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THE IMPLEMENTATION AND IMPACT OF
    GREEN PRACTICES IN RESTAURANTS: A

    COMPREHENSIVE ANALYSIS


    ABSTRACT               Poster


    RESEARCH BACKGROUND

    Rising global temperature has been a serious issue. To reduce environmental impacts
    such as extreme weather, it is hoped that adopting green practices in restaurants could
    reduce greenhouse gas emissions. Unfortunately, the development of green practices
    is slow in Hong Kong and harmful environmental impacts has increased rapidly. This
    study aims to identify green attainable practices for catering businesses and provide
    an insight for restaurants.                                                  CHAN WING LAM

    METHODOLOGY                                                                  BA (Hons) in Culinary Arts and
    In this study, data was collected by creating an online survey. An URL link was   Management
    generated and sent via WhatsApp to spread to others. A total of 76 usable responses   Department of Hospitality and Business
    were collected. Excel was used to perform data analysis.                     Management

    FINDINGS

    The top three most crucial green initiatives were “use recycled, tree-free, biodegradable,
    and organic products for dishware, spoons, chopsticks, containers, etc.”, “improve the   OBJECTIVES
    energy efficiency of lighting, refrigeration, air-conditioning, and gas appliances” and
    “improve the water efficiency of toilets, taps, laundry, and sprinkler system”. The mean   The purpose of this research study is
    values were 5.87, 5.86, and 5.81, respectively. This information has revealed that in the   to provide insights for the public to
    catering business, especially in a restaurant, customers consider using environmentally   encourage  catering businesses  to be
    friendly products, and energy and water efficiency as very important policies.  motivated and participate in green
                                                                                 practices to reduce food waste. Another
    ABOUT THE INVESTIGATOR                                                       purpose  is  to  identify  which  green

                                                                                 practices are attainable and acceptable
    I am CHAN Wing Lam. My interest is watching YouTube because I feel happy. My FYP   in restaurants.
    supervisor is Ms Joyce WONG.






































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