Data for the project: Storage economy in a sustainable restaurant sector - preconditions for a sustainable food culture
Voice recordings and transcripts from interviews with research participants. Participants are employees/representatives from restaurants and wholesalers, primarily owners/chefs, executive chefs, branch managers and salespersons. The interviews includes guided tours of storage rooms and warehouses, these are documented through transcripts, field notes and photographs. Field notes have been done as a supplement to the interviews and observations and consists of descriptions of storage spaces, sensory experiences (e.g. sound, cold, smells), reflections from the fieldwork etc.
Sundqvist, J., & Marshall, M. (2025). New nordic cuisine in practice : storage and preservation practices as a means for a resilient restaurant sector. In International Journal of Gastronomy and Food Science (No. 101193; Vol. 40). https://doi.org/10.1016/j.ijgfs.2025.101193
Marshall, M., & Sundqvist, J. (2025). Gastronomisk beredskap : från lyx till nödvändighet – hållbar framtid med nygamla konserveringsmetoder. https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-239903
Department for culture and media studies
Department of Food, Nutrition and Culinary Science
Förrådshushållning i en grön restaurangbransch – förutsättningar för en nygammal hållbar måltidskultur
BFUF (the R&D Fund of the Swedish Tourism & Hospitality Industry)
Other Social Sciences not elsewhere specified
Health and Diet Studies in Social Sciences
Livsmedelsproduktion, -förädling, -handel m.m. som helhet.
Avser tillgång till mat, åtkomlighet, säkerhet och pålitlighet.