摘要
文章基于可持续发展理论 ,以生态旅游区的餐饮为研究对象 ,从环境友好的角度 ,对生态旅游区的食品种类、包装材料、生产方式和经营管理进行设计 ,使餐饮企业最终获得环境效益和经济效益。
Based on sustainable development theory, this article deals with food service industry in ecotourism areas. From environmentally-friendly practices, the article tries to offer a series of sustainable designs on the sorts of food, wrappers of food, manufacturing modes of food and management of food service industry, so as to enable food and beverage enterprises to get both environmental and economic benefits,and to be favorable to the environment.
出处
《中国人口·资源与环境》
CSSCI
北大核心
2004年第1期122-126,共5页
China Population,Resources and Environment
基金
CIDA(加拿大国际开发署 )Tierl资助项目 (S -615 62 )的成果之一