Carbon emission analysis method and device based on catering consumption whole process

Abstract

The invention provides a carbon emission analysis method and device based on the whole process of catering consumption, and relates to the technical field of energy conservation and emission reduction, and the method comprises the steps: determining a target low-carbon replacement dish corresponding to a primarily selected dish, carrying out the replacement of the target low-carbon replacement dish, carrying out the deletion of the replaced dishes in a proposed catering order based on the number of recommended dishes according to the number of diners, and carrying out the reduction of the target low-carbon replacement dish. The method comprises the steps of generating an undetermined catering order, generating a final catering order according to order placing operation, and determining corresponding total dish carbon reduction before dining, carbon reduction in the dining process and food waste carbon emission reduced after dining based on the final catering order. And according to a preset carbon reduction discount rule, the corresponding total dish carbon reduction before dining, the carbon reduction in the dining process and the reduced food waste carbon emission after dining, determining a target incentive service. According to the invention, through tracking calculation of the carbon emission in the whole dining process of the consumer, the carbon emission formed in the dining aspect of the consumer is reduced, and the environmental protection enthusiasm of the consumer is improved.

Description

Technical Field

[0001] This application relates to the technical field of energy conservation and emission reduction, and particularly to a carbon emission analysis method and device based on the entire process of food and beverage consumption. Background Art

[0002] Research shows that approximately one-third of the global annual greenhouse gas emissions come from the food system, and food and beverage consumption occupies an important proportion in the overall emissions. The food culture is rich and diverse, and there are significant differences in the consumption patterns during the cooking and eating processes of different cuisines and dishes. Although the public pays attention to and supports carbon emission reduction behaviors, in actual food and beverage consumption, most consumers still focus on the nutrition, taste, and dining experience of food, while ignoring the greenhouse gas emissions caused by their own consumption behaviors.

[0003] Although there have been a large number of in-depth studies on carbon emissions in food and beverage consumption behaviors and a wealth of basic data has been accumulated, currently in the market, there is a lack of accounting technologies for carbon emissions / carbon reduction in the entire process of food and beverage consumption (before, during, and after dining), and it is impossible to intuitively prompt or guide consumers to conduct low-carbon food and beverage consumption. As a result, dining customers generate relatively high carbon emissions unconsciously, and it is impossible to effectively improve or cultivate consumers' awareness of low-carbon food and beverage behaviors. Summary of the Invention

[0004] In view of this, the purpose of this application is to provide at least a carbon emission analysis method and device based on the entire process of food and beverage consumption. By tracking and calculating the carbon emissions of consumers throughout the dining process, it helps to reduce the carbon emissions generated by consumers in the food and beverage aspect and associates the carbon emissions with incentive services, thereby improving consumers' environmental protection enthusiasm.

[0005] This application mainly includes the following aspects:

[0006] In a first aspect, an embodiment of the present application provides a carbon emission analysis method based on the entire process of food and beverage consumption, including: obtaining a user's initially selected food and beverage order, where the initially selected food and beverage order includes multiple initially selected dishes, the carbon emissions of each initially selected dish, and the number of diners; determining a target low-carbon alternative dish corresponding to the initially selected dish from multiple alternative dishes other than the initially selected dish according to the carbon emissions of the initially selected dish and performing replacement to generate a proposed food and beverage order after replacement processing; determining the number of recommended dishes according to the number of diners and performing deletion processing on the dishes in the proposed food and beverage order after replacement processing based on the number of recommended dishes to generate a to-be-determined food and beverage order; generating a final food and beverage order in response to a placing order operation performed on the to-be-determined food and beverage order; determining the total carbon reduction of dishes corresponding before dining, the carbon reduction during the dining process, and the carbon emissions reduced by food waste after dining based on the final food and beverage order; determining a target incentive service according to a preset carbon reduction preference rule, the total carbon reduction of dishes corresponding before dining, the carbon reduction during the dining process, and the carbon emissions reduced by food waste after dining.

[0007] In a possible implementation manner, the carbon emissions corresponding to each initially selected dish are determined by the following method: searching a carbon emission database to determine the carbon emission data required for the initially selected dish, where the carbon emission data includes the food ingredient carbon emission factors corresponding to the ingredients required for the dish, the weight of each ingredient, the cooking energy of the dish and its corresponding energy carbon emission factor, and the energy cooking time; for each ingredient required for the initially selected dish, calculating a first product between the weight of the ingredient and the food ingredient carbon emission factor corresponding to the ingredient; determining the sum of the first products corresponding to each ingredient required for the initially selected dish as the food ingredient carbon emissions corresponding to the initially selected dish; calculating a second product between the unit power consumption, the energy carbon emission factor, and the energy cooking time corresponding to the cooking energy used for the initially selected dish, and determining the sum of the second products corresponding to different cooking energies used for the initially selected dish as the cooking carbon emissions corresponding to the initially selected dish; determining the sum of the food ingredient carbon emissions and the cooking carbon emissions as the carbon emissions of the dish corresponding to the initially selected dish.

[0008] In a possible implementation, the target low-carbon alternative dish corresponding to the preliminary selected dish is determined as follows: According to the dish price corresponding to the preliminary selected dish and the dish price corresponding to the alternative dish, calculate the price similarity between the preliminary selected dish and its corresponding alternative dish; According to the ingredient feature vector corresponding to the ingredient, calculate the ingredient similarity between the preliminary selected dish and its corresponding alternative dish, where the ingredient feature vector at least includes ingredient category, ingredient nutritional components, ingredient sensory attributes, and ingredient taste; Obtain the pre-given price similarity weight coefficient and ingredient similarity weight coefficient; Perform a weighted sum calculation on the price similarity between the preliminary selected dish and the alternative dish and the ingredient similarity between the preliminary selected dish and the alternative dish to determine the total similarity between the alternative dish and the preliminary selected dish; Sort the alternative dishes in descending order of the total similarity, and select the preset number of alternative dishes with the top rankings to form at least one low-carbon alternative dish corresponding to the preliminary selected dish; From the target low-carbon alternative dishes corresponding to the preliminary selected dish, determine the target low-carbon alternative dish corresponding to the preliminary selected dish.

[0009] In a possible implementation, the price similarity between the preliminary selected dish and each alternative dish is calculated by the following formula:

[0010]

[0011] In this formula, represents the price similarity between the i-th preliminary selected dish and the j-th alternative dish, and P i initial represents the dish price corresponding to the i-th preliminary selected dish, and P j represents the dish price corresponding to the j-th alternative dish;

[0012] The ingredient similarity between the preliminary selected dish and each alternative dish is calculated by the following formula:

[0013]

[0014] In this formula, represents the ingredient similarity between the e-th ingredient in the preliminary selected dish and the f-th ingredient in the alternative dish, and the calculated value is the cosine similarity between the two ingredients, represents the ingredient feature vector corresponding to the e-th ingredient in the preliminary selected dish, and I f represents the ingredient feature vector corresponding to the f-th ingredient in the alternative dish, is the inner product between f and I and represents the numerical value of the similarity degree between the ingredient feature vector f corresponding to the e-th ingredient in the preliminary selected dish and the ingredient feature vector I in the vector space, representing The corresponding Euclidean norm, ∥I f ∥ represents I f 's Euclidean norm, where I represents the ingredient feature vector, I h represents the eigenvalue corresponding to the h-th ingredient feature, b represents the dimension of the ingredient feature vector; Sim I ij represents the ingredient similarity between the i-th preliminary selected dish and the j-th alternative dish, n1 represents the number of ingredients required for the i-th preliminary selected dish, and n2 represents the number of ingredients required for the j-th alternative dish.

