A method and apparatus for carbon emission analysis based on the entire catering consumption process.

Abstract

This application provides a method and apparatus for carbon emission analysis based on the entire dining consumption process, relating to the field of energy conservation and emission reduction technology. The method includes: identifying and replacing target low-carbon alternative dishes with initially selected dishes; reducing the number of dishes in the proposed dining order based on the number of diners and the recommended number of dishes, generating a pending dining order; generating a final dining order based on the order placement process; determining the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the reduced carbon emissions from food waste after the meal based on the final dining order; and determining target incentive services based on preset carbon reduction incentive rules, the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the reduced carbon emissions from food waste after the meal. This application, by tracking and calculating the carbon emissions of consumers throughout the entire dining process, helps reduce the carbon emissions generated by consumers in the dining sector and increases consumers' environmental awareness.

Description

Technical Field

[0001] This application relates to the field of energy conservation and emission reduction technology, and in particular to a carbon emission analysis method and apparatus based on the entire process of catering consumption. Background Technology

[0002] Studies show that about one-third of global greenhouse gas emissions each year come from the food system, with food consumption accounting for a significant proportion of total emissions. Food culture is rich and diverse, with significant differences in cuisine, cooking and processing methods, and consumption patterns. Although the public pays attention to and supports carbon reduction, in actual food 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 behavior.

[0003] Although there is a wealth of in-depth research and basic data on carbon emissions in dining consumption, the current market lacks the technology to calculate carbon emissions / carbon reduction throughout the entire dining process (before, during, and after the meal). This makes it difficult to intuitively prompt or guide consumers to engage in low-carbon dining, resulting in diners unconsciously generating high carbon emissions and failing to effectively improve or cultivate consumers' awareness of low-carbon dining behavior. Summary of the Invention

[0004] In view of this, the purpose of this application is to provide at least one carbon emission analysis method and device based on the entire process of catering consumption, which helps to reduce the carbon emissions generated by consumers in catering by tracking and calculating the carbon emissions of consumers throughout the entire dining process and links the carbon emissions with incentive services to improve consumers' environmental protection enthusiasm.

[0005] This application mainly includes the following aspects:

[0006] In a first aspect, embodiments of this application provide a carbon emission analysis method based on the entire process of catering consumption, comprising: obtaining a user's initial catering order, the initial catering order including multiple initial dishes, the carbon emission amount of each initial dish, and the number of diners; based on the carbon emission amount of the initial dishes, determining the target low-carbon alternative dishes corresponding to the initial dishes from multiple alternative dishes other than the initial dishes and replacing them, generating a proposed catering order after replacement processing; based on the number of diners, determining the number of recommended dishes and deleting dishes from the proposed catering order after replacement processing based on the number of recommended dishes, generating 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, determining 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; and determining target incentive services based on preset carbon reduction discount 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.

[0007] In one possible implementation, the carbon emissions corresponding to each initially selected dish are determined as follows: A carbon emissions database is searched to determine the carbon emissions data required for the initially selected dish. This data includes the carbon emission factors of the ingredients required for the dish, the weight of each ingredient, the cooking energy used in the dish, its corresponding energy carbon emission factor, and the cooking time. For each ingredient required for the initially selected dish, a first product is calculated between the ingredient weight and the ingredient carbon emission factor. The sum of these first products for each ingredient required for the initially selected dish is determined as the carbon emissions of the ingredients for the initially selected dish. A second product is calculated between the unit power consumption, energy carbon emission factor, and cooking time of the cooking energy used in the initially selected dish. The sum of these second products for different cooking energy sources used in the initially selected dish is determined as the cooking carbon emissions of the initially selected dish. The sum of the carbon emissions of the ingredients and the cooking carbon emissions is determined as the total carbon emissions of the dish for the initially selected dish.

[0008] In one possible implementation, the target low-carbon alternative dish corresponding to the initially selected dish is determined by the following methods: 1) Calculating the price similarity between the initially selected dish and its corresponding alternative dish based on the dish price and the price of the alternative dish; 2) Calculating the ingredient similarity between the initially selected dish and its corresponding alternative dish based on the ingredient feature vector, wherein the ingredient feature vector includes at least the ingredient category, nutritional components, sensory attributes, and taste; 3) Obtaining pre-given price similarity weight coefficients and ingredient similarity weight coefficients; 4) Performing a weighted summation of the price similarity and ingredient similarity between the initially selected dish and the alternative dish to determine the total similarity between the alternative dish and the initially selected dish; 5) Ranking the alternative dishes according to the total similarity from largest to smallest, and selecting a predetermined number of the top-ranked alternative dishes to form at least one low-carbon alternative dish corresponding to the initially selected dish; 6) Determining the target low-carbon alternative dish corresponding to the initially selected dish from the target low-carbon alternative dishes corresponding to the initially selected dish.

[0009] In one possible implementation, the price similarity between the initial selected dishes and each alternative dish is calculated using the following formula:

[0010]

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

[0012] The similarity of ingredients between the initial selected dishes and each of the alternative dishes is calculated using the following formula:

[0013]

[0014] In this formula, This represents the similarity between the e-th ingredient in the initial selection and the f-th ingredient in the candidate dishes. The calculation uses the cosine similarity between the two ingredients. I represents the feature vector of the e-th ingredient in the initial selection of dishes. f This represents the feature vector of the f-th ingredient among the candidate dishes. for with I f The inner product between them represents the feature vector of the e-th ingredient in the initially selected dishes. The ingredient feature vector I corresponding to the f-th ingredient in the candidate dishes f The numerical value of similarity in vector space. express The corresponding Euclidean norm, ∥I f ∥ represents I f The Euclidean norm, of which, I represents the ingredient feature vector, I h Let represent the feature value corresponding to the h-th ingredient feature, and b represent the dimension of the ingredient feature vector; Sim I ij Let n1 represent the similarity of ingredients between the i-th initial selection dish and the j-th alternative dish, n2 represent the number of ingredients required for the i-th initial selection dish, and n2 represent the number of ingredients required for the j-th alternative dish.

