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1 – 10 of over 100000Pamela Louise Graham and Catherine Fenwick
Food insecurity in the United Kingdom has been described as a ‘public health emergency’ which has been exacerbated by the onset and continuation of the COVID-19 pandemic. Drawing…
Abstract
Food insecurity in the United Kingdom has been described as a ‘public health emergency’ which has been exacerbated by the onset and continuation of the COVID-19 pandemic. Drawing on research evidence and a reflective account from a current primary school teacher, this chapter highlights the multifaceted impacts of food insecurity for children in schools. It also draws attention to some important considerations around food, education and food-related interventions for practitioners supporting children in schools.
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Climate change and crucial environmental issues, such as global warming, soil degradation and water pollution have incited concern over the natural environment and have provoked…
Abstract
Climate change and crucial environmental issues, such as global warming, soil degradation and water pollution have incited concern over the natural environment and have provoked both government and individual interventions in order to amplify constructive actions for environmental protection and restoration. Food is considered to be one of the most impactful consumption domains that substantially contribute to the overall carbon footprint. This chapter discusses the incentives and interventions oriented to support the transition to more sustainable agro-food systems. Furthermore, it provides a broader picture of stakeholders’ perceptions and adaptation to climate change uncertainties, as well as how climate change is perceived by consumers and how this may affect their food patterns, turning them to a more sustainable direction. Finally, a vocabulary of climate-related terms and a set of various exercises are presented, aiming to enhance students’ learning and critical thinking skills in the key role of the agro-food systems in climate change, sustainable development and environmental security.
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Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased…
Abstract
Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased passenger loads, extended flight times, and multiple service activities. Adapting to these new challenges, and especially the global spread of food-borne diseases, requires an understanding of the cabin crew role as food handlers and the risks associated with this task. This chapter outlines the key factors that determine the safe delivery of in-flight food services, highlights the benefits of best practice to airline operators, passengers, and tourism boards, and addresses the policy implications for airline regulators and national health authorities.
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David R. Just and Jeffrey M. Swigert
Little work has directly addressed the potential to control food waste. This chapter focuses on behavioral nudges and their potential to reduce food waste and, in turn…
Abstract
Purpose
Little work has directly addressed the potential to control food waste. This chapter focuses on behavioral nudges and their potential to reduce food waste and, in turn, implications for food security.
Methodology/approach
Key methodological and definitional challenges that must be met to make effective use of interventions to reduce food waste are examined. Chief among these challenges are determining welfare measures that are robust to the behavioral anomalies and apparently inconsistent preferences observed under behavioral interventions.
Findings
Targeted reductions in food waste can be significantly impacted by simple behavioral interventions either in institutional settings or within the home. Some evidence suggests that food waste is rampant not only in developed countries, but also among developing countries.
Practical implications
Our findings highlight the need to create a research program addressing the behavioral causes of food waste both in developed and developing country contexts.
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Stefano Grando, Gianluca Brunori, Teresa Pinto-Correia and Lee-Ann Sutherland
This chapter provides a first systemic analysis of the environment in which small farms operate, hinging on the concept of ‘food system’. Food systems are not detached from the…
Abstract
This chapter provides a first systemic analysis of the environment in which small farms operate, hinging on the concept of ‘food system’. Food systems are not detached from the territory: an effective conceptualization must take into account the geographical dimension in which actors operate, originating material and immaterial flows. Thus food systems can be represented according to their functional elements, but also conceptualized and represented in their spatial dimension. This chapter provides a conceptualization of territorialized food systems, seen as a set of relations between actors located in a regional geographic space and coordinated by territorial governance (Rastoin, 2015). In the analysis of a food system in the context of a specific territory, geographical elements like distances, spatial distribution and physical and administrative borders become key factors that influence the systems’ capability to provide sustainable food and nutrition security and to achieve the other socially expected outcomes. Having explored the conceptualization of food systems as systems of actors ad flows in a given space, the chapter ends with a representation of small farms' interaction with the system (taken from a report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security – HLPE), where the specific types of flows they activate are highlighted (HLPE, 2013).
