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英国essay论文精选范文：“绿色餐饮”，这篇论文讨论了绿色餐饮的发展。“绿色餐饮”可以理解为运用安全、健康、环保理念坚持绿色管理、倡导绿色消费，从而维持生态的平衡性和资源的可持续性。近年来，绿色餐饮消费理念逐渐为人们所接受，但在其迅速发展的同时也存在着诸多的问题，包括食品原料采购安全、生产安全仍存在隐患、餐饮服务员绿色意识欠缺等，这些问题无疑都限制了绿色餐饮的发展。

Human consciousness of environmental protection began in the late 1960s and early 1970s. In the 1980s, environmental protection was widely recognized. In 1992, the adoption of Agenda 21 marked the beginning of a green era in the protection of the environment, the respect for nature and the promotion of sustainable development. By the end of 2009, all countries in the world reached the "Copenhagen Accord", the Chinese government had previously solemnly pledged to the world: by 2020 China's carbon dioxide emissions per unit of GDP in 2005 fell to 40% -45%. Since then, "low carbon" has been the focus of attention of all parties, "low-carbon life", "low-carbon economy" has become the common pursuit of the new century nationals. Restaurants, catering industry is no exception. Recently held in the "2010 China Green Hotel Expo and China Hotel Industry Conference" to the hotel industry, low-carbon energy-saving products exhibition, the new concept of international green hotel exhibition, China Green Hotel and Green Base Matchmaking as the main content, marking the green Hotels, green catering business will enter a new stage of development.

"Green food" can be understood as the use of safety, health, environmental protection concepts adhere to green management, advocacy of green consumption, so as to maintain ecological balance and resource sustainability. Therefore, the "green food" not only requires the food itself, natural and nutrition, but also requires the production and consumption of food green. For food enterprises, we must ensure that food production and consumption process of green, specifically by the following three aspects to elaborate: First, the green procurement links, that must ensure the safety of food raw materials and environmental protection. Enterprises must purchase goods from legal and safe sources of goods, in particular, not to purchase wild animals as a selling point to attract consumers, the number of goods and reserves must be with the level of production and business scale. Because of the special nature of the production of food and beverage industry, in the production process consumes a lot of energy, resulting in a lot of pollution, so the green production link in terms of green food construction is of great significance. Enterprises in the food production methods to ensure nutrition and health, the production process should pay attention to the use of green technology to organize production. Third, the green links of service. When the guests ordering, the waiter to the spirit of "affordable, reasonable allocation, reduce waste" recommended food and try to introduce green and healthy food and drink. Waiter and food direct contact with the disposable gloves must be brought to ensure food hygiene and safety, restaurant decoration should be environmentally friendly non-polluting materials, to provide customers with a quiet and comfortable dining environment.

With the Beijing Olympic Games held in the green concept of sweeping, people's environmental awareness gradually strengthened, consumer attitudes have also undergone major changes, from advocating delicious to more advocating return to nature, green food consumption has become fashionable. In 2010, a special survey showed that 71.38% of people think that the development of environmental protection industry and green products to improve the environment of great benefit; 52.8% of people willing to buy green products; 37.9% of people have or often buy green products, green consumption concept Is gradually accepted by everyone.

With the advancement of industrialization and the strong stimulation of profits, the raw materials of vegetables, fruits and aquatic products have been polluted to varying degrees. Food safety accidents have also occurred continuously, which not only affected the development of green food, but also brought the management of enterprises. In addition, the source of raw materials are still illegal, due to environmental factors exist.

Food industry in the production and operation of the process of large daily consumption and energy consumption has been discharged to the environment a lot of dust, waste heat, sewage and other pollutants. It is understood that the energy consumption of the catering industry is second only to the cost of manpower in the cost of living in the second place, water, electricity, coal, gas and other energy costs accounted for the proportion of operating expenses has reached 8% -15% Energy consumption has become a major obstacle to the development of the restaurant industry.

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Food safety and health degree and cooking science is closely related to the production. In the cooking process, improper methods easily mixed into or produce some harmful substances caused by pollution of raw materials. Raw material processing temperature is too low, too long, the oil temperature is too high and other issues may be cooking food safety issues. Food safety and health level and also engaged in food production personnel are closely related. If the staff engaged in food production does not have the appropriate professional ethics, it may occur in order to pursue the external performance of food quality food and cooking in the process of adding some harmful to human health additives, resulting in a series of adverse reactions to customers, such as Diarrhea, food poisoning and so on. Can be seen, the production of food safety there are still more hidden dangers.

A good eating environment is the basis of food consumption. Now many restaurant dining environment miserable, the air is not in circulation, the ground dirty; tableware disinfection is not complete; restaurant noise and so noisy affect the consumer's desire to consume. In addition, the current number of food service personnel in the service process to show the green sense of service is still lacking. A considerable number of attendants in the provision of food services to the guests, the lack of health awareness, often for convenience and give up the use of disposable gloves, the results are small lead to complaints from guests, while the impact on the guests in good health.

