prikaz prve stranice dokumenta Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko
Access restricted to students and staff of home institution
undergraduate thesis
Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko
2023. urn:nbn:hr:240:283873
Ćubela, Monika
ASPIRA University of Applied Sciences

Cite this document

Ćubela, M. (2023). Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko (Undergraduate thesis). Zagreb: ASPIRA University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:240:283873

Ćubela, Monika. "Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko." Undergraduate thesis, ASPIRA University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:240:283873

Ćubela, Monika. "Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko." Undergraduate thesis, ASPIRA University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:240:283873

Ćubela, M. (2023). 'Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko', Undergraduate thesis, ASPIRA University of Applied Sciences, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:240:283873

Ćubela M. Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko [Undergraduate thesis]. Zagreb: ASPIRA University of Applied Sciences; 2023 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:240:283873

M. Ćubela, "Zero waste u restoranima visoke kuhinje na primjeru Hiše Franko", Undergraduate thesis, ASPIRA University of Applied Sciences, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:240:283873

Please login to the repository to save this object to your list.
Metadata
TitleZero waste u restoranima visoke kuhinje na primjeru Hiše Franko
Title (english)Zero waste in fine dining restaurants based on the example of Hiša Franko
AuthorMonika Ćubela
MentorMarijana Blažić (mentor)
GranterASPIRA University of Applied Sciences
Zagreb
Defense date and country2023-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Interdisciplinary Social Sciences
Abstract
Približno jedna trećina svjetski proizvedene hrane se baci, što implicira da su mnogi negativni učinci na okoliš uzrokovani otpadom od hrane. Sada više nego ikada, klimatske promjene i održivost su najveća pitanja i izazovi u cjelokupnoj svjetskoj politici, gospodarstvu, time i u gastronomiji. Smanjenje otpada od hrane u restoranima vrlo je važno za doprinos održivosti i prevladavanju negativnih učinaka klimatskih promjena. Zero waste je odgovor na ekonomsko, humanitarno i ekološko pitanje. U tu svrhu mnogi restorani visokih kuhinja razvijaju održivu ponudu i zero waste koncept. U ovom radu opisano je kako otpad od hrane nastaje u restoranima visoke kuhinje i komercialnim restoranima te kako stočarstvo, ribolov i poljoprvreda u svrhu ljudske prehrane negativno utječu na klimatske promjene. Obavljeno je opažajno istraživanje - prikaz slučaja zero waste metoda jednog od najpoznatijih restorana u Europi – Hiše Franko.
Abstract (english)
Approximately one-third of the food produced worldwide is thrown away, implying that many of the negative effects on the environment are caused by food waste. Now more than ever, climate change and sustainability are the biggest issues and challenges in the entire world politics, economy, and therefore also in gastronomy. Reducing food waste in restaurants is a very important contribution to sustainability and overcoming climate change. Zero waste is the answer to economic, humanitarian and environmental issues. For this purpose, many fine dining restaurants are developing a sustainable menu and zero waste concept. This final thesis describes how food waste is generated in fine dining and commercial restaurants, and how livestock, fishing and agriculture for the purpose of human consumption negatively affects climate change. Observational research was carried out - presentation of the case of the zero waste method of one of the most famous restaurants in Europe - Hiša Franko.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:240:283873
Study programmeTitle: International Hospitality and Tourism Management - Undergraduate Professional Study
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-10-18 13:34:20