| Summary: | 碩士 === 國立高雄應用科技大學 === 觀光與餐旅管理系 === 99 === Due to global warming and climate change, carbon reduction is becoming an important issue in the world. Carbon reduction facilities manufactured by enterprises directly influence the amount of energy used and carbon dioxide released, especially in the baking industry where energy consumption is considerable. Baking equipment operators can have direct impacts on the outcome of carbon emission, holding important positions for practicing carbon reduction. Nonetheless, baking curriculum in school and practical training offer few carbon reduction related subjects, with most of the information coming from mass media. Moreover, there are no energy saving markers on baking equipments. As an effort to promote environmentally friendly behavior, the manufacturers of baking equipment should feature energy consumption related authentication on their products, in order to raise environmental awareness among baking workers, and potentially reduce the amount of carbon released. The purpose of this study is to research the cognition of energy saving and carbon reduction concepts among baking workers, their relevant educational and practical training, as well as present behaviors, in order to provide consideration for related bureaus and baking businesses.
This study used quantitative research methods, with information collected from a questionnaire composed by the researcher. The subject of this study is baking workers in Kaohsiung city. Of the 400 questionnaires distributed,387 responses were returned, yielding a completion rate of 96.75%. The data was analyzed using descriptive statistics, item analysis, reliability analysis, factor analysis, independent t-test, one-way ANOVA and multiple regression analyses.
The research results showed as following:
(1) Baking workers with higher levels of education exhibit better knowledge of the concept of carbon reduction. The baking workers in independent restaurant have superior understanding of carbon reduction than other types. Those with less seniority also demonstrate more awareness of carbon reduction concepts that those with more seniority.
(2) Elder baking workers and those with more seniorityare more inclined to participate in carbon reduction education than younger ones and those with less seniority; as well, workers with higher education level are more environmentally responsible.
(3) The cognition of energy saving and carbon reduction concepts among baking workers has significant influences on carbon reduction behavior.
Keywords: baking industry, energy saving, carbon reduction
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