Motivi za ponudbo lokalne hrane izvajalcev gostinskih dejavnosti v Sloveniji

diplomsko delo

Petra Siard (Author), Samo Kropivnik (Mentor)

Abstract

Potrošniki vedno več pozornosti namenjajo poreklu hrane zaradi večje ozaveščenosti o vplivih, ki jih ima pridelava in/ali predelava hrane na njihovo zdravje in okolje. Hkrati pa tudi izvajalci gostinskih dejavnosti vedno bolj stremijo k ponudbi sveže, v lokalnem okolju pridelane hrane. S povečanim zanimanjem za lokalno tako po svetu kot tudi v Sloveniji se posledično pojavlja tudi potreba po boljšem razumevanju in izpostavljanju pomena ter obsežnosti pojma lokalno, ki ustvarja raziskovan fenomen. Diplomsko delo torej osvetljuje vedno bolj prisoten trend ponudbe lokalne oziroma hiperlokalne hrane. Cilj je bil s kvalitativnim metodološkim pristopom raziskati motive za tovrstno ponudbo, vzporedno z morebitnimi prednostmi in slabostmi, ki jih izvajalci gostinskih dejavnosti v Sloveniji pri tem zaznavajo. Pri raziskovanju sem se osredotočila tudi na njihovo lastno razumevanje lokalnega. V ta namen sem izvedla polstrukturirane intervjuje na vzorcu petih ponudnikov lokalne hrane. Rezultati so pokazali, da je kakovost lokalno pridelane hrane prevladujoč motiv, ki skupaj z možnostjo, da se gostom nudi lokalno in domačo pristnost, nadvlada količino dela in truda, ki ga ponudba takšne hrane zahteva.

Keywords

lokalna hrana;gostinska ponudba;gostinska dejavnost;Zdrava prehrana;Gostinstvo;Potrošniki;Oskrba s hrano;Slovenija;Diplomska dela;

Data

Language:	Slovenian
Year of publishing:	2018
Typology:	2.11 - Undergraduate Thesis
Organization:	UL FDV - Faculty of Social Sciences
Publisher:	[P. Siard]
UDC:	338.488.2:613.2(043.2)
COBISS:	35692637
Views:	793
Downloads:	420
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Motives for Slovenian food service providers offering local food
Secondary abstract:	Consumers are expressing ever-increasing interest in knowing where their food comes from, including the health and environmental impact its production and processing might have. At the same time the food service providers are increasingly striving to offer fresh, locally produced food. Since the interest in the local is growing all around the world including Slovenia, there is need for better understanding and exposure of the meaning of the term locally which creates researched phenomenon. The thesis enlightens the trend of local or hyper-local food that food service providers seem to offer. The main purpose of the thesis is to understand the motives that encourage the Slovenian food service providers to offer local or hyper-local food and learn the advantages and disadvantages they might perceive. I have also researched their own perception of what local means to them. Therefore, a qualitative research has been undertaken on limited number of chosen units. In-depth semi-structured interviews were made with five food service providers in Slovenia that offer local food. The results have shown that the main motive of locally produced food is quality of it and together with possibility to always be able to offer their guests local and authentic familiarity of food overcomes the quantity of work and effort that has to be put in, in order to make offering local food achievable.
Secondary keywords:	Healthy diet;Hospitality industry;Consumers;Food supply;Slovenia;Graduate theses;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Fak. za družbene vede
Pages:	33 str.
ID:	10943211