Data for the project: Storage economy in a sustainable restaurant sector - preconditions for a sustainable food culture

Participants are employees/representatives from restaurants and wholesalers, primarily owners/chefs, executive chefs, branch managers and salespersons. The interviews includes guided tours of storage rooms and warehouses, these are documented through transcripts, field notes and photographs.

Field notes have been done as a supplement to the interviews and observations and consists of descriptions of storage spaces, sensory experiences (e.g. sound, cold, smells), reflections from the fieldwork etc.