First of all, the Government should continue to improve the detection system for the development of green food to provide a stable and reliable source of guarantee. Second, enterprises should develop relevant food safety system. The staff of the planned study and training to improve food safety awareness. To do a good job of food safety incident records, organize and save to ensure that enterprises in the production and service process to provide consumers with a nutrition, health and safety of food and beverage.

Raw materials is the source of catering business, green food first to pursue the natural and safe raw materials. First, the nutritional value of raw materials itself, the second is the cultivation of raw materials and feeding health and safety. Enterprises should be their own safety, health as the business of this, to provide people with high quality health food nutrition.

First of all, in the cooking process can use more scientific and reasonable cooking methods to cook healthy, nutritious food; Secondly, in the production process can establish a series of strict safety management system to ensure production safety, such as enterprise quality inspection departments regularly The kitchen, warehouses and other departments of the food hygiene inspection and supervision of all places.

Training "green" employees. The establishment of green food and beverage companies and all employees to participate in the enterprise should spare no effort to cultivate green employees, enterprises can set up a "green" environmental management team, regular full green environmental protection training, and even the establishment of relevant incentive system so that employees can Better participation in environmental protection and implementation of the concept of green food business.

Enterprises should strengthen and guide consumers to participate in green consumption. Can be sent to the guests through the environmental information card, introduced its environmental program, guide guests to participate in, accept the green consumption activities, so that guests in the consumption process to understand the traditional consumption patterns unfavorable environmental malpractice to green dining experience green consumption Spiritual enjoyment. Enterprises should maintain a good relationship with relevant departments and news media so as to get better publicity and support, and actively participate in environmental protection activities organized by relevant departments, and pass the green information to the public directly and widely.

Green corporate culture is in the corporate culture into the concept of environmental protection, green awareness throughout the enterprise in all its aspects, to protect resources, the environment and human health, for all employees to provide a common concept, to employees of the daily code of conduct Guidelines. For example, to carry out the "green" campaign publicity and training, in order to cultivate the green awareness of employees, from design to provide products throughout the process of implementing the green ideas, public welfare and public commitment to the common improvement of the ecological environment Wait.

Reduce the amount of food and beverage production and consumption in the process of putting the amount of material from the source of production to save energy and the use of supplies, resulting in the reduction of pollutants. For example, enterprises can actively use energy-saving lamps, active implementation of public buildings in winter and summer air-conditioning indoor temperature requirements, in order to save energy and reduce pollution; implementation of the "planned water quota management", decomposition of water indicators, the implementation of the assessment system, commissioned social services Enterprises focus on washing cotton fabric, in order to facilitate water conservation and reduce pollution. Recycling of resources is also an important means to reduce waste of resources. Can be in the production, operation, operation of the process of resource recycling. For example, usually the air conditioning unit heat exchanger operating heat generated condensate recovery, after optimization of the water quality can be used for boiler backwater, thereby saving water consumption; office paper consumption is the paper The main way, you can change the single-sided use for the double-sided use to reduce paper consumption; old mouth cloth can be made practical wipes, tray pads, etc., can reduce waste of resources.

Enterprises can be in accordance with relevant state and local government regulations, the establishment of material procurement, practical, recycling system, the implementation of waste separation; can be set in the production of different sizes of dishes, remind guests to their needs a la carte to reduce food Waste; do not use or use less disposable chopsticks, disposable consumables, set up a special service positions responsible for the recovery of low-value consumables one-time work, with all types of local consumer goods processing enterprises to establish long-term recovery cooperation so that Recycling of resources in a timely manner can be effectively re-use.

Government departments should continue to open, guide, promote, and norms as the focal point, to create a sustained and rapid development of China's catering industry a healthy environment, and actively implement the catering industry brand strategy, and guide the catering industry to take the road of industrialization and promote brand management and Chain operations and other modern means of circulation in the whole industry. For example, the Government can be based on the catering, "old" to cultivate a number of catering brands; appropriate simplification procedures, the development of preferential policies to support the brand catering enterprises to build green dining base; implementation of credit loans to help support the development of brand catering enterprises.

Industry organizations in the development and implementation of green food standards on the basis of green food to strengthen the brand building, the catering business brand building core competitiveness and the "green food" combined to enhance the brand's power of consumers green consumer tastes. Can choose a number of large-scale, good reputation, high brand awareness of the catering business as a pilot, the promotion of energy-saving facilities and equipment, improve quality, energy efficiency; a unified, standardized and standardized brand image, driven by the brand demonstration effect Industry to the development of green food.

Catering operators should actively use the concept of brand management and chain management, relying on advanced technology and management, the introduction of energy-saving equipment and facilities to improve energy efficiency, the development of nutrition, healthy dishes, cultivate green staff, improve the dining environment, and actively implement the unified , Standardization, standardization of production methods, in the consumer group to win a good reputation, and establish a "green food" brand image of enterprises in order to attract more consumers.

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