生態農業：氣候變遷下森林碳匯與生態經濟評估【森林學系/柳婉郁特聘教授】
| 論文篇名 | 英文：Exploring Barriers to Utilizing Local Agricultural Products in the Catering Industry 中文：探討餐飲業利用本地農產品的障礙 |
| 期刊名稱 | Agribusiness |
| 發表年份,卷數,起迄頁數 | 2024; 1–33 |
| 作者 | Liu, Wan-Yu(柳婉郁); Lin, Hsing-Wei; Lin, Chun-Cheng |
| DOI | 10.1002/agr.21945 |
| 中文摘要 | 食材的採購成本、品質、安全性和可用性是餐飲服務提供者（CSP）採購食材的主要考量。不同類型的消費者對國產和進口原料有不同的認知、態度和購買行為。便當店、自助餐廳和麵店採用國產食材（DPI）的比例較高，他們對這些食材也更有信心。相反，餐桌服務餐廳、自助餐廳、早餐餐廳、咖啡店和快餐店採用進口食材的比例較高。 |
| 英文摘要 | The procurement cost, quality, safety, and availability of ingredients were the major considerations for catering service providers (CSPs) to purchase ingredients. Different types of CSPs had different cognitions, attitudes, and purchasing behaviors toward domestically produced and imported ingredients. Bento establishments, self-service cafeterias, and noodle shops adopted higher proportions of domestically produced ingredients (DPIs), and they also had more confidence in these ingredients. On the contrary, table service restaurants, all-you-can-eat restaurants, breakfast eateries, coffee shops, and fast-food restaurants adopted higher proportions of imported ingredients. |
| 發表成果與本中心研究主題相關性 | 符合研究主題：生態農業。 此研究主要為理論研究，因此可促進農企業之永續發展。 |
