Ocena globalnego wpływu żywności i napojów z turystyki na środowisko

Josef Lochman

lochmaj@natur.cuni.cz
Charles University, Faculty of Science, Department of Social Geography and Regional Development (Czechy)
https://orcid.org/0000-0002-7092-1476

Jiří Vagner


Charles University, Faculty of Science, Department of Social Geography and Regional Development (Czechy)
https://orcid.org/0000-0001-7151-7849

Abstrakt

Turystyka szkodzi środowisku na wiele sposobów, a rolnictwo ma szczególne znaczenie ze względu na szeroki zakres negatywnych oddziaływań, specyficzną przestrzenną uwarunkowaność konsumpcji turystów i zmianę ich nawyków żywieniowych w trakcie podróży. Wymagania środowiskowe związane z konsumpcją turystyczną nie zostały jeszcze określone ilościowo. Głównym celem artykułu jest zatem określenie ilościowe w dłuższej perspektywie całkowitej ilości żywności spożywanej w turystyce międzynarodowej oraz ocena jej wpływu na środowisko: użytkowanie gruntów, zapotrzebowanie na wodę i emitowane emisje. Ponadto zajmujemy się projekcją tych skutków związanych ze spożyciem mięsa do roku 2050. W badaniu wykorzystano długoterminowe dane wtórne dotyczące liczby turystów, diety poszczególnych krajów oraz wymagań środowiskowych artykułów spożywczych. Z naszych badań wynika, że w 2010 roku na świecie skonsumowano 15,6 mln ton żywności, a w 2019 roku ilość ta wzrosła do 24,5. W związku z COVID-19 ilość ta spadła o 72%. Chociaż roślinne środki spożywcze stanowią większą część całości, wymagania środowiskowe dotyczą przede wszystkim środków spożywczych pochodzenia zwierzęcego. W porównaniu z codziennym jedzeniem w domu, wzorce konsumpcji turystów, np. większa preferencja dla mięsa lub produktów pełnoziarnistych, zwiększają wymagania środowiskowe o ponad 10%. Badanie to służy organom zarządzającym miejscami docelowymi i stwierdza, że wpływ żywności na środowisko powinien być przedmiotem odpowiednich środków, które mogłyby je złagodzić i uczynić turystykę bardziej zrównoważoną.


Słowa kluczowe:

konsumpcja żywności, wymagania środowiskowe, zasoby naturalne, Cele zrównoważonego rozwoju, turystyka

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Opublikowane
2024-01-08

Cited By / Share

Lochman, J., & Vagner, J. (2024). Ocena globalnego wpływu żywności i napojów z turystyki na środowisko. Problemy Ekorozwoju Problems of Sustainable Development, 19(1), 296–307. https://doi.org/10.35784/preko.5425

Autorzy

Josef Lochman 
lochmaj@natur.cuni.cz
Charles University, Faculty of Science, Department of Social Geography and Regional Development Czechy
https://orcid.org/0000-0002-7092-1476

Autorzy

Jiří Vagner 

Charles University, Faculty of Science, Department of Social Geography and Regional Development Czechy
https://orcid.org/0000-0001-7151-7849

Statystyki

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