[0015] In one possible implementation, at least one low-carbon alternative dish is generated for each initially selected dish in the following manner: for each candidate dish corresponding to the initially selected dish, if the carbon emissions of the candidate dish are less than those of the initially selected dish, then the candidate dish is determined as the first candidate dish corresponding to the initially selected dish; for each first candidate dish corresponding to the initially selected dish, if the price of the first candidate dish is less than or equal to the price of the initially selected dish, then the first candidate dish is determined as the second candidate dish corresponding to the initially selected dish; for each initially selected dish, the second candidate dishes corresponding to the initially selected dish are sorted from highest to lowest according to the total similarity, and a predetermined number of the top-ranked second candidate dishes are selected to form at least one low-carbon alternative dish corresponding to the initially selected dish.

[0016] In one possible implementation, the method further includes: after determining at least one low-carbon alternative dish corresponding to the initially selected dishes, calculating the carbon reduction between the low-carbon alternative dish and the corresponding initially selected dishes for each low-carbon alternative dish; pushing the initially selected dishes, at least one low-carbon alternative dish corresponding to the initially selected dishes, and the carbon reduction between each low-carbon alternative dish and the corresponding initially selected dishes to the consumer terminal for display; after forming a proposed dining order, determining the total carbon reduction between the dishes in the proposed dining order and the initially selected dishes; determining the incentive service corresponding to the total carbon reduction according to preset carbon reduction incentive rules; and pushing the total carbon reduction of the proposed dining order and its corresponding incentive service to the consumer terminal for display.

[0017] In one possible implementation, a pending catering order is generated as follows: The total weight of each dish in the proposed catering order is calculated based on the total number of dishes to be ordered; a weight constraint threshold is determined based on the number of diners and a given average weight per person; the average weight of all dishes provided by the catering service provider is calculated, and the number of recommended dishes is determined based on the ratio between the weight constraint threshold and the average weight; the total weight is compared with the weight constraint threshold; if the total weight is less than or equal to the weight constraint threshold, no processing is performed; if the total weight is greater than the weight constraint threshold, an excessive portion size warning is generated, and a suggested number of dishes to be removed is generated based on the number of recommended dishes and the total number of dishes to be ordered; the dishes in the replaced proposed catering order are removed based on the suggested number of dishes to be removed, thus generating a pending catering order.

[0018] In one possible implementation, the target incentive service is determined by: calculating the sum of the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the carbon emissions from reduced food waste after the meal, and determining this sum as the final carbon reduction corresponding to the final dining order; and finding the preset carbon reduction incentive rules to determine the target incentive service corresponding to the final carbon reduction.

[0019] In one possible implementation, the corresponding total carbon reduction of the meal before the meal is determined by the following formula:

[0020]

[0021] In this formula, C reduction1 This indicates the total carbon reduction of the dishes before the meal, where P represents the total number of dishes initially selected, Q represents the total number of dishes ordered, and C represents the total carbon reduction of the dishes ordered. A C represents the average carbon emission of all dishes served by a food service provider. initial C represents the total carbon emissions of all the dishes selected in the initial selection. actual This represents the total carbon emissions of all ordered dishes, where N represents the total number of dishes provided by the catering service provider. This represents the carbon emissions of the o-th dish provided by the food service provider. This represents the carbon emissions of the dish corresponding to the i-th initially selected dish. This represents the carbon emissions of the dish ordered for the r-th dish.

[0022] In one possible implementation, the amount of carbon emissions from reduced food waste after a meal is determined using the following formula:

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

[0024]

[0025] In this formula, C reduction2 F represents the reduction in carbon emissions from food waste after a meal. initial F represents the total weight of all initially selected dishes. reselected This indicates the total weight of all ordered dishes, EF waste The food waste carbon emission factor describes the carbon emissions per unit weight of food wasted. This represents the weight of the dish corresponding to the i-th initially selected dish. This represents the weight of the dish ordered for the r-th time.

[0026] In one possible implementation, carbon reduction during the meal is determined using the following formula:

[0027]

[0028] In this formula, C reduction3 Indicates carbon reduction during the meal, C max C represents the carbon emissions of the highest single-use catering supplies. consumables This indicates the carbon emissions of disposable catering supplies corresponding to the final catering order. This indicates the quantity of the u-th type of disposable catering supplies used. C represents the carbon emission of a single piece of the u-th type of disposable catering consumable, where U represents the total number of types of disposable catering consumables used during the meal. CA R represents the maximum carbon emissions per person per meal for disposable catering supplies, which is a pre-defined value.

[0029] Secondly, this application also provides a carbon emission analysis device based on the entire catering consumption process. The device includes: an acquisition module for acquiring a user's initial catering order, which includes multiple initial dishes, the carbon emission amount of each initial dish, and the number of diners; a replacement module for determining a target low-carbon alternative dish from multiple alternative dishes other than the initial dishes based on the carbon emission amount of the initial dishes and replacing it, generating a proposed catering order after replacement; and a deletion module for determining the number of recommended dishes based on the number of diners and deleting dishes accordingly. The number of dishes in the proposed catering order after replacement processing is reduced to generate a pending catering order. The generation module is used to generate the final catering order in response to the order placement operation performed on the pending catering order. The carbon emission determination module is used to 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 based on the final catering order. The incentive module is used to determine the target incentive service according to the preset carbon reduction discount 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.

[0030] This application provides a method and apparatus for carbon emission analysis based on the entire dining consumption process, including: identifying target low-carbon alternative dishes from a pool of candidate dishes (excluding initial selections) and replacing them; reducing the number of dishes in the proposed dining order based on the number of diners and the recommended number of dishes, generating a pending dining order; generating a final dining order based on the order placement process; determining the total carbon reduction before the meal, the carbon reduction during the meal, and the reduced carbon emissions from food waste after the meal based on the final dining order; and determining target incentive services based on preset carbon reduction incentive rules, the total carbon reduction before the meal, the carbon reduction during the meal, and the reduced carbon emissions from food waste after the meal. This application helps reduce the carbon emissions generated by consumers in dining by tracking and calculating the carbon emissions throughout the entire dining process, thereby increasing consumers' environmental awareness.

