Factors Affecting Fish Consumption in Finnish Catering Outlets Public Deposited

http://ir.library.oregonstate.edu/concern/conference_proceedings_or_journals/hq37vp337

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  • The Finnish food service outlets can be categorized as commercial foodservice operators, public kitchens or staff restaurants. The aim of this paper is describe how much fish consumption varies between different types of catering outlets and what is the importance of kitchen personnel’s opinions to fish consumption. The data was collected in 2005 with telephone survey in interviewing persons, which were involved in managing or procuring operations in the outlets. The results showed that the fish consumption per served portion varies considerably between different outlet types. The consumption was two times higher in restaurants or hotels than in schools or hospitals. Moreover restaurants purchased most of fish as fresh whereas public kitchens preferred frozen products. Staff’s opinions concerning fish price or origin had impact on the fish consumption. However opinions about healthy aspects or the risk of environmental pollutants did not have impact of fish consumption in catering outlets.
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  • Saarni, Kaija, Asmo Honkanen and Jari Setälä. 2008. Factors Affecting Fish Consumption in Finnish Catering Outlets. 9 pages. In: Proceedings of the Fourteenth Biennial Conference of the International Institute of Fisheries Economics & Trade, July 22-25, 2008, Nha Trang, Vietnam: Achieving a Sustainable Future: Managing Aquaculture, Fishing, Trade and Development. Compiled by Ann L. Shriver. International Institute of Fisheries Economics & Trade, Corvallis, Oregon, USA, 2008.
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