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Data for the project: Storage economy in a sustainable restaurant sector - preconditions for a sustainable food culture

https://doi.org/10.71540/78eb-ds72
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.
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Citation and access

Data access level:

Creator/Principal investigator(s):

Research principal:

Data contains personal data:

Yes

Type of personal data:

Recorded interviews with voices. Interviews contain information about current and former employers or collaboration partners. In some interviews, names of employees and partners and place names appear. In the transcribed material, names of people, businesses and places have been removed or replaced with codes.

Code key exists:

Yes

Citation:

License:

Language:

Method and outcome

Unit of analysis:

Population:

Research participants are employees/representatives from eleven restaurants (of which eight are niche businesses which actively worked with preservation practices and three are large businesses who did so to little or no extent) and four wholesalers in different parts of Sweden. A total of 15 interviews were conducted with a total of 17 people. The interviewees are primarily restaurant owners/chefs, executive chefs, site managers/warehouse managers and sales persons.

Sampling procedure:

Description of sampling:

We used a purposive sampling strategy to collect different perspectives on the practices relating to preservation in the restaurant sector. Recruitment aimed to include three segments: restaurants which actively engaged in different forms of preservation practices; large restaurants which did not, or only to a very limited extent; and wholesalers. A criterion in the purposive sampling strategy was that the restaurants’ gastronomic profile explicitly or implicitly related to Nordic flavors and seasons. Establishments all over Sweden were identified through internet research, media, and contacts. Presumptive participants were approached through email, resulting in 15 participating organizations with 17 interviewees. Since the project was exploratory, the aim of the project and the sampling did not aim to cover the whole restaurant sector, but to capture different experiences and practices, further studies ought to consider additional segments of the gastronomic sector.

Time period(s) investigated:

Number of individuals/objects:

15

Data format/data structure:

Data collection Participant field observation

Mode of collection:

Participant field observation

Data collection Face-to-face interview

Mode of collection:

Face-to-face interview

Geographic coverage

Geographic location:

Geographic description:

The restaurants and wholesalers are located in various locations in Sweden, both in cities and rural areas.

Administrative information

Responsible department/unit:

Department for culture and media studies

Ethics Review:

Swedish Ethical Review Authority - 2023-02977-01

Funding

Funding agency:

Award number:

2022-267

Award URI:

https://bfuf.se/projekt/forradshushallning-i-en-gron-restaurangbransch-forutsattningar-for-en-nygammal-hallbar-maltidskultur/Opens in a new tab

Award title:

Förrådshushållning i en grön restaurangbransch – förutsättningar för en nygammal hållbar måltidskultur

Topic and keywords

Standard för svensk indelning av forskningsämnen 2025:

Keywords:

Publications

Citation:

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.2025.101193Opens in a new tab

SwePub:

oai:DiVA.org:umu-238665Opens in a new tab

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-239903Opens in a new tab

SwePub:

oai:DiVA.org:umu-239903Opens in a new tab

Metadata

Version 1
doris
umu
Published: