A criteria model of restaurant energy conservation and carbon reduction in Taiwan

This study investigates the indicators of – and creates a model for – energy conservation and carbon reduction (ECCR) in restaurants, with the aim of promoting sustainable food tourism development in Taiwan. Based on research, food and drinks can account for up to 30% of total tourism expenditure. However, this topic receives little attention in terms of energy use and its effects on climate change. The current researchers adopt multi-dimensional, qualitative and quantitative research methods, including in-depth interviews and an analytic network process (ANP), to collect research data. In-depth interviews with 16 experts are conducted, whereby 35 ECCR criteria are obtained. The ANP results for the restaurant ECCR model reveal 30 ECCR criteria with relative weights in the following five dimensions: ECCR buildings (40.82%), waste (26.03%), sustainable food use (15.89%), energy consumption (10.05%) and water (7.21%). Management implications are discussed, emphasizing both operational changes and staff training and incentives. The new ANP results demonstrate an interdependent relationship among the criteria, which can enhance the accuracy of the results and provide a reference for the restaurant industry in making decisions toward achieving eco-friendly developments and reducing greenhouse gas emissions. This study focuses predominantly on Asian cuisine; other cuisines require further research.