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Rastlinná Strava Ako Trend V Stravovaní

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Rastlinná Strava Ako Trend V Stravovaní Rastlinná strava ako trend v stravovaní Diplomová práca Bc. Mariana Rožňaiová Vysoká škola hotelová v Prahe 8, spol. s r. o. katedra hotelierstva Oblasť vzdelania: Ekonomické odbory Magisterský študijný program: Hotelierstvo, cestovný ruch a marketing Špecializácia: Management hotelierstva a kúpeľníctva Vedúci diplomovej práce: Ing. Petr Studnička, PhD. Praha 2020 Master´s Dissertation Plant-Based Diet as a Trend in the Nutrition Bc. Mariana Rožňaiová The Institute of Hospitality Management in Prague 8, Ltd. Department of Hospitality Management Field of Education: Economic Sectors Master´s degree programme: Hospitality Management, Toursim and Marketing Specialization: Hostpitality and Spa Management Thesis Advisor: Ing. Petr Studnička, PhD. Prague 2020 Čestné prehlásenie P r e h l a s u j e m, že som diplomovú prácu na tému Rastlinná strava ako trend v stravovaní spracovala samostatne a všetku použitú literatúru a ďalšie podkladové materiály, ktoré som použila, uvádzam v zozname použitých zdrojov, a že zviazaná tlačená a elektronická podoba práce je zhodná. V súlade s § 47b zákona č. 111/1998 Sb., o vysokých školách, v platnom znení, súhlasím so zverejnením svojej diplomovej práce, a to v neskrátenej forme, v elektronickej podobe vo verejne prístupnej databáze Vysokej školy hotelovej v Prahe 8, spol. s r. o. ............................................ Bc. Mariana Rožňaiová V Prahe, dňa Týmto by som chcela poďakovať môjmu vedúcemu diplomovej práce, Ing. Petrovi Studničkovi, Phd. za jeho čas a cenné a odborné rady, ktoré sa mi pri konzultáciách dostávali. Zároveň ďakujem kolegovi Ing. Milanovi Mazancovi za pomoc pri získavaní dát použitých v analytickej časti diplomovej práce. ABSTRAKT ROŽŇAIOVÁ, M. Rastlinná strava ako trend v stravovaní. [Diplomová práca] Vysoká škola hotelová. Praha: 2020. 92 s. Diplomová práca pojednáva o rastúcom trende rastlinného stravovania. Hlavným cieľom práce je posúdiť dopad trendu rastlinného stravovania z hľadiska rastúceho trendu na trh. Teoretická časť bola spracovaná predovšetkým s využitím zahraničných vedeckých článkov a štúdií, vývojových trendov a odbornej literatúry. Pojednáva o vývoji gastronómie, gastronomických trendoch, súčasnej situácii v gastronómii a o vývoji trendu rastlinného stravovania. Analytická časť vychádza z poznatkov uvedených v teoretickej časti diplomovej práce. Posúdenie dopadu trendu na trh vyžadovalo výskum založený na dvoch metódach zberu dát. Na zistenie situácie na strane ponuky bol realizovaný prieskum trhu obchodných reťazcov a prieskum trhu vegánskych stravovacích zariadení. Na zistenie situácie na strane dopytu bolo vykonané dotazníkové šetrenie týkajúce sa postoja respondentov k súčasnej ponuke. Na posúdenie dopadu trendu rastlinného stravovania na trh boli získané dáta následne analyzované. Návrhová časť pojednáva o konkrétnych návrhoch a riešeniach, ktoré by mohli viesť k zlepšeniu súčasnej situácii na trhu s vegánskymi produktmi a stravovacími zariadeniami vychádzajúcich z postojov a názorov spotrebiteľov. V práci boli využité základné metódy výskumu, a to analýza, deskripcia, komparácia, pozorovanie a dedukcia. Kľúčové slová: gastronómia, rastlinná strava, stravovanie, trend, trh, vegánstvo ABSTRACT ROŽŇAIOVÁ, M. Plant Based Diet as a Trend in the Nutrition. [Master´s Dissertation] The Institute of Hospitality Management. Prague: 2020. 92 p. The diploma theses deals with the growing trend of plant-based diet. The main goal of the dissertation is to assess the impact of plant-based diet in terms of the growing trend on the market. The theoretical part was processed using foreign scientific papers and studies, development trends and specialistic literature. It deals about gastronomy, gastronomic trends, current situation in gastronomy and about the development of the trend of plant-based diet. The analytical part is based on the knowledge mentioned in the theoretical part of the diploma theses. Assessing the impact of the trend on the market required research based on two methods of data collection. To find out the situation on the supply side a market research of retail chains and market research of catering estabilishments were realized. To find out the situation on the demand side, a questionnaire survey was conducted regarding the respondents' attitude to the current supply. To assess the impact of the trend of plant-based diet on the market, the obtained data were subsequently analyzed. The proposal part deals with specific proposals and solutions that could lead to the improvement of the current situation on the market of vegan products and catering estabilishments based on the attitudes and opinions of consumers. The basic methods of research were used in the work, namely