是最大的服务行业之一。我们的结果表明，与餐饮服务生产相关的外部温室气体排放源很多，如公司总部和维修作业。因此，在根据餐厅菜单计算温室气体排放量时，我们必须仔细确定哪些过程必须包括在最终统计中。关于第二个目标，可以提出一些建议，以改善对餐饮服务的可持续使用。减少一次性筷子的使用，以及在去餐馆旅行时减少私人车辆的使用，是降低温室气体排放和促进更可持续的食品服务的有效方法的两个例子。较少

Our whole study consists of three parts. In the first study, we focus on the environmental administration of local government and the environmental activities of consumers. First, using the National Survey of Family Income and Expenditure for the City of Yokohama, we analyze the existing consumption activities of citizens and the associated CO_2 emissions. Next, we calculated CO_2 emissions by utilizing the CO_2 emission factor which is equivalent to the carbon-footprint for each expense item. Finally, we estimate price elasticities for each item and simulate the effect of environmental policies, such as the promotion of organic farming, the eco-point system, and price changes for electricity and fuels. This study shows that the role of local government is essential in carrying out environmental policies. This especially holds true for policies affecting consumers. Local governments can ascertain the current status of individual households much better than the national government can, … More so they will have a more important role in creating a sustainable consumption society.In the second study, some social changes, such as increment of occupied female population or aged population, effect on households' dietary habit. In general, menus with small number of dishes or using more home-meal replacement become to be more popular than before. The environmental impacts of such changes, however, has not been clear in previous studies. In this paper we inquired about actual condition of households' dietary habit and estimated environmental impacts of 12 "representative menus" which reflect usual consumers' everyday eating habit. The final goal of our research is to evaluate LCA effects of households' dietary habit caused by social reasons as mentioned above. Using the results of LCA impacts from the representative menus, we estimated the change of CO_2 emission induced by dietary habit which occurs when occupied female population or aged population will grow. To avoid increasing emission of CO_2 induced by dietary habit, it will be effective to use home meal replacement or restaurant service appropriately as well as to reduce cooking energy.The third study has two objectives. The first is the performance of a Life Cycle Assessment of Greenhouse Gas (GHG) emissions using three representative restaurant menus (Japanese, American, and Chinese style dishes), based on the amount and price of ingredients provided by Skylark Co., Ltd. The second objective involved evaluating the sustainable usage of restaurant services. We evaluated the GHG emissions of restaurant customers through the use of a questionnaire which asked respondees which method of transportation they used when visiting restaurants, and which type of restaurant they tended to visit. Our calculation of GHG emissions from three menus pioneers the approach of assessing carbon footprint (CFP) of services, because restaurants are one of the biggest service industries. Our result shows that there are many external GHG emitting sources associated with restaurant service production, like company headquarters and maintenance operations. Therefore, in calculating GHG emissions based upon restaurants menus, we must carefully determine which processes must be included in the final tally. In regards the second objective, a number of suggestions can be made to improve the sustainable use of restaurant services. Reducing the use of disposable chopsticks, and reducing the use of personal vehicles when traveling to restaurants, are two examples of effective methods that would lower GHG emissions and make for more sustainable food services. Less