| Summary: | 碩士 === 景文科技大學 === 觀光與餐旅管理研究所 === 101 === The aim of providing organic vegetables to schools has raised new challenges in catering services; thus, how to raise the recognition of organic food and its value toward students has become the goal among the catering industry. In this study, we investigated the organic catering among two private high schools in New Taipei City. Based on the trends for healthy dining and a school’s internal policy, we intend to find the factors for organic catering in schools. Through in-depth interview, this study established the following purposes of research: (1) to understand the origins of organic catering in schools and its current status based on stakeholder value approach; and (2) explore the difficulties and strategies of catering groups to serve organic food in schools.
Results showed that the schools, suppliers and catering managers all agree with the government’s project on promoting an organic campus and also support the catering of organic food in schools. On the contrary, the students’ acceptance to organic catering is comparatively low due to their own personal favorites and insufficient knowledge toward organic farming. From the parents’ perspective the opinions are diverse – although they recognize organic food directly benefits to student health and the environment, the response varies due to the budget and personal likes from the students. Besides increased costs, the unsteady supply and limited types of crops due to the climate increases the difficulty for promoting an organic campus. Therefore, we suggest the government and relevant authorities to put more attention and efforts so that schools can practice comprehensive organic catering, which will then achieve the goal in cutting calories, using local farm products, and fulfill the “energy conservation & carbon reduction” policy.
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