analysis, description, comparison, observation and deduction. Key words: gastronomy, market, nutrition, plant-based diet, trend, veganism OBSAH Úvod .................................................................................................................................14 1. Teoretická časť.....................................................................................................16 1.1 Stravovanie a jeho formy...................................................................................16 1.1.1 Kategorizácia a klasifikácia stravovacích zariadení..............................18 1.1.2 Súčasný stav gastronómie v EÚ...........................................................19 1.1.2.1 Trendy v gastronómii pre rok 2020.......................................22 1.1.2.2 Kolaboratívna ekonomika v gastronómii..............................23 1.1.3 Alternatívne smery stravovania...........................................................24 1.2 Rastlinné stravovanie.........................................................................................25 1.2.1 Motívy vedúce k rastlinnému stravovaniu...........................................26 1.2.1.1 Etický motív..........................................................................26 1.2.1.2 Environmentálny motív........................................................27 1.2.1.3 Zdravotný motív....................................................................29 1.2.2 Optimálne zložene rastlinného taniera................................................30 1.3 Rastlinná strava ako trend..................................................................................31 1.3.1 Celosvetový rast záujmu o trend rastlinného stravovania...................32 1.3.2 Vývoj záujmu o trend rastlinného stravovania v Českej republike.......33 1.4 Rastlinné stravovanie v kontexte spoločného verejného a individuálneho stravovania..............................................................................................................35 1.4.1 Rastlinné stravovanie v kontexte pohostinstva..................................36 1.4.1.1 Rozdiely medzi konvenčnými a vegánskymi stravovacími zariadeniami................................................................................................39 1.4.2 Vegánstvo v kontexte individuálneho stravovania.............................40 1.4.2.1 Označovanie vegánskych produktov...........................................................41 2. Analytická časť......................................................................................44 2.1 Metodika analytickej časti.................................................................................44 2.2 Prieskumy trhu – strana ponuky........................................................................45 2.2.1 Obchodné reťazce a ich ponuka obchodných produktov – metodika a popis miesta šetrenia................................................................................45 2.2.1.1 Albert....................................................................................47 2.2.1.2 Penny....................................................................................48 2.2.1.3 Billa.......................................................................................48 2.2.1.4 Lidl........................................................................................49 2.2.1.5 Tesco....................................................................................49 2.2.1.6 Kaufland...............................................................................50 2.2.1.7 Globus..................................................................................51 2.2.1.8 Porovnanie a zhodnotenie ponuky vybraných reťazcov......51 2.2.2 Vegánske stravovacie zariadenia – metóda zberu dát a popis miesta prieskumu....................................................................................................53 2.2.2.1. Pražské vegánske stravovacie zariadenia............................54 2.2.2.2 Hustota vegánskych stravovacích zariadení v Prahe............55 2.2.2.3 Zastúpenia kuchýň vo vegánskych stravovacích zariadeniach.....................................................................................56 2.3 Dotazníkové šetrenie – strana dopytu...............................................................57 2.3.1 Ciele, výskumný súbor, harmonogram a metóda zberu dát...............58 2.3.1.1 Ciele výskumu.......................................................................58 2.3.1.2 Výskumný súbor...................................................................58 2.3.1.3 Časový harmonogram šetrenia............................................59 2.3.1.4 Metóda zberu dát.................................................................59 2.3.2 Výsledky dotazníkového šetrenia – filtrácia respondentov................60 2.3.3 Socio-demografické
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