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https://student.hlc.edu.tw/action/file/145/20211009152409958.pdf

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綠色餐廳的評鑑對消費者行為的影響

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綠色餐廳的評鑑對消費者行為的影響

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The assessment criteria and evaluation quantization indicators of green restaurant were investigated and screened out in this study using data integration of relevant references and twenty-five qualitative expert interview, and data statistical analysis of consumer questionnaire. The assessment criteria of green restaurant could be preliminary divided into seven dimensions, including green restaurant, green mark certification, energy utilization, water conservation, and sustainable catering, waste recovery, sustainable building materials, green purchasing, and organization recognition for regulation dimensions. In order to in accordance with the direction of the basic development principles of a green restaurant, above all twenty-five qualitative expert interviews were conducted with senior restaurant managers, and government officials to construct elaboration 52 quantization assessment criteria group were screen out based on the properties of the facets. Finally, deemed to green restaurant quantitative assessment criteria, 39 assessment quantization indexes were screened out using Fuzzy Delphi (FDM) method combined with the degree of Importance-Performance Analysis (IPA) method, paired samples t-test and structural equation model (SEM) data analysis. After structural equation modeling analysis and regression analysis, it is found that the most affordable and convenient restaurant will be priority considered by consumer. Initially, it was speculated that consumers attribute to no cooking and eat outer group. For a considerable degree of cost increased to consumers who consume green restaurant, it was emphasized that the chance of consumers paying a premium for green products tends to be lower than one would expect. Simultaneously, the results of this study are indicated explicitly that restaurant managers can coordinate the policy formulated by relevant government authorities, to construct the management model and assessment indicators for the restaurant industry and to improve environmental quality of restaurant in response to the requirements of modern green eating environment and to promote the safety of hospitality and restaurant. This study would recommend that a future study should focus on for government and catering industry, the importance and relevance of implementation in the evaluation criteria of safety and healthy in green restaurant can be served in the future.

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綠色餐廳;綠色採購;品牌形象;組織認同;願付溢價

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綠色餐廳評鑑對消費者行為之影響=The Effect of Green Restaurant Assessment on Consumer Behavior｜Airiti Library 華藝線上圖書館

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本研究之主要目的係透過蒐集國內外相關文獻及專家問卷，建立「綠色餐廳量化評量指標」評估準則，並利用消費者的問卷資料統計分析，篩選出綠色餐廳量化面向評量指標。本準則初步分為綠色標章、能源利用、節約用水、永續餐飲、廢棄物資源化、永續性建材及綠色採購等七大面向與調節面向組織認同。依據構面屬性分別研擬了52 ...

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https://youtu.be/eJ89At9Xxws?si=DfgetmqlXNs7S68s

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現在越來越多人吃素不再單單只是為了宗教、健康等因素，環保意識抬頭讓許多素食者對素食餐廳的期許不再侷限於「不吃肉」，而是能以環保以及可持續性為核心價值，這樣的「綠色餐廳」讓饕客在吃到美食之餘，還可以愛護地球。

Photo / Getty、BaganHood 蔬食餐酒館 IG、CHAO 炒炒新亞洲蔬食 IG、Mama Inca印加媽媽 秘魯餐館 FB、PRIME ONE FB、Chinese Whispers 悄悄話餐酒館 FB

「綠色餐廳」不限定是素食餐廳，而是致力於在減少對環境傷害的同時，也可以提供美味食物的餐廳，若是提供肉類、海鮮，則要選擇符合動物福利、永續海洋與保育的供應商。我們特地盤點5大綠色餐廳特色，以及5間綠色餐廳，一起來看看吧。

綠色餐廳特色

綠色餐廳5大特色｜使用有機食材

在種植蔬果的過程中減少農藥、化學肥料的使用，有機食材吃下肚更健康

綠色餐廳5大特色｜加入當地食材

採購當地生產的食材，這有助於支持當地農業，減少食物運輸的碳足跡。

綠色餐廳5大特色｜減少塑料和廢棄物

減少使用塑料包裝和單次使用物品的措施，店家不主動提供免洗餐具，以減少廢物產生。尤其是台灣離島運輸不便，許多綠島、蘭嶼的餐廳都倡導外帶自備餐具。

綠色餐廳5大特色｜注重能源效能

使用能源效能設備或可再生能源，或使用有環保標章之清潔、衛生紙等用品或設備，不但可以減能減碳，更可以減少店家的營運成本。

綠色餐廳5大特色｜推行惜食點餐

有些女生食量小，若是店家提供份量調整服務，就不會浪費食物～有些餐廳更會有大中小碗選擇，讓顧客針對自己當下的食慾多寡選擇，並主動告知有打包服務。

綠色餐廳推薦

綠色餐廳推薦｜BaganHood 蔬食餐酒館

BaganHood的理念源自對生命和友善環境的尊重，並挑戰傳統的「素食＆肉食」二分法，透過以少吃肉為起點，一天中減少一餐有肉的飲食，鼓勵人們尋找喜愛的蔬食餐廳，希望這樣的飲食習慣能為地球出一份心。

