我國綠色餐廳創新作為之研究－以原粹蔬食作餐廳為例

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题名:	我國綠色餐廳創新作為之研究－以原粹蔬食作餐廳為例 A Study on the Innovation of Green Restaurants in China: A Case Study of Original Vegetable Restaurants
作者:	張淑君
贡献者:	社會企業管理碩士在職學位學程
关键词:	綠色餐廳環境永續創新
日期:	2023
上传时间:	2023-08-02 14:00:18 (UTC+8)
摘要:	綠色餐廳是一種以環保、健康、可持續為理念的環境友善餐飲業者，以環境管理、源頭減量、綠色採購、惜食食材減少浪費、環境教育、提供惜食打包等為目標，來達到減少對環境的污染，實踐永續發展等目的綠色餐廳，該案例分析綠色餐廳具體建議。　　本研究以環保署綠色餐廳平台為例進行深入研究，研究方法採用文獻分析及半結構式深度訪談法，針對已認證為綠色餐廳的店家進行訪談，促使餐廳在環保方面相關措施及分析，綠色餐廳在採購、供應鏈、食材處理、惜食打包、節能減碳、減少廢棄物管理等方面有著環保作為，其綠色採購是綠色餐廳實現環境永續的基礎，透過嚴格的食材採購及供應商管理，確保使用的食材安全符合環保標準的產品，在供應鏈方面，優先選擇當季當地的農產品，減少運輸對環境而產生的碳排放，綠色餐廳注重食材處理過程中，將採可回收綠色環保產品與廚餘分類處理，進行再利用或轉化，減少對環境影響有效的進行節能減排資源循環等，以實現源頭減量的目標。　　本研究發現，以原粹蔬食作綠色餐廳，提供蔬食餐食，如何實踐環境永續，包括綠色環保措施、供應鏈管理、食材選擇、減少包裝、廚餘與環境教育等，對消費者健康飲食提倡環保推動的經驗，提出建議說明以幫助其他餐廳實現環境永續，該研究分析，綠色餐廳環保永續是可行的，也可帶來商業成功，而原粹蔬食作為一個綠色餐廳的例子，為我國綠色餐飲業的發展提供了有益的參考。 Green restaurant is a type of environment-friendly catering operators that run their business with the concept of environmental protection, health and sustainability. In general, operators of green restaurants adopt measures including environmental management, carbon reduction at source, green procurement, food waste reduction, environmental publicity, food packaging and other means to reduce environmental pollution and achieve sustainable development goals. In the case study, the researcher analyzed the concrete measures and suggestions provided by a green restaurant, “Original Vegan Restaurant”. Base on the information on green restaurants provided on the Environmental Protection Agency’s website of “Green Life”, this research adopted the methods of literature analysis and semi-structured interview, and conducted in-depth interview with the operator of a certified green restaurant. During the interview, the restaurant disclosed information on the measures for environmental protection in their business operations including procurement, supply chain, food processing, food packaging, energy saving and carbon reduction, waste reduction management, etc. Through the analysis of the information, the researcher has found that green procurement is the basis for the green restaurant to achieve environmental sustainability. The green restaurant is able to ensure that the food used is safe and in line with environmental standards through strict sourcing of food materials and supplier management. In terms of supply chain, the green restaurant gives priority to local agricultural products in season to reduce the carbon emissions generated in the transportation process. In addition, when processing food materials, the green restaurant pays attention to the separation of recyclable materials and kitchen waste for the purpose of reuse or regeneration, so as to reduce the impact on the environment and to effectively carry out energy saving, emissions reduction and resource recycling. By doing so, the green restaurant is able to achieve its goal of carbon reduction at source. The researcher believes that “Original Vegan Restaurant” has set an example in provision of vegetarian foods and sustainable business operations including environmental protection measures, supply chain management, selection of food materials, minimization of food packaging and kitchen waste and environmental promotion. The success of “Original Vegan Restaurant” has provided valuable experience in consumers’ healthy diet and promotion of environmental protection, and concrete suggestions have been given to help other restaurants achieve environmental sustainability. The researcher has concluded that it is feasible for green restaurants to achieve environmental sustainability and business success at the same time. “Original Vegan Restaurant”, as a green restaurant, has set an example for the development of Taiwan’s green catering industry.
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