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題名：臺灣連鎖餐飲業餐飲廢棄物分析之研究
書刊名：餐旅暨觀光
作者：林希軒 引用關係／張惠雯／林慧生 引用關係
作者(外文)：Lin, Si-shyun／Chang, Hui-wen／Lin, Hwei-shen
出版日期：2013
卷期：10:1
頁次：頁47-68
主題關鍵詞：連鎖餐飲業；每餐餐飲廢棄物；未堆疊體積；廢棄物回收與分類；Chain foodservice operation；Waste per meal；Collapsed volume；Waste sorting and recycling
原始連結：連回原系統網址new window
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  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
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  • 共同引用共同引用:5
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台灣餐飲業年產值超過三千億且持續成長，而無法避免的是其餐飲廢棄物量亦隨之增加，讓目前已趨嚴重的廢棄物處理問題更加棘手。而在消費者環保意識的提升及全球化節能減碳的覺醒與呼籲下，政府及環保單位積極推行減少廢棄物、提高回收率等源頭管理的工作，但可掌握的資訊及第一線相關研究極少。本研究以實地調查方式進行連鎖咖啡、連鎖牛肉麵及連鎖西式速食業之餐飲廢棄物分析及描述。研究結果發現連鎖牛肉麵業有最高的每餐餐飲廢棄物重量，連鎖咖啡業的餐飲廢棄物則有較高的未堆疊體積。研究中觀察到所有門市的餐飲廢棄物並未被適當地分類及堆疊，造成廢棄物體積的增加及相關資源的浪費。而透過對餐飲廢棄物的分類計算出這三種連鎖產業的理論回收值，可做為政府及業者在執行及監督餐飲業廢棄物處理之依據。最後本研究透過餐飲廢棄物的描述及堆疊效益的分析，提出改善做法與建議供業者與政府參考。
Thewastes generated by the foodservice operations have been growing alongwith the foodservice business. The increasing amount of foodservicewaste has severed the already serious situations of the waste management, the saturation of the existed land fill space and the difficulty in obtainingnew sites for both land fill and incineration fields in Taiwan. It is also aware that thestudy of the sustainable development for hospitalityindustry has also gained its momentum recently, accelerated by theimpact of the global warming and the increasing eco-awareness ofconsumers. In this study, the profiles analysis of the wastes generated in three foodservice operationchains: coffee chain, fast food chain, and Chinese beef noodle chain, were conducted. The results indicated that the Chinese beef noodle store generated the highest waste per meal, while coffee chain had the higher volume of the waste than the other two chains. It's also observed that most of the wastes generated in these restaurants were not adequately sorted and recycled. Some methods and suggestions for the improvement in foodservice waste reduction are brought to the attention of foodservice operators and government. Future research topics are also suggested.
期刊論文
1.陳永仁、黃揮原(20030800)。廢棄物回收政策--臺灣經驗。臺灣公共衛生雜誌，22，318-326。new window  延伸查詢new window
2.Aarnio, T.、Hamalainen, A.(2008)。Challenges in packaging waste management in the fast food industry Resources。Conservation and Recycling，52(4)，612-621。  new window
3.Adams, C.、Tabacchi, M.(1997)。Perishable-Food-Rescue program。Cornell Hotel and Restaurant administration quarterly，62-67。  new window
4.Adhikari, B. K.、Barrington, A. S.、Martinez, J.、King, S.(2008)。Characterization of food waste and bulking agents for composting。Waste Management，28，795-804。  new window
5.Canakci, M.(2007)。The potential of restaurant waste lipids as biodiesel feedstocks。Bioresource Technology，98，183-190。  new window
6.Chan, W. W.、Lam, J.(2001)。Environmental accounting of municipal solid waste originating from rooms and restaurants in the Hong Kong hotel industry。Journal of Hospitality & Tourism Research，25(4)，371-385。  new window
7.Chang, Y. M.、Liu, C. C.、Hung, C. Y.、Hu, A.、Chen, S. S.(2008)。Change in MSW characteristics under recent management strategies in Taiwan。Waste Management，28，2443-2455。  new window
8.Cummings, L. E.(1997)。Waste minimization supporting unban tourism sustainability: a mega-resort case study。Journal of Sustainable Tourism，5(2)，93-108。  new window
9.Diaz, R.、Warith, M.(2006)。Life-cycle assessment of municipal solid wastes: Development of the WASTED model。Waste Management，26(8)，886-901。  new window
10.Dilly, G.、Shanklin, C. W.(1999)。Waste reduction and recycling programs in United States Army hospital foodservice operations。Jounral of the American Dietetic Association，99(9)，A73。  new window
11.Goldstein, N.(2007)。Quick service food chain pushes the sustainin ability envelope。Biocucle，48(12)，20-22。  new window
12.Hackes, B. L.、Shanklin, C. W.、Kim, T.、Su, A. Y.(1997)。Tray service generates more food waste in dining areas of a continuing-care retirement community。Journal of the American Dietetic Association，97(8)，879-882。  new window
