Sustainable food packaging and recycling in restaurants and cafes
Kovtoun, Irina (2021)
Kovtoun, Irina
2021
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2021121025280
https://urn.fi/URN:NBN:fi:amk-2021121025280
Tiivistelmä
“Waste is a by-product of affluence, and packaging contributes greatly to the overuse of natural resources on the front end, and excessive waste on the back end.” (cf. Boylston. 2009)
Nowadays the restaurant industry is developing quite rapidly. Especially now when we are facing the COVID19 pandemic, take-away seems like the only option for restaurants to sell food, and customers are more concerned about the environment and how take-away packaging influences it. Currently many restaurants are aiming to create more environmentally friendly packaging to replace plastic containers and attract more customers. The purpose of the thesis is to analyse and provide information about recycling and packaging ways in Finnish restaurants of different cuisines.
The study was conducted by analysing two ways of leading restaurant business as well as comparing take-away packaging techniques and customer behaviour towards it. Also, various articles and publications on sustainable and environmentally friendly packaging were reviewed and used for the thesis.
The results of the study are presented in the thesis work and represent the comparison of two restaurants and their packaging techniques as well as improvements for businesses. And finally, it presents a good image to consumers and aims to raise their awareness of sustainability which is beneficial not only for the restaurants but also the world.
Nowadays the restaurant industry is developing quite rapidly. Especially now when we are facing the COVID19 pandemic, take-away seems like the only option for restaurants to sell food, and customers are more concerned about the environment and how take-away packaging influences it. Currently many restaurants are aiming to create more environmentally friendly packaging to replace plastic containers and attract more customers. The purpose of the thesis is to analyse and provide information about recycling and packaging ways in Finnish restaurants of different cuisines.
The study was conducted by analysing two ways of leading restaurant business as well as comparing take-away packaging techniques and customer behaviour towards it. Also, various articles and publications on sustainable and environmentally friendly packaging were reviewed and used for the thesis.
The results of the study are presented in the thesis work and represent the comparison of two restaurants and their packaging techniques as well as improvements for businesses. And finally, it presents a good image to consumers and aims to raise their awareness of sustainability which is beneficial not only for the restaurants but also the world.