[0031] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0032] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0033] Figure 1 A flowchart illustrating a carbon emission analysis method based on the entire catering consumption process provided in this application embodiment;

[0034] Figure 2 A flowchart illustrating a method for determining final carbon emission reductions provided in an embodiment of this application is shown;

[0035] Figure 3 This paper illustrates a functional block diagram of a carbon emission analysis device based on the entire catering consumption process provided in an embodiment of this application.

[0036] Figure 4 A schematic diagram of the structure of an electronic device provided in an embodiment of this application is shown. Detailed Implementation

[0037] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. It should be understood that the drawings in this application are for illustrative and descriptive purposes only and are not intended to limit the scope of protection of this application. Furthermore, it should be understood that the schematic drawings are not drawn to scale. The flowcharts used in this application illustrate operations implemented according to some embodiments of this application. It should be understood that the operations in the flowcharts may not be implemented in sequence, and steps without logical contextual relationships may be reversed or implemented simultaneously. In addition, those skilled in the art, guided by the content of this application, may add one or more other operations to the flowcharts, or remove one or more operations from the flowcharts.

[0038] Furthermore, the described embodiments are merely some, not all, of the embodiments of this application. The components of the embodiments of this application described and illustrated herein can typically be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of this application provided in the accompanying drawings is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments of the application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0039] The root cause of societal carbon emissions lies in end-consumer spending. Changing consumption behavior and promoting demand-side carbon reduction have become key measures to achieve the "dual carbon" goals. Studies show that about one-third of global greenhouse gas emissions each year come from the food system, with catering consumption accounting for a significant proportion of overall emissions. Food culture is rich and diverse, with significant differences in the consumption patterns of different cuisines, cooking and processing of dishes, and consumption processes.

[0040] Despite public concern and support for carbon reduction efforts, in actual food consumption, most consumers still focus on the nutrition, taste, and dining experience of food, while ignoring the greenhouse gas emissions resulting from their consumption.

[0041] Existing research further shows that greenhouse gas emissions vary greatly depending on different dietary consumption patterns. Different food production processes result in vastly different carbon emissions. For example, the carbon emissions from producing one kilogram of beef are about ten times that from producing one kilogram of chicken or fish. However, in many cases, different foods have similar nutritional value in providing the human body. The choice of food 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 towels during the dining process, as well as food waste during meals, are also important sources of carbon emissions.

[0042] Although the academic community has conducted extensive and in-depth research on carbon emissions in catering consumption and accumulated a wealth of basic data, there is still a lack of clear methods for analyzing and calculating carbon emissions / carbon reductions throughout the entire catering consumption process. This makes it difficult to intuitively prompt or guide consumers to engage in low-carbon catering consumption or low-carbon behaviors, resulting in diners unconsciously generating high carbon emissions and failing to effectively improve or cultivate consumers' awareness of low-carbon catering behaviors.

[0043] Based on this, this application provides a carbon emission analysis method and apparatus based on the entire catering consumption process. By offering low-carbon dish options before consumers place their orders, it helps reduce the carbon emissions generated by consumers in the catering sector. Furthermore, it provides consumers with incentive services based on different carbon emission reduction amounts to increase their environmental awareness. Specifically, the method and apparatus are as follows:

[0044] Please see Figure 1 , Figure 1 This is a flowchart illustrating a carbon emission analysis method based on the entire food and beverage consumption process, provided as an embodiment of this application. Figure 1 As shown, the method provided in this application embodiment includes the following steps:

[0045] S100: Obtain the user's initial restaurant order.

[0046] The initial catering order includes multiple initial dishes, the carbon emissions of each initial dish, and the number of diners.

[0047] S200. Based on the carbon emissions of the dishes corresponding to the initial selection, determine the target low-carbon alternative dishes corresponding to the initial selection dishes from multiple alternative dishes other than the initial selection dishes and replace them, generating a proposed catering order after replacement processing.

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

[0049] S400: In response to the order placement operation performed on the pending catering order, generate the final catering order.

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

[0051] S600. Based on the preset carbon reduction incentive rules, the total carbon reduction of dishes before the meal, the carbon reduction during the meal, and the reduction of carbon emissions from food waste after the meal, determine the target incentive service.

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

[0053] Based on the carbon emission data of each dish and the carbon emission data of disposable catering supplies, a carbon emission database for catering consumption is generated. Based on the carbon emission database, the carbon emission amount of each initially selected dish is determined. 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 emissions database is generated in the following manner:

[0055] The process involves obtaining multiple dishes and their corresponding recipes from catering service providers. For each dish, based on the recipe, determining at least one ingredient required for preparation, the weight of each ingredient, and the cooking time. The carbon emission factor for each ingredient is then obtained. Additionally, various disposable catering supplies provided by the catering service provider are analyzed, and the carbon emission per unit and carbon emission intensity coefficient for each disposable catering supply are obtained. For each dish, carbon emission data is generated based on the required ingredient, its weight, the corresponding carbon emission factor, and the cooking time. Finally, carbon emission data for disposable catering supplies is generated from the carbon emission data for each dish and the carbon emission data for disposable catering supplies. A carbon emission database is then created from the carbon emission data for each dish and the carbon emission data for disposable catering supplies.

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

[0057] In one specific embodiment, the food carbon emission factor is the average carbon emission per unit weight of the food over its entire life cycle, obtained through pre-analysis, and the food carbon emission factor is pre-calculated and given.

[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 through the ordering system on the consumer terminal. Consumers can determine the initial selection of dishes and the number of diners based on the food catalog. After the consumers have determined the initial selection of dishes, the carbon emission of each initial selection of dishes is calculated based on the carbon emission database. Then, the initial catering order is generated from the multiple initial selections of dishes, the carbon emission of each initial selection of dishes, and the number of diners.

