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dc.contributor.advisorOnkila, Tiina
dc.contributor.advisorUlvila, Kukka-Maaria
dc.contributor.authorRosala, Heidi
dc.date.accessioned2015-06-18T08:35:58Z
dc.date.available2015-06-18T08:35:58Z
dc.date.issued2015
dc.identifier.otheroai:jykdok.linneanet.fi:1476280
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/46367
dc.description.abstractDevelopment, which began from agricultural and industrial revolutions has improved and eased human lives on this planet. But the massive growth of the human population has caused some serious environmental impacts on our planet. Millions of hectares of forests have been converted into arable land, fresh water resources are decreasing and oceans are getting overfished, while the demand for food continues to grow. Agriculture is the most important contributor to the climate change and global meat production sector causes more greenhouse gases to the atmosphere than transport. By reducing the consumption of meat and increasing the proportion of vegetables in human diets, the environmental impact of food consumption can be significantly reduced. This research examines how we could motivate consumers into more vegetarian diets and decrease the consumption of meat. Public catering seems to have an important role in contributing healthy eating habits among Finnish people, but the role of individual restaurants, media and the western culture in promoting the sustainable consumption should not be underestimated. This study was made by using mixed methods and performing a consumer research in four Finnish lunch restaurants. The findings of this study indicate that Finnish consumers have a positive attitude towards vegetarian food. The most important factors that motivate consumers to eat more vegetarian food are the good taste, selection, and the health benefits of vegetarian food.en
dc.format.extent1 verkkoaineisto (63 sivua)
dc.language.isoeng
dc.rightsJulkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.fi
dc.rightsThis publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.en
dc.subject.otherVegetarian food
dc.subject.otherMeat production
dc.subject.otherSustainable consumption
dc.subject.otherRestaurants
dc.subject.otherPublic catering
dc.titleConsumer selection of vegetarian food in restaurants
dc.identifier.urnURN:NBN:fi:jyu-201506182377
dc.type.ontasotPro gradufi
dc.type.ontasotMaster's thesisen
dc.contributor.tiedekuntaKauppakorkeakoulufi
dc.contributor.tiedekuntaSchool of Business and Economicsen
dc.contributor.laitosTaloustieteetfi
dc.contributor.laitosBusiness and Economicsen
dc.contributor.yliopistoUniversity of Jyväskyläen
dc.contributor.yliopistoJyväskylän yliopistofi
dc.contributor.oppiaineYritysten ympäristöjohtaminenfi
dc.contributor.oppiaineCorporate Environmental Managementen
dc.date.updated2015-06-18T08:35:59Z
dc.rights.accesslevelopenAccessfi
dc.contributor.oppiainekoodi20425
dc.subject.ysovegetarismi
dc.subject.ysokasvisruoat
dc.subject.ysolihantuotanto
dc.subject.ysoravintolat
dc.subject.ysoravitsemisala
dc.subject.ysokestävä kulutus


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