[0015] In a possible implementation manner, at least one low-carbon alternative dish corresponding to each preliminary selected dish is generated by the following method: for each alternative dish corresponding to the preliminary selected dish, if the dish carbon emission corresponding to the alternative dish is less than the dish carbon emission corresponding to the preliminary selected dish, then determine the alternative dish as the first alternative dish corresponding to the preliminary selected dish; for each first alternative dish corresponding to the preliminary selected dish, if the dish price of the first alternative dish is less than or equal to the dish price corresponding to the preliminary selected dish, then determine the first alternative dish as the second alternative dish corresponding to the preliminary selected dish; for each preliminary selected dish, sort the second alternative dishes corresponding to the preliminary selected dish from largest to smallest according to the total similarity, and select the top preset number of second alternative dishes to form at least one low-carbon alternative dish corresponding to the preliminary selected dish.

[0016] In a possible implementation manner, the method further includes: after determining at least one low-carbon alternative dish corresponding to the preliminary selected dish, for each low-carbon alternative dish, calculate the dish carbon reduction amount between the low-carbon alternative dish and the corresponding preliminary selected dish; push the preliminary selected dish, at least one low-carbon alternative dish corresponding to the preliminary selected dish, and the dish carbon reduction amount between each low-carbon alternative dish and the corresponding preliminary selected dish to the consumer terminal for display; after forming a proposed catering order, determine the total dish carbon reduction amount between the dishes in the proposed catering order and the preliminary selected dish; according to the preset carbon reduction preferential rule, determine the incentive service corresponding to the total dish carbon reduction amount; push the total dish carbon reduction amount corresponding to the proposed catering order and its corresponding incentive service to the consumer terminal for display.

[0017] In a possible implementation, a to-be-determined dining order is generated in the following manner: calculate the total dining weight corresponding to each dish in the to-be-determined dining order based on the total number of planned dishes; determine the dining weight constraint threshold according to the number of diners and the given per capita dining weight; calculate the average dish weight corresponding to all the dishes provided by the food service provider, and determine the recommended number of dishes according to the ratio between the dining weight constraint threshold and the average dish weight; compare the total dining weight with the dining weight constraint threshold. If the total dining weight is less than or equal to the dining weight constraint threshold, no processing is performed. If the total dining weight is greater than the dining weight constraint threshold, a prompt for excessive dining portions is generated, and the number of dishes to be recommended for deletion is generated according to the recommended number of dishes and the total number of planned dishes; the dishes in the processed planned dining order are deleted according to the number of dishes to be recommended for deletion to generate a to-be-determined dining order.

[0018] In a possible implementation, the target incentive service is determined in the following manner: calculate the sum of the total dish carbon reduction corresponding before dining, the carbon reduction during the dining process, and the carbon emissions reduction of food waste after dining, and determine it as the final carbon emission reduction corresponding to the final dining order; search for the preset carbon reduction preferential rules to determine the target incentive service corresponding to the final carbon emission reduction.

[0019] In a possible implementation, the total dish carbon reduction corresponding before dining is determined by the following formula:

[0020]

[0021] In this formula, C reduction1 represents the total dish carbon reduction corresponding before dining, P represents the total number of initially selected dishes, Q represents the total number of ordered dishes, C A represents the average dish carbon emission of all the dishes provided by the food service provider, C initial represents the total dish carbon emission of all the initially selected dishes, C actual represents the total dish carbon emission of all the ordered dishes, N represents the total number of dishes provided by the food service provider, represents the dish carbon emission corresponding to the o-th dish provided by the food service provider; represents the dish carbon emission corresponding to the i-th initially selected dish, represents the dish carbon emission corresponding to the r-th ordered dish.

[0022] In a possible implementation, the carbon emissions reduction of food waste after dining is determined by the following formula:

[0023] C reduction2 =(F initial -F reselected )×EF waste

[0024]

[0025] In this formula, C reduction2 represents the carbon emission reduction of food waste after a meal, and F initial represents the total weight corresponding to all the initially selected dishes, and F reselected represents the total weight corresponding to all the ordered dishes, and EF waste represents the carbon emission coefficient of food waste, and the carbon emission coefficient of food waste describes the carbon emission value caused by food waste per unit weight; represents the weight of the i-th initially selected dish, represents the weight of the r-th ordered dish.

[0026] In a possible implementation manner, the carbon reduction during a meal is determined by the following formula:

[0027]

[0028] In this formula, C reduction3 represents the carbon reduction during a meal, C max represents the maximum carbon emission of disposable catering consumables at one time, and C consumables represents the carbon emission of disposable catering consumables corresponding to the final catering order, represents the usage quantity of the u-th type of disposable catering consumable, represents the single-piece carbon emission of the u-th type of disposable catering consumable, and U represents the total number of types of disposable catering consumables used during a meal, and C CA is the maximum per capita carbon emission of disposable catering consumables per meal given in advance, and R is the number of diners.

[0029] Second aspect, an embodiment of the present application further provides a carbon emission analysis device based on the entire process of dining consumption. The device includes: an acquisition module, configured to acquire a user's initially selected dining order, where the initially selected dining order includes multiple initially selected dishes, the carbon emissions of each initially selected dish, and the number of diners; a replacement module, configured to determine and replace the target low-carbon alternative dish corresponding to the initially selected dish from multiple alternative dishes other than the initially selected dish, and generate a proposed dining order after replacement processing; a deletion module, configured to determine the number of recommended dishes based on the number of diners and perform deletion processing on the dishes in the proposed dining order after replacement processing based on the number of recommended dishes, and generate a pending dining order; a generation module, configured to generate a final dining order in response to a placing order operation performed on the pending dining order; a carbon emission determination module, configured to determine the total carbon reduction of the dishes before dining, the carbon reduction during the dining process, and the carbon emissions reduced by food waste after dining based on the final dining order; and an incentive module, configured to determine the target incentive service according to a preset carbon reduction preferential rule, the total carbon reduction of the dishes before dining, the carbon reduction during the dining process, and the carbon emissions reduced by food waste after dining.

[0030] An embodiment of the present application provides a carbon emission analysis method and device based on the entire process of dining consumption, including: determining and replacing the target low-carbon alternative dish corresponding to the initially selected dish from multiple alternative dishes other than the initially selected dish, determining the number of recommended dishes based on the number of diners, performing deletion processing on the dishes in the proposed dining order after replacement processing based on the number of recommended dishes to generate a pending dining order, generating a final dining order according to the placing order operation, determining the total carbon reduction of the dishes before dining, the carbon reduction during the dining process, and the carbon emissions reduced by food waste after dining based on the final dining order, and determining the target incentive service according to a preset carbon reduction preferential rule, the total carbon reduction of the dishes before dining, the carbon reduction during the dining process, and the carbon emissions reduced by food waste after dining. The present application assists in reducing the carbon emissions formed by consumers in dining by tracking and calculating the carbon emissions in the entire process of consumers' dining, and improves the environmental protection enthusiasm of consumers.