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

[0060] Search the carbon emission database to determine the weight, carbon emission factor, cooking time, cooking energy used, and corresponding energy carbon emission factor of each ingredient required for the preliminary dish. For each ingredient required for the preliminary dish, calculate the first product between the ingredient weight and the ingredient carbon emission factor. The sum of the first products for each ingredient required for the preliminary dish is determined as the ingredient carbon emission of the preliminary dish. Calculate the second product between the unit power consumption, energy carbon emission factor, and energy cooking time corresponding to the cooking energy used in the preliminary dish. The sum of the second products for different cooking energy sources used in the preliminary dish is determined as the cooking carbon emission of the preliminary dish. The sum of the ingredient carbon emission and the cooking carbon emission is determined as the dish carbon emission of the preliminary dish.

[0061] In practice, the carbon emissions of the dishes selected in the initial screening are calculated using the following methods:

[0062]

[0063] In formula (1), This represents the carbon emissions of the dish corresponding to the i-th initially selected dish. This represents the carbon emissions of the ingredients corresponding to the i-th initially selected dish. This represents the carbon emissions from cooking the i-th initially selected dish.

[0064] Specifically, the carbon emissions of a dish are considered from two aspects: the type and weight of the ingredients required for the dish. The carbon emissions generated by cooking are calculated by taking into account the energy structure of cooking, namely natural gas, electricity and coal, as well as cooking time. The cooking time of a dish is based on the recipe.

[0065] The carbon emissions of the ingredients corresponding to the i-th initially selected dish are determined by the following formula.

[0066]

[0067] In formula (2), m represents the types of ingredients required for the initial selection of dishes. EF represents the weight (in kilograms) of ingredient k required for the i-th initially selected dish. k This represents the carbon emission factor of ingredient k (unit: kgCOe / kg, representing the carbon emission equivalent per kilogram of ingredient).

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

[0069]

[0070] In formula (3), t l Let L represent the cooking time (in hours (h) or minutes (min) corresponding to the cooking energy l. Let L represent the set of cooking energy used by the cooking method corresponding to the i-th initially selected dish. The cooking energy includes, but is not limited to, at least one of the following: natural gas, electricity, and coal. For example, in a specific embodiment, L = {natural gas, electricity, coal}, l ∈ L, C l EF represents the unit power consumption corresponding to the cooking energy l used in the initially selected dish. l This indicates the energy carbon emission factor corresponding to the cooking energy used in the initially selected dishes.

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

[0072] Based on the prices of the initially selected dishes and the corresponding alternative dishes, the price similarity between the initially selected dishes and their corresponding alternative dishes is calculated. Based on the ingredient feature vectors, the ingredient similarity between the initially selected dishes and the alternative dishes is calculated. The ingredient feature vectors include multiple ingredient features. Pre-given price similarity weight coefficients and ingredient similarity weight coefficients are obtained. The price similarity and ingredient similarity between the initially selected dishes and the alternative dishes are weighted and summed to determine the total similarity between the alternative dishes and the initially selected dishes. The alternative dishes are sorted from largest to smallest according to the total similarity. A predetermined number of the top-ranked alternative dishes are selected as at least one low-carbon alternative dish corresponding to the initially selected dishes. From the low-carbon alternative dishes corresponding to the initially selected dishes, the target low-carbon alternative dish corresponding to the initially selected dishes is determined.

[0073] Preferably, the multiple food features corresponding to the food feature vector include, but are not limited to, at least one of the following: food category (vegetables, grains, meat, aquatic products, etc.), food nutritional components (unit calories, protein and fat content, etc.), food sensory attributes (taste: intensity rating of sour, sweet, bitter, etc.), and texture (hardness, toughness, etc.).

[0074] In one example, the overall similarity between the candidate dishes and the initial selection dishes is determined using the following formula:

[0075]

[0076] In formula (4), Sim ij The value α represents the total similarity between the i-th initially selected dish and the j-th alternative dish, and α represents the price similarity weighting coefficient. β represents the price similarity between the i-th initial selected dish and the j-th alternative dish, and β represents the ingredient similarity weighting coefficient. I ij This represents the similarity of ingredients between the i-th initial selection dish and the j-th alternative dish.

[0077] In one specific embodiment, the price similarity between the initially selected dishes and each candidate dish is calculated using the following formula:

[0078]

[0079] In formula (5), P represents the price similarity between the i-th initial selected dish and the j-th alternative dish. i initial P represents the price of the dish corresponding to the i-th initially selected dish. j Let max(P) represent the price of the j-th alternative dish. i initial ,Pj ) indicates taking P i initial and P j The maximum value in.

[0080] In another preferred embodiment, the ingredient similarity between the initial selected dishes and each candidate dish is calculated using the following formula:

[0081]

[0082] In formula (6), This represents the similarity between the e-th ingredient in the initial selection and the f-th ingredient in the candidate dishes. The calculation uses the cosine similarity between the two ingredients. I represents the feature vector of the e-th ingredient in the initial selection of dishes. f This represents the feature vector of the f-th ingredient among the candidate dishes.

[0083] for with I f The inner product between them represents the feature vector of the e-th ingredient in the initially selected dishes. The ingredient feature vector I corresponding to the f-th ingredient in the candidate dishes f The numerical value of similarity in a vector space.

[0084] express The corresponding Euclidean norm is used for normalization, ∥I f ∥ represents I f The Euclidean norm, of which, I represents the ingredient feature vector, I h Let represent the feature value corresponding to the h-th ingredient feature, and b represent the dimension of the ingredient feature vector.

[0085] The value range is [-1, 1], where, This indicates that the e-th ingredient in the initial selection dish is completely similar to the f-th ingredient in the alternative dishes. and I f The feature vectors of the two ingredients are in the same direction. This indicates that the e-th ingredient in the initial selection of dishes and the f-th ingredient in the alternative dishes have no similarity. and I f The feature vectors of the two ingredients are orthogonal. This indicates that the e-th ingredient in the initial selection of dishes is completely dissimilar to the f-th ingredient in the alternative dishes. and I f The feature vectors of the two ingredients are opposite. Iij Let n1 represent the similarity of ingredients between the i-th initial selection dish and the j-th alternative dish, n2 represent the number of ingredients required for the i-th initial selection dish, and n2 represent 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 initially selected dish is generated in the following manner:

[0087] For each candidate dish corresponding to the initial selected dish, if the carbon emission of the candidate dish is less than that of the initial selected dish, then the candidate dish is determined as the first candidate dish corresponding to the initial selected dish. For each first candidate dish corresponding to the initial selected dish, if the price of the first candidate dish is less than or equal to the price of the initial selected dish, then the first candidate dish is determined as the second candidate dish corresponding to the initial selected dish. For each initial selected dish, the second candidate dishes corresponding to the initial selected dish are sorted from highest to lowest according to the total similarity. A predetermined number of second candidate dishes with the highest ranking are selected to form at least one low-carbon alternative dish corresponding to the initial selected dish.

