Game

Reindeer

Fish

Aquaculture

Economics and society


	Natural resources		Food production		Aquaculture Forum

Game-, Reindeer- and AquaFood Research Program – GRAF :


»	Consumer needs and expectations in the global markets

»	Healthy, tasty, and high-quality food products

»	Diverse and sustainable food production

»	Changes in livelihoods and business sector competitiveness


»	Projects
	•	Developing Reindeer husbandry and Reindeer meat market
	•	Markets for products of captive fisheries
	•	BENEFISH – the economic impact of the welfare of fish in European fish farming
	•	Development of fish product quality research
	•	Effects of live-chilling on product quality
	•	Regulating the sexual maturity of rainbow trout in food fish production
	•	Improving fish quality
	•	The quality of European whitefish in the supply chain
	•	Electric stunning of vendace
	•	Action plan for sustainable aquaculture in Åland
	•	Effects of location guidance on the fish farming economy
	•	Environmental investment in fish farming
	•	Diversifying aquaculture
	•	Research on the selective breeding of whitefish
	•	Research on production biology
	•	New wave
	•	Software for assessing the profitability of fish farming
	•	Economic success factors of the reindeer husbandry
	•	Fish Consumption and the Catering Sector • 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
	•	Utilization of less-valuable fish material in food, feed and bioenergy

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

Material

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 %.

Funding

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
Kaija Saarni
Turku Game and Fisheries Research
Itäinen Pitkäkatu 3, FIN- 20520-Turku, Finland
Phone: +358 295 327 687
e-mail: firstname.lastname@rktl.fi

Other research staff: Asmo Honkanen, Jari Setälä

Duration: 2005–2007

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