Swedish Gastronomy – A Global Success

Swedish Gastronomy – A Global Success

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Date(s) - 16/09/2019
10:15 - 12:00

School of Business, Economics and Law


The workshop was focused on Sustainable Consumption: the role of restaurants. Supporting more sustainable food consumption practices appears pivotal to reduce the negative impacts of food that are economic, social and environmental. Within this context, it appears that restaurants are increasingly trendsetters and their role to guide customers towards more sustainable food choices is growing. The aim of the workshop was to identify a number of project ideas in terms of how restaurants can help support more sustainable food consumption behavior. The call for participants to the workshop (which was free) was made to companies affiliated with the projects (food producers, municipalities, tourism organisations, etc.) and to researchers’ networks via email invitation. Students participating to the event were attending the first year Master program – “Marketing in the service economy” course. During the course, students were asked to identify some restaurants worldwide representing a best practice in terms of supporting sustainable food consumption. Then, the challenges addressed within the best practices identified by students were clustered into macro-themes that were used during workshop to represent the areas to be tackled through project ideas, namely: food waste; circular economy; communicate sustainability vision of restaurants and educating consumers on sustainability; social impacts of food.

Methodology was organized in the following steps:

  • Introduction to FOODbiz and to the workshop
  • Presentation of the macro-themes/challenges and division into working groups
  • Group discussion
  • Plenary discussion
  • Final discussion about the results of the workshop

The final program was set as follows:

  • Registration
  • Introduction to the workshop and to themes
  • Group discussion: participants were divided into 6 groups of around 8-10 people. Each contained one facilitator, students from different nationalities, companies/policymakers. The aim of the group discussion was to identify project ideas to increase the role of restaurants to address sustainability challenges building on students’ macro-themes. The participants could address one single macro-theme (e.g. food waste; circular economy, etc.) or transversally address more than one macro-theme. Participants were asked to identify creative but realistic (implementable) ideas. Each group collected their main project ideas, and one person per group was identified to present the ideas in the plenary session.
  • Plenary discussion: building on the results of the previous step, project ideas related to the role of restaurants for sustainable consumption were reported for discussion. Participants were asked not only to identify ideas but also to discuss needs, barriers, opportunities and challenges related to their implementation.

The workshop started at 12.30 with the presentation of students’ posters where the restaurants best practices were identified and finished at 16. Attendants (37 people) were actively participating throughout the workshop.

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