[0088] In this application, the candidate dishes corresponding to the initial selected dishes are first constrained by two aspects: the carbon emissions of the dishes and the price of the dishes. This is used to screen the candidate dishes corresponding to the initial selected dishes to determine at least one low-carbon alternative dish to the initial selected dishes. Specifically, assuming that the candidate dishes corresponding to the initial selected dish A are A1, A2, A3, A4 and A5, among which there exist candidate dishes A3, A4 and A5 that simultaneously satisfy the conditions that the carbon emissions of the dishes are lower than those of the initial selected dish A and the price of the dishes is less than or equal to that of the initial selected dish A, then the candidate dishes A3, A4 and A5 are sorted from the largest to the smallest according to their total similarity with the initial selected dish A, and the order is A3, A4 and A5. Assuming that the preset quantity is 3, then the candidate dishes A3, A4 and A5 are pushed to the consumer terminal as low-carbon alternative dishes to the initial 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 initial selected dish, for each low-carbon alternative dish, calculate the carbon reduction between the low-carbon alternative dish and the corresponding initial selected dish, and push the initial selected dish, at least one low-carbon alternative dish corresponding to the initial selected dish, and the carbon reduction between each low-carbon alternative dish and the corresponding initial selected dish to the consumer terminal for display.

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

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

[0093] Specifically, after generating the revised catering order, it is necessary to impose portion size constraints on the revised catering order. Specifically, step S300 includes:

[0094] Calculate the total weight of each dish in the proposed catering order after replacement processing and the total number of proposed dishes. Determine the weight constraint threshold based on the number of diners and the given average weight per person. Calculate the average weight of all dishes provided by the catering service provider. Determine the recommended number of dishes based on the ratio between the weight constraint threshold and the average weight. Compare the total weight with the weight constraint threshold. If the total weight is less than or equal to the weight constraint threshold, no processing is performed. If the total weight is greater than the weight constraint threshold, an excessive portion size warning is generated. Based on the recommended number of dishes and the total number of proposed dishes, generate a suggested number of dishes to be removed. Based on the suggested number of dishes to be removed, reduce the number of dishes in the proposed catering order after replacement processing to generate a pending catering order.

[0095] Preferably, after generating the replaced proposed dining order under the consumer's operation, this application further constrains the proposed dining order from the perspective of portion size. Specifically, it determines the weight of each dish in the replaced proposed dining order by combining a carbon emission database. The sum of the weights of all dishes in the replaced proposed dining order is determined as the total dining weight of the replaced proposed dining order. The dining weight constraint threshold is the product of the number of diners and the given average dining weight per person. When the total dining weight exceeds the dining weight constraint threshold, it indicates that the weight of the existing dishes in the proposed dining order is too large and there is a risk of waste. An excessive portion size prompt is generated, and recommendations are made at this time. If the number of dishes is less than the total number of pending dishes corresponding to the proposed catering order after replacement processing, the difference between the total number of pending dishes and the total number of pending dishes is calculated and pushed to the consumer terminal as a suggested number of dishes to be removed. The user can selectively remove dishes from the proposed catering order after replacement processing based on the suggested number of dishes to be removed provided by the consumer terminal. The terminal receives the removal operation performed by the user on the proposed catering order after replacement processing based on the suggested number of dishes to be removed, and generates a pending catering order. If the number of recommended dishes is greater than or equal to the total number of pending dishes corresponding to the proposed catering order after replacement processing, no processing is performed, and the proposed catering order after replacement processing is directly determined as a pending catering order.

[0096] In another preferred embodiment, the method provided in this application further includes:

[0097] After a pending dining order is generated, the total carbon reduction of the dishes in the pending dining order is determined compared with the initial selection of dishes. Based on the preset carbon reduction discount rules, the incentive service corresponding to the total carbon reduction of the dishes is determined, and the total carbon reduction of the pending dining order and its corresponding incentive service are pushed to the consumer terminal for display.

[0098] In one specific embodiment, this application also sets up multiple incentive services, which can be dining vouchers of different amounts. There is no specific limitation on the types of multiple incentive services. Different incentive services correspond to different carbon reduction levels, and each carbon reduction level corresponds to a carbon reduction interval. The preset carbon reduction discount rules indicate the mapping relationship between multiple incentive services and multiple carbon reduction levels. After a pending dining order is formed, the carbon reduction of each dish in the pending dining order can be counted and summed to determine the total carbon reduction of the dishes in the pending dining order. Then, according to the preset carbon reduction discount rules, the carbon reduction level to which the total carbon reduction of the dishes belongs and the incentive services that can be enjoyed are determined, and the incentive services corresponding to the pending dining order are displayed.

[0099] In step S400, if the consumer confirms that no adjustments need to be made to the pending catering order, the order can be placed directly, and the pending catering order can be confirmed as the final catering order.

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

[0101] Based on the final dining order, calculate the sum of the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the carbon emissions from reduced food waste after the meal, and determine this sum as the final carbon reduction corresponding to the final dining order.

[0102] In a preferred embodiment, please refer to Figure 2 , Figure 2 A flowchart illustrating a method for determining the final carbon emission reduction provided in an embodiment of this application is shown. Figure 2 As shown, the final carbon emission reduction corresponding to the final catering order is determined in the following way:

[0103] S5001. Calculate the total carbon emissions of all initially selected dishes, the total carbon emissions of all ordered dishes, and the average carbon emissions of all dishes provided by the catering service provider.

