- 期刊
餐飲業節能減碳之個案研究－以摩斯漢堡為例
Cast Study of Model Restaurants' Energy Conservation and Carbon Reduction Practice-Using MOS Burger as Example
摘要
近年來國內外已重視餐飲業產生的環境污染及破壞，台灣政府亦開始進行相關執行綠色及節能減碳的研究及配套措施。本研究選擇在台灣屢次獲獎之摩斯漢堡做為典範企業及研究對象，透過訪談方式與資料蒐集與分析，探討個案企業推行節能減碳之策略，總結出成功作法與經驗。研究結果顯示個案公司－摩斯漢堡，執行節能減碳成功因素為以下五大類：一、節約能源：執行能源的控管另將燈管改為T5節約燈管；二、有效用水：使用量改為流量小的水龍頭即將馬桶改為省水馬桶；三、低碳食物：推動綠色三合一政策，使用在地食材、導入生產履歷、與農場執行契作；四、減少使用即棄用品：導入內用餐具的使用，及外帶承裝容器改為可自然分解的環保容器；五、永續裝潢設計：裝設窗簾減少直接曝曬，可減少冷氣所消耗電力。
並列摘要
In recent years, much attention has been paid to the environmental pollution and destruction caused by the restaurant industry. Taiwan's government has also started to execute green and energy saving, carbon reduction (ECCR) studies and measures. This study takes the award-winning restaurant - MOS Burger as a model and research target to discuss how MOS Burger promotes ECCR strategies and provides a summary of successful practices and experiences through interviews as well as collection and analysis of secondary data. Research results show that the success factors of MOS Burger's ECCR implementation include: (1) Low carbon food: promotes green 3-in-1 policy through using local food ingredients, introducing production traceability, and pursuing alliance with farms; (2) Effective use of water: water usage is changed to faucets with reduced water flow, i.e. changing toilets to water-saving toilets; (3) Reduce the use of disposable items: introduce eating-in utensils and replace take-out devices with poly lactic acid (PLA) environmental protection devices; (4) Save energy: implement energy control and change lamps to T5 energy-saving lamps; and (5) Sustainable decoration and design: install blinds to reduce direct exposure, which could reduce the power consumed by air conditioning.