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Biodiversity integration in Palvelukeskus Helsinki’s menu planning: A supply chain approach
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School of Business |
Master's thesis
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en
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75+11
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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.