Sturms, Maret M (2023) Evaluating the Protein Transition in Leeuwarder Hospitality: A Study on the Greendish Campaign. Bachelor thesis, Global Responsibility & Leadership (GRL).
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Abstract
The food sector, including the hospitality industry, requires significant changes to address its environmental impact. Hospitality enterprises have a great potential to contribute to the protein transition, and various interventions have been implemented in the Netherlands to promote meat-reducing behaviour. The organisation Greendish and the Municipality of Leeuwarden carried out an intervention to serve more sustainable dishes in Leeuwarden. However, it remains unclear what the impact of the project has been. Therefore, this research asks: “What is the impact of the Greendish campaign on the menus of the respective participating Leeuwarder hospitality enterprises in the context of the protein transition?”. A menu analysis of 18 hospitality enterprises in Leeuwarden was conducted, including both participants and non-participants of the Greendish intervention, and two semi-structured interviews were carried out with the intervention’s participants to give preliminary insights into the intervention’s impact. The findings suggest that the intervention may have had a positive influence for the participants as all underlying components of behaviour have been affected. However, the study also highlights the need for further improvement in terms of offering more sustainable meal options and incorporating more sustainable protein proportions on the menu cards, as proposed by Greendish. Keywords: protein transition, hospitality sector, intervention impact, menu composition
| Item Type: | Thesis (Bachelor) |
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| Name supervisor: | Cavagnaro, E. |
| Date Deposited: | 12 Sep 2023 09:52 |
| Last Modified: | 12 Sep 2023 09:52 |
| URI: | https://campus-fryslan.studenttheses.ub.rug.nl/id/eprint/273 |
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