[0031] To make the above objects, features, and advantages of the present application more obvious and understandable, the following specifically enumerates preferred embodiments and, in conjunction with the accompanying drawings, makes a detailed description as follows. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] To more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings required in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and therefore should not be regarded as limiting the scope. For those of ordinary skill in the art, other related drawings can be obtained based on these drawings without creative efforts.

[0033] Figure 1 A flowchart of a carbon emission analysis method based on the entire process of food and beverage consumption provided by an embodiment of the present application;

[0034] Figure 2 A flowchart showing a method for determining the final carbon emission reduction provided by an embodiment of the present application;

[0035] Figure 3 A functional module diagram of a carbon emission analysis device based on the entire process of food and beverage consumption provided by an embodiment of the present application;

[0036] Figure 4 A schematic structural diagram of an electronic device provided by an embodiment of the present application. Detailed implementation manners

[0037] To make the objectives, technical solutions, and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application. It should be understood that the accompanying drawings in the present application are only for the purposes of illustration and description, and are not used to limit the protection scope of the present application. Additionally, it should be understood that the schematic drawings are not drawn to actual scale. The flowcharts used in the present application illustrate operations implemented according to some embodiments of the present application. It should be understood that the operations in the flowcharts may not be implemented in sequence, and steps without a logical context relationship may be reversed in order or implemented simultaneously. In addition, those skilled in the art may add one or more other operations to the flowchart or remove one or more operations from the flowchart under the guidance of the content of the present application.

[0038] In addition, the described embodiments are only a part of the embodiments of the present application, rather than all of the embodiments. The components of the embodiments of the present application usually described and illustrated in the accompanying drawings here can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present application provided in the accompanying drawings is not intended to limit the scope of the present application claimed, but only represents the selected embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative efforts fall within the protection scope of the present application.

[0039] The root cause of social carbon emissions lies in terminal consumption. Changing consumption behaviors and promoting carbon emission reduction on the demand side have become key measures to achieve the "dual carbon" goals. Research shows that approximately one-third of global greenhouse gas emissions each year come from the food system, and food and beverage consumption occupies an important proportion in the overall emissions. The food culture is rich and diverse, and there are significant differences in the consumption patterns during the cooking and processing of different cuisines and dishes as well as during consumption.

[0040] Despite the public's attention to and support for carbon reduction behaviors, in actual dining consumption, most consumers still focus on the nutrition, taste, and dining experience of food, while ignoring the greenhouse gas emissions caused by their own consumption behaviors.

[0041] Existing research further shows that the greenhouse gas emissions under different dietary consumption patterns vary greatly. Different production processes of food ingredients result in huge differences in carbon emissions. For example, the carbon emissions generated per kilogram of beef production are about ten times that of per kilogram of chicken or fish. However, in many cases, different food ingredients have similar values in providing the nutrients required by the human body. The choice of food ingredient processing methods also affects the level of carbon emissions. For example, hot pot is the processing method with the highest carbon emissions. In addition, the use of disposable tableware and paper during the dining process, as well as food waste behaviors during dining, are also important sources of carbon emissions.

[0042] Although the academic community has conducted a large number of in-depth studies on carbon emissions in dining consumption behaviors and accumulated rich basic data, there is currently a lack of a clear method for analyzing and calculating carbon emissions / carbon reduction in the entire process of dining consumption, and it is unable to intuitively prompt or guide consumers to carry out low-carbon dining consumption or low-carbon behaviors, resulting in relatively high carbon emissions generated by dining customers unconsciously and being unable to effectively improve or cultivate consumers' awareness of low-carbon dining behaviors.

[0043] Based on this, the embodiments of the present application provide a carbon emission analysis method and device based on the entire process of dining consumption. By providing low-carbon dish options before consumers place their orders, it helps to reduce the carbon emissions formed by consumers in dining. Secondly, certain incentive services are given to consumers according to different carbon emission reduction amounts to improve consumers' environmental protection enthusiasm, specifically as follows:

[0044] Please refer to Figure 1 , Figure 1 which is a flowchart of a carbon emission analysis method based on the entire process of dining consumption provided by the embodiments of the present application. As Figure 1 shown, the method provided by the embodiments of the present application includes the following steps:

[0045] S100. Obtain the user's initially selected dining order.

[0046] The initially selected dining order includes multiple initially selected dishes, the carbon emissions of each initially selected dish, and the number of diners.

[0047] S200. According to the carbon emissions of the initially selected dishes, determine the target low-carbon alternative dishes corresponding to the initially selected dishes from multiple alternative dishes other than the initially selected dishes and perform replacement to generate a proposed dining order after replacement processing.

[0048] S300. Determine the number of recommended dishes according to the number of diners, and delete the dishes in the proposed catering order after replacement processing based on the number of recommended dishes to generate a pending catering order.

[0049] S400. Generate a final catering order in response to the order placement operation performed on the pending catering order.

[0050] S500. Based on the final catering order, determine the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the carbon emission reduction of food waste after the meal.

[0051] S600. Determine the target incentive service according to the preset carbon reduction preferential rules, the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the carbon emission reduction of food waste after the meal.

[0052] In a preferred embodiment, before step S100, the method includes:

[0053] Generate a carbon emission database for catering consumption according to the carbon emission data corresponding to each dish and the carbon emission data of disposable catering consumables. According to the carbon emission database, determine the carbon emission of each dish corresponding to the preliminary selected dishes. The carbon emission data includes the carbon emission factor of the ingredients required for the dish, the weight of each ingredient, and the cooking time of the dish.

[0054] In a preferred embodiment, the carbon emission database is generated in the following manner:

[0055] Obtain multiple dishes provided by the catering service provider and the recipe corresponding to each dish. For each dish, according to the recipe corresponding to the dish, determine at least one ingredient required to make the dish, the weight of each ingredient, and the cooking time of the dish. Obtain the carbon emission factor of each ingredient required for the dish. Statistically analyze the various disposable catering consumables provided by the catering service provider, and obtain the single-piece carbon emission and carbon emission intensity coefficient of each disposable catering consumable. For each dish, form the carbon emission data corresponding to the dish according to at least one ingredient required for the dish, the weight of each ingredient, the carbon emission factor of each ingredient corresponding to the ingredient, and the cooking time of the dish. From the various disposable catering consumables provided by the catering service provider and the single-piece carbon emission of each disposable catering consumable, form the carbon emission data of disposable catering consumables. Generate a carbon emission database from the carbon emission data corresponding to each dish and the carbon emission data of disposable catering consumables.

[0056] Preferably, the carbon emission database includes the weight of each ingredient required for each dish, the ingredient carbon emission factor, the cooking time of the dish, the cooking energy used and its corresponding energy carbon emission factor, the ingredient carbon emissions, the unit power consumption corresponding to the cooking energy used for the dish, the cooking carbon emissions corresponding to the dish, the dish carbon emissions, the dish price, the ingredient feature vector, the price similarity weight coefficient, the ingredient similarity weight coefficient, the food waste carbon emission coefficient, and the maximum disposable catering consumable carbon emissions per capita per meal given in advance.

[0057] In a specific embodiment, the ingredient carbon emission factor is the average value of the carbon emissions per unit weight of the ingredient under the full life cycle obtained by pre-analysis, and the ingredient carbon emission factor is calculated and given in advance.

