CUSTOMERS´ PERCEPTION OF SUSTAINABLE RESTAURANTS Case: Hyper-local Restaurant Bucco and Dumlegården Farm
Masieri, Luca Francesco (2021)
2021
All rights reserved. This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2021120724015
https://urn.fi/URN:NBN:fi:amk-2021120724015
Tiivistelmä
A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution, and consumption, as well as the consumer’s related perception cannot be overlooked for achieving sustainability. This bachelor thesis was commissioned by restaurant Bucco in Satakunta, Finland. The objective was to explore the customer perception of restaurant encompassing Environmental Management Practices (EMP) with focus on the concept of “Farm to Fork” (F2F).
Through a multidisciplinary literature review, this bachelor thesis highlights some outlines of the academic and policy context, and then discusses empirical research findings of food tourism with a focus on sustainable practices.
The paper reports on an exploratory case study undertaken in the region of Satakunta, about the customer perception of sustainable hospitality.
Data were collected to obtain information from a significant representative demographic profile. An online survey was distributed from 1st of May until 31st of July 2021. A sample of 658 respondents, mainly female (80%), considered the use of local and seasonal products in foodservice operation very important. Moreover, about 90% of the respondents appear willing to pay more to support these businesses.
The paper concludes by outlining how EMP in restaurants may play a role in increasing tourist expenditure, extending the potential number of visitors and enhancing the understanding of food in relation to their propensity to encourage sustainable development. Food tourism, and more specifically sustainable restaurants might have a role in securing the ‘triple bottom line’ of economic, social and environmental sustainability and should not be peripheral within the tourism research.
Through a multidisciplinary literature review, this bachelor thesis highlights some outlines of the academic and policy context, and then discusses empirical research findings of food tourism with a focus on sustainable practices.
The paper reports on an exploratory case study undertaken in the region of Satakunta, about the customer perception of sustainable hospitality.
Data were collected to obtain information from a significant representative demographic profile. An online survey was distributed from 1st of May until 31st of July 2021. A sample of 658 respondents, mainly female (80%), considered the use of local and seasonal products in foodservice operation very important. Moreover, about 90% of the respondents appear willing to pay more to support these businesses.
The paper concludes by outlining how EMP in restaurants may play a role in increasing tourist expenditure, extending the potential number of visitors and enhancing the understanding of food in relation to their propensity to encourage sustainable development. Food tourism, and more specifically sustainable restaurants might have a role in securing the ‘triple bottom line’ of economic, social and environmental sustainability and should not be peripheral within the tourism research.