Developing a series of indicators on low-carbon diet for Low-carbon and sustainable certification system in Taiwan

• Main Authors: Chai, Fan-Chiao, 蔡凡嶠
• Other Authors: Chang, Yu-Jie
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/gru7d9

碩士 === 臺北市立大學 === 地球環境暨生物資源學系環境教育碩士在職專班 === 107 === Abstract The purpose of this study is aimed to reduce food miles and carbon footprint and greenhouse gas emissions by encouraging people to use seasonal or local food. Through studying low-carbon diet researches, we proposed the preliminary research questionnaire on low carbon diet evaluate n indexes for low carbon and sustainable homeland. This study collects 17 experts’ opinions ranging from industrials to scholars with Fuzzy Delphi method. In respect of triangular fuzzy numbers (M), the results of appropriate indexes are introduced by conducting expert reviews, questionnaires and comprehensive analysis to achieve the goal of low carbon and sustainable homeland. We proposed 17 indexes on four dimensions production, usage, transportation and disposal. Furthermore, 3 sub-dimensions are also discussed as material, energy and waste. It is expected that this study could be a reference to evaluate the performance of low-carbon diet in the domestic community. Keywords: sustainable, low carbon diet