Abstract: Carbon reduction of the food industry should be ensured the growth of economic output while reducing the resources, energy consumption and environmental impact of wastewater, SO2, soot, dust and carbon emissions of the industry.Based on the eco-efficiency, the value-impact ratio was used, which carbon emission was incorporated into environmental efficiency, to investigate the evolution of eco-efficiency, resource efficiency and environmental efficiency of China's food industry during 1995～2009.The results showed that, in this period, the resource efficiency, environmental efficiency and eco-efficiency were improved from slowly to dramatically.By comparing categories emissions of environmental efficiency with resource efficiency, especially for carbon reduction, end-of-pipe was found still the main method to reduce environment impacting of food industry.Therefore, the policy implication, which taking low carbon and clean technology and improving resource, energy efficiency and carbon emission efficiency from the source to the whole production process, were put forward.