| Summary: | 碩士 === 南華大學 === 旅遊管理學系旅遊管理碩士班 === 105 === To face of climate change, global warming gets worse and worse is great agenda for many countries. Food production is identified as a greet threat to the environment. The production of food for human consumption, particularly by agricultural produce causes significant emission of Greenhouse Gas （GHG）. This study focused on the production of GHG emission in the group travel diet. Calculate menu for group tour is converted into carbon dioxide equivalent （CO2e）.
Table meal set for the Chinese diet patterns, each table of menu for 10 people for the design basis of each sample. It is design by Tourism Bureau for standard meal （NT2000/table） and high-quality meal （NT3000/table）. Sample size sorted out 40 candidate menu sample and then anonymous review by experts. Then pick out 12 represent of the menu as a sample study.
The result showed that CO2e per person per meal was between 0.54 kg and 1.58kg. Compared with the related research, the carbon emission was not high. There have three reasons: Firstly, the restaurant considered cost down for a variety of 8 to 10 dishes. Group meal will reduce quantity compared with the individual consumption. In addition to the selection of food items form domestic production. Secondly, the food items of the menu selected more port, chicken compared to foreign used beef, lamb. The CO2e emission coefficient is relatively low. Fish also used local production. Thirdly, group meal energy consumption is less than the form of individual orders, because large number of output less than the individual average output.
The research suggested that the dietary scenarios for group that the carbon emission per person per meal should be controlled at 0.965kg CO2e, in this case compared with the British medium meat eater eat 50-99grams meat as the same. This mean for group travel for a year could reduction of 20000 tons carbon, equivalent to about 1000 hectares per year or 2 million trees obtained by the carbon compensation.
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