FACTORS AFFECTING FISH CONSUMPTION IN FINNISH CATERING OUTLETS

摘要

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. Staffs 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.