彭科 周玄霜 贺璟寰

PENG Ke, ZHOU Xuanshuang, HE Jinghuan

良好的社区食品环境不仅让居民更容易获得更安全、更健康的食物，还能促进当地食品生产和消费，减少食物浪费，促进低碳生活。通过检视24个国际城市和地区已颁布的规划文本，运用规划文本内容分析技术，笔者从“愿景—目标—策略—政策—行动”规划要素视角，介绍了愿景描绘、目标和政策确立、编制实施和监督评估四个阶段下利用规划要素达成优化社区食品环境目标的西方实践。重点围绕编制实施阶段对促进我国社区食品环境优化提出两点建议：一是促进从愿景到行动的有效传导；二是用好并创新已有的规划管理技术工具，以及推进实施类食品专项规划的编制工作。

Creating a favorable neighborhood food environment not only facilitates residents’ access to safer and healthier food but also promotes local food production and consumption, reduces food waste, and encourages low-carbon living. By examining planning documents from 24 international cities and regions, and using planning text content analysis as the analytical techniques, the author introduces Western practices in optimizing community food environments. This analysis is conducted from the perspective of the “vision-goals-strategies-policies-actions” planning elements, covering four key stages: vision description, developing objectives and polices, formulation and implementation, and supervision and evaluation. Focusing on different stages of spatial planning, particular attention is paid to the formulation and implementation stage, with specific recommendations proposed to utilize master plans, detailed plans, and specialized plans to promote the optimization of neighborhood food environments in China. Recommendations during the planning formulation stage aim to achieve effective transmission from vision to action. Recommendations during the planning implementation stage emphasize utilizing and innovating existing planning management tools and advancing the formulation of specialized plans for food implementation.

彭科，博士，湖南大学建筑与规划学院，丘陵地区城乡人居环境科学湖南省重点实验室，副教授。kpeng6@hnu.edu.cn
周玄霜，湖南大学建筑与规划学院，硕士研究生
贺璟寰（通信作者），博士，华南理工大学建筑学院，讲师。Arhjh@scut.edu.cn

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