레스토랑의 친환경 인증기준의 필요성과 지속가능성 방안 연구

다국어 초록 (Multilingual Abstract)

As social interest in environmental pollution increases, as a result of the rise of global awareness of climate changes and environment destruction, in food service industry, interest in ``environment-friendly`` or ``eco-friendly`` is increasing. The major factor in food and beverage service is food served to the customers, and the supply of food products affects the environmental pollution of the earth the most along with construction and transportation and due to growth of food service industry, such influence is even increasing. Furthermore, supply of food products is responsible for approximately 30% of world GHG emission. Likewise, since food service industry not only has significant influence on the environment but also on the economy due to expansion of the food service market, it is responsible for environmental and social demand. Thus, it must invest its effort to realize environment-friendly operation or supply of sustainable food. Since practice of environment-friendly measures is only meaningful if it has a clear ground that they actually reduce the anti-environmental influence, an objective standard that can assess those measures is required. In the midst of these series of situations, perhaps the first priority is preparing qualification standards that can assess environment-friendly restaurants. The necessity for environment-friendly qualification standards is increasing due to the rise of the concept of sound and sustainable development, increasing seriousness of global warming, and rapid depletion of the total reserves of earth resources, and it is also important in that it serves to encourage environment-friendly food and beverage service. In this study, the necessity of the environment-friendly qualification standards for restaurants is discussed as an institutional measure to achieve the conceptual goals for sustainable development in the food service industry. Also, the concept of environment-friendly restaurants, which is being suggested as a practical alternative for sustainable development, and the environmental influence of restaurant services are to be examined, and change in perception and suggestion of environmental improvement measures for sustainable restaurants are to be induced.

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