[0104] S5002. Calculate the total carbon emission reduction of the dishes before the meal based on the total carbon emission of all dishes selected in the initial selection, the total carbon emission of all ordered dishes, the average carbon emission of the dishes, the total number of dishes selected in the initial selection, and the total number of ordered dishes.

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

[0106] S5003. Based on the total weight of all initially selected dishes, the total weight of all ordered dishes, and the food waste carbon emission coefficient, determine the amount of food waste carbon emissions to be reduced after the meal.

[0107] S5004. Determine the carbon reduction during the dining process based on the highest carbon emission of disposable catering consumables and the carbon emission of disposable catering consumables corresponding to the final catering order.

[0108] Carbon reduction during the dining process indicates the carbon reduction of disposable food supplies during the dining process.

[0109] S5005. The sum of the total carbon reduction of dishes before the meal, the carbon reduction during the meal, and the carbon emission reduction of food waste after the meal shall be determined as the final carbon emission reduction corresponding to the final catering order.

[0110] Specifically, in step S5001, the total carbon emissions of all initially selected dishes are determined using the following formula:

[0111]

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

[0113] The total carbon emissions of all ordered dishes can be determined using the following formula:

[0114]

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

[0116] The average carbon emissions of all dishes served by a food service provider can be determined using the following formula:

[0117]

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

[0119] In step S5002, the total carbon reduction of the dishes before the meal is calculated using the following formula:

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

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

[0122] In a preferred embodiment, in step S5003, consumers may select too many dishes during the initial selection, leading to food waste and carbon emissions during the disposal of food waste. Therefore, the amount of carbon emissions from reduced food waste after the meal can be calculated based on the difference between the total weight of the consumer's initial selection of dishes and the total weight of all ordered dishes compared to the total weight of all initially selected dishes.

[0123] Specifically, the amount of carbon emissions from reduced food waste after a meal is determined using the following formula:

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

[0125] In formula (11), C reduction2 F represents the reduction in carbon emissions from food waste after a meal. initial F represents the total weight of all initially selected dishes. reselected This indicates the total weight of all ordered dishes, EF waste The food waste carbon emission factor (EF) describes the carbon emissions per unit weight of food wasted. waste Given in advance.

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

[0127]

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

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

[0130]

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

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

[0133]

[0134] In formula (12), C reduction3 Indicates carbon reduction during the meal, C max C represents the carbon emissions of the highest single-use catering supplies. consumablesThis indicates the carbon emissions of disposable catering supplies corresponding to the final catering order. This indicates the quantity of the u-th type of disposable catering supplies used. C represents the carbon emission of a single piece of the u-th type of disposable catering consumable, where U represents the total number of types of disposable catering consumables used during the meal. CA R represents the maximum carbon emissions per person per meal for disposable catering supplies, which is a pre-defined value.

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

[0136] In a specific embodiment, the selection and quantity of different types of disposable catering consumables are determined when the user initially selects the catering menu. Furthermore, the ordering system on the consumer terminal provides configuration options for disposable consumables selection and for the number of diners. During the process of determining the initial catering menu, in response to the configuration operation performed on the disposable consumables selection configuration option, the number of diners is determined, and a default configuration corresponding to the disposable consumables selection configuration option is automatically generated based on the entered number of diners. This default configuration is then displayed visually through the ordering system to guide customers to adopt environmentally friendly behaviors regarding disposable consumables. At the same time, customers can independently select or cancel the default configuration corresponding to the disposable consumables selection configuration option and reconfigure it according to their own wishes.

[0137] In step S5005, the final carbon emission reduction 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 emission of each ordered dish in the final catering order, the carbon emission reduction of each ordered dish compared with its corresponding initial selection, the carbon emission reduction of food waste after the meal, and the pre-given national per capita carbon emission data are pushed.

[0140] In step S600, based on the preset carbon reduction incentive rules, the carbon reduction level to which the final carbon emission reduction belongs and the target incentive service that can be enjoyed are determined, and the target incentive service is pushed to the consumer. For example, if the incentive service is a restaurant discount voucher, then a target amount of restaurant discount voucher corresponding to the final carbon emission reduction is determined. When the consumer pays the bill based on the final restaurant order, they can use the target amount of restaurant discount voucher to enjoy the corresponding consumption discount.

[0141] The carbon emission analysis method based on the entire catering consumption process provided in this application enables the quantification of carbon emissions / carbon reductions in catering activities, providing basic technical support for catering service providers to establish carbon emission / carbon reduction correlations in catering services and pricing.

[0142] This application provides customers with similar low-carbon food options before they place their orders, which not only helps the public intuitively choose green, low-carbon, and healthy food, but also enhances the public's awareness and understanding of low-carbon eating through daily dining interactions. In addition, by calculating the carbon emission reduction in the entire process of food consumption, consumers can receive certain incentives for green and low-carbon behaviors, thus promoting the generation of customers' low-carbon and environmentally friendly awareness.

[0143] Based on the same application concept, this application also provides a carbon emission analysis device based on the entire process of catering consumption, which corresponds to the carbon emission analysis method based on the entire process of catering consumption provided in the above embodiments. Since the principle of the device in this application is similar to the carbon emission analysis method based on the entire process of catering consumption in the above embodiments, the implementation of the device can refer to the implementation of the method, and the repeated parts will not be described again.

[0144] Please see Figure 3 , Figure 3 This illustration shows a functional block diagram of a carbon emission analysis device based on the entire catering consumption process, according to an embodiment of this application. The device includes:

[0145] The acquisition module 700 is used to acquire the user's initial catering order, which includes multiple initial dishes, the carbon emission of each initial dish, and the number of diners.

[0146] The replacement module 710 is used to determine the target low-carbon alternative dish corresponding to the initial selected dish from multiple alternative dishes other than the initial selected dish based on the carbon emission of the dish corresponding to the initial selected dish, and to replace it, thereby generating a proposed catering order after replacement processing.

