本文講的是減少餐廳配送的碳排放，其次，通過理解對餐廳供應鏈配送和採購的不同評估，我們可以理解，優化餐廳配送操作的可持續性並不是在食品生產時才開始的。提高從餐廳到顧客的食品供應鏈的可持續性的責任和意識必須從採購自身開始(Wognum et al.， 2011)。這是來自研究的一個非常重要的見解，因為它顯示瞭如何從供應鏈的開始，交付端的碳排放是固定的。因此，在實施本地採購的過程中，餐飲業將能夠控制可持續性。本篇論文代筆價錢文章由美國論文通AssignmentPass輔導網整理，供大家參考閱讀。
Secondly, in understanding the different assessments of delivery and sourcing for the restaurant supply chain, one can understand that optimization for sustainability of a delivery operation for the restaurant does not just start at the time of food manufacturing. The responsibility and awareness of improving sustainability of the food supply chain from restaurant to the customer has to start at the time of sourcing itself (Wognum et al., 2011). This is a very important insight from the research as it shows how from the inception of supply chain, the carbon emissions on the delivery end are fixed. Therefore, in implementing local sourcing, the restaurant business would be able to control sustainability.
The SWIFT Smart routing system highlights the benefits for restaurant businesses when smart souring is used. Swift reduced the number of routes, the route complexity and was able to bring down the number of drivers and the cars that were required for the company. The optimized route planning and formation did not take 5 hours, and instead were actually mapped into a matter of minutes. Secondly, the amount of fuel was brought down to around 47.06% savings, too. This was interpolated savings calculations with respect to distance, fuel and time as well. Now in route optimizations and fuel savings and carbon emission reduction, the restaurant or any other delivery company will have a very strong role to play.
Carbon dioxide produced per customer in the case of personal vehicles versus the carbon dioxide produced in the case of delivery systems is presented below. In addition, the bars on left are used to represent the case scenario where the customers would be able to choose their delivery times and the one on the right represents the situation where the delivery system cluster happens at the company end. It can be identified that there is more savings when the delivery system sets the service time and other details.
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