Dissertation - The Impact of Sustainable Food on Sustainable Business Practices

The Impact of Sustainable Food on Sustainable Business Practices - A Case of the Food and Beverage Industry in DubaiThe purpose of this research was to explore whether sustainable food creates unsustainable business given that the luxury industry is yet to fully grasp the financial aspects as well guest satisfaction of the organic food concept. The research primarily focused on examining the costs associated with setting up a viable sustainable food chain, long-term costs of sustainable food in luxury hospitality industry, guest satisfaction, purchase costs associated with setting up a new sustainable food restaurant, culinary experts perceptions on sustainable food produce, PR of sustainable local produce and role of sustainable food produce in bringing a catalyst change in food produce.DISSERTATION CONTENTSChapter 1 - IntroductionBackground of the ResearchStatement of the Problem Research Aims and Objectives Research Questions Research Hypotheses Case Study Nature of the Research Significance of the Research Outline of the Research Chapter 2: Literature ReviewFood Systems Sustainable Food Systems Difference between Organic and Sustainable FoodChapter 3: Research MethodologyResearch Paradigm Research Approach Research Design Conceptual Framework Population Sample of Participants Sampling Method Sample Size Data Collection Methods Readings Surveys Interviews Instrument and Data Collection Questionnaire Survey with Industry ExecutivesQuestionnaire Survey with ConsumersInterview Survey with Industry ExpertsTechniques of Data AnalysisValidity and ReliabilityValidity Reliability LimitationsEthical consideration and Issues Chapter 4: Analysis and Discussions of ResultsAnalysis of Questionnaire Survey with Food Industry ExecutivesNumber of Years Working in Sustainable Food Restaurant BusinessRationale behind Sustainable Food Restaurant BusinessDegree of Involvement in Sustainable Food Restaurant BusinessDegree of Initial or Start-Up Costs of Sustainable RestaurantDegree of Purchase Costs Associated with Sustainable RestaurantIntegrating Sustainable Food with Conventional Luxury Food IndustryRating of Satisfaction of Customer/Guest towards Sustainable Food RestaurantImprovements in PR after Setting Sustainable Food Restaurant in Five Star HotelLikelihood to Continue Sustainable Food Business Practices in FutureImportant Driver to Continue Sustainable Food Business practices in FutureImportant to Discontinue Sustainable Food Business practices in FutureAnalysis of Questionnaire Survey with ConsumersAttitudes towards Sustainable Food ProductsAttitudes towards Environmental ProtectionAttitudes towards Genetically Manufactured FoodAttitudes towards HealthAttitudes towards Food TastePerceived Barriers towards Sustainable Food ProductsPerceived Monetary BarriersFood Choice BarriersPersonal Norm towards Sustainable Food ProductsNormsReligious ValueEngagement towards Sustainable Food ProductsKnowledgeInvolvement Consumer or Guest SatisfactionBehavioural IntentionRegression Analysis - Behavioural Intention of ConsumersAnalysis of Interviews with Industry ExpertsChapter 5: Summary, Conclusions, Implications and RecommendationsSummary Conclusions Limitations and Recommendations for Future ResearchReferences Appendices Appendix A - Questionnaire Survey with Industry ExecutivesAppendix B - Questionnaire Survey with ConsumersAppendix C - Interview Survey with Hospitality Experts