Sustainable practices in vegan restaurants in Yogyakarta regarding food sourcing, food packaging and waste

Bianka ORENDÁŠOVÁ

Bakalářská práce

Abstract:

This bachelor thesis explores sustainable practices in vegan restaurants in Yogyakarta, identifying only eight fully vegan establishments in the city. The theoretical framework delves into sustainability within the restaurant industry, highlighting specific sustainable practices regarding food sourcing, food packaging and waste. The qualitative research is based on data collected through surveys, involving interactions with employees or owners. The primary research methods employed are surveys and literature review. Data obtained from the surveys will be thoroughly described and analyzed, focusing on the questions and responses collected during the survey process.

Abstract:

This bachelor thesis explores sustainable practices in vegan restaurants in Yogyakarta, identifying only eight fully vegan establishments in the city. The theoretical framework delves into sustainability within the restaurant industry, highlighting specific sustainable practices regarding food sourcing, food packaging and waste. The qualitative research is based on data collected through surveys, involving interactions with employees or owners. The primary research methods employed are surveys and literature review. Data obtained from the surveys will be thoroughly described and analyzed, focusing on the questions and responses collected during the survey process.

Keywords

Sustainability, sustainability practices, food industry, restaurant, Yogyakarta, Indonesia

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 27. 6. 2024

Obhajoba závěrečné práce

• Vedoucí: doc. Monika Arnez, Ph.D., M.A.

UNIVERZITA PALACKÉHO V OLOMOUCI

Filozofická fakulta

Bakalářský studijní program / obor:
Indonéská studia se zaměřením na cestovní ruch / Indonéská studia se zaměřením na cestovní ruch