The climate crisis is a well-known problem in the world that has contributed to increased interest in locally produced products. However, according to previous research, the use of local meat in restaurants is not obvious due to problems with both price and deliveries. Despite the hospitality industry's impact on consumption trends, the lack of studies on chefs'perspective on locally produced food is limited. The purpose of the study is therefore to identify central factors that influence the decision-making process of chefs when purchasing locally produced meat in Skåne. To study the chefs, a qualitative method was used, semi-structured interviews in which four chefs participated. Interest in locally produced meat is great, but there are problems with a delivery guarantee and the cost. Important factors for the respondents were the quality that was linked to the sensory properties of taste and texture. To enable an increased use of locally produced meat, taxes and fees need to be reduced in order to be able to lower prices at all levels. Consumer awareness of the climate footprint has increased demand and thus demands that restaurants purchase locally produced meat. Increased delivery guarantee can be made possible by using wholesalers as intermediaries. The study therefore strives to contribute with knowledge and understanding of what is required in Skåne to increase the possibility of using local meat in restaurants.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:oru-114314 |
| Date | January 2024 |
| Creators | Sjöman, Mathilda, Wåhlin, Oskar |
| Publisher | Örebro universitet, Restaurang- och hotellhögskolan |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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