飲食消費是旅遊過程中造成溫室氣體的重要來源之一，本研究以在雲嘉南濱海國家風景區內，標榜低碳之餐廳為研究對象，以其所提供之合菜形式料理，進行個案探討，評估旅遊飲食從搖籃到墳墓（廚餘棄置）並包含料理燃料消耗所產生之溫室氣體潛勢（以二氧化碳排放當量CO2-eq表示）。研究結果發現：個案之合菜餐廳，菜單設計為10道菜加1種飲品，可提供15人享用。就菜色數來看，肉類盤佔超過三分之一（約37%）、菜盤佔四分之一（27%）、菜肉混和料理約佔五分之一（18%），其餘穀類（饅頭）及飲品各佔9%。平均每人每餐之碳排量貢獻為1.12 KgCO₂eq/Kg；其中肉品類的料理，佔菜單總碳排放量的54%，9%為菜／肉混和料理、蔬果類的碳排放量貢獻為25%，穀類碳排佔3%，飲品佔1%，至於廚餘，則佔總碳排放量的8%。事實上，由於該低碳餐廳食材選用多選擇在地食材，肉類料理亦多以在地之水產養殖產品為主，因此可發現其每人每餐所貢獻之飲食碳排放量相對於慣行之用餐方式為低。透過本研究，亦可獲得觀光餐飲過程所可能產生之溫室氣體潛勢及對環境之衝擊，研究結果可作為旅遊餐飲環境管理之參考。 Food consumption is one of the important sources of greenhouse gases in the travel process. Based on the case studies of Chinese style group meal of the low-carbon restaurant in the Southwest coast National Scenic Area, this study evaluate the greenhouse gas potential generated in travel diet from cradle to grave (food waste disposal) and cooking fuel consumptions (expressed as CO2-equivalent CO2-eq). The study found that: the menu of the restaurants is designed for 10 dishes plus 1 beverage for 10 to 15 people. From the dishes, meat dishes accounted for more than one-third (about 37%), vegetable dishes accounted for one-quarter (27%), mixed meat and vegetables dishes accounted for about one-fifth (18%), and the rest are cereals (steamed buns) and beverages which accounted for 9% each. The average carbon contribution per person per meal is 1.12 KgCO2eq/Kg. Among them, meat products accounted for 54% of the menu's total carbon emissions, 9% for vegetable/meat mixed dishes, 25% for fruits and vegetables, 3% forcereals and 1% for beverages, while kitchen waste accounted for 8% of total carbon emissions. In fact, the low-carbon restaurant ingredients are mostly selected from local ingredients while meat dishes are mainly based on aquaculture products in the local area. Therefore, it was found that the carbon emissions contributed by each person per meal are relatively low compared to the usual way of dining. Through this study, the greenhouse gas potential and the impact on the environment that may be generated during sightseeing catering process can be obtained. The research results can be used as a reference for the management of catering environment in tourism.
