• 沒有找到結果。

飲食業減少廢棄物的作業趨勢 a) 減少廚餘的守則

飲食業可透過採購、收貨及貯存、烹調和食用的程序執行良好作業守則 以減少廚餘。

採購

 採購適量的原材料以避免貯存過多食材。

 採購最小程度的貨品。

 向認可供應商採購食品以減少收到劣質貨品的風險。

收貨及貯存

 在收貨時小心檢查食品是否符合品質的要求及退回劣質貨品給供 應商。

 調整存貨至最小水平以減少貨品變壞。

 適當控制貯存程序如溫度調節以防止腐壞。

 執行先入先出的原則以減少食物浪費。

烹調

 制定每天的食品生產計劃,以減少過度生產食品。例如香港半島 酒店會透過精心設計的美食展示,以減少食物浪費。不像很多自 助餐餐廳供應大份量的食物,香港半島酒店的露台餐廳提供多種 美食的選擇,並以小份量呈現給顧客。

(資料來源:香港上海大酒店有限公司,2013 年報)

 適當地準備食物以減少食物變壞。

 善用剩餘的食物以減少食物浪費(如使用早餐剩餘的香腸以製作熱 狗)。

 善用剩餘的食物原材料以減少食物浪費。例如在2013 年,香港半 島酒店開始將中式和宴會廚房的蔬菜剩料捐贈給本地非牟利組織 惜食堂,以幫助無家可歸和有需要的人仕。酒店的廚師只會使用 蔬菜的最好部分制作菜式,在這種新的夥伴關係下,酒店可更好 地善用其剩餘食品材料。

(資料來源:香港上海大酒店有限公司,2013 年報)

食用

 提醒顧客避免過量點菜。

 在自助餐或宴會當中,提供較少菜式選擇或少份量的菜式。

 提供少份量的菜式以減少食物浪費。

(資料來源:改編自 Food Wise Hong Kong, 2013; NSW Business Chamber, 2009; Sustainable Business Associates - Best Environmental Practices for the Hotel Industry, 2008)

b) 減少與準備食品及飲品有關廢棄物的守則

飲食業可執行良好作業守則以減少與準備食品及飲品有關之廢棄物。其 目的是盡量減少廢棄物送到堆填區。一些良好的作業守則列舉如下:

 避免使用獨立包裝的食品以減低紙張及紙板的損耗。

 利用可重複使用的玻璃容器以盛載食物及飲品。

 利用可重複使用的塑膠容器以盛載食物及飲品。

 盡量減少使用罐裝食品和飲品及採購最小程度的貨品或可重複使 用的包裝產品。

 在廚房和餐廳範圍設置回收箱及鼓勵員工與顧客再利用剩餘物料,

不要浪費資源。

 以可重複使用的物品如重複充裝皂液取代即棄性物品。

 採購大量少包裝的物品以減少包裝上的損耗。

 將食物及剩餘的食物製成有機肥料。

 分開收集可生物分解的有機廢棄物(如水果和蔬菜皮),以製成或 重複用作動物飼料。

 識別和選擇已實施生態效益措施的供應商,例如會回收包裝和使用 過的物料。

 盡可能選用可被回收、可重複使用、可修復、可生物分解、可循環 利用、公平交易和/或有生態標籤的產品。

(資料來源:NSW Business Chamber, 2009 and Sustainable Business Associates - Best Environmental Practices for the Hotel Industry, 2008)

資料來源:

Agència de Residus de Catalunya (2011) More Responsible Food Consumption – Proposal to prevent and avoid food wastage, pp. 1-38.

Buck, M. (2007) A Guide to Developing a Sustainable Food Purchasing Policy, Association for the Advancement of Sustainability, pp. 1-16.

Centre for Responsible Travel (CREST) The Case for Responsible Travel: Trends and Statistics 2013 available at http://www.crestconference.org/projects/index.html

Centre for Responsible Travel (CREST) The Case for Responsible Travel: Trends and Statistics 2013 available at http://www.crestconference.org/projects/index.html - Fran Brasseux, Executive Director, Hotel Sales and Marketing Association International Foundation at Sustainable Travel International Partners with PhoCusWright and HSMAI Foundation for Groundbreaking New Study on Green Travel.

