The Farm to Fork Strategy in practice: The examination of the added value arising from the production and consumption of local food through the case of Breier Farm

Geiszelhardt Réka (2025) The Farm to Fork Strategy in practice: The examination of the added value arising from the production and consumption of local food through the case of Breier Farm. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

The EU's Farm to Table strategy (2020) aims to find solutions for sustainable food supply chains that benefit both producer and consumer. However, the interests of the stakeholders often are in a conflict, making the Strategy working on paper more difficult to implement in practice, which assumption is processed by several researches. For the Strategy to work, the needs of both producers and consumers must be met. This thesis therefore attempts to explore the value chain of milk and dairy products produced on a specific farm, Breier Farm, while assessing the demand for these products and the possible motivations of consumers. Within the case study, the in-depth interview method was conducted with the head or deputy head of the relevant department at each stage of milk production on Breier Farm. Customer needs, shopping habits and motivational factors of buying local or small-scale food products were assessed by means of a 23-question questionnaire distributed online. The results show, that despite that people believe that local or small-scale food products are more beneficial to consume on health and environmental point of view, they usually buy food products in supermarkets, and both the premium price and lower availability of local or small-scale products are contributing to these habits. The results and findings of this current thesis may contribute to improve products or services of small-scale producers or farm-to-table catering units to meet consumer needs, thus help contribute to the popularity and successfulness of the Farm to Fork Strategy.

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Vendéglátás Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-vendéglátás

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	added value, Farm to Fork Strategy, food supply chain, sustainability, sustainable hospitality, Value Chain
SWORD Depositor:	User Archive
Felhasználói azonosító szám (ID):	User Archive
Rekord készítés dátuma:	2026. Ápr. 09. 14:50
Utolsó módosítás:	2026. Ápr. 09. 14:50

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