Profit or principles: Why do restaurants serve organic food? |
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| Authors: | Jill Poulston Albert Yau Kwong Yiu |
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| Institution: | 1. School of Hospitality and Tourism, AUT University, Private Bag 92006, Auckland, New Zealand;2. New Zealand Tourism Research Institute, AUT University, Auckland, New Zealand |
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| Abstract: | Dining organically has become a popular trend globally, but is still a niche concept in New Zealand. This exploratory study presents a small sample of restaurateurs’ views on the concept of organic dining, and their motivations for entering the organic food service sector. The study employs a qualitative approach, using data from five semi-structured interviews with Auckland restaurateurs offering organic menus. |
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| Keywords: | Organic Restaurants Entrepreneur Ethics Food trends |
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