Data for the project: Storage economy in a sustainable restaurant sector - preconditions for a sustainable food culture
type: Dataset
description: 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.
citation: CreativeWork
  name: 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
citation: 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
conditions of access: https://publications.europa.eu/resource/authority/access-right/NON_PUBLIC
conditions of access: info:eu-repo/semantics/restrictedAccess
creative work status: completed
  type: DefinedTerm
  in defined term set: http://publications.europa.eu/resource/authority/dataset-status
  term code: COMPLETED
creator: Matilda Marshall
creator: Joachim Sundqvist
date modified: 2026-03-02
date published: 2026-03-02
funding: Grant
  funder: Organization
funding: Förrådshushållning i en grön restaurangbransch – förutsättningar för en nygammal hållbar måltidskultur
  type: Grant
  funder: BFUF (the R&D Fund of the Swedish Tourism & Hospitality Industry)
language: Swedish
is part of: https://doi.org/10.71540/dgk0-jz63
keywords: Other Social Sciences not elsewhere specified
  type: DefinedTerm
  term code: 50999
keywords: Ethnology
  type: DefinedTerm
  term code: 60503
keywords: Health and Diet Studies in Social Sciences
  type: DefinedTerm
  term code: 50908
keywords: economic sustainability
keywords: storage
keywords: sustainable management
keywords: food supply chains
keywords: dried foods
keywords: food tradition
keywords: long-term preservation
keywords: restaurants
keywords: food preparation
keywords: gastronomy
keywords: dinners (meals)
keywords: storage spaces
keywords: emergency planning
keywords: restaurant sector (lines of business)
keywords: food preservation
keywords: self-sufficiency
keywords: food habits
keywords: food culture
keywords: food supply
keywords: food security
keywords: sustainable consumption
keywords: preserved foods
keywords: local food
keywords: social sustainability
keywords: cultural sustainability
keywords: fermentation (alteration)
keywords: food sector
keywords: food safety
keywords: food management
keywords: food history
license: https://creativecommons.org/licenses/by/4.0/
publisher: Umeå University
size: QuantitativeValue
  unit text: cases
  value: 15
spatial coverage: Sweden
temporal coverage: 2023/2025
distribution: documentation/README (1).txt
  type: DataDownload
  additional type: documentation
  conditions of access: http://publications.europa.eu/resource/authority/access-right/PUBLIC
  conditions of access: info:eu-repo/semantics/openAccess
  content size: 7246
  encoding format: text/plain
version: 1

PropertyValue
property ID: DOI
value: 10.71540/78eb-ds72

PropertyValue
property ID: DOI
value: 10.1016/j.ijgfs.2025.101193

PropertyValue
property ID: URN
value: urn:nbn:se:umu:diva-238665

PropertyValue
property ID: ISBN
value: 9789188535283

PropertyValue
property ID: URN
value: urn:nbn:se:umu:diva-239903

Matilda Marshall
type: Person
affiliation: Umeå University
family name: Marshall
given name: Matilda

Umeå University
type: Organization
department: Department for culture and media studies
department: Department of Food, Nutrition and Culinary Science

Joachim Sundqvist
type: Person
affiliation: Umeå University
family name: Sundqvist
given name: Joachim

BFUF (the R&D Fund of the Swedish Tourism & Hospitality Industry)
type: Organization

Swedish
type: Language
alternate name: swe

economic sustainability
type: DefinedTerm
term code: p23888

storage
type: DefinedTerm
term code: p1047

sustainable management
type: DefinedTerm
term code: p20425

food supply chains
type: DefinedTerm
description: Livsmedelsproduktion, -förädling, -handel m.m. som helhet.
term code: p25344

dried foods
type: DefinedTerm
term code: p15778

food tradition
type: DefinedTerm
term code: p11366

long-term preservation
type: DefinedTerm
term code: p21192

restaurants
type: DefinedTerm
term code: p1634

food preparation
type: DefinedTerm
term code: p2846

gastronomy
type: DefinedTerm
term code: p2845

dinners (meals)
type: DefinedTerm
term code: p14910

storage spaces
type: DefinedTerm
term code: p8698

emergency planning
type: DefinedTerm
term code: p735

restaurant sector (lines of business)
type: DefinedTerm
term code: p18807

food preservation
type: DefinedTerm
term code: p5756

self-sufficiency
type: DefinedTerm
term code: p14687

food habits
type: DefinedTerm
term code: p5527

food culture
type: DefinedTerm
term code: p5529

food supply
type: DefinedTerm
term code: p6689

food security
type: DefinedTerm
description: Avser tillgång till mat, åtkomlighet, säkerhet och pålitlighet.
term code: p6687

sustainable consumption
type: DefinedTerm
term code: p24202

preserved foods
type: DefinedTerm
term code: p16182

local food
type: DefinedTerm
term code: p11416

social sustainability
type: DefinedTerm
term code: p21005

cultural sustainability
type: DefinedTerm
term code: p26169

fermentation (alteration)
type: DefinedTerm
term code: p27375

food sector
type: DefinedTerm
term code: p10461

food safety
type: DefinedTerm
term code: p20955

food management
type: DefinedTerm
term code: p17568

Sweden
type: Place