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

Bianka ORENDÁŠOVÁ

Bachelor's thesis

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

Language used: English

Date on which the thesis was submitted / produced: 27. 6. 2024

Thesis defence

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

Palacký University Olomouc

Faculty of Arts

Bachelor programme / field:
Indonesian Studies for Tourism / Indonesian Studies for Tourism