[0058] In this application, after obtaining each dish and its corresponding recipe from the catering service provider, a corresponding food catalog is generated and provided to consumers for viewing through the order-taking system installed on the consumer terminal. Consumers can determine the preliminary selected dishes and the number of diners based on the food catalog. After the consumers determine the preliminary selected dishes, based on the carbon emission database, calculate the dish carbon emissions corresponding to each preliminary selected dish. Then, from the multiple preliminary selected dishes, the dish carbon emissions corresponding to each preliminary selected dish, and the number of diners, a corresponding preliminary selected catering order is generated.

[0059] In a preferred embodiment, step S100 includes:

[0060] Search the carbon emission database to determine the weight of each ingredient required for the preliminary selected dish, the ingredient carbon emission factor, the cooking time of the dish, the cooking energy used and its corresponding energy carbon emission factor. For each ingredient required for the preliminary selected dish, calculate the first product between the weight of the ingredient and the ingredient carbon emission factor. Determine the sum value of the first products corresponding to each ingredient required for the preliminary selected dish as the ingredient carbon emissions corresponding to the preliminary selected dish. Calculate the second product between the unit power consumption corresponding to the cooking energy used for the preliminary selected dish, the energy carbon emission factor, and the energy cooking time. Determine the sum value of the second products corresponding to different cooking energies used for the preliminary selected dish as the cooking carbon emissions corresponding to the preliminary selected dish. Determine the sum value between the ingredient carbon emissions and the cooking carbon emissions as the dish carbon emissions corresponding to the preliminary selected dish.

[0061] In a specific implementation, the dish carbon emissions corresponding to the preliminary selected dish are calculated in the following manner:

[0062]

[0063] In formula (1), represents the dish carbon emissions corresponding to the i-th preliminary selected dish, represents the ingredient carbon emissions corresponding to the i-th preliminary selected dish, Represents the cooking carbon emissions corresponding to the i-th preliminary selected dish.

[0064] Specifically, for the carbon emissions of dishes, the carbon emissions of the ingredients are considered from two aspects: the types and weights of the ingredients required for the dishes. The carbon emissions generated during cooking are calculated by considering the energy structure of cooking, namely natural gas, electricity, and coal, as well as the cooking time. The cooking time of the dishes refers to the recipe.

[0065] Among them, the carbon emissions of the ingredients corresponding to the i-th preliminary selected dish are determined by the following formula

[0066]

[0067] In formula (2), m represents the types of ingredients required for the preliminary selected dish, represents the weight of the ingredient k required for the i-th preliminary selected dish (the unit can be kilograms kg), EF k represents the ingredient carbon emission factor corresponding to the ingredient k (the unit is kgCOe / kg, representing the carbon emission equivalent per kilogram of ingredient).

[0068] Preferably, the cooking carbon emissions corresponding to the i-th preliminary selected dish are determined by the following formula:

[0069]

[0070] In formula (3), t l represents the energy cooking time corresponding to the cooking energy l (the time unit can be hours h or minutes min), L represents the set of cooking energies used for the cooking method corresponding to the i-th preliminary selected dish, and the cooking energy includes at least one of the following items: natural gas, electricity, and coal. For example, in a specific embodiment, L = {natural gas, electricity, coal}, l ∈ L, C l represents the unit power consumption corresponding to the cooking energy l used for the preliminary selected dish, EF l represents the energy carbon emission factor corresponding to the cooking energy l used for the preliminary selected dish.

[0071] In a preferred embodiment, step S200 includes:

[0072] Calculate the price similarity between the primary selected dish and its corresponding alternative dish according to the dish price corresponding to the primary selected dish and the dish price corresponding to the alternative dish. Calculate the ingredient similarity between the primary selected dish and the alternative dish according to the ingredient feature vector corresponding to the ingredient. The ingredient feature vector includes multiple ingredient features. Obtain the pre-given price similarity weight coefficient and ingredient similarity weight coefficient, perform a weighted sum calculation on the price similarity between the primary selected dish and the alternative dish and the ingredient similarity between the primary selected dish and the alternative dish, determine the total similarity between the alternative dish and the primary selected dish, sort the alternative dishes from largest to smallest in terms of the total similarity, select the preset number of alternative dishes with the top rankings as at least one low-carbon alternative dish corresponding to the primary selected dish, and determine the target low-carbon alternative dish corresponding to the primary selected dish from the low-carbon alternative dishes corresponding to the primary selected dish.

[0073] Preferably, the multiple ingredient features corresponding to the ingredient feature vector include at least one of the following items: the category of the ingredient (such as vegetables, grains, meats, aquatic products, etc.), the nutritional components of the ingredient (such as unit calorie, protein and fat content, etc.), the sensory attributes of the ingredient (taste: intensity scores of sour, sweet, bitter, etc.), and the texture (hardness, flexibility, etc.).

[0074] In one example, the total similarity between the alternative dish and the primary selected dish is determined by the following formula:

[0075]

[0076] In formula (4), Sim ij represents the total similarity between the i-th primary selected dish and the j-th alternative dish, α represents the price similarity weight coefficient, represents the price similarity between the i-th primary selected dish and the j-th alternative dish, β represents the ingredient similarity weight coefficient, Sim I ij represents the ingredient similarity between the i-th primary selected dish and the j-th alternative dish.

[0077] In a specific embodiment, the price similarity between the primary selected dish and each alternative dish is calculated by the following formula:

[0078]

[0079] In formula (5), represents the price similarity between the i-th primary selected dish and the j-th alternative dish, P i initial represents the dish price corresponding to the i-th primary selected dish, P j represents the dish price corresponding to the j-th alternative dish, max(P i initial ,Pj ) represents taking P i initial and P j the maximum value among them.

[0080] In another preferred embodiment, the ingredient similarity between the preliminary selected dish and each alternative dish is calculated by the following formula:

[0081]

[0082] In formula (6), represents the ingredient similarity between the e-th ingredient in the preliminary selected dish and the f-th ingredient in the alternative dish, and the cosine similarity between the two ingredients is calculated. represents the ingredient feature vector corresponding to the e-th ingredient in the preliminary selected dish, I f represents the ingredient feature vector corresponding to the f-th ingredient in the alternative dish.

[0083] is the inner product between and I f and represents the ingredient feature vector corresponding to the e-th ingredient in the preliminary selected dish and the ingredient feature vector I corresponding to the f-th ingredient in the alternative dish f a numerical value indicating the degree of similarity in the vector space.

[0084] represents the corresponding Euclidean norm, used for normalization processing, ∥I f ∥ represents the Euclidean norm of I f where, I represents the ingredient feature vector, I h represents the eigenvalue corresponding to the h-th ingredient feature, and b represents the dimension of the ingredient feature vector.

[0085] The value range is [-1, 1], where, represents that the e-th ingredient in the preliminary selected dish and the f-th ingredient in the alternative dish are completely similar, and I f the directions of the two ingredient feature vectors are exactly the same, represents that the e-th ingredient in the preliminary selected dish and the f-th ingredient in the alternative dish have no similarity, and I f the two ingredient feature vectors are orthogonal, represents that the e-th ingredient in the preliminary selected dish and the f-th ingredient in the alternative dish are completely dissimilar, and I f the two ingredient feature vectors are opposite. Sim Iij It represents the ingredient similarity between the i-th preliminary selected dish and the j-th alternative dish. n1 represents the number of ingredients required for the i-th preliminary selected dish, and n2 represents the number of ingredients required for the j-th alternative dish.

