How is the acceptance of Food and Beverage Department heads regarding alternative and future nutritional products? Could an implementation of such products lead to competitive advantages in the hospitality gastronomy? That master's thesis covers the topics; Aquaponic farming, Insects, alternative food products and food from 3D printer.
The purpose of this research has two main objectives: To identify the degree of knowledge in general acceptance concerning afn-products available on the market. To discover the presumption of gaining competitive advantages due to the implementation of afn-products.
The world's population increased by 1 billion to 7 billion people in the last 14 years. The UN expects about 9.6 billion people on the globe in 2050. Assumed that the dietary habits are constant the double amount of food needs to be produced. In contrast to that statement the WWF and WRAP reported, that about 1.3 billion tonnes of food are thrown away worldwide each year. The effects of climate change, overfishing and the growing scarcity of natural resources (land, water and energy) force us to rethink alternative future diet strategies globally. According to estimates of the Food and Agriculture Organization of the United Nations (FAO) the production of meat will increase from currently 229 to 465 million ton in 2050. For milk production an increase from current 580 to 1.043 billion tons has been forecasted. Moreover, the FAO stated, that 71.2% of the world’s commercial fish stocks were currently being fished as maximum, 28.8% are overfished. According to Valin et al. (2014), the food demand is expected to rise by 59-98% between 2005 and 2050 that is slightly above the recent FAO forecast of 54% from 2005/2007.
Table of Contents
1 INTRODUCTION
1.1 Statement of the Issue
1.2 Alternative and Future Nutritional Products
1.2.1 Urban Gardening/Aquaponics Farming
1.2.2 Meat Imitations/Alternatives to Egg- and Dairy Products
1.2.3 Insects and Products from Insects
1.2.4 Food from the 3D Printer
1.2.5 Market Awareness and Customer Acceptance
1.3 Research Purpose and Objectives
1.4 Research Aims
1.5 Importance of the Issue
1.6 Research Challenge
2 LITERATURE REVIEW
2.1 Food Shortage/Food Production
2.2 Innovation Development in the Hospitality Industry
2.3 Competitive Advantages
2.3.1 Positioning
2.3.2 Market Entry Strategy
2.3.3 Advantages of the First Mover Strategy
2.3.4 Disadvantages of the First Mover Strategy
2.3.5 Innovation Landscape
2.4 Conclusion
3 METHODOLOGY
3.1 Research Philosophies
3.2 Research Intention
3.3 Research Approaches
3.4 Research Strategy
3.5 Research Choices
3.6 Research Time Horizons
3.7 Research Techniques and Procedures
3.8 Data Collection and Analysis of the Interview
3.8.1 Preparation of the Interview
3.8.2 Planning and Conducting the Interview
3.8.3 Evaluation and Publication of the Interview
3.8.4 Introduction Interviewees
3.9 Data Collection and Analysis of the Questionnaire
3.9.1 Survey Draft Questionnaire
3.9.2 Questionnaire Introduction
3.9.3 Questionnaire Structure
3.9.4 Feedback of Pilot Questionnaire
3.10 Validity and Reliability
3.11 Challenges and Limitations
3.12 Ethical Consideration
4 FINDINGS
4.1 Results of the Interviews
4.1.1 Question block I – Awareness and Acceptance of Afn-Products
4.1.2 Question block II – Gaining Competitive Advantages due to Implementing Afn-Products
4.1.3 Question block III – Approval and Suggestions
4.2 Summary Results of the Interviews
4.2.1 Knowledge and Acceptance of the Afn-Products
4.2.2 Competitive Advantages
4.3 Results of the Questionnaire
4.3.1 Age of the Respondents
4.3.2 Current Position of Respondents
4.3.3 Nationality of the Respondents
4.3.4 Grouped Nationality of Respondents
4.3.5 Work Experience of the Respondents
4.3.6 Number of Outlets
4.3.7 Influence on Purchasing
4.3.8 Dimensions of the Job Requirements
4.3.9 Knowledge of the Afn-Product Group
4.3.10 Work-experience with the Afn-Product Group
4.3.11 Willingness to work with or sell Afn-Product Groups
4.3.12 Additional Innovative Food products or Product Groups
4.3.13 Reasons for the Implementation of Afn-Product Groups
4.3.14 Afn-Product Group Easiest to Implement
4.3.15 Competitive Advantages due to Implementation of Afn-products
4.4 Summary Results of the Questionnaire
4.4.1 General Facts
4.4.2 Knowledge and Acceptance of the Afn-Products
4.4.3 Competitive Advantages
4.5 Results and Summary of Research Aims
5 CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion
5.2 Recommendation
5.3 Future Scope
5.4 Final Statement of the Author
Research Objectives and Themes
The research investigates the acceptance of alternative and future nutritional products by Food and Beverage department heads in the hospitality industry, examining whether their implementation can provide a competitive advantage.
- Current knowledge and market acceptance of alternative and future nutritional products (afn-products).