[0147] The deletion module 720 is used to determine the number of recommended dishes based on the number of diners and to delete dishes from the proposed catering order after replacement processing based on the number of recommended dishes, thereby generating a pending catering order.

[0148] The generation module 730 is used to generate a final catering order in response to the order placement operation performed on the pending catering order.

[0149] The carbon emission determination module 740 is used to 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, based on the final catering order.

[0150] The incentive module 750 is used to determine target incentive services based on preset carbon reduction preferential rules, the total carbon reduction of dishes before the meal, the carbon reduction during the meal, and the reduction of carbon emissions from food waste after the meal.

[0151] Based on the same application concept, please refer to Figure 4 , Figure 4 The diagram shows a schematic of an electronic device 900 provided in an embodiment of this application. The electronic device 900 includes a processor 910, a memory 920, and a bus 930. The memory 920 stores machine-readable instructions that can be executed by the processor 910. When the electronic device 900 is running, the processor 910 and the memory 920 communicate through the bus 930. The machine-readable instructions are executed by the processor 910 to perform the steps of the carbon emission analysis method based on the entire process of catering consumption provided in any of the above embodiments.

[0152] Based on the same concept, this application also provides a computer-readable storage medium storing a computer program, which, when run by a processor, executes the steps of the carbon emission analysis method based on the entire catering consumption process provided in the above embodiments.

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

[0154] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0155] In addition, the functional units in the various embodiments of this application can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit.

[0156] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a processor-executable, non-volatile, computer-readable storage medium. Based on this understanding, the technical solution of this 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. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0157] The above are merely specific embodiments of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A carbon emission analysis method based on the entire catering consumption process, characterized in that, The method includes: Obtain the user's initial restaurant order, which includes multiple initial dishes, the carbon emissions of each dish, and the number of diners. Based on the carbon emissions of the dishes corresponding to the initial selection, target low-carbon alternative dishes are determined from multiple alternative dishes other than the initial selection and replaced, generating a proposed catering order after replacement. Based on the number of diners, determine the number of recommended dishes, and based on the number of recommended dishes, reduce the number of dishes in the proposed catering order after replacement processing to generate a pending catering order; In response to the order placement operation performed on the pending catering order, a final catering order is generated; Based on the final catering order, determine the total carbon reduction of dishes before the meal, the carbon reduction during the meal, and the carbon emissions from reduced food waste after the meal; Based on the preset carbon reduction incentive rules, the corresponding total carbon reduction of dishes before the meal, the carbon reduction during the meal, and the reduction of carbon emissions from food waste after the meal, target incentive services are determined. The target low-carbon alternative dishes corresponding to the initially selected dishes were determined through the following methods: Calculate the price similarity between the initial selection of dishes and the corresponding alternative dishes based on their prices. Based on the ingredient feature vectors corresponding to the ingredients, the ingredient similarity between the initially selected dishes and their corresponding alternative dishes is calculated, wherein the ingredient feature vectors include at least multiple ingredient features; Obtain the pre-given price similarity weight coefficient and ingredient similarity weight coefficient; The price similarity and ingredient similarity between the initial and alternative dishes are weighted and summed to determine the total similarity between the alternative and initial dishes. The candidate dishes are sorted from highest to lowest based on their total similarity, and a predetermined number of the top-ranked candidate dishes are selected to form at least one low-carbon alternative dish corresponding to the initial selection dish. From the low-carbon alternative dishes corresponding to the initial selected dishes, determine the target low-carbon alternative dishes corresponding to the initial selected dishes.

2. The method according to claim 1, characterized in that, The carbon emissions for each initially selected dish were determined using the following methods: Search the carbon emission database to determine the carbon emission data required for the initially selected dish. The carbon emission data includes 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 energy cooking time. For each ingredient required for the initially selected dish, calculate the first product between the ingredient weight and the ingredient carbon emission factor. The sum of the first products corresponding to each ingredient required for the initially selected dish is determined as the carbon emission of the ingredients for the initially selected dish. Calculate the second product between the unit power consumption, energy carbon emission factor and energy cooking time corresponding to the cooking energy used in the preliminary selection dish, and determine the sum of the second products corresponding to different cooking energy used in the preliminary selection dish as the cooking carbon emission of the preliminary selection dish. The sum of the carbon emissions from the ingredients and the carbon emissions from the cooking process is determined as the carbon emission of the dish corresponding to the initially selected dish.

3. The method according to claim 1, characterized in that, The price similarity between the initial selection of dishes and each of the alternative dishes is calculated using the following formula: In this formula, Indicates the first The first batch of dishes and the first Price similarity among the alternative dishes Indicates the first The price of each initially selected dish. Indicates the first The price of each of the selected dishes; The similarity of ingredients between the initial selected dishes and each of the alternative dishes is calculated using the following formula: In this formula, This indicates the first of the initial selection of dishes. The first ingredient and alternative dishes The similarity between ingredients is calculated using the cosine similarity between the two ingredients. This indicates the first of the initial selection of dishes. The ingredient feature vector corresponding to each ingredient. Indicates the first of the candidate dishes The ingredient feature vector corresponding to each ingredient. for and The inner product between them represents the first dish in the initial selection. The ingredient feature vector corresponding to each ingredient The first of the selected dishes The ingredient feature vector corresponding to each ingredient The numerical value of similarity in vector space. express The corresponding Euclidean norm, express The Euclidean norm, of which, , Represents the feature vector of the ingredients. Indicates the first Feature values ​​corresponding to each ingredient characteristic The dimension of the ingredient feature vector; Indicates the first The first batch of dishes and the first Similarity of ingredients among the alternative dishes Indicates the first The number of ingredients needed for each of the initial selected dishes. Indicates the first The required number of ingredients for each of the alternative dishes.