13.Kim, T.、Shanklin, C. W.(1999)。Time and temperature analysis of a school lunch meal prepared in a commissary with conventional versus cook-chill systems。Foodservice Research International，11(4)，237-249。  new window
14.Kim, T.、Shanklin, C. W.、Su, A. Y.、Hackes, B. L.、Ferris, D.(1997)。Comparison of waste composition in a continuing-care retirement community。Journal of the American Dietetic Association，97(4)，396-400。  new window
15.Lassen, A.、Hansen, K. S.、Trolle, E.(2007)。Comparison of buffet and a la carte serving at worksite canteens on nutrient intake and fruit and vegetable consumption。Public Health Nutrition，10(3)，292-297。  new window
16.Li, X. D.、Poon, C. S.、Lee, S. C.、Chung, S. S.、Luk, F.(2003)。Waste reduction and recycling strategies for the in-flight services in the airline industry Resource。Conservation and Recyling，37，87-99。  new window
17.Nilsson, J.、Bjuggren, C.、Frostell, B.(1998)。Greening of a campus restaurant at Stockholm University: sustainable development audits by means of the SDR methodology。Journal of Environmental Management，52(4)，307-315。  new window
18.Shanklin, C. W.、Ferris, D. A.(1995)。A comparative analysis of quantity and type of waste generated in institutional foodservice operations。Journal of the American Dietetic Association，95(9)，A47。  new window
19.Westendor, M. L.、Dong, Z. C.、Schoknecht, P. A.(1998)。Recycled cafeteria food waste as a feed for swine: nutrient content digestibility, growth, and meat quality。Journal of Animal Science，76，2976-2983。  new window
20.Wie, S.、Shanklin, C. W.(2001)。Cost effective disposal methods and assessment of waste generated in foodservice operations。Foodservice Research International，13(1)，17-39。  new window
21.Wie, S.、Shanklin, C. W.、Lee, K. E.(2003)。A decision tree for selecting the most cost-effective waste disposal strategy in foodservice operations。Journal of the American Dietetic Association，103(4)，475-48。  new window
22.古晏菁、張明倉(19980800)。臺灣地區事業廢棄物總量調查推估及分析。工業污染防治報導，11(125)，10-11。  延伸查詢new window
23.江國瑛、蔡振球、呂秀月(20060400)。事業廢棄物管制現況檢討與未來展望。永續產業發展，26，44-53。  延伸查詢new window
24.何舜琴、劉怡焜(20070400)。國內推動事業廢棄物全分類零廢棄之現況與未來。永續產業發展，31，8-17。  延伸查詢new window
25.谷慶保、鄭丙輝、李發生、韓梅(2004)。國內外餐飲垃圾的管理。環境汙染治理技術與設備，5(6)，17-20。  延伸查詢new window
26.周育紅(2004)。餐飲娛樂業的環境污染與綜合防治。工業材料，27，76-77。  延伸查詢new window
27.蘇衍綸(19981000)。美國堪薩斯州學校餐廳負責人之固體廢棄物處理方式及廢棄物管理訓練需求。高雄餐旅學報，1，235-242。  延伸查詢new window
28.Chu, W.、Hsu, W.(1999)。Pollution source identification and waste loading reduction at Chinese fast food restaurants。Environment International，25(1)，97-107。  new window
會議論文
1.李明聰(2005)。台灣連鎖速食餐廳主管對於環境管理可行性認知之研究。第五國屆立高雄應用科技大學學術研討會。高雄。  延伸查詢new window
2.李青松、吳東安(2008)。城市節慶活動行銷之研究--以臺北國際牛肉麵節為例。new window  延伸查詢new window
學位論文
1.浦漢龍(2004)。太魯閣國家公園廢棄物三分類減廢策略之研究(碩士論文)。國立東華大學。  延伸查詢new window
2.浦漢龍(2005)。太魯閣國家公園廢棄物三分類減廢策略之研究(碩士論文)。國立東華大學。  延伸查詢new window
圖書
1.Jurowski, C.(2003)。A Tool for Improving the Sustainability of Tourism Industries。BEST EN Think Tank VIII。  new window
2.台灣連鎖加盟協會(2009)。第四篇：2008臺灣連鎖店數統計篇。2009台灣連鎖店年鑑。  延伸查詢new window
其他
1.Alexander, S.(2002)。GREEN HOTELS: Opportunities and resources for success，http://www.zerowaste.org/publications.htm#presentations， 2009/08/20。  new window
2.GRA(2010)。Green Restaurant Association，http://www.dinegreen.com/customers/education.asp， 2010/06/10。  new window
3.行政院環境保護署(2009)。事業廢棄物申報系統，http://waste.epa.gov.tw/prog/IndexFrame.asp， 2009/04/15。  延伸查詢new window
4.行政院環境保護署(2009)。廢棄物管理，http://www.epa.gov.tw/ch/aioshow.aspx?busin=323&path=8476&guid=c16b3f20-b706-4183-aa88-36d8df50c99f&lang=zh-tw， 2009/04/15。  new window
5.吳旭慧(2006)。台北牛肉麵節的經濟顯學，http://tncftmm.blogspot.com/2006/12/blog-post_2694.html。  延伸查詢new window
6.台灣連鎖加盟促進協會(2010)。連鎖產業資料庫，http://www.franchise.org.tw/home.php， 2010/04/15。  延伸查詢new window
7.(2010)。工商及服務業普查，http://www.stat.gov.tw/ct.asp?xItem=535&ctNode=541， 2010/04/15。  new window
8.經濟部統計處(2010)。99年7月批發、零售及餐飲業動態調查概況，http://info.gio.gov.tw/lp.asp?CtNode=4425&CtUnit=1011&BaseDSD=7&nowPage=2&pagesize=15， 2010/04/15。  延伸查詢new window
9.Boatwrigh, M.，Leonard S.，McDanel M.，Raleigh K.，Wright E.，Barlow L.(2010)。Final Report from the Students of ENVS 3001。  new window
 
 
 
 
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