我国旅游景区餐饮低碳化模式研究  

Low-carbon Mode of Catering in Scenic Spots

作　　者：徐波林[1] 李东和[1] 刘燕桃[1] 钱亚林[1] 

机构地区：[1]安徽大学商学院,合肥230601

出　　处：《河南科技大学学报（社会科学版）》2012年第6期82-85,共4页Journal of Henan University of Science & Technology(Social science)

基　　金：国家社会科学基金项目(10CJY063)

摘　　要：2009年国务院《关于加快发展旅游业的意见》明确支持景区景点和旅游企业节能减排。低碳餐饮是景区低碳化特征的重要体现,应从餐饮点空间布局、餐饮设施建设、餐厅食材采购、餐食烹饪方法、游客用餐方式、餐厨垃圾处理等六个方面构建旅游景区的低碳化餐饮模式。景区餐饮低碳化有助于推动低碳景区的建设和发展,也有利于景区的生态环境保护和可持续发展。In 2009,Opinions on Accelerating the Development of Tourism was promulgated by the State Council,which clearly indicates a fully support to the program of energy conservation and emission reduction in scenic spots and tourism enterprises.Low carbon catering,which is an important reflection of low-carbonization of the scenic spots,should be established and improved from the following six aspects： spatial distribution of diet area,construction of diet facilities,purchase of cooking materials and culinary methods,disposal of kitchen rubbish.Given scenic spots,this low carbon catering of new mode is conducive not only to their construction and development,but also to their eco-environmental protection and sustainable development.

关 键 词：低碳餐饮 旅游景区 节能减排 

分 类 号：F59[经济管理—旅游管理]