초록 열기/닫기 버튼
Based on the food miles analysis of farmhouse restaurants from 2007 to 2018, this paper compared empirically the current ingredients used at the farmhouse restaurant with the imported rural ingredients in order to differentiate the rural restaurant. Results of the study indicated that the food miles of the farmhouse restaurant were 4.77 times lower than that of Chinese agricultural foods. The CO2 emission of the farmhouse restaurant was 2.17 times lower than that of Chinese agricultural foods. Additionally this study also found that both the food miles and the CO2 emission have decreased in the past 10 years because of the self-sufficiency in agricultural foods. The findings of this study implies that the farmhouse restaurant using local and domestic ingredients can contribute the reduction of the food miles and CO2 emission as well as the enhancement of the natural environment. It would be important for the public to utilize local and domestic agricultural foods in order to preserve the earth environment.
