Sustainable food packaging in Linnanmäki 2023
Mattila, Hilla (2022)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022120727097
https://urn.fi/URN:NBN:fi:amk-2022120727097
Tiivistelmä
This thesis is a product-based and it is commissioned by Linnanmäki amusement park. The aim of this thesis is to create a sustainability plan for food packaging and disposable tableware. The goal is to have a viable plan ready to be implemented for the season of 2023. The sustainability plan supports commissioner’s ongoing development prosperities working together with an environmental management system (EMS) EcoCompass.
The outcome of this thesis is a sustainability plan for the commissioner as well as an implementation plan to support the sustainability plan. The sustainability plan discusses the commission-er’s current sustainability development state and future sustainability prospects. The sustainability plan is based on the theoretical framework introduced in this thesis.
The theoretical framework in this thesis discusses Triple bottom line covers off all three dimensions of sustainability. The theoretical framework also introduces sustainability in food service industry and the concepts of food packaging.
The sustainability plan follows the three dimensions of Triple bottom line. All three dimensions introduces the current state of sustainability, the sustainability development objectives and the procedures needed for reaching the goal. The sustainability plan is implemented by the commissioner to support the long-term goals determined together with EcoCompass.
The outcome of this thesis is a sustainability plan for the commissioner as well as an implementation plan to support the sustainability plan. The sustainability plan discusses the commission-er’s current sustainability development state and future sustainability prospects. The sustainability plan is based on the theoretical framework introduced in this thesis.
The theoretical framework in this thesis discusses Triple bottom line covers off all three dimensions of sustainability. The theoretical framework also introduces sustainability in food service industry and the concepts of food packaging.
The sustainability plan follows the three dimensions of Triple bottom line. All three dimensions introduces the current state of sustainability, the sustainability development objectives and the procedures needed for reaching the goal. The sustainability plan is implemented by the commissioner to support the long-term goals determined together with EcoCompass.