论文代写价格-餐厅减少碳排放的好处

28 8月 论文代写价格-餐厅减少碳排放的好处

本文主要讲述的是餐厅减少碳排放的好处,餐厅的供应链机制增加了能源使用和碳排放(Wang et al., 2013)。为了减少碳排放和能源使用,餐厅有社会和道德责任通过战略性的多模式枢纽减少其供应链、内部来源和配送链(Persson and Olhager, 2002)。本地化的供应链减少了从供应商到制造商(餐厅)和从餐厅到最终客户的运输(Ilbery and Maye, 2005a;2005 b;王等,2013)。本篇论文代写价格文章由澳洲论文人EducationRen教育网整理,供大家参考阅读。

The supply chain mechanics of restaurants increases energy use and carbon emissions (Wang et al., 2013). Restaurants have the social and ethical responsibility to work on reducing their supply chains, source internally and their delivery chains by strategic multimodal hubs in order to reduce carbon emissions and reduce energy usages (Persson and Olhager, 2002).Localized supply chains result in a reduced transportation both from the supplier to the manufacturer (the restaurant) and from the restaurant to the end customer (Ilbery and Maye, 2005a; 2005b; Wang et al., 2013).
The short supply chains or the Short Food Supply Chains SFSC as they are known “can represent traditional and/or alternative ways of producing, distributing, retailing, and buying food and they have served as niches for those food system actors, mostly producers and consumers, who look for alternatives to the dominating agro-industrial model” (Galli and Brunori, 2013, p.1).
The research work presents the carbon emissions and energy savings that happen because of the use of localized and shorter supply chains. The key benefits are as follows.
(1) In localizing supply chains and by choosing locations that help optimize delivery times, restaurants will be able to directly empower the process of reducing energy wastage and carbon emissions (Fiala, 2005).
(2) Secondly, in addition to these benefits, there are benefits in the form of reduced traffic congestion because of optimized delivery plan or optimized route control. Lesser wear and tear are on roads, road accidents etc.
The aim of the research is to critically analyse the research literature and the industry reports on sustainable short supply chains that help optimize transportation and delivery of products from supplier to the restaurant and from restaurant to the end customer.
The research will present insights on these sustainable forms of working, based on which recommendations can then be made for restaurants. The specific focus is on delivery from manufacturer to the end customer.
The research will basically identify the key insights from research literature and then propose it as recommendations. The important thing limiting the work is that it is a secondary research work, and it does not use direct primary data from restaurants in the vicinity. How some human stories and narratives which directly throw light on the subject have been made use of were possible.

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