綠色餐廳推薦｜CHAO 炒炒新亞洲蔬食

打破傳統的素食刻板印象，讓平日裡大魚大肉的熱炒餐廳搖身變為蔬食餐廳，不但色香味俱全，並且少了肉類的油膩感，就算使用植物肉，吃起來口感依舊Q彈！

綠色餐廳推薦｜Mama Inca印加媽媽 秘魯餐館

偶爾想要換換口味的話，不妨造訪Mama Inca印加媽媽，雖然和我們平常習慣的口味不一樣，但這兒的南美洲料理味道清爽、食材新鮮，由台灣老闆娘以及秘魯老闆一起經營，餐廳內的菜色都是老闆向遠在家鄉的媽媽學習的家常菜。

綠色餐廳推薦｜PRIME ONE 牛排館

被評價為是「台北十大必吃牛排推薦」的PRIME ONE坐落台北花園大酒店，牛肉是以美國牛、澳洲和牛為主，曾在2018年獲得米其林餐盤推薦，美味的乾濕式熟成牛排讓饕客們都讚不絕口。

綠色餐廳推薦｜Chinese Whispers 悄悄話餐酒館

想要和朋友品嚐美食、小酌一杯，這裡絕對是個好選擇！餐廳內昏暗的燈光，配上華麗有特色的調酒，吃飽喝足真的超幸福。

若想知道更多全台綠色餐廳，可上行政院的 「全民綠生活」網站查詢 。

美麗佳人提醒您：喝酒不開車，飲酒過量有礙健康

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「綠色餐廳」是什麼？盤點5大特色＆5間特色餐廳，一起吃美食愛地球

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現在越來越多人吃素不再單單只是為了宗教、健康等因素，環保意識抬頭讓許多素食者對素食餐廳的期許不再侷限於「不吃肉」，而是能以環保以及可持續性為核心價值，這樣的「綠色餐廳」讓饕客在吃到美食之餘，還可以愛護地球。

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https://www.chinatimes.com/amp/realtimenews/20240229003011-260405

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應用層級程序分析法探討綠色餐廳之關鍵成功因素

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綠色餐廳評鑑對消費者行為之影響

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https://edesg.com/%E5%8F%B0%E7%81%A3%E9%A3%B2%E9%A3%9F%E6%B0%B8%E7%BA%8C%E8%BD%89%E5%9E%8B%EF%BC%9A%E7%B6%A0%E8%89%B2%E9%A4%90%E9%A3%B2%E3%80%81%E7%92%B0%E4%BF%9D%E9%A4%90%E5%85%B7%E8%88%87%E5%89%A9%E9%A3%9F%E7%9A%84/

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綠色餐廳是什麼？餐飲業者該如何加入綠色餐廳認證？ – 蘭揚食品 | 蔬食 x 海鮮 美味即食

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https://esg.ettoday.net/news/2643601

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獨立綠色餐廳之同業競合動機、阻礙與類型

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獨立綠色餐廳之同業競合動機、阻礙與類型

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Inter-firm coopetition (compete and cooperate at the same time) has been regarded as an innovative strategy to obtain mutual benefits and achieve corporate sustainability. While most previous studies of coopetiton have focused on the manufacturing-led industries, the restaurant industry remains unexplored. To fill the research gap, the main objective of this study was to explore the motivations and barriers for restaurateurs to cooperate with their competitors. A series of semi-structured face-to-face in-depth interviews were conducted with eight senior managers from seven independent green restaurants in Taipei City. In addition, one civil servant and one logistics manager in charge of the Cherish Share Restaurant, established by New Taipei City Government, were also interviewed to increase the trustworthiness of data. Interview transcripts were further analyzed through thematic analysis. The key findings were as follows: First, nine challenges for managing independent green restaurants emerged from the interview data, e.g., green food procurement, customer patronage, government policies, and individual factors. Second, five motivations for coopetition among independent green restaurants were identified, namely, increasing the size of green restaurant market, improving the competitive advantages, supporting one another, building trust and a sense of belonging, and promoting ideas. Third, six barriers to coopetition were classified, including COVID-19, personality, mindset, discrepancies in strategies, deficiency of time, and cost considerations. Fourth, three types of coopetition were categorized: purely horizontal, combining horizontal and vertical, and the third-party intervention. These findings are expected to provide useful insights for the relevant public and private sectors to formulate effective strategies that meet the needs of independent green restaurants, and enable stakeholders to co-create a more environmentally friendly dining environment in Taiwan.

