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.
Inhaltsverzeichnis (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
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This dissertation investigates the acceptance of alternative and future nutritional products (afn-products) among Food and Beverage (F&B) department heads in the hospitality industry. The study aims to determine if the implementation of these products could provide competitive advantages. The research utilizes interviews with high-ranking managers and questionnaires sent to F&B managers and chefs to gather data on awareness, acceptance, and potential for implementation of afn-products, including urban gardening, meat alternatives, insects, and 3D-printed food.
- Acceptance of alternative and future nutritional products in the hospitality industry.
- Potential for competitive advantage through the implementation of afn-products.
- Market awareness and customer acceptance of afn-products.
- Sustainability considerations in the hospitality industry.
- Meeting customer needs in relation to novel food sources.
Zusammenfassung der Kapitel (Chapter Summaries)
1 INTRODUCTION: This introductory chapter sets the stage for the dissertation by highlighting the growing global food shortage predicted by the FAO and introducing the concept of alternative and future nutritional products (afn-products). It defines the four main product groups under investigation: urban gardening/aquaponics, meat alternatives, insects, and 3D-printed food. The chapter outlines the research purpose, objectives, and aims, emphasizing the importance of the study in addressing future food security challenges and exploring potential competitive advantages for the hospitality sector. The research challenge of gaining insights into the acceptance and potential implementation of these novel food sources is also articulated.
2 LITERATURE REVIEW: This chapter provides a review of existing literature related to food shortages and food production challenges, laying a foundation for understanding the context within which alternative and future nutritional products are being explored. The chapter's depth and scope are not fully described in the provided text excerpt.
Schlüsselwörter (Keywords)
Alternative and future nutritional products, afn-products, food security, hospitality industry, competitive advantage, sustainability, urban gardening, aquaponics, meat alternatives, insects, 3D-printed food, customer acceptance, market awareness, F&B management.
Häufig gestellte Fragen
Was ist der Zweck dieses Dokuments?
Dieses Dokument ist eine umfassende Sprachvorschau, die den Titel, das Inhaltsverzeichnis, die Ziele und Themenschwerpunkte, Kapitelzusammenfassungen und Schlüsselwörter einer Dissertation enthält.
Was sind die Hauptthemen der Dissertation?
Die Dissertation untersucht die Akzeptanz von alternativen und zukünftigen Ernährungsprodukten (afn-Produkte) bei Food and Beverage (F&B) Abteilungsleitern im Gastgewerbe. Außerdem wird untersucht, ob die Implementierung dieser Produkte Wettbewerbsvorteile verschaffen könnte.
Welche afn-Produkte werden in der Dissertation untersucht?
Die Dissertation untersucht folgende Produktgruppen: Urban Gardening/Aquaponik, Fleischalternativen, Insekten und 3D-gedruckte Lebensmittel.
Welche Forschungsmethoden werden in der Dissertation verwendet?
Die Forschung verwendet Interviews mit hochrangigen Managern und Fragebögen, die an F&B-Manager und Köche gesendet werden, um Daten zur Bekanntheit, Akzeptanz und zum Implementierungspotenzial von afn-Produkten zu sammeln.
Was sind die Hauptziele der Dissertation?
Die Ziele der Dissertation sind die Untersuchung der Akzeptanz von afn-Produkten im Gastgewerbe, die Bewertung des Potenzials für Wettbewerbsvorteile durch die Implementierung von afn-Produkten, die Analyse der Marktaufmerksamkeit und Kundenakzeptanz von afn-Produkten und die Berücksichtigung von Nachhaltigkeitsaspekten im Gastgewerbe.
Was beinhaltet Kapitel 1 (INTRODUCTION)?
Kapitel 1 führt in die Thematik der Dissertation ein, indem es den wachsenden globalen Nahrungsmittelmangel hervorhebt und das Konzept der alternativen und zukünftigen Ernährungsprodukte (afn-Produkte) vorstellt. Es definiert die vier Hauptproduktgruppen, die untersucht werden: Urban Gardening/Aquaponik, Fleischalternativen, Insekten und 3D-gedruckte Lebensmittel. Das Kapitel umreißt den Forschungszweck, die Ziele und die Absichten und betont die Bedeutung der Studie bei der Bewältigung zukünftiger Herausforderungen der Ernährungssicherheit und der Erforschung potenzieller Wettbewerbsvorteile für den Gastgewerbesektor.
Was beinhaltet Kapitel 2 (LITERATURE REVIEW)?
Kapitel 2 bietet einen Überblick über die vorhandene Literatur zu Nahrungsmittelknappheit und Herausforderungen bei der Nahrungsmittelproduktion und legt damit die Grundlage für das Verständnis des Kontexts, in dem alternative und zukünftige Ernährungsprodukte erforscht werden.
Welche Schlüsselwörter sind mit der Dissertation verbunden?
Die Schlüsselwörter sind: Alternative und zukünftige Ernährungsprodukte, afn-Produkte, Ernährungssicherheit, Gastgewerbe, Wettbewerbsvorteil, Nachhaltigkeit, Urban Gardening, Aquaponik, Fleischalternativen, Insekten, 3D-gedruckte Lebensmittel, Kundenakzeptanz, Marktaufmerksamkeit, F&B-Management.
- Citation du texte
- Mirco Kurreck (Auteur), 2016, The Acceptance of Alternative and Future Nutritional Products, Munich, GRIN Verlag, https://www.grin.com/document/1547332
