Thesis supervisor: Andrea Lugasi
Location of studies (in Hungarian): Budapest Business School Abbreviation of location of studies: BGE
Description of the research topic:
Catering units are also relatively serious polluters with significant ecological footprint, and if they operate in unsustainable ways, they present a significant burden to the environment. Given the fact that catering is intertwined with agriculture and food industry, the whole catering activity – from the production of raw materials, animal and plant farming, preparation and auxiliary activities, to serving and related organizational measures – needs to be handled as a unified chain, when talking about sustainability. According to this, the management’s sustainability responsibilities in the case of an operating restaurant start even before ingredient preparation, in the reasonable choosing of suppliers.
The sustainable running of a restaurant involves several fields, such as environmental issues (freshwater consumption, decrease of biodiversity), used substances (recyclable packaging), chemicals (detergents, textiles, insecticides), food ingredients (minimally processed, organic, local, vegan, Fair Trade), power consumption (high-consumption appliances, lighting, heating/refrigeration), water use (preparation and dishwashing), site design (new investments), waste control (reducing waste material, selective garbage collection, recycling, composting), organizational actions (involvement of staff), but special elements can also exist, like employing disabled people or ethical operation that considers the interests of the local environment.
Within sustainable catering, the following subtopics will be researched:
- Sustainability perspectives in Hungarian catering (power usage, ingredients supply, waste management and emission, responsible restaurants = responsible staff)
- Food waste – research on best practices, ways to reduce garbage and quantity of wasted food (reuse, animal feed, charity, composting, waste disposal etc.), creating an international/European map
- Equality in gastronomy: in various relations of catering, protection and equality of the involved persons (employees and customers, with special regard to disabled people), quality examination of the legal and physical environment
Required language skills: angol középfok
Deadline for application: 2018-09-30
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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