旅遊飲食碳足跡之研究：以團客為例

南華大學機構典藏系統 > 管理學院 > 旅遊管理學系(旅遊管理碩士班) > 博碩士論文-旅遊管理碩士班 > Item 987654321/25784

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题名:	旅遊飲食碳足跡之研究：以團客為例
其它题名:	Estimation of the Carbon Footprint in the Diet: Case of Travel for Group Tours
作者:	王怡文 WANG, YI-WEN
貢獻者:	旅遊管理學系旅遊管理碩士班許澤宇 HSUI, CHE-YU
关键词:	飲食情境;二氧化碳排放當量;溫室氣體;碳補償 Dietary Scenarios;CO2e;Greenhouse Gas;Carbon Compensation
日期:	2017
上传时间:	2017-12-08 11:41:00 (UTC+8)
摘要:	面對氣候變遷，全球暖化對許多國家是重要議題，極端氣候造成糧食生產問題，而農業生產及食物的大量消耗除了對環境造成衝擊，也加劇了溫室氣體排放。本研究聚焦在團體客旅遊過程之用餐，所造成之溫室氣體排放，透過計算，將之轉換為二氧化碳排放當量（CO2e），以了解團體遊客旅遊飲食過程之團餐（合菜）之二氧化碳排放當量。　　團餐設定為中式合菜，每桌合菜以10人份為設計基準，並以觀光局所制定之一般餐飲標準（2000元/桌）與優質餐飲標準（3000元/桌）作為菜單選用之標準，經蒐集國內各大且熱門專辦團客之合菜餐廳菜單後，整理出40份候選菜單樣本，再經由專家匿名審查，從中再挑出12份具代表性之菜單作為研究樣本（計108道菜色品項）。研究結果發現，中式合菜每人每餐之碳排介於0.54~1.58公斤，與國內外相關研究相較，中式合菜之碳排放量並未較高，其原因有三：一是餐飲業者之成本考量，在多樣菜色（8~10道菜/桌）之前提下，每樣菜的份量（食材重量）會相較個人式之套餐減量，此外所選用之食材將多偏向國產食材；二則是國內合菜之菜色，肉品選用偏向雞、豬，相較國外常選用之食材牛、羊肉，碳排放係數相對為低，至於食材魚肉的選用以當地新鮮為主；三為團餐之料理方式，能源耗用較散客訂單形式為少，因為大量批次產出比個人平均較少。　　最後本研究提出旅遊時之合菜菜單飲食情境建議，每桌菜之碳排量建議可控制在0.965公斤（CO2-e），在此情況下，相較英國之中度肉食（每天肉食重量50~99公克）者，在台灣國旅部份一年約可碳排減量2萬公噸，約等同於每年植樹1000公頃（約等同於40座大安森林公園面積）或植樹200萬顆所獲得之碳補償。　　To face of climate change, global warming gets worse and worse is great agenda for many countries. Food production is identified as a greet threat to the environment. The production of food for human consumption, particularly by agricultural produce causes significant emission of Greenhouse Gas (GHG). This study focused on the production of GHG emission in the group travel diet. Calculate menu for group tour is converted into carbon dioxide equivalent (CO2e).　　Table meal set for the Chinese diet patterns, each table of menu for 10 people for the design basis of each sample. It is design by Tourism Bureau for standard meal (NT2000/table) and high-quality meal (NT3000/table). Sample size sorted out 40 candidate menu sample and then anonymous review by experts. Then pick out 12 represent of the menu as a sample study.　　The result showed that CO2e per person per meal was between 0.54 kg and 1.58kg. Compared with the related research, the carbon emission was not high. There have three reasons: Firstly, the restaurant considered cost down for a variety of 8 to 10 dishes. Group meal will reduce quantity compared with the individual consumption. In addition to the selection of food items form domestic production. Secondly, the food items of the menu selected more port, chicken compared to foreign used beef, lamb. The CO2e emission coefficient is relatively low. Fish also used local production. Thirdly, group meal energy consumption is less than the form of individual orders, because large number of output less than the individual average output.　　The research suggested that the dietary scenarios for group that the carbon emission per person per meal should be controlled at 0.965kg CO2e, in this case compared with the British medium meat eater eat 50-99grams meat as the same. This mean for group travel for a year could reduction of 20000 tons carbon, equivalent to about 1000 hectares per year or 2 million trees obtained by the carbon compensation.
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