Biodiversity integration in Palvelukeskus Helsinki’s menu planning: A supply chain approach

Thumbnail Image

Files

master_Wu_Runze_2025.pdf (1.75 MB)

URL

Journal Title

Journal ISSN

Volume Title

School of Business | Master's thesis
Unless otherwise stated, all rights belong to the author. You may download, display and print this publication for Your own personal use. Commercial use is prohibited.

Authors

Date

2025

Department

Tieto- ja palvelujohtamisen laitos

Major/Subject

Mcode

Degree programme

Information and Service Management (ISM)

Language

en

Pages

75+11

Series

Abstract

Biodiversity loss has become a pressing challenge to all humankinds. Many studies indicate that the decline in biodiversity is largely driven by the agricultural practices inherent in food systems. This thesis, through a case study of Palvelukeskus Helsinki, explores how public food service organizations can integrate biodiversity principles into the menu planning phase of the supply chains. To answer the research questions, this study adopts a mixed methods approcah, combining both quanlitative and quantitative methods. The research includes a review of existing literature, stakeholder interviews, and quantitative analysis of a six-week school menu. The literature review presents challenges, opportunities, main considerations and strategies regarding biodiversity integration in menu planning. A Meal Comparative Framework (MCF), developed from the literature, is used to evaluate the biodiversity impacts of different meal options, focusing on two key indicators land use and CO₂e emissions. The research findings reveal several gaps in biodiversity integration within the menu planning, including the lack of specific guidelines at both the national and EU levels and challenges in balancing biodiversity conservation with nutritional and cost considerations. Despite these barriers, opportunities such as adaptive management practices, improved procurement strategies, and the inclusion of underutilized species are discussed. The results inform actionable strategies for biodiversity-conscious menu planning, offering useful insights for policymakers and public food service providers seeking to align their supply chain operations with biodiversity conservation goals.

Description

Thesis advisor

Kauppi, Katri

Keywords

biodiversity integration, public food service, menu planning, food systems, supply chain, sustainability, environmental impact

Other note

Citation

Permanent link to this item

https://urn.fi/URN:NBN:fi:aalto-202502182475

Collections

[gradu] Kauppakorkeakoulu / BIZ