Guideline to the reduction of food waste in restaurant business : case : Restaurant Fabrik - Helsinki
Tran, To Linh (2020)
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202002011896
https://urn.fi/URN:NBN:fi:amk-202002011896
Tiivistelmä
The purpose of the thesis was to build a practical guideline for Fabrik restaurant, Helsinki to reduce its food waste. The work also investigated economic impact as well as environmental impact of food waste on the global scale. Major causes to food waste, and food waste management process were also discussed.
The study was carried out at Fabrik restaurant. Data for this study were collected from academic books and articles related to the topic of reducing food waste. Methodology of the study was observing while the author was working at the restaurant and interviewing the head chef Kevin Lin.
The final result of the thesis was the practical guideline that can be applied in Fabrik restaurant in order to minimize its current food wastage. The guideline indicated Fabrik restaurant’s strength when tackling the issue as well as suggested practices that can be applied to minimize its weaknesses.
The study was carried out at Fabrik restaurant. Data for this study were collected from academic books and articles related to the topic of reducing food waste. Methodology of the study was observing while the author was working at the restaurant and interviewing the head chef Kevin Lin.
The final result of the thesis was the practical guideline that can be applied in Fabrik restaurant in order to minimize its current food wastage. The guideline indicated Fabrik restaurant’s strength when tackling the issue as well as suggested practices that can be applied to minimize its weaknesses.