Creating Sustainability in Restaurant Business to Lead Toward Green Restaurants in a Low-Carbon Society: A Case Study of Koh Samui, Surat Thani Province
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Abstract
By 2030, Thailand needs to reduce greenhouse gas emissions by 20-25% and achieve carbon neutrality by 2050 under the “Paris Agreement.” The tourism sector is considered a major contributor to greenhouse gas emissions, especially the restaurant business, which generates a large amount of food waste. Koh Samui in Surat Thani Province is a popular tourist destination recovering from the COVID-19 crisis. The restaurant business is an important part of the tourism sector there but also contributes to environmental problems. Therefore, businesses must be managed under the concept of a low-carbon society by reducing carbon dioxide emissions. This research aims to study ways to create sustainability for restaurants on Koh Samui, leading to green restaurants in a low-carbon society. The study used qualitative research with a phenomenological approach, involving managers and owners of 28 restaurants on Koh Samui. It was found that most businesses implement green restaurant practices, such as sustainable energy and water use, and waste management. However, there are still issues with educating staff about low-carbon society concepts. Since food waste is considered, a major problem affecting the sustainability of the restaurant business, the study presents three approaches to creating sustainability: before cooking, during cooking, and after cooking.
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