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Along with China's modern industrialization, challenges on smog crisis are raising dramatically in the past decade. The sources of municipal smog are multiple and complex, one of which is construction dust emission due to the rapid urbanization. In literature, there are studies focusing on the end-pipe treatment of construction dust; however, very little research has been conducted from the perspective of dust mitigation in developing countries. To fill in this research gap, this paper investigates the current situation of construction dust prevention and control in China, with the aim of providing insights for mitigating dust pollution caused by the construction industry. Through a combination of the content analysis, on-site observation, questionnaire survey and interviews with experienced professionals, a total of 11 related regulations are thoroughly reviewed, and the main sources of construction dust production are identified. A case study is further presented to demonstrate the prevailing dust control measures on site. Recommendations are proposed in order to increase the awareness of related stakeholders, including formulation of targeted regulations, establishment of an appropriate charging scheme, development of a feasible monitoring system, and enhancement of training and dissemination. [ABSTRACT FROM AUTHOR]

The challenge of food waste in the foodservice sector of China is under-examined. This paper advances knowledge by exploring the food waste management practices adopted in a sample of Shanghai full-service restaurants. Through 22 in-depth semi-structured interviews with senior managers it establishes the significance of the food waste challenge and identifies Chinese food consumption habits as a major cause. Despite the pronounced role of consumers in food waste generation, restaurateurs largely fail to engage them in mitigation. To mitigate food waste occurring on customer plates, changes to the Chinese dining culture should be facilitated via nation-wide campaigns aiming to raise public awareness of food waste when eating out. The government of China should lead on the design of such campaigns, ideally involving celebrities for better consumer appeal and academics for the assessment of their effectiveness. The national government should also provide free-to-attend specialist training to restaurant managers and staff on how to mitigate food waste occurring in kitchens. • Explores food waste management in a sample of full-service restaurants in Shanghai. • Establishes the significant magnitude of food waste generation. • Pinpoints the Chinese dining culture as a major cause. • Highlights the mostly passive nature of existing mitigation approaches. • Elaborates on the interventions required for more effective mitigation. [ABSTRACT FROM AUTHOR]