[0086] In a preferred embodiment, in step S200, at least one low-carbon alternative dish corresponding to each preliminary selected dish is generated in the following manner:

[0087] For each alternative dish corresponding to the preliminary selected dish, if the dish carbon emission corresponding to the alternative dish is less than the dish carbon emission corresponding to the preliminary selected dish, then the alternative dish is determined as the first alternative dish corresponding to the preliminary selected dish. For each first alternative dish corresponding to the preliminary selected dish, if the dish price of the first alternative dish is less than or equal to the dish price corresponding to the preliminary selected dish, then the first alternative dish is determined as the second alternative dish corresponding to the preliminary selected dish. For each preliminary selected dish, the second alternative dishes corresponding to the preliminary selected dish are sorted from largest to smallest according to the total similarity, and the preset number of the top-ranked second alternative dishes are taken to form at least one low-carbon alternative dish corresponding to the preliminary selected dish.

[0088] In this application, first, the alternative dishes corresponding to the preliminary selected dishes are constrained from two aspects: dish carbon emission and dish price, so as to screen the alternative dishes corresponding to the preliminary selected dishes to determine at least one low-carbon alternative dish corresponding to the preliminary selected dish. Specifically, assume that the alternative dishes corresponding to the preliminary selected dish A are A1, A2, A3, A4, and A5. Among them, there are alternative dishes A3, A4, and A5 that simultaneously meet the conditions that the dish carbon emission is lower than that of the preliminary selected dish A and the dish price is less than or equal to that of the preliminary selected dish A. At this time, the alternative dishes A3, A4, and A5 are sorted from largest to smallest according to the total similarity with the preliminary selected dish A, which are A3, A4, and A5 in turn. Assume that the preset number = 3, then the alternative dishes A3, A4, and A5 are pushed to the consumer terminal as the low-carbon alternative dishes of the preliminary selected dish A.

[0089] In a preferred embodiment, the method provided in this application further includes:

[0090] After determining at least one low-carbon alternative dish corresponding to the preliminary selected dish, for each low-carbon alternative dish, calculate the dish carbon reduction amount between the low-carbon alternative dish and the corresponding preliminary selected dish, and push the preliminary selected dish, at least one low-carbon alternative dish corresponding to the preliminary selected dish, and the dish carbon reduction amount between each low-carbon alternative dish and the corresponding preliminary selected dish to the consumer terminal for display.

[0091] In a specific embodiment, the consumer terminal displays at least one low-carbon alternative dish corresponding to each initially selected dish, and simultaneously displays the dish carbon reduction between each low-carbon alternative dish and its corresponding initially selected dish. The dish carbon reduction is the difference between the dish carbon emissions corresponding to the initially selected dish and the dish carbon emissions corresponding to the low-carbon alternative dish.

[0092] In a preferred embodiment, in step S200, the consumer can determine whether to replace the initially selected dish according to the dish carbon reduction of each low-carbon alternative dish corresponding to the initially selected dish relative to the initially selected dish. The user can selectively perform the replacement or not. Specifically, in response to a selection operation for a target low-carbon alternative dish among at least one low-carbon alternative dish corresponding to the initially selected dish, the initially selected dish is replaced with the target low-carbon alternative dish, and a proposed dining order after the replacement process is formed.

[0093] Specifically, after forming the proposed dining order after the replacement process, it is also necessary to perform a dining portion constraint on the proposed dining order after the replacement process. Specifically, step S300 includes:

[0094] Calculate the total dining weight corresponding to each dish in the proposed dining order after the replacement process and the total number of proposed dishes. Determine the dining weight constraint threshold according to the number of diners and the given per capita dining weight. Calculate the average dish weight corresponding to all the dishes provided by the catering service provider. Determine the recommended number of dishes according to the ratio between the dining weight constraint threshold and the average dish weight. Compare the total dining weight with the dining weight constraint threshold. If the total dining weight is less than or equal to the dining weight constraint threshold, no processing is performed. If the total dining weight is greater than the dining weight constraint threshold, a prompt for excessive dining portions is generated, and according to the recommended number of dishes and the total number of proposed dishes, the number of dishes to be recommended for deletion is generated. The dishes in the proposed dining order after the replacement process are deleted according to the number of dishes to be recommended for deletion, and a pending dining order is generated.

[0095] Preferably, after generating a proposed dining order after replacement processing under the operation of a consumer, the present application further restricts the pending dining order from the dimension of the dining portion. Specifically, in combination with the carbon emission database, the weight of each dish corresponding to the proposed dining order after replacement processing is determined, and the sum of the weights of all the dishes corresponding to the proposed dining order after replacement processing is determined as the total dining weight corresponding to the proposed dining order after replacement processing. The dining weight constraint threshold is the product of the number of diners and the given per capita dining weight. When the total dining weight is greater than the dining weight constraint threshold, it indicates that the weight of the existing dishes in the pending dining order is too large and there is a risk of waste, and a prompt for excessive dining portions is generated. If the number of recommended dishes is less than the total number of pending dishes corresponding to the proposed dining order after replacement processing at this time, the difference between the total number of pending dishes and the total number of pending dishes is calculated and the difference is pushed to the consumer terminal as the recommended number of dishes to be deleted. The user selectively deletes the dishes in the proposed dining order after replacement processing according to the recommended number of dishes to be deleted provided by the consumer terminal, receives the deletion operation performed by the user on the dishes in the proposed dining order after replacement processing according to the recommended number of dishes to be deleted, and generates a pending dining order. If the number of recommended dishes is greater than or equal to the total number of pending dishes corresponding to the proposed dining order after replacement processing at this time, no processing is performed, and the proposed dining order after replacement processing is directly determined as the pending dining order.

[0096] In another preferred embodiment, the method provided by the present application further includes:

[0097] After forming the pending dining order, determine the total carbon reduction of the dishes in the pending dining order and the primary selected dishes, and according to the preset carbon reduction preferential rules, determine the incentive service corresponding to the total carbon reduction of the dishes, and push the total carbon reduction of the dishes corresponding to the pending dining order and its corresponding incentive service to the consumer terminal for display.

[0098] In a specific embodiment, the present application also sets a plurality of incentive services. The plurality of incentive services can be dining vouchers of different amounts. The types of the plurality of incentive services are not specifically limited here. Different incentive services correspond to different carbon reduction levels, and each carbon reduction level corresponds to a carbon reduction range. The preset carbon reduction preferential rules indicate the mapping relationship between the plurality of incentive services and the plurality of carbon reduction levels. After forming the pending dining order, the carbon reduction of each dish corresponding to the pending dining order can be counted and the carbon reduction of each dish corresponding to the pending dining order is summed to determine the total carbon reduction of the dishes corresponding to the pending dining order. Then, according to the preset carbon reduction preferential rules, determine the carbon reduction level to which the total carbon reduction of the dishes belongs and the incentive service that can be enjoyed, and display the incentive service corresponding to the pending dining order.

[0099] In step S400, when the consumer confirms that there is no need to adjust the pending food order, the order placement operation can be directly performed on the pending food order, and the pending food order is determined as the final food order.