FAA Press Release - Forecast Predicts Air Travel to Double in Two Decades available at:

http://www.faa.gov/news/press_releases/news_story.cfm?newsId=12439 FAO (2013) Food Wastage: Key facts and figures, available at:

http://www.fao.org/news/story/en/item/196402/icode/

FAO (2013) Mitigation of greenhouse gas emissions in livestock production available at:

www.fao.org/docrep/018/i3288e/i3288e.pdf

FAO (2013) GHG emissions by livestock available at:

http://www.fao.org/news/story/en/item/197623/icode/

FAO (2012) Improving Food Systems for Sustainable Diets in a Green Economy, Working Paper 4, pp. 1-41.

Global Development Research Centre (GDRC) Environmental Impacts of Tourism available at http://www.gdrc.org/uem/eco-tour/envi/two.html

Graci, S. (2009). Can Hotels Accommodate Green? Examining What Influences Environmental Commitment in the Hotel Industry, VDM Verlag, Frankfurt.

Graci, S. and Dodds, R. 2009, 'Why Go Green? The Business Case for Environmental Commitment in the Canadian Hotel Industry' Anatolia: An International Journal of Tourism and Hospitality Research, vol 19, no.2, pp. 250-270.

Green Hotels Association available at http://www.greenhotels.com/

ICAO (2012) Action Plan of Norway available at:

http://www.icao.int/environmental-protection/Documents/ActionPlan/Norway_AP_En.pdf NSW Business Chamber (2009) Sustainability Toolkit – Hospitality, pp. 1-39.

Ogbeide, G. C. (2012) Perception of green hotels in the 21st century. Journal of Tourism Insights, 3(1), Article 1.

Scientific American - Top 10 Places Already Affected by Climate Change available at:

http://www.scientificamerican.com/slideshow/top-10-places-already-affected-by-climate-change /

Sustainable Business Associates (2008) Best Environmental Practices for the Hotel Industry available at http://www.sba-int.ch/1224-Best_Environmental_Practices_for_the_Hotel_Industry Sharma et al., (2009) Physical, Consumer, and Social Aspects of Measuring the Food Environment among Diverse Low-Income Populations, American journal of preventive medicine, 36(4), pp. 161-165.

The International Tourism Partnership (ITP) available at::

http://www.ihei.org/images/content/downloads/pdf/going%20green%20mandarin%202014.pdf UNEP (2011) Green Economy – Tourism investing in energy and resource efficiency available at: http://www.unep.org/resourceefficiency/Portals/24147/scp/business/tourism/greeneconomy _tourism.pdf

UNEP (2010) Assessing the Environmental Impacts of Consumption and Production – Priority Products and Materials, pp. 1-108.

UNWTO (2012) Tourism in the Green Economy Report available at:

http://publications.unwto.org/publication/tourism-green-economy-background-report

UNWTO (2009) From Davos to Copenhagen and Beyond: Advancing Tourism’s Response to Climate Change available at:

http://sdt.unwto.org/sites/all/files/docpdf/fromdavostocopenhagenbeyondunwtopaperelectronicv ersion.pdf

UNWTO (2007) Davos Declaration Climate Change and Tourism Responding to Global Challenges available at:

http://www.toinitiative.org/index.php?id=94&tx_ttnews%5Bpointer%5D=4&tx_ttnews%5Btt_new s%5D=14&tx_ttnews%5BbackPid%5D=65&cHash=c9612dd6f2

UNWTO (2007, September) Tourism and Climate Change – Overview available at:

http://sdt.unwto.org/sites/all/files/docpdf/docuoverview.pdf

World Economic Forum - Towards a Low Carbon Travel & Tourism Sector available at:

http://www.unwto.org/media/news/en/pdf/LowCarbonTravelTourism.pdf

World Resources Institute (2013) Reducing Food Loss and Waste, Working Paper, pp. 1-39.

世界自然基金會香港分會 (2014) 海鮮選擇指引。

香港上海大酒店有限公司,2013 年報。

惜食香港 (2013) 減少廚餘良好作業守則(飲食業)。