Sustainable practices in sourcing and waste management of Restaurant Kampusravintolat Oy, Finland
Dao, Ngoc Linh (2020)
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202004155053
https://urn.fi/URN:NBN:fi:amk-202004155053
Tiivistelmä
Problems with the food system turn out to be the central of many other climatic, social, and economical challenges in our society. In order to understand unsolved issues of Finland’s food service, the thesis focuses on studying two main topics, which are sourcing and waste management. Kampusravintolat Oy, a catering company located in Lappeenranta, Finland, was taken as the main case. Current ways of handling procurement and waste management at Kampusravintolat were analyzed. Throughout the thesis, practical solutions were recommended to each reported issue, which mainly regards the restaurant’s dependence on plastic packaging and the amount of generated food waste.
The theoretical part explored the definition of food origin, the recycling of plastic packaging, and food waste worldwide and in Finland. The information was gathered from books, websites, articles, and previous studies on topics of sustainable nutrition, green business, and food system. Data of customer waste and total number of visited customers at Kampusravintolat during the span of 3 months was provided by the restaurant’s manager, Anni Varis. The empirical part was carried out by delivering an online questionnaire in Finnish to 18 staff members of Kampusravintolat.
The results of the study show that staff members have strong interest and own concrete knowledge on the topic of food origin. The procurement appears transparent to the majority of staff members. In Kampusravintolat, there are clear methods to record different food waste groups, though the methods and results are not available to every staff members. The recycling of plastic packaging is recognized as an unsolved issue of the restaurant and of Finland’s food service as a whole. Regarding this topic, staff possess different level of understanding. Nevertheless, potential in reducing the dependence on plastic packaging exists and is analyzed.
The theoretical part explored the definition of food origin, the recycling of plastic packaging, and food waste worldwide and in Finland. The information was gathered from books, websites, articles, and previous studies on topics of sustainable nutrition, green business, and food system. Data of customer waste and total number of visited customers at Kampusravintolat during the span of 3 months was provided by the restaurant’s manager, Anni Varis. The empirical part was carried out by delivering an online questionnaire in Finnish to 18 staff members of Kampusravintolat.
The results of the study show that staff members have strong interest and own concrete knowledge on the topic of food origin. The procurement appears transparent to the majority of staff members. In Kampusravintolat, there are clear methods to record different food waste groups, though the methods and results are not available to every staff members. The recycling of plastic packaging is recognized as an unsolved issue of the restaurant and of Finland’s food service as a whole. Regarding this topic, staff possess different level of understanding. Nevertheless, potential in reducing the dependence on plastic packaging exists and is analyzed.