Sustainable practices of South Asian restaurants in Helsinki: challenges and opportunities
Azad, Md Murshidul (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025060420278
https://urn.fi/URN:NBN:fi:amk-2025060420278
Tiivistelmä
The study navigates the restaurant landscape of Helsinki's metropolitan areas in order to examine the current sustainable practices of South Asian restaurants. The primary objective of this research is to spot the multi-facet challenges and analyze the promising opportunities in implementing these sustainable practices in the cuisine industry. The research work has been commissioned by Restaurant Tandoori Villa Metsala, Aku & Nasu Ltd.
The study focuses on sustainable measures like sourcing practices, waste treatment, energy consumption, and packaging in Helsinki's restaurant businesses. It also focuses on ethical aspects like labor practices and food preparation. The study uses both deductive and inductive methods to approach the research subject. The research strategy employs mixed methods to obtain a holistic perspective and specific insights into the issue under investigation.
The prominent theories that form the basis of the conceptual framework for the research are the "Lean and Green Integration Management Concepts." By applying this concept, the study progressively navigates the sustainability landscape of South Asian eateries in Helsinki and discovers the challenges and opportunities. The potential outcome of the research will be helpful in chalking out a road map to improve sustainable practices in the niche market of the Helsinki restaurant industry. The study is expected to benefit entrepreneurs, academia, and broader society on sustainability premises.
Although the study has inherent limitations due to the paucity of time, insufficient respondents, and other practical barriers, the researcher's due diligence in conducting the research has compensated for these constraints.
The study focuses on sustainable measures like sourcing practices, waste treatment, energy consumption, and packaging in Helsinki's restaurant businesses. It also focuses on ethical aspects like labor practices and food preparation. The study uses both deductive and inductive methods to approach the research subject. The research strategy employs mixed methods to obtain a holistic perspective and specific insights into the issue under investigation.
The prominent theories that form the basis of the conceptual framework for the research are the "Lean and Green Integration Management Concepts." By applying this concept, the study progressively navigates the sustainability landscape of South Asian eateries in Helsinki and discovers the challenges and opportunities. The potential outcome of the research will be helpful in chalking out a road map to improve sustainable practices in the niche market of the Helsinki restaurant industry. The study is expected to benefit entrepreneurs, academia, and broader society on sustainability premises.
Although the study has inherent limitations due to the paucity of time, insufficient respondents, and other practical barriers, the researcher's due diligence in conducting the research has compensated for these constraints.