- The potential for implementing afn-products to achieve competitive advantages in hotel gastronomy.
- The role of professional experience and nationality in the willingness to adopt these product innovations.
- Identifying the most feasible product groups for implementation in existing hotel operational structures.
Excerpt from the Book
1.2.1 Urban Gardening/Aquaponics Farming
Urban Gardening is a new form of community gardening in the middle of the city. Accordingly, the purpose of the community garden is not only a place of self-sufficiency with fruit and vegetables but also of learning and communication. Urban gardens are usually open places to which everyone has access. Great value is placed on knowing where the food comes from and the meaning of biodiversity (Calvet-Mir et al. 2016). Moreover, Urban gardening is the most applied small-scale, horticultural use of urban land within urban areas or in their immediate neighbourhood. The main objectives are sustainable management of horticultural crops, the environment-friendly production and a conscious global consumption of agricultural products. Other positive aspects are the reduction in transport distances and thus a cut in carbon dioxide emissions. Finally, the concentration of local recycling of compostable waste and sewage make urban gardening to a „green“ alternative. Fruits, vegetables and herbs are the classic food that is grown from urban gardening (Cockrall-King 2012). According to a study by Hirsch et al. (2016),Urban Gardening contribute to food security and the reduction of malnutrition, particularly in developing countries. They also generate additional income and contribute to recovery, environmental health and social interaction. However, the empirical example of Rosol (2014) demonstrates that the civil engagement needs additional support. He confirmed that material; personnel and professional requirements as well as a delegation of decision-making power are key aspects for the sustainable development of urban gardening.
Summary of Chapters
1 INTRODUCTION: This chapter outlines the research objectives, presents the four main product groups (Urban Gardening, Meat/Dairy/Egg alternatives, Insects, 3D printing), and discusses the significance of the research.
2 LITERATURE REVIEW: The section covers the global food shortage, innovation in hospitality, and theoretical frameworks for competitive advantage and market entry strategies.
3 METHODOLOGY: This chapter details the research design using the "research onion" model, including qualitative expert interviews and a quantitative online survey for F&B executives.
4 FINDINGS: This section presents the primary data collected from six expert manager interviews and 66 survey responses from F&B professionals.
5 CONCLUSION AND RECOMMENDATIONS: This final chapter synthesizes the research outcomes, concludes that while interest exists, barriers to implementation remain, and suggests future research directions.
Keywords
Hospitality Industry, Food and Beverage Management, Alternative Nutritional Products, Afn-products, Urban Gardening, Aquaponics, Meat Imitations, Entomophagy, 3D Food Printing, Competitive Advantage, First Mover Strategy, Innovation, Consumer Acceptance, Sustainability, Market Entry
Frequently Asked Questions
What is the core focus of this dissertation?
The research explores the acceptance level of Food and Beverage (F&B) heads regarding alternative and future nutritional products (afn-products) and investigates if implementing such innovations can lead to competitive advantages in hotel gastronomy.
What are the four primary product groups analyzed in the study?
The study specifically focuses on Urban Gardening/Aquaponics Farming, Meat Imitations/Alternatives to Egg and Dairy Products, Insects (entomophagy), and Food from the 3D printer.
What is the primary objective of this research?
The main objectives are to identify the level of knowledge and acceptance among F&B executives regarding these new food products and to determine if these professionals believe implementation contributes to achieving a competitive market advantage.
What research methodology was employed?
The author utilized a multi-method research approach, consisting of qualitative semi-structured interviews with six high-ranking industry executives, followed by a quantitative online survey distributed to F&B directors and kitchen chefs.
What are the key themes addressed in the main body (Literature Review & Findings)?
Key themes include global food sustainability, innovation management within the hospitality sector, Porter's competitive strategies, the challenges of consumer neophobia, and the analysis of survey data regarding the respondents' willingness to adopt innovative food solutions.
Which keywords characterize this academic work?
The core keywords include: Hospitality, F&B Management, Afn-products, Innovation, Competitive Advantage, Sustainability, and Consumer Acceptance.
How do the experts view the potential of Insects vs. Meat Imitations?
While many experts see potential in insect proteins for the long term, they currently associate them with a high "disgust factor." Meat imitations are more widely known but are often criticized for their reliance on chemical ingredients and perceived artificiality.
Why is "Urban Gardening" considered the most promising implementation for hotels?
Respondents identified Urban Gardening as the product group with the highest probability of implementation, largely because it aligns well with local procurement trends and is perceived as sustainable and less controversial than the other categories.
What role does the "First Mover Strategy" play in the findings?
The study suggests that while a "First Mover Strategy" can provide a competitive edge, many hotel managers are cautious and currently prefer a "follower" position due to the perceived high risks associated with consumer rejection and established industry habits.
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- Mirco Kurreck (Autor:in), 2016, The Acceptance of Alternative and Future Nutritional Products, München, GRIN Verlag, https://www.grin.com/document/1547332
