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Kan lokal mat stilla ett dåligt samvete?: En studie om attityder kring lokal mat
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2018 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Can local food ease a guilty concience? (English)
Abstract [sv]

Uppsatsen har som avsikt att skapa en förståelse för vilka egenskaper som förknippas med lokalproducerad mat i Västerbotten. Arbetets relevans grundar sig i att intresset för lokal och regional mat ökar bland konsumenter i Sverige samtidigt som restauranger ser nya marknadsmöjligheter i denna trend. Genom kvalitativa intervjuer med kökschefer från restauranger som använder lokala råvaror och fokusgrupper med restaurangbesökare har deras attityder om lokal mat studerats och tolkats. En kvalitativ innehållsanalys användes för att tolka den data som samlats in. Resultatet visar på att både kökschefer och konsumenters är motiverade till att köpa lokal mat. De förknippar lokal mat med nya upplevelser, högre produktkvalitet och med etiska värderingar gällande djurhållning och miljöpåverkan, främst genom kortare transporter. Samtidigt som de anser att lokal mat kan vara otillgänglig, dyr och inte så varierad.

Abstract [en]

The intention of this study is to provide an understanding of the characteristics associated with locally produced food in Västerbotten, Sweden. The relevance of the work is based on increasing consumer interest regarding local and regional food. While restaurants are seeing new market opportunities and are trying to capitalize this trend. We have used qualitative interviews with chefs from restaurants using local produce and focus groups with restaurant guests. Their attitudes to local food have been studied and interpreted. A qualitative content analysis was used to interpret the collected data. The result shows that both chefs and consumers are motivated to buy local food. They associate local food with new experiences, higher quality and with ethical values ​​regarding environmental impact and animal husbandry. While they also consider that local food are not readily available, expensive and not so varied.

Place, publisher, year, edition, pages
2018.
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:umu:diva-148312OAI: oai:DiVA.org:umu-148312DiVA, id: diva2:1212631
Subject / course
Examensarbete inom gastronomiprogrammet
Educational program
Gastronomy Programme (3 years)
Available from: 2018-06-28 Created: 2018-06-02 Last updated: 2018-08-06Bibliographically approved

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CiteExportLink to record
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