[0100] In a preferred embodiment, step S500 includes:

[0101] According to the final food order, calculate the sum of the total dish carbon reduction before dining, the carbon reduction during the dining process, and the carbon emission reduction of food waste reduction after dining, and determine it as the final carbon emission reduction corresponding to the final food order.

[0102] In a preferred embodiment, please refer to Figure 2 , Figure 2 shows a flowchart of a method for determining the final carbon emission reduction provided by an embodiment of the present application. As Figure 2 shown, the final carbon emission reduction corresponding to the final food order is determined by the following method:

[0103] S5001. Calculate the total dish carbon emissions corresponding to all the initially selected dishes, the total dish carbon emissions corresponding to all the ordered dishes, and the average dish carbon emissions of all the dishes provided by the food service provider respectively.

[0104] S5002. Calculate the total dish carbon reduction before dining according to the total dish carbon emissions corresponding to all the initially selected dishes, the total dish carbon emissions corresponding to all the ordered dishes, the average dish carbon emissions, the total number of initially selected dishes, and the total number of ordered dishes.

[0105] The total dish carbon reduction before dining describes the difference in carbon emissions between all the initially selected dishes and all the ordered dishes.

[0106] S5003. Determine the carbon emission reduction of food waste reduction after dining according to the total weight of all the initially selected dishes, the total weight of all the ordered dishes, and the food waste carbon emission coefficient.

[0107] S5004. Determine the carbon reduction during the dining process according to the maximum carbon emissions of disposable food consumption materials and the carbon emissions of disposable food consumption materials corresponding to the final food order.

[0108] The carbon reduction during the dining process indicates the carbon reduction of disposable food consumption materials during the dining process.

[0109] S5005. Determine the sum of the total dish carbon reduction before dining, the carbon reduction during the dining process, and the carbon emission reduction of food waste reduction after dining as the final carbon emission reduction corresponding to the final food order.

[0110] Specifically, in step S5001, the total dish carbon emissions corresponding to all the initially selected dishes are determined by the following formula:

[0111]

[0112] In formula (7), represents the carbon emissions of the i-th preliminary selected dish, P represents the total number of preliminary selected dishes, and C initial represents the total carbon emissions of all preliminary selected dishes.

[0113] The total carbon emissions of all ordered dishes are determined by the following formula:

[0114]

[0115] In formula (8), C actual represents the total carbon emissions of all ordered dishes, Q represents the total number of ordered dishes, represents the carbon emissions of the r-th ordered dish.

[0116] The average carbon emissions of all dishes provided by the food service provider are determined by the following formula:

[0117]

[0118] In formula (9), C A represents the average carbon emissions of all dishes provided by the food service provider, N represents the total number of dishes provided by the food service provider, represents the carbon emissions of the o-th dish provided by the food service provider.

[0119] In step S5002, the total carbon reduction before dining is calculated by the following formula:

[0120] C reduction1 = max(P × C A , C initial ) - C actual (10)

[0121] In formula (10), C reduction1 represents the total carbon reduction before dining, and max(P × C A , C initial ) represents taking the maximum value of P × C A and C initial .

[0122] In a preferred embodiment, in step S5003, consumers may select too many dishes during the initial selection, which may lead to food waste and also generate carbon emissions during the disposal of kitchen waste. Therefore, the carbon emissions reduction due to food waste after the meal can be calculated based on the difference between the total weight of the dishes selected by the consumers during the initial selection and the total weight of all the ordered dishes.

[0123] Specifically, the carbon emissions reduction due to food waste after the meal is determined by the following formula:

[0124] C reduction2 =(F initial -F reselected )×EF waste (11)

[0125] In formula (11), C reduction2 represents the carbon emissions reduction due to food waste after the meal, F initial represents the total weight of all the initially selected dishes, F reselected represents the total weight of all the ordered dishes, and EF waste represents the carbon emission factor for food waste, which describes the carbon emission value caused by food waste per unit weight. EF waste is given in advance.

[0126] In a preferred embodiment, F initial is determined by the following formula:

[0127]

[0128] represents the weight of the i-th initially selected dish.

[0129] In another preferred embodiment, F reselected is determined by the following formula:

[0130]

[0131] represents the weight of the r-th ordered dish.

[0132] In step S5004, the carbon reduction during the meal is determined by the following formula:

[0133]

[0134] In formula (12), C reduction3 represents the carbon reduction during the meal, C max represents the maximum carbon emissions of disposable catering consumables, and C consumablesRepresents the carbon emissions of disposable catering consumables corresponding to the final catering order, Represents the usage quantity of the u-th type of disposable catering consumable, Represents the carbon emissions per unit of the u-th type of disposable catering consumable. U represents the total number of types of disposable catering consumables used during the meal, C CA Is the maximum carbon emissions of disposable catering consumables per person per meal given in advance, and R is the number of diners.

[0135] Preferably, the disposable catering consumables include but are not limited to at least one of the following items: chopsticks, spoons, plates, bowls, cups, straws, toothpicks, napkins, wet wipes, disposable gloves, aprons, takeout boxes, takeout bags.

[0136] In a specific embodiment, the selection and usage quantity of different types of disposable catering consumables are determined when determining the user's initial selected catering menu. Further, the order-taking system installed on the consumer terminal provides configuration items for selecting disposable consumables and configuration items for the number of diners. During the process of determining the initial selected catering menu, in response to the configuration operation performed on the configuration item for selecting disposable consumables, the number of diners is determined, and automatically, according to the entered number of diners, the default configuration corresponding to the configuration item for selecting disposable consumables is formed and visually displayed through the order-taking system to guide customers to perform environmentally friendly behaviors regarding disposable consumables. At the same time, it supports customers to independently select or cancel the default configuration corresponding to the configuration item for selecting disposable consumables and reconfigure according to their own wishes.

[0137] In step S5005, the final carbon emission reduction amount C is determined by the following formula (13) total reduction :

[0138] C total reduction = C reduction1 + C reduction2 + C reduction3 (13)

[0139] In this application, after confirming the final catering order, the carbon emissions of each ordered dish in the final catering order, the reduced carbon emissions of each ordered dish compared to its corresponding initially selected dish, the reduced carbon emissions of food waste after the meal, and the given national per capita carbon emissions data per meal are pushed.

[0140] In step S600, according to the preset carbon reduction preferential rules, determine the carbon reduction level to which the final carbon emission reduction amount belongs and the target incentive service that can be enjoyed, and push the target incentive service to the consumer. For example, if the incentive service is a dining coupon, determine the dining coupon with the target amount corresponding to the final carbon emission reduction amount. When the consumer checks out based on the final dining order, they can use the dining coupon with the target amount to enjoy the corresponding consumption discount.

[0141] Through the carbon emission analysis method based on the entire process of dining consumption provided by this application, the quantification of carbon emissions / carbon reduction in dining behavior is realized, providing a basic technical means support for the catering service provider to establish a carbon emission / carbon reduction association in catering services and pricing.

[0142] This application provides a similar low-carbon dish plan for customers to choose before placing an order. It not only helps the public intuitively choose green, low-carbon, and healthy diets, but also enhances the public's awareness and understanding of low-carbon diets through daily dining interactions. In addition, through the calculation of carbon emission reduction amounts in the entire process of dining consumption, consumers can obtain certain incentive services in green and low-carbon behaviors, promoting the generation of customers' low-carbon environmental protection awareness.

