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Feasibility Study of Vegan Tattoo Studio Opening
Knechtová, Natalie ; Zich, Robert (referee) ; Chlebovský, Vít (advisor)
Tato bakalářské práce se zaměřuje na zpracování studie proveditelnosti pro otevření nového veganského tetovacího studia, které bojuje proti krutosti vůči zvířatům, přírodě a planetě jako takové. Autor práce definuje základní teoretická východiska práce, zanalyzuje současný stav trhu včetně objasnění zmíněných současných problémů a v neposlední řadě navrhne způsob jejich řešení skrz podnikání společně s analýzou proveditelnosti celého projektu.
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Vegan nutrition and awareness of nutritional defenciencies and their compensation
LÁCHOVÁ, Aneta
In my bachelor's thesis on the topic of Vegan nutrition and awareness of possible nutritonal deficiencies and their compensation, I investigated whether vegans have sufficient knowledge about this diet to avoid possible nutritional deficiencies, which can bring with a number of health complications. In the theoretical part I characterize the concept of veganism and what can be the reasons for choosing a vegan diet. I also focus on more details on the vegan diet, especially on nutrients, which can an increased risk of insufficient intake on the vegan diet. I deal with their recommended daily intake and I also introduce in which plant food this nutrients can be found or if their intake must be supplied by using dietary supplements. For the practical part of my thesis, I set two objectives. The first objective was to map if respondents have the necessary information about a possible deficit of nutrients and if they know how to supplement it. The second objective was to find out if the vegan diet of each respondent is really corresponding to their energy needs. My research group was composed of 5 respondents, three women and two men. I obtained data from them through a semi-structured interview and from their dietary records. The results showed that respondents don't have all information about the vegan diet, which is important for providing all the nutrients and preventing health complications. The dietary analysis shows that the energy intake of each respondent is lower than recommended energy intake. Also the macronutrient ratio didn't completely match to the daily recommendation that was set.
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Experiences of Vegan and Vegetarian Men Living in Turkey
Dinçer, Kemal ; Helman, Ivy Ann (advisor) ; Pavlík, Petr (referee)
Key words: Hegemonic masculinity, vegan, vegetarian, meat and men, masculinity. Although there have been many different academic studies on veganism/vegetarianism in recent years, there are limited studies specifically addressing vegan/vegetarian men. Considering the studies on this subject in Turkey, it is also seen that there is almost no research focusing on vegan and vegetarian men. This study aims to find the relation between men and meat and the role of this relationship in the experiences of vegan/vegetarian men in Turkey. Using hegemonic masculinity as a theoretical framework, I aim to illustrate if veganism/vegetarianism is popular among men in Turkey, in which environments and areas vegan and vegetarian men are exposed to negative experiences, what kind of reactions do they get in social environments and what institutions are directly or indirectly involved in the experience of vegan and vegetarian men. Additionally, my thesis researches the position of vegetarian and vegan men within Turkey-specific hegemonic masculinity practices. My work also specifically addresses the question of whether vegan and vegetarian men challenge this Turkey-specific hegemonic masculinity, and if so, how does the process take place.
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Environmentally friendly food consumption choices, shopping, and behaviour in Czech society – Food 2021
Hanzlová, Radka
The most important factor the Czech public considers when shopping for food is price, followed by a food’s ingredients, while the least important factor is the food’s packaging. For a more than one-half majority (51%) of respondents the environmental impact of how the foods they buy are produced is important to them, while for 45% this consideration is not important at all. The absolute majority (91%) of the Czech public eat regular food without any restrictions, 3% are vegetarians and 3% are flexitarians, and the remaining 3% adhere to some other type of diet (gluten-free, health food, vegan). One-third (33%) of respondents indicated they at least occasionally by organic food, which compared to 2020 is an increase of 10 percentage points.
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Feasibility Study of Vegan Tattoo Studio Opening
Knechtová, Natalie ; Zich, Robert (referee) ; Chlebovský, Vít (advisor)
Tato bakalářské práce se zaměřuje na zpracování studie proveditelnosti pro otevření nového veganského tetovacího studia, které bojuje proti krutosti vůči zvířatům, přírodě a planetě jako takové. Autor práce definuje základní teoretická východiska práce, zanalyzuje současný stav trhu včetně objasnění zmíněných současných problémů a v neposlední řadě navrhne způsob jejich řešení skrz podnikání společně s analýzou proveditelnosti celého projektu.
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Commented translation: Vegan (Marie Laforêt, Éditions La Plage, Paris 2014, p. 8-12, 19-27)
Pazderová, Vendula ; Belisová, Šárka (advisor) ; Duběda, Tomáš (referee)
This bachelor thesis consists of a commented translation of chapters selected from the publication Vegan, whose authors, French blogger Marie Laforêt and a nutritionist Jérôme Bernard-Pellet, aim to introduce the issues of veganism. The bachelor thesis is divided into two parts: the translation itself and a following commentary of the translation, in which particular problems during the process of translation are demonstrated.
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Etnography of Vegan Restaurant
Mikovcová, Markéta ; Halbich, Marek (advisor) ; Vandrovcová, Tereza (referee)
The aim of the thesis is to understand elements and processes, that are constituting a specific vegan Restaurant in Prague. The method used is ethnography, particularly participatory observation completed with interviews with the owner and customers. The owner as well as the Restaurant itself and as well as every individual are hybrids created by biological, spiritual, cultural, technical and many other elements. Based on the observation I have divided these elements into four big groups: philosophical, culinary, material and human. These groups are mixing, balancing and contrasting one another and together creating the Restaurant aesthetics. In each of the chapters I show different realities and I explain the Restaurant from different views according to particular elements. By uncovering their context, the relation network which creates the Restaurant is explained. Key words: ethnography, restaurant, vegan, vegetarian, hybrid
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