歐式吃到飽自助餐飲食碳足跡初探

NHUIR > College of Management > Department of Tourism Management, The M.A. Program of Tourism Management and Leisure Environment Management > Disserations and Theses(M.A. Program in Tourism Management) > Item 987654321/28085

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Title:	歐式吃到飽自助餐飲食碳足跡初探
Other Titles:	A Preliminary Study on the Carbon Footprint of European-Style Buffet Food
Authors:	歐如芳 OU, JU-FANG
Contributors:	旅遊管理學系旅遊管理碩士班許澤宇 HSUI, CHE-YU
Keywords:	溫室氣體;碳足跡;二氧化碳排放當量;食物里程;低碳飲食 greenhouse gases;carbon footprint;carbon dioxide emissions equivalent;food mileage;low-carbon diet
Date:	2019
Issue Date:	2022-03-25 09:53:14 (UTC+8)
Abstract:	溫室氣體排放的大宗雖來自能源與工業，然農業，林業和其他土地利用所產生之排放量仍佔第二大貢獻（24％），此一部分即與食材生產有關。根據2005年學者之研究，以每一觀光人日平均吃三餐來計，一年就有750萬億餐，即便個人單日飲食所產生的碳排放不是很大，但如果按這樣的比例來算，飲食所可能產生的碳排放則不容忽視。在台灣，觀光型態之飲食，可概分為中式合菜、歐式自助餐(buffet吃到飽)、日式料理、簡餐、火鍋/燒烤等，其中歐式自助餐吃到飽的形式，是屬於相對浪費飲食資源，但又深受國人喜愛的飲食型態。　　因此本研究調查此種旅遊飲食型態及其飲食內涵，與溫室氣體之關係。在方法之採用上，以訪談、田野調查作為主要途徑，以中南部地區二家五星級飯店，作為研究探討對象。在取得受訪意願後，與行政主廚討論每季菜單，並取得菜單上之實際食材品項、使用量、食材產地、搭配不同料理型態(蒸、煮、燉、炸等)所需之燃料、電力損耗量、廚餘棄置量等，再配合本研究蒐集之相關碳排放當量係數進行計算。用以了解遊客每人每餐在歐式吃到飽自助餐之二氧化碳排放當量。研究結果發現：(1)每人每餐之碳排放量介於2.54-2.83kg CO2-e。(2)食材生產過程之碳排放量佔總碳排量81%-83%；料理所需耗用能源之碳排放量佔總排放量約10%-13%；食材運送之食物里程約佔5%；此外食材廢棄及廚餘產生之碳排量約佔總排放量1%-2%。(3)就食材種類區分，肉類(包括牛、豬、禽類)佔菜單碳排放量的51%-54%，海鮮類佔13%-20%，蔬菜、水果、五榖、油脂、奶蛋豆起司、調味品的碳排放量貢獻則介於2%-9%之間。(4)就各食材碳排放量排序，以牛肉最高(佔32%-36%)、其次為海鮮(13%-20%)。(5)外國食材雖占總食材量之10%，但就運輸碳排放量來說，佔所有食材之總運輸碳排放量的80%；若將外國食材的生產端碳排計入，結果發現10%的外國食材其生產加運輸之碳排佔所有食材碳排的39%-43%。此數據亦顯示外國食材對碳排的貢獻不容小覷。　　研究結果可作為未來旅遊飲食溫室氣體減量管理之參考。　　Although the largest amount of greenhouse gas emissions comes from energy resources and industry, emissions from agriculture, forestry and other land use still account for the second largest contribution (24%), which is related to the production of ingredients. According to the research of scholars in 2005, up to 750 trillion of meals can be eaten in a year for a tourist who eats three meals a day. Even if the carbon emissions generated by a single-day diet are not large, if they are based on such a ratio calculated, the carbon emissions that can be produced by the diet cannot be ignored. Type of tourism diet in Taiwan can be divided into Chinese-style group meal, European-style buffet, Japanese cuisine, light meals, hot pot/grilled food, etc, where the European-style buffet is kind of waste of dietary resources diet, but it is deeply loved by the people.　　Therefore, this study investigated the relationship between European-style buffet and greenhouse gases by interviews and field investigations to study two five-star hotels in the central and southern regions of Taiwan. After obtaining the consent, we interview the executive chef to study the menu of every season and get the actual ingredients, usage, place of production of ingredients and the fuel, power loss, and amount of food waste in different cooking ways of food (steamed, boiled, stewed, fried, etc). We calculated the carbon dioxide emissions of European-style buffet meal for each tourist by using relevant carbon emissions equivalent coefficient collected in this study. The study found that: (1).The carbon emissions per person per meal is between 2.54 to 2.83 kgCO2-e.(2).Meat accounts for 51%-54% of the menu's carbon emissions, seafood accounts for 13%-20%, and vegetables, fruits, quinces, oils, milk productions, eggs, beans, and condiments contribute between 2% and 9% of carbon emissions.(3).The highest carbon emissions in European-style buffet is beef which accounts for 32%-36%, followed by seafood accounts for 13%-20% of total carbon emissions.(4).The carbon emissions of ingredients account for 81%-83% of the total carbon emissions; energy consumption for cooking accounts for about 10%-13%; food mileage in transportation accounts for about 5%; food waste accounts for about 1% to 2% of total carbon emissions.　　The study results can be used as a reference for future greenhouse gas reduction management of tourism diet.
Appears in Collections:	[Department of Tourism Management, The M.A. Program of Tourism Management and Leisure Environment Management] Disserations and Theses(M.A. Program in Tourism Management)

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