[0143] Based on the same inventive concept, an apparatus for carbon emission analysis based on the entire process of dining consumption corresponding to the carbon emission analysis method based on the entire process of dining consumption provided in the above embodiments is also provided in the embodiments of this application. Since the principle of solving problems by the apparatus in the embodiments of this application is similar to the carbon emission analysis method based on the entire process of dining consumption in the above embodiments of this application, the implementation of the apparatus can refer to the implementation of the method, and the repeated parts will not be described again.

[0144] Please refer to Figure 3 , Figure 3 which shows a functional module diagram of an apparatus for carbon emission analysis based on the entire process of dining consumption provided in the embodiments of this application. The apparatus includes:

[0145] An acquisition module 700, configured to acquire a user's primary selected dining order, where the primary selected dining order includes multiple primary selected dishes, the carbon emission amount of each primary selected dish, and the number of diners.

[0146] A replacement module 710, configured to determine a target low-carbon alternative dish corresponding to the primary selected dish from multiple alternative dishes other than the primary selected dishes according to the carbon emission amount of the primary selected dish and perform replacement to generate a proposed dining order after replacement processing.

[0147] A deletion module 720, configured to determine the number of recommended dishes according to the number of diners and perform deletion processing on the dishes in the proposed dining order after replacement processing based on the number of recommended dishes to generate a pending dining order.

[0148] A generation module 730, configured to generate a final food and beverage order in response to a placing order operation performed on the to-be-determined food and beverage order.

[0149] A carbon emission amount determination module 740, configured to determine a total carbon reduction amount of dishes before dining, a carbon reduction amount during the dining process, and a carbon emission amount reduced by food waste after dining based on the final food and beverage order.

[0150] An incentive module 750, configured to determine a target incentive service according to a preset carbon reduction preference rule, the total carbon reduction amount of dishes before dining, the carbon reduction amount during the dining process, and the carbon emission amount reduced by food waste after dining.

[0151] Based on the same application concept, please refer to Figure 4 , Figure 4 FIG. shows a schematic structural diagram of an electronic device provided in an embodiment of the present application. The electronic device 900 includes: a processor 910, a memory 920, and a bus 930. The memory 920 stores machine-readable instructions executable by the processor 910. When the electronic device 900 runs, communication is performed between the processor 910 and the memory 920 through the bus 930. When the machine-readable instructions are run by the processor 910, the steps of the carbon emission analysis method based on the entire food and beverage consumption process provided in any one of the above embodiments are executed.

[0152] Based on the same application concept, an embodiment of the present application further provides a computer-readable storage medium. A computer program is stored on the computer-readable storage medium. When the computer program is run by a processor, the steps of the carbon emission analysis method based on the entire food and beverage consumption process provided in the above embodiment are executed.

[0153] Those skilled in the art can clearly understand that for the convenience and brevity of description, the specific working processes of the systems and devices described above can refer to the corresponding processes in the foregoing method embodiments, and will not be described in detail here. In the several embodiments provided in the present application, it should be understood that the disclosed systems, devices, and methods can be implemented in other ways. The device embodiments described above are only illustrative. For example, the division of the units is only a logical function division, and there may be other division methods in actual implementation. For another example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point, the displayed or discussed mutual coupling or direct coupling or communication connection may be through some communication interfaces, and the indirect coupling or communication connection of the devices or units may be in an electrical, mechanical, or other form.

[0154] The unit described as a separation component may or may not be physically separated. The component shown as a unit may or may not be a physical unit, that is, it may be located in one place or may be distributed over multiple network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0155] In addition, each functional unit in various embodiments of the present application may be integrated in a processing unit, may exist separately as individual physical units, or two or more units may be integrated in one unit.

[0156] If the function is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a non-volatile computer-readable storage medium executable by a processor. Based on such an understanding, the technical solution of the present application, in essence, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods described in various embodiments of the present application. The foregoing storage medium includes: various media such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disc that can store program codes.

[0157] The above is only the specific implementation manner of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present application can easily think of changes or substitutions, which should all be covered by the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A carbon emission analysis method based on the entire process of catering consumption, characterized in that: The method comprises: Obtaining a user's preliminary dining order, wherein the preliminary dining order includes a plurality of preliminary dishes, the carbon emissions of each preliminary dish, and the number of diners; According to the carbon emissions of the dishes corresponding to the preliminary dishes, a target low-carbon alternative dish corresponding to the preliminary dishes is determined from a plurality of alternative dishes other than the preliminary dishes and replaced, and a proposed catering order after the replacement is generated; Determine the number of recommended dishes according to the number of diners, and based on the number of recommended dishes, delete the dishes in the proposed catering order after the replacement process to generate a pending catering order; In response to the order placement operation performed on the pending catering order, generating a final catering order; Based on the final catering order, determine the carbon reduction of the total dishes before the meal, the carbon reduction during the meal, and the carbon emissions of food waste reduced after the meal; The target incentive service is determined based on the preset carbon reduction discount rules, the corresponding carbon reduction of the total dishes before the meal, the carbon reduction during the meal, and the reduced carbon emissions from food waste after the meal.

2. The method according to claim 1, characterized in that The carbon footprint of each of the initial dishes was determined in the following way: Searching a carbon emission database to determine the carbon emission data required for the preliminary dish, the carbon emission data including the carbon emission factors of the ingredients required for the dish, the weight of each ingredient, the cooking energy of the dish and its corresponding energy carbon emission factor, and the energy cooking time; For each ingredient required for the preliminary dish, calculate the first product between the ingredient weight and the ingredient carbon emission factor corresponding to the ingredient; The sum of the first products corresponding to each ingredient required for the preliminary dish is determined as the carbon emission of the ingredient corresponding to the preliminary dish; Calculate the second product of the unit power consumption, energy carbon emission factor and energy cooking time corresponding to the cooking energy used for the preliminary dish, and determine the sum of the second products corresponding to different cooking energy used for the preliminary dish as the cooking carbon emission corresponding to the preliminary dish; The sum of the carbon emissions of the ingredients and the carbon emissions of cooking is determined as the carbon emissions of the dish corresponding to the preliminary dish.

3. The method according to claim 1, characterized in that Determine the target low-carb alternative dishes for the initial dishes by: Calculate the price similarity between the initial dish and its corresponding alternative dish based on the dish price corresponding to the initial dish and the dish price corresponding to the alternative dish; Calculating the similarity of ingredients between the primary dish and the corresponding candidate dish according to the ingredient feature vector corresponding to the ingredient, wherein the ingredient feature vector includes at least a plurality of ingredient features; Obtaining a pre-given price similarity weight coefficient and an ingredient similarity weight coefficient; Performing a weighted sum calculation on the price similarity between the primary selected dishes and the alternative dishes and the similarity between the ingredients of the primary selected dishes and the alternative dishes to determine the total similarity between the alternative dishes and the primary selected dishes; Sort the candidate dishes from largest to smallest according to the total similarity, and take a preset number of candidate dishes with the highest rankings to form at least one low-carbon alternative dish corresponding to the primary dish; From the target low-carb alternative dishes corresponding to the preliminary dishes, determine the target low-carb alternative dishes corresponding to the preliminary dishes.

