台灣餐飲業年產值超過三千億且持續成長，而無法避免的是其餐飲廢棄物量亦隨之增加，讓目前已趨嚴重的廢棄物處理問題更加棘手。而在消費者環保意識的提升及全球化節能減碳的覺醒與呼籲下，政府及環保單位積極推行減少廢棄物、提高回收率等源頭管理的工作，但可掌握的資訊及第一線相關研究極少。本研究以實地調查方式進行連鎖咖啡、連鎖牛肉麵及連鎖西式速食業之餐飲廢棄物分析及描述。研究結果發現連鎖牛肉麵業有最高的每餐餐飲廢棄物重量，連鎖咖啡業的餐飲廢棄物則有較高的未堆疊體積。研究中觀察到所有門市的餐飲廢棄物並未被適當地分類及堆疊，造成廢棄物體積的增加及相關資源的浪費。而透過對餐飲廢棄物的分類計算出這三種連鎖產業的理論回收值，可做為政府及業者在執行及監督餐飲業廢棄物處理之依據。最後本研究透過餐飲廢棄物的描述及堆疊效益的分析，提出改善做法與建議供業者與政府參考。

Thewastes generated by the foodservice operations have been growing alongwith the foodservice business. The increasing amount of foodservicewaste has severed the already serious situations of the waste management,the saturation of the existed land fill space and the difficulty in obtainingnew sites for both land fill and incineration fields in Taiwan. It is also aware that thestudy of the sustainable development for hospitalityindustry has also gained its momentum recently, accelerated by theimpact of the global warming and the increasing eco-awareness ofconsumers. In this study, the profiles analysis of the wastes generated in three foodservice operationchains: coffee chain, fast food chain, and Chinese beef noodle chain,were conducted. The results indicated that the Chinese beef noodle store generated the highest waste per meal, while coffee chain had the higher volume of the waste than the other two chains. It’s also observed that most of the wastes generated in these restaurants were not adequately sorted and recycled. Some methods and suggestions for the improvement in foodservice waste reduction are brought to the attention of foodservice operators and government. Future research topics are also suggested.