Fish Consumption and the Catering Sector
The catering sector is a major consumer of fish products. Every third Finn uses catering services daily. Fish is served in almost all catering enterprises. The Finnish food service outlets can be categorized as commercial foodservice operators, institutional kitchens or staff restaurants. Public sector has an important duty in catering trade as the majority of served meals are prepared in hospitals, schools, kindergartens or other institutional kitchens.
The goal of the project
The goal of the project was to estimate the total consumption of fish in the Finnish catering sector. The consumption trends of different fish products were also assessed. Moreover the usage in different catering categories and the factors affecting to the amounts of consumed fish were analyzed.
The main results
The Finnish food service outlets used 14 million kg of fish in 2005. The amount was 30 % higher than ten years earlier. Most of the fish meals were prepared using fresh or frozen fillet. The fish consumption per served portion varied considerably between different catering outlet categories. The consumption was twice higher in staff restaurants than in institutional kitchens.
More detailed results
The Finnish Catering sector’s Use of fish in 2005
The Trade Liberation and Fish Consumption in the Finnish Catering Sector
Factors Affecting Fish Consumption in Finnish Catering Sector
The data was collected by means of statistical sampling. The target population consisted of all catering sector operators which served meals outside households. A total of 2,263 kitchens were sampled. The response rate was close to 80 %.
The research project was partly funded by the Financial Instrument for Fisheries Guidance (FIFG) of the European Community. The study was commissioned by the Ministry of Agriculture and Forestry.
Scientist in charge of project
Turku Game and Fisheries Research
Itäinen Pitkäkatu 3, FIN- 20520-Turku, Finland
Phone: +358 295 327 687
Other research staff: Asmo Honkanen, Jari Setälä