4. The method according to claim 3, characterized in that The price similarity between the initial dish and each alternative dish is calculated using the following formula: In this formula, represents the price similarity between the i-th primary dish and the j-th alternative dish, P i initial represents the price of the dish corresponding to the i-th primary dish, P j Indicates the price of the dish corresponding to the jth alternative dish; The similarity of ingredients between the initial dish and each alternative dish is calculated using the following formula: In this formula, It represents the similarity between the e-th ingredient in the primary dish and the f-th ingredient in the alternative dish. It calculates the cosine similarity between the two ingredients. represents the ingredient feature vector corresponding to the e-th ingredient in the primary dish, I f represents the ingredient feature vector corresponding to the fth ingredient in the candidate dish, for with I f The inner product between represents the ingredient feature vector corresponding to the e-th ingredient in the primary dish The ingredient feature vector I corresponding to the fth ingredient in the candidate dish f The numerical value of similarity in vector space, express The corresponding Euclidean norm, ∥I f ∥ means I f The Euclidean norm of , where I represents the food feature vector, I h represents the eigenvalue corresponding to the hth ingredient feature, and b represents the dimension of the ingredient feature vector; Sim I ij It represents the similarity of ingredients between the i-th preliminary dish and the j-th alternative dish, n1 represents the number of ingredients required for the i-th preliminary dish, and n2 represents the number of ingredients required for the j-th alternative dish.

5. The method according to claim 3, characterized in that: Generate at least one low-carb alternative dish for each of the initial dishes by: For each alternative dish corresponding to the primary dish, if the carbon emission of the dish corresponding to the alternative dish is less than the carbon emission of the dish corresponding to the primary dish, then the alternative dish is determined as the first alternative dish corresponding to the primary dish; For each first candidate dish corresponding to the primary dish, if the price of the first candidate dish is less than or equal to the price of the dish corresponding to the primary dish, then the first candidate dish is determined as the second candidate dish corresponding to the primary dish; For each preliminary dish, the second candidate dishes corresponding to the preliminary dish are sorted from large to small according to the total similarity, and a preset number of second candidate dishes with high rankings are selected to form at least one low-carbon alternative dish corresponding to the preliminary dish.

6. The method according to claim 3, characterized in that The method further comprises: After determining at least one low-carbon alternative dish corresponding to the initially selected dish, for each low-carbon alternative dish, calculating the carbon reduction between the low-carbon alternative dish and the corresponding initially selected dish; Pushing the primary dishes, at least one low-carbon alternative dish corresponding to the primary dishes, and the carbon reduction between each low-carbon alternative dish and the corresponding primary dishes to the consumer terminal for display; After forming a proposed catering order, determine the total dish carbon reduction between the dishes in the proposed catering order and the preliminary dishes; According to the preset carbon reduction preferential rules, determine the incentive service corresponding to the carbon reduction of the total dish; The total carbon reduction of dishes corresponding to the proposed catering order and the corresponding incentive service are pushed to the consumer terminal for display.

7. The method according to claim 1, characterized in that Generate pending catering orders via: Calculate the total meal weight of each dish in the proposed catering order after replacement according to the total number of proposed dishes; Determine the meal weight constraint threshold according to the number of diners and the given average meal weight per person; Calculate the average dish weight corresponding to all dishes provided by the catering service provider, and determine the number of recommended dishes according to the ratio between the meal weight constraint threshold and the average dish weight; Compare the total meal weight with the meal weight constraint threshold, and if the total meal weight is less than or equal to the meal weight constraint threshold, no processing is performed; If the total meal weight is greater than the meal weight constraint threshold, a reminder of excessive meal portions is generated, and the number of dishes to be deleted is generated based on the number of recommended dishes and the total number of proposed dishes; The dishes in the proposed catering order after the replacement process are deleted according to the number of dishes recommended to be deleted, and a pending catering order is generated.

8. The method according to claim 1, characterized in that: The target incentive service is determined by: Calculate the sum of the carbon reduction of the total dishes before the meal, the carbon reduction during the meal, and the carbon emissions of food waste reduced after the meal, and determine it as the final carbon reduction corresponding to the final catering order; The preset carbon reduction preferential rules are searched to determine the target incentive service corresponding to the final carbon emission reduction amount.

9. The method according to claim 1, characterized in that: The carbon reduction of the total dish before eating is determined by the following formula: In this formula, C reduction1 represents the carbon reduction of the total dishes before the meal, P represents the total number of preliminary dishes, Q represents the total number of ordered dishes, C A represents the average carbon emissions of all dishes provided by the catering service provider, C initial represents the total carbon emissions of all the dishes selected, C actual represents the total carbon emissions of all ordered dishes, N represents the total number of dishes provided by the catering service provider, represents the carbon emission of the oth dish provided by the catering service provider; represents the carbon emission of the dish corresponding to the i-th primary selected dish, Indicates the carbon emissions of the dish corresponding to the rth ordered dish.

10. The method according to claim 1, characterized in that The carbon emissions from food waste reduced after a meal is determined by the following formula: C reduction2 =(F initial -F reselected )×EF waste In this formula, C reduction2 represents the carbon emissions from food waste reduced after meals, F initial Indicates the total weight of all the primary dishes, F reselected Indicates the total weight of all ordered dishes, EF waste It represents the carbon emission coefficient of food waste, which describes the carbon emission value caused by food waste per unit weight; represents the weight of the dish corresponding to the i-th preliminary dish, Indicates the weight of the dish corresponding to the rth ordered dish.

11. The method according to claim 1, characterized in that The carbon reduction during the meal is determined by the following formula: In this formula, C reduction3 Indicates the carbon reduction during the meal, C max Indicates the highest carbon emission of disposable catering consumables, C consumables Indicates the carbon emissions of disposable catering consumables corresponding to the final catering order, represents the usage quantity of the u-th disposable catering consumables, represents the carbon emission of a single piece of the u-th disposable catering consumable, U represents the total number of types of disposable catering consumables used during the meal, and C CA is the predetermined maximum per capita carbon emission of disposable catering consumables per meal, and R is the number of diners.

12. A carbon emission analysis device based on the entire process of catering consumption, characterized in that: The device comprises: An acquisition module is used to acquire a user's preliminary dining order, wherein the preliminary dining order includes a plurality of preliminary dishes, the carbon emissions of each preliminary dish, and the number of diners; A replacement module is used to determine and replace a target low-carbon alternative dish corresponding to the primary dish from a plurality of alternative dishes other than the primary dish according to the carbon emissions of the dish corresponding to the primary dish, and generate a proposed catering order after the replacement process; A deletion module, used to determine the number of recommended dishes according to the number of diners and delete the dishes in the proposed catering order after the replacement process based on the number of recommended dishes to generate a pending catering order; A generating module, configured to generate a final catering order in response to an order placing operation performed on the pending catering order; A carbon emission determination module, for determining, based on the final catering order, the carbon emission reduction of the total dishes before the meal, the carbon emission reduction during the meal, and the carbon emission reduction of food waste after the meal; The incentive module is used to determine the target incentive service based on the preset carbon reduction preferential rules, the corresponding total dish carbon reduction before the meal, the carbon reduction during the meal, and the reduced carbon emissions of food waste after the meal.

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