Serving more responsible food
Turunen, Anne; Uhlbäck-Ropponen, Hannaleena; Colliander, Heidi; Wallin, Heidi; Lybäck, Henry; Kantala, Johanna; Salo, Laura; Tolvanen, Merja; Vitikka, Mika; Lindholm, Rii; Gröhn, Saara; Minkkinen, Sari; Sarén, Sini; Kärkäs, Suvi; Hiltunen, Tomi (2023)
Lataukset:
Laurea-ammattikorkeakoulu
2023
Julkaisun pysyvä osoite on
https://urn.fi/URN:ISBN:978-951-799-684-6
https://urn.fi/URN:ISBN:978-951-799-684-6
Tiivistelmä
The food services sector is currently moving towards more sustainable business operations. In terms of society, the change is continuous and partly guided. The key element in this change is to enable equal consideration of people, the environment and the economy in decision-making and any other functions that are developed with a focus on sustainable development.
It is important to understand how the food services sector can support companies’ capacity for change in their quest for sustainable development. Customers’ values are changing, and this will increasingly affect and be reflected in the food services sector. Continuous transformation and evolution of service business, understanding the importance of customer service paths when developing the customer experience, and changes in consumption habits in the food services sector enhance the ability of companies to develop new operating models for a more sustainable future.
The mission positive handprint project (1 October 2021–31 August 2023) involved a group of sustainable development experts with the goal ofpromoting a sustainable future in the food services sector. This workbook has been compiled for all food services sector operators. It contains information on the carbon handprint and opportunities for using it to develop responsible day-to-day activities in restaurants. We hope that you will utilise the workbook on the journey towards a more sustainable future.
The project was funded as part of the European Union’s measures implemented in response to the COVID-19 pandemic.
It is important to understand how the food services sector can support companies’ capacity for change in their quest for sustainable development. Customers’ values are changing, and this will increasingly affect and be reflected in the food services sector. Continuous transformation and evolution of service business, understanding the importance of customer service paths when developing the customer experience, and changes in consumption habits in the food services sector enhance the ability of companies to develop new operating models for a more sustainable future.
The mission positive handprint project (1 October 2021–31 August 2023) involved a group of sustainable development experts with the goal ofpromoting a sustainable future in the food services sector. This workbook has been compiled for all food services sector operators. It contains information on the carbon handprint and opportunities for using it to develop responsible day-to-day activities in restaurants. We hope that you will utilise the workbook on the journey towards a more sustainable future.
The project was funded as part of the European Union’s measures implemented in response to the COVID-19 pandemic.