Development process of organic and local food breakfasts

Abstract

Purpose

This paper aims to describe the development process of two organic and local food breakfasts to be served in a small and independent coffee shop in Finland.

Design/methodology/approach

A conceptual framework is established concerning corporate social responsibility (CSR) and new product development process. Previous research related to organic food, local food, and breakfasts is introduced. Action research is applied.

Findings

Two organic and local food breakfasts were developed as a process and sold during eight months in the case coffee shop. The process comprised nine stages. The components for the two breakfasts were received from nine suppliers.

Practical implications

The practical implications on the case coffee shop are that the customers' requests on organic and local food breakfasts were met; the coffee shop improved its sales and profits; and the service concept was moved into a more sustainable direction. The implications on the local society are that the sales of organic and local food producers increased and their employment improved.

Originality/value

Two organic and local food breakfasts were developed based on the product development process. The developed breakfasts can be used as a reference model in coffee shops, in restaurants, and in teaching.

Citation

Tikkanen, I. and Kasurinen, A. (2012), "Development process of organic and local food breakfasts", British Food Journal, Vol. 114 No. 5, pp. 636-646. https://doi.org/10.1108/00070701211229936