Sustainable development of Crunch Brunch : calculating tool for production management
Sebina, Anita (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025120331856
https://urn.fi/URN:NBN:fi:amk-2025120331856
Tiivistelmä
This thesis examines sustainable development within catering business operations. The study emphasises the role of private sector in sustainable development, especially the impact of food related companies. The study offers practical insights for food service businesses that strive to align their operational efficiency with ethical and environmental responsibility. Within the scope of the thesis, the most attention is dedicated to the Sustainable Development Goal 2, Zero Hunger, and 12, Responsible Consumption and Production.
This thesis is commissioned by the catering company Crunch Brunch. The commission is dedi-cated to the development and implementation of a calculating tool for the company. Crunch Brunch strategically aims to improve its operations towards more sustainable business approach. Following the sustainability narrative, the company seeks for a resource optimization solution addressing its current issue regarding inefficiency in food utilization process.
The thesis is product-based, and the outcome is an actual calculating tool. The tool is designed to automate purchasing orders calculations for food products. The tool development process has three stages: design, creation, and final implementation. The tool supports sustainable business practices by reducing food waste and enabling more responsible procurement. The re-search provides a comprehensive review on how operational tools can contribute to broader sustainability targets in the catering business.
This thesis is commissioned by the catering company Crunch Brunch. The commission is dedi-cated to the development and implementation of a calculating tool for the company. Crunch Brunch strategically aims to improve its operations towards more sustainable business approach. Following the sustainability narrative, the company seeks for a resource optimization solution addressing its current issue regarding inefficiency in food utilization process.
The thesis is product-based, and the outcome is an actual calculating tool. The tool is designed to automate purchasing orders calculations for food products. The tool development process has three stages: design, creation, and final implementation. The tool supports sustainable business practices by reducing food waste and enabling more responsible procurement. The re-search provides a comprehensive review on how operational tools can contribute to broader sustainability targets in the catering business.