A high-resolution (0.1° × 0.1°) emission inventory for the catering industry based on VOCs and PM2.5 emission characteristics of Chinese multi-cuisines

Abstract

Catering enterprises gather in densely populated areas, whose pollutant emission has an important impact on human health and environmental quality. This study investigated detailed information of 5456 catering enterprises in a typical city, and analyzed PM2.5 and VOCs components of 15 catering cuisines and different scales. Based on the measured emission factors, the basic information of nationwide catering enterprises and the population density, this study established the national catering pollutant emission inventory with the spatial resolution of 0.1° × 0.1°. As the results showed, alkanes, alkenes and oxygenated volatile organic compounds (OVOCs) were the main components in VOCs of most catering cuisines, accounting for 36.6%–96.7%, while organic carbon (OC) was the dominant component in PM2.5, accounting for 55.4%–68.6%. The same cuisine of different scales also presented certain differences in emission characteristics. The total emissions of the ozone formation potential (OFP) and secondary organic aerosols formation potential (SOAFP) were 1737.8 kt and 76.4 kt, respectively, with alkanes and OVOCs being the main contributors, contributing 27.5% and 22.3%, respectively. Acetaldehyde, ethylene, propylene and the other top ten VOC species contribute 81.0% of the total OFP emissions, while toluene contributed much more to total SOAFP emissions than other VOC species, contributing 35.9%. The air pollutant emissions showed the highest correlation with the population, and the regions with prominent emissions were mainly concentrated in the Beijing-Tianjin-Hebei (BTH) region and coastal cities. This study is a systematic understanding of air pollutant emission characteristics of the catering industry in China, which has important supporting value for pollutant emission reduction planning in the catering industry.