Carrying Out of the Greening Marketing Activity.In Tunghai Cottage, Taichung County, Taiwan.

• Main Authors: Chin-Tso, Lai, 賴瑾佐
• Other Authors: Pei-Chi Peggy Chen
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/03403370935834942695

碩士 === 東海大學 === 食品科學系 === 97 === Because of widespread of Hepatitis during th3 1980s, The Taiwan government promoted the policy of using disposable tableware and chopsticks since 1983. Nowadays, Taiwanese start to pay more attention to the sanitary and be aware of the environmental issues gradually. Recent years, using great deal of disposable tableware is perceived as a waste of our resources; and the production process of disposable tableware also cause people’s concern over the chemical residues, and raised the healthy anxiety of using disposable tableware. The government policy has been designed to change people’s using habit and cut down the usage amount of disposable tableware, however, these problems can’t be solved by only carrying out a policy, It requires everyone to change behavior habit from daily life. In light of above, An activity of greening marketing for food and beverage was designed among the stores and the residents in Tung-Hai cottage, an area outside the Tung-Hai campus where students, residents and visitors gather heavily for their meals and daily activities like shopping and sight seeing. By carrying out this Green marketing, we intend to create relationship with stores in this area and the local consumers through their participation in this designed community activity. Questionnaires and interviews were also conducted in order to understand the perception of consumers and stores before and after the activity and further utilized to examine hypothesis of this study. The findings are as follows: 1. The green marketing benefited the stores there, although not financially significant yet. 2. There are positive impacts on community residents who went through this community activities. 38% of respondents began to use their own cutlery. 73% of respondents made a spontaneous offer of rejecting the service for disposable tableware and chopsticks. 3. The condition varies among stores whether to use environmental tableware or not, and in the case of using environmental tableware, the effects on waste reduction is significant. 4. The stores and consumers are willing to pay more attention to the problem of using the disposable tableware in the community. And the stores indicated that they will implement the program by offering environmental friendly tableware for clients which could reach the purpose of waste reduction, as well as reach a environment friendly gradually.