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。在第一项研究中，我们主要关注地方政府的环境管理和消费者的环境活动。首先，利用横滨市的全国家庭收支调查，分析了市民的消费活动和CO_2排放量。其次，我们利用CO_2排放因子来计算CO_2排放量，该因子相当于每个费用项目的碳足迹。最后，我们估计每个项目的价格弹性，并模拟环境政策的影响，如促进有机农业，生态点系统，电力和燃料的价格变化。本研究表明，地方政府的作用是必不可少的，在执行环境政策。对于影响消费者的政策，尤其如此。地方政府可以比中央政府更好地确定单个家庭的现状， ...更多信息 在第二项研究中，一些社会变化，如女性就业人口或老年人口的增加，对家庭饮食习惯的影响。一般来说，菜单与少量的菜肴或使用更多的家庭餐替代变得比以前更受欢迎。然而，这种变化对环境的影响在以前的研究中并不清楚。本文调查了12种反映普通消费者日常饮食习惯的“代表菜单”的家庭饮食习惯的实际情况，并估算了其对环境的影响。本研究的最终目的是评估由上述社会原因引起的家庭饮食习惯的LCA效应。利用代表性菜单的LCA影响结果，估计了当女性人口或老年人口增加时，饮食习惯引起的CO_2排放变化。为避免饮食习惯引起的CO_2排放量增加，适当采用家庭代餐或餐馆服务以及减少烹饪能耗是有效的。第一个是根据Skylark公司提供的食材数量和价格，使用三种具有代表性的餐厅菜单（日式、美式和中式菜肴）进行温室气体（GHG）排放的生命周期评估，第二个目标是评估餐馆服务的可持续使用。我们透过问卷调查评估餐厅顾客的温室气体排放，问卷调查询问受访者光顾餐厅时使用何种交通工具，以及他们倾向光顾哪种类型的餐厅。我们对三种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。我们的研究结果表明，有许多外部温室气体排放源与餐饮服务生产，如公司总部和维修业务。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，以改善餐馆服务的可持续利用。减少一次性筷子的使用，以及在前往餐馆时减少使用个人车辆，是减少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。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