4. The method according to claim 1, characterized in that, At least one low-carbon alternative dish will be generated for each initially selected dish using the following method: For each candidate dish corresponding to the initial selection dish, if the carbon emission of the candidate dish is less than that of the initial selection dish, then the candidate dish is determined as the first candidate dish corresponding to the initial selection dish. For each first alternative dish corresponding to the initial selected dish, if the price of the first alternative dish is less than or equal to the price of the dish corresponding to the initial selected dish, then the first alternative dish is determined as the second alternative dish corresponding to the initial selected dish. For each initially selected dish, the second alternative dishes corresponding to the initially selected dish are sorted according to the total similarity from largest to smallest. The top-ranked second alternative dishes are selected to form at least one low-carbon alternative dish corresponding to the initially selected dish.

5. The method according to claim 1, characterized in that, The method further includes: After determining at least one low-carbon alternative dish corresponding to the initial selected dish, calculate the carbon reduction between the low-carbon alternative dish and the corresponding initial selected dish for each low-carbon alternative dish. The initial selected dishes, at least one low-carbon alternative dish corresponding to the initial selected dishes, and the carbon reduction of each low-carbon alternative dish and its corresponding initial selected dish are pushed to the consumer terminal for display. After the proposed catering order is formed, the total carbon reduction of the dishes in the proposed catering order and the initial selection of dishes is determined; Based on the preset carbon reduction incentive rules, determine the incentive service corresponding to the total carbon reduction of the dishes; The total carbon reduction of the dishes corresponding to the proposed catering order and the corresponding incentive services are pushed to the consumer terminal for display.

6. The method according to claim 1, characterized in that, Pending food and beverage orders can be generated using the following methods: Calculate the total weight of each dish in the proposed catering order after the replacement process, based on the total number of dishes to be prepared. Determine the weight constraint threshold for meals based on the number of diners and the given average weight per person. Calculate the average dish weight corresponding to all dishes provided by the catering service provider, and determine the recommended number of dishes based on the ratio between the dining weight constraint threshold and the average dish weight; The total meal weight is compared with the meal weight constraint threshold. 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 exceeds the meal weight constraint threshold, an excessive meal portion warning is generated, and a suggested number of dishes to be removed is generated based on the recommended number of dishes and the total number of dishes to be prepared. Based on the suggested reduction of dishes, the dishes in the proposed catering order after replacement are reduced to generate a pending catering order.

7. The method according to claim 1, characterized in that, The target incentive service is determined in the following manner: Calculate the sum of the total carbon reduction of the dishes before the meal, the carbon reduction during the meal, and the carbon emission reduction from food waste after the meal, and determine it as the final carbon emission reduction corresponding to the final catering order; Locate the preset carbon reduction incentive rules and determine the target incentive service corresponding to the final carbon emission reduction.

8. The method according to claim 1, characterized in that, The corresponding total carbon reduction of the meal before the meal can be determined using the following formula: In this formula, This indicates the reduction in total carbon content of the dishes compared to the previous meal. Q represents the total number of dishes initially selected, and Q represents the total number of dishes ordered. This indicates the average carbon emissions per dish across all dishes served by a food service provider. This represents the total carbon emissions of all the dishes selected in the initial screening. This indicates the total carbon emissions of all dishes ordered. This indicates the total number of dishes provided by the catering service provider. This indicates the first [item / service provided by the catering service provider] The carbon emissions of each dish; Indicates the first The carbon emissions of each initially selected dish. Indicates the first The carbon emissions of each ordered dish.

9. The method according to claim 1, characterized in that, The carbon emissions from reduced food waste after a meal can be determined using the following formula: In this formula, This indicates the reduction in carbon emissions from food waste after meals. This represents the total weight of all the initially selected dishes. This indicates the total weight of all ordered dishes. The food waste carbon emission factor describes the carbon emissions per unit weight of food wasted. Indicates the first The weight of each initially selected dish. Indicates the first The weight of each ordered dish; Q represents the total number of dishes initially selected, and Q represents the total number of dishes ordered.

10. The method according to claim 1, characterized in that, Carbon reduction during meals can be determined using the following formula: In this formula, This indicates carbon reduction during the dining process. This indicates the carbon emissions from the highest single-use catering supplies. This indicates the carbon emissions of disposable catering supplies corresponding to the final catering order. Indicates the first The quantity of disposable catering supplies used. Indicates the first Carbon emissions per unit of disposable catering supplies, where U represents the total number of different types of disposable catering supplies used during a meal. R represents the maximum carbon emissions per person per meal for disposable catering supplies, which is a pre-defined value.

11. A carbon emission analysis device based on the entire catering consumption process, characterized in that, The device includes: The acquisition module is used to acquire the user's initial catering order, which includes multiple initial dishes, the carbon emission of each initial dish, and the number of diners. The replacement module is used to determine the target low-carbon alternative dishes from multiple candidate dishes other than the initial selection dishes based on the carbon emissions of the dishes corresponding to the initial selection dishes, and to replace them, thereby generating a proposed catering order after replacement processing. The deletion module is used to determine the number of recommended dishes based on the number of diners and to delete dishes from the proposed catering order after replacement processing based on the number of recommended dishes, thereby generating a pending catering order; The generation module is used to generate a final catering order in response to the order placement operation performed on the pending catering order; The carbon emission determination module is used to 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, based on the final catering order. The incentive module is used to determine target incentive services based on preset carbon reduction discount rules, the corresponding total carbon reduction of dishes before the meal, the carbon reduction during the meal, and the reduction of carbon emissions from food waste after the meal. The replacement module is also used for: Calculate the price similarity between the initial selection of dishes and the corresponding alternative dishes based on their prices. Based on the ingredient feature vectors corresponding to the ingredients, the ingredient similarity between the initially selected dishes and their corresponding alternative dishes is calculated, wherein the ingredient feature vectors include at least multiple ingredient features; Obtain the pre-given price similarity weight coefficient and ingredient similarity weight coefficient; The price similarity and ingredient similarity between the initial and alternative dishes are weighted and summed to determine the total similarity between the alternative and initial dishes. The candidate dishes are sorted from highest to lowest based on their total similarity, and a predetermined number of the top-ranked candidate dishes are selected to form at least one low-carbon alternative dish corresponding to the initial selection dish. From the low-carbon alternative dishes corresponding to the initial selected dishes, determine the target low-carbon alternative dishes corresponding to the initial selected dishes.

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