Sustainable innovations in the Food and Beverage industry during a Covid-19 crisis
Köster, Susannah (2021)
Köster, Susannah
2021
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2021052611583
https://urn.fi/URN:NBN:fi:amk-2021052611583
Tiivistelmä
This thesis is a research-based study that aims to understand which innovations will improve the sustainability of the food and beverage industry. The industry has many issues concerning sustainability. Moreover, Covid leads to social distancing, which can cause individuals to contribute to a more environmentally friendly way of life.
This research investigates the impact of sustainable innovations in the food industry on customers, whether they are willing to pay more when buying a sustainable product, and whether they are aware of sustainable consequences. In addition, the study will look at which sustainable improvement innovations already exist, which can be used within the food industry and which innovations could potentially be used in its operations. Moreover, the awareness of sustainable consequences will be shown in the food and beverage industry, both from a customer's perspective and a business's point of view. It will also explore the issue of sustainability at a time of scarcity or a crisis. This component includes the impact of the pandemic on sustainable behaviour in the food industry.
To meet the objectives, quantitative and qualitative methodologies are used. Firstly, secondary research is used; this theoretical section utilises secondary analysis in the thesis, which will consist of chapters better to understand sustainability and sustainable innovations in the industry. Secondly, six interviews with various types of restaurants were conducted. The aim is to get a deeper understanding of which sustainability initiatives they use. Moreover, qualitative data will be gained from the observation of different types of businesses in the food and beverage industry. The last methodology used is a questionnaire. The data collected is used to determine the opinions and knowledge of consumers regarding sustainable food services. The research was done between March and April 2021.
The data collected is both from quantitative and qualitative methods. The research findings demonstrate the importance of sustainable initiatives in the industry. Businesses should look to sustainability as a whole. Moreover, restaurants should be more transparent about sustainability since most consumers are not aware, and this makes it easier to consider the level of sustainability with their dining out decisions. There are various initiatives restaurants can use within a sustainable concept, at first source local, and consider using ingredients to avoid unnecessary waste. The study showed that keeping the supply chain small gives businesses more control over their sustainability level. Restaurants should also use more plant-based products since meat is producing 60% of all greenhouse gas emissions. Packaging is another essential product that needs to be considered in the industry. Some applications can help to reduce food waste which allows business to sell.
The study is relevant for companies in the food and beverage industry. The various Methodologies used will generally describe the perception that customers have of sustainable businesses and the current sustainability efforts of different restaurants.
This research investigates the impact of sustainable innovations in the food industry on customers, whether they are willing to pay more when buying a sustainable product, and whether they are aware of sustainable consequences. In addition, the study will look at which sustainable improvement innovations already exist, which can be used within the food industry and which innovations could potentially be used in its operations. Moreover, the awareness of sustainable consequences will be shown in the food and beverage industry, both from a customer's perspective and a business's point of view. It will also explore the issue of sustainability at a time of scarcity or a crisis. This component includes the impact of the pandemic on sustainable behaviour in the food industry.
To meet the objectives, quantitative and qualitative methodologies are used. Firstly, secondary research is used; this theoretical section utilises secondary analysis in the thesis, which will consist of chapters better to understand sustainability and sustainable innovations in the industry. Secondly, six interviews with various types of restaurants were conducted. The aim is to get a deeper understanding of which sustainability initiatives they use. Moreover, qualitative data will be gained from the observation of different types of businesses in the food and beverage industry. The last methodology used is a questionnaire. The data collected is used to determine the opinions and knowledge of consumers regarding sustainable food services. The research was done between March and April 2021.
The data collected is both from quantitative and qualitative methods. The research findings demonstrate the importance of sustainable initiatives in the industry. Businesses should look to sustainability as a whole. Moreover, restaurants should be more transparent about sustainability since most consumers are not aware, and this makes it easier to consider the level of sustainability with their dining out decisions. There are various initiatives restaurants can use within a sustainable concept, at first source local, and consider using ingredients to avoid unnecessary waste. The study showed that keeping the supply chain small gives businesses more control over their sustainability level. Restaurants should also use more plant-based products since meat is producing 60% of all greenhouse gas emissions. Packaging is another essential product that needs to be considered in the industry. Some applications can help to reduce food waste which allows business to sell.
The study is relevant for companies in the food and beverage industry. The various Methodologies used will generally describe the perception that customers have of sustainable businesses and the current sustainability efforts of different restaurants.