109年度餐館業食材有效利用輔導概況   全文下載

Counseling Overview on Effective Use of Food Ingredients in Food Service Business in 2020

餐館業者應符合餐館事業廢棄物再利用管理辦法及環保法規規範，以達到自主管理及事業廢棄物源頭減量。衛生福利部食品藥物管理署（下稱食藥署）為協助餐館業者導入食材有效利用及廢棄物減量措施，109年以廢棄物產出量較高之餐館業者為優先調查及輔導對象，以問卷方式分析49家不同營業型態之餐館業者廢棄物產出之各階段主因，分析出主要廢棄物產出階段為供餐階段（65.7%），並藉由優先關注事業中挑選18家餐館業者進行實地輔導，輔導結果以非連鎖餐館業者減量率最高（67.9%），其他營業型態業者亦皆有減量率之提升。未來將持續督導餐館業者提升食品安全衛生管理法（下稱食安法）相關規範認知，並以多元管道推動廢棄物減量措施，協助業者於符合食安法相關規範前提下，落實自主管理並有效減少事業廢棄物之產生。

Food service business shall comply with Regulations Governing Administration of Reuse of Restaurant Waste to achieve self-management and reduced business waste. In assistance of the food service business in introducing the effective use of food ingredients and waste reduction measures, Taiwan Food and Drug Administration (TFDA) considered those with higher waste output as the priority objects for survey and counseling in 2020. To determine the main period of waste output, 49 restaurants of various business types were surveyed by questionnaires. The results indicated the serving time is the main waste output period (65.7%). Out of priority enterprise, 18 restaurant businesses were selected for on-site counseling. The results showed that non-chain restaurants had the highest reduction rate of 67.9% in waste output, while other business types have also increased the reduction rates. In the future, TFDA will continue to supervise the food service business, under the premise of complying with the Act Governing Food Safety and Sanitation, to employ multiple approaches to undertake waste reduction measures in order to implement self-management and effective waste reduction.