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綠色實踐;綠色餐廳;競合策略;競合動機;競合阻礙

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企業間的競合 (同時競爭與合作) ...

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1.封面2.綠色餐廳的定義

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1.封面
2.綠色餐廳的定義
3.特色
4.評鑑對消費者的影響
5.影片
（大約8-10頁）

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環保餐廳

行政院環境保護署(下稱環保署)為利於政策推動執行與擴大推廣「環保餐廳」，因此訂定「環保餐廳推動及訪視計畫」，將「綠色餐廳」轉換為「環保餐廳」，計畫目的說明如下所述：
(一) 為利於政策的推動執行與擴大推廣，將既有「綠色餐廳」轉換為「環保餐廳」，以與民間倡議之綠色餐廳區隔。
(二) 秉持鼓勵性質，維持自我宣告及響應機制。符合「環保餐廳」標準者，鼓勵加入「環保餐廳」。
(三) 建立消費者對「環保餐廳」之信心，加強訪視機制，確保餐廳符合響應之條件，以鼓勵民眾參與。
檢附環保署「環保餐廳宣導文宣」、「環保餐廳推動及訪視計畫」各1份提供各機關宣導使用，另「環保餐廳」相關資訊可至環保署全民綠生活網站查詢(https://greenlife.epa.gov.tw/categories/restaurant)。

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行政院環境保護署為利政策推動，自即日起將「綠色餐廳」轉換為「環保餐廳」

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行政院環境保護署為利政策推動，自即日起將「綠色餐廳」轉換為「環保餐廳」

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https://youtu.be/NQnAqZpVRCY?si=2o_Xg-8f2JNFHoJp

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我國綠色餐廳創新作為之研究

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我國綠色餐廳創新作為之研究

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綠色餐廳是一種以環保、健康、可持續為理念的環境友善餐飲業者，以環境管理、源頭減量、綠色採購、惜食食材減少浪費、環境教育、提供惜食打包等為目標，來達到減少對環境的污染，實踐永續發展等目的綠色餐廳，該案例分析綠色餐廳具體建議。 　　本研究以環保署綠色餐廳平台為例進行深入研究，研究方法採用文獻分析及半結構式深度訪談法，針對已認證為綠色餐廳的店家進行訪談，促使餐廳在環保方面相關措施及分析，綠色餐廳在採購、供應鏈、食材處理、惜食打包、節能減碳、減少廢棄物管理等方面有著環保作為，其綠色採購是綠色餐廳實現環境永續的基礎，透過嚴格的食材採購及供應商管理，確保使用的食材安全符合環保標準的產品，在供應鏈方面，優先選擇當季當地的農產品，減少運輸對環境而產生的碳排放，綠色餐廳注重食材處理過程中，將採可回收綠色環保產品與廚餘分類處理，進行再利用或轉化，減少對環境影響有效的進行節能減排資源循環等，以實現源頭減量的目標。 　　本研究發現，以原粹蔬食作綠色餐廳，提供蔬食餐食，如何實踐環境永續，包括綠色環保措施、供應鏈管理、食材選擇、減少包裝、廚餘與環境教育等，對消費者健康飲食提倡環保推動的經驗，提出建議說明以幫助其他餐廳實現環境永續，該研究分析，綠色餐廳環保永續是可行的，也可帶來商業成功，而原粹蔬食作為一個綠色餐廳的例子，為我國綠色餐飲業的發展提供了有益的參考。 Green restaurant is a type of environment-friendly catering operators that run their business with the concept of environmental protection, health and sustainability. In general, operators of green restaurants adopt measures including environmental management, carbon reduction at source, green procurement, food waste reduction, environmental publicity, food packaging and other means to reduce environmental pollution and achieve sustainable development goals.