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Asyari Asyari, Perengki Susanto, Mohammad Enamul Hoque, Rika Widianita, Md. Kausar Alam and Abdullah Al Mamun
Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs…
Abstract
Purpose
Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs may pose a potential risk to sustainable economic development due to the generation of food waste inside their campus canteens. Therefore, this study aims to examine the influence of attitude, subjective norm (SN), perceived behavior control (PBC), religiosity and pro-social behavior among State Islamic Religious College (SIRC) students on their intention to avoid food waste behavior. This study also focused on the mediating role of the three original theory of planned behavior (TPB) variables and pro-social behavior in the relationship between religiosity and the intention to reduce food waste.
Design/methodology/approach
Questionnaires were used to collect data from 443 students at SIRC. The collected data were processed and analyzed using structural equation modelling to test direct, indirect and mediating effects.
Findings
The empirical results indicated that the eagerness of students at SIRC to reduce their behavior of leaving food behind can be driven by their negative attitudes or views toward food waste, the practice of religious teachings in their lives, the belief that they can avoid food waste and their concern for the environment. The empirical results reveal that even though religiosity influences SN, it is unable to strengthen the relationship between religiosity and the desire to be anti-food waste.
Practical implications
In addition to contributing to the food waste literature in the context of eating behavior, the results of this study have theoretical and practical implications.
Originality/value
To assess SIRC students’ behavioral intentions to avoid food waste behavior, this study used a contemporary setting to measure attitude, SN, PBC, religiosity and pro-social behavior, so strengthening the TPB’s empirical underpinning.
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Sebastián Javier García-Dastugue, Rogelio García-Contreras, Kimberly Stauss, Thomas Milford and Rudolf Leuschner
Extant literature in supply chain management tends to address a portion of the product flow to make food accessible to clients in need. The authors present a broader view of food…
Abstract
Purpose
Extant literature in supply chain management tends to address a portion of the product flow to make food accessible to clients in need. The authors present a broader view of food insecurity and present nuances relevant to appreciate the complexities of dealing with this social problem.
Design/methodology/approach
The authors conducted an inductive study to reveal the deep meaning of the context as managers of nonprofit organizations (NPO) define and address food insecurity. The focus was on a delimited geographic area for capturing interactions among NPOs which have not been described previously.
Findings
This study describes the role of supply chains collaborating in unexpected ways in the not-for-profit context, leading to interesting insights for the conceptual development of service ecosystems. This is relevant because the solution for the food insecure stems from the orchestration of assistance provided by the many supply chains for social assistance.
Research limitations/implications
The authors introduce two concepts: customer sharing and customer release. Customer sharing enables these supply chains behave like an ecosystem with no focal organization. Customer release is the opposite to customer retention, when the food insecure stops needing assistance.
Social implications
The authors describe the use of customer-centric measures of success such improved health measured. The solution to food insecurity for an individual is likely to be the result of the orchestration of assistance provided by several supply chains.
Originality/value
The authors started asking who the client is and how the NPOs define food insecurity, leading to discussing contrasts between food access and utilization, between hunger relief and nourishment, between assistance and solution of the problem, and between supply chains and ecosystems.
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Carlos Arturo Vallejo Hoyos and Flavia Braga Chinelato
This research delineates the interdependencies between e-service quality (e-SQ), product quality (PQ) and food biosafety measures (FBM) in shaping consumer satisfaction and…
Abstract
Purpose
This research delineates the interdependencies between e-service quality (e-SQ), product quality (PQ) and food biosafety measures (FBM) in shaping consumer satisfaction and loyalty within the online food delivery services (OFDS) landscape. Anchored by the technology acceptance model (TAM) and the theory of planned behavior (TPB), the study integrates these frameworks to examine how perceived service efficiency, reliability, product appeal and biosafety protocols contribute to overall consumer trust and repurchase intentions.
Design/methodology/approach
Surveys were conducted on several 100 online food delivery app users, ages 20 to 64, in major cities in Colombia, which provided data for structural equation modeling analysis.
Findings
The analysis revealed that reliable, responsive service and appealing food presentation significantly influence consumer perceptions of behind-the-scenes safety protocols during delivery. Strict standards around mitigating contamination risks and verifiable handling at each point further engender trust in the platform and intentions to repurchase among users. The data cement proper food security as pivotal for customer retention.
Practical implications
Quantitatively confirming biosafety’s rising centrality provides an impetus for platforms to integrate and promote integrity, safety and traceability protection as a competitive differentiator.
Originality/value
The study’s originality lies in its comprehensive exploration of the OFDS quality attributes and their direct impact on consumer loyalty. Besides, it offers valuable insights for both academic and practical implications in enhancing service delivery and marketing strategies.
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