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Book part
Publication date: 22 August 2016

Rebecca L. Som Castellano

This chapter examines the emotional labor of food provisioning for women engaged in local food systems (LFSs), and considers how socio-demographic factors influence the emotional…

Abstract

Purpose

This chapter examines the emotional labor of food provisioning for women engaged in local food systems (LFSs), and considers how socio-demographic factors influence the emotional labor of food provisioning for women engaged in LFSs.

Methodology/approach

Qualitative data was used for analysis, and was gathered through in-depth interviews with 43 women across the state of Ohio who expressed concern with the agrifood system, but engaged in varied levels of LFS participation.

Findings

Results confirm that women engaged in LFSs experience heightened emotional labor in food provisioning. Showing care to family, community and the environment, transmitting values, sharing cultural traditions, and demonstrating skill were related to positive emotions that were heightened by LFS engagement. Women with higher incomes, those with partners and children, and those who were not employed were more likely to report these positive emotions associated with food provisioning.

Negative emotions associated with food provisioning were also heightened by LFS engagement. Women reported that LFS engagement heightened their sense of demand, burden, stress, and guilt with food provisioning. Low-income women, employed women, younger women, and women with children were more likely to report negative feelings connected with food provisioning.

Originality/value

This research helps fill a gap in existing literature and encourages agrifood scholars and LFS proponents to acknowledge the fact that women engaged in LFSs are performing significant emotional carework in their food provisioning. This research also confirms that considering intersectionality can be important to understanding the sphere of consumption in agrifood studies.

Details

Gender and Food: From Production to Consumption and After
Type: Book
ISBN: 978-1-78635-054-1

Keywords

Article
Publication date: 9 October 2018

Amy Yau and Sofia Christidi

A growing stream of consumer research has examined the family dynamics and consumption practices that come from the changing life stages. This study aims to better understand the…

Abstract

Purpose

A growing stream of consumer research has examined the family dynamics and consumption practices that come from the changing life stages. This study aims to better understand the narratives surrounding power struggles emanating from continued parental food provision upon the stages of adulthood. The study illustrates the contestations within the family as well as the strategies that recipients use to alleviate these tensions within the context of adult Greek daughters and sons.

Design/methodology/approach

The study used in-depth narrative interviews with 17 Greek consumers together with photo elicitation to examine consumers’ power struggles in experiencing continued food provision within the family.

Findings

The study demonstrates that continued food provision affects the stages of adulthood. The adult children go through a journey of negotiation and struggles of power arising within parental food provision practices. The study demonstrates four power-based struggles and four negotiation strategies to cope with and alleviate the contestations.

Research limitations

Such exploration allowed insights to emerge in relation to the narratives of sons and daughters themselves. However, there are two other relational partners – the food providers and the partners of the food recipients – whose perspectives were not captured but would further aid understanding if captured in future research.

Practical implications

The authors show that consumption practices at home can be a source of friction; thus, food related practices outside the family home can be encouraged to mitigate tensions. The findings could inform advertising campaigns and marketing strategies regarding the loving yet challenging family relationship.

Social implications

The authors encourage mothers to be reflective on the tendency towards continued provision, as the food provision contributes to the daughter and son’s sense of protracted adulthood stages. Insights from the study are applicable to family tensions in other contexts such as the boomerang generation.

Originality/value

This study focuses on a stage of family life and from a perspective of the recipient, both areas which have been previously under explored. The theoretical perspectives of power are used to contribute to areas of food and family consumption by showing how the provision of food marks meanings of love, but also reveals sources of power and contention. The study also contributes by exploring the role of food consumption in the protraction of adulthood.

Details

European Journal of Marketing, vol. 52 no. 12
Type: Research Article
ISSN: 0309-0566

Keywords

Article
Publication date: 4 April 2016

Nicola Goldsborough, Catherine Homer, Rebecca Atchinson and Margo E. Barker

A nutritious diet is critical to the health and development of pre-school children. Children in the UK consume much food outside the home yet day-care food provision is…

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Abstract

Purpose

A nutritious diet is critical to the health and development of pre-school children. Children in the UK consume much food outside the home yet day-care food provision is unregulated, and informed by disparate and conflicting dietary guidelines. Factors affecting nursery food provision have been much studied, but less is known about food provision in the child-minder setting. The purpose of this paper is to examine factors influencing child-minders’ food provision.

Design/methodology/approach

Qualitative methods were employed, combining participant observation with semi-structured interviews. Participants were selected via purposive and convenience sampling. Eight child-minders from an English borough were interviewed.

Findings

The food provided by child-minders was not consistent with dietary guidelines for young children, following menu plans was reported to be difficult, and knowledge about healthy eating guidelines for young children was various. Child-minders reported limited time for food preparation, and problems catering for fussy children. Some child-minders obtained support through an informal peer network group. Only one child-minder reported availing of professional nutritional advice on healthy food provision. Communication with parents about food was considered important, although there was some evidence of discord between providers and parents in dietary objectives.

Research limitations/implications

The study was small in size and regionally based. Due to the local nature of the study, it is not possible to make generalisations to the wider national context. Corroboration of the findings is necessary in a larger study.

Practical implications

Child-minders have a pivotal role to play in the nutritional health and development of young children, and whilst their interest in provision of nutritious food was great, outside support was lacking. Support should include provision of one clear set of authoritative guidelines, practical guidance that accommodates the realities of providing food in the child-minder setting, investment to strengthen support structures at local level and the development of network groups.

Originality/value

Whilst the factors underpinning food provision in nurseries have been examined in various regions of the UK, little attention has been given to child-minder settings. The current study addresses this gap.

Details

British Food Journal, vol. 118 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 July 2015

Christina Fjellstrom, Ylva Mattsson Sydner, Birgitta Sidenvall, Monique M Raats and Margaret Lumbers

In the home help service, food provision is one common welfare service that involves different professionals at different levels within a social organisation. The purpose of this…

Abstract

Purpose

In the home help service, food provision is one common welfare service that involves different professionals at different levels within a social organisation. The purpose of this paper is to examine how different professionals involved in this sector view and describe their work and responsibilities.

Design/methodology/approach

A qualitative study was designed based on interviews with 17 professionals representing different positions in the organisation, and an inductive thematic analysis was carried out.

Findings

The various professionals’ views of food provision mainly focus on the meal box and other meals seem to receive much less attention. The professionals also illuminated their respective roles within the food provision organisation by means of boundaries and split responsibilities, and expressed a view of food provision as an issue for outsourcing. The restricted manner in which food provision was viewed and described illuminates a risk of food insecurity for dependent people in home help service situations.

Originality/value

The restriction of how food provision was viewed and described illuminates a risk of food insecurity for dependent people in home help service.

Details

British Food Journal, vol. 117 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 September 2006

Elizabeth C. Redmond and Christopher J. Griffith

The purpose of this paper is to examine the extent, sources, diversity, costs, formats and content of food safety educational interventions for consumers provided by UK Local…

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Abstract

Purpose

The purpose of this paper is to examine the extent, sources, diversity, costs, formats and content of food safety educational interventions for consumers provided by UK Local Authorities (LAs). Inadequate implementation of food safety practices in the home is known to contribute to the incidence of foodborne disease and therefore effective food safety education concerning risks and correct domestic food‐handling behaviours is essential.

Design/methodology/approach

A postal questionnaire was administered to all Environmental Health and Health Promotion departments in LAs in 2004 (n=436). The questionnaire assessed the extent of LA provision of consumer food safety advice, types, formats and content of interventions, rationale for information provision, methods used for design and delivery of information and participation in national initiatives.

Findings

A considerable quantity of food safety advice is provided to UK consumers; in general this is variable between regions, variable in quality, infrequently evaluated and relatively uncoordinated. Overall, 95 per cent of UK LAs who responded to the questionnaire reported current provision of consumer food safety advice. The most common intervention used for provision of consumer hygiene information was leaflets (93 per cent of LAs) and data indicated that this is likely to continue. Hand‐washing (87 per cent), cross‐contamination (85 per cent) and cooking (77 per cent) were the most common issues reportedly addressed in hygiene initiatives. Less than a third of LAs reported evaluating the effectiveness of food hygiene advice.

Originality/value

This study has provided evidence of a large quantity of unique and diverse intervention materials across the UK, and suggests the need for the sharing of information materials and areas of innovation between LAs. Provision of generic, managed and co‐ordinated general and targeted food safety education resources in the UK may not only decrease important time and financial costs within LAs, but also increase consumer confidence in the accuracy of information provided and alleviate the risk for potential confusion of information from differing sources.

Details

British Food Journal, vol. 108 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Book part
Publication date: 29 June 2017

Ashley Colby and Emily Huddart Kennedy

Research has established a connection between industrially-produced food and negative health outcomes. Scholars have also shown a significant link between poor food environments…

Abstract

Purpose

Research has established a connection between industrially-produced food and negative health outcomes. Scholars have also shown a significant link between poor food environments and health. This paper explores the experiences of university extension program agents in order to initiate greater dialogue about the role of extension in lessening the deleterious health impacts of unequal access to high quality and sufficient quantity foods. Specifically, we consider the role of food self-provisioning instruction (e.g., food gardening, preservation).

Methodology/approach

The paper draws on semi-structured interviews with 20 university extension program officers in the state of Washington.

Findings

Although our participants report that demand for education in food production skills is on the rise across Washington, there are barriers to the equitable distribution of self-provisioning skills.

Practical implications

There is considerable promise for extension programs to have positive implications for health and nutrition for communities struggling to access quality foods. To meet this progress, extension must be more aware of serving the entire public either through hiring agents mirror their constituencies or funding a more diverse array of programming.

Originality/value

Little existing research examines or evaluates using university extension programs as a vehicle for teaching food self-production, though these topics have been taught since the founding of extension.

Details

Food Systems and Health
Type: Book
ISBN: 978-1-78635-092-3

Keywords

Article
Publication date: 29 September 2023

Janandani Nanayakkara, Alison O. Booth, Anthony Worsley and Claire Margerison

This study aims to gain an understanding from parents and teachers about the types of food provision practices and venues, and the food-related policies and rules in primary…

Abstract

Purpose

This study aims to gain an understanding from parents and teachers about the types of food provision practices and venues, and the food-related policies and rules in primary schools in Australia; and investigate any differences in the presence of policies and rules based on the school location and school type.

Design/methodology/approach

Data were collected via two online surveys from August 2019 to March 2020. Descriptive statistics were employed to analyse quantitative responses. Respondents' written responses to food-related policies were categorised into groups.

Findings

The two most common food provision services were canteen and lunch order services (mentioned by 72 and 55% of respondents, respectively). Of the 425 respondents whose schools had a canteen (parents and teachers together), 62% reported their school implements a healthy school canteen policy. Significantly more parents compared to teachers, and more respondents from government schools compared to non-government schools stated that their school had implemented such a policy. Approximately half of the respondents (47%) stated their school had implemented other food-related policies and/or rules. These policies or rules belonged to four categories: avoiding certain foods, avoiding food sharing, avoiding food packages and promoting healthy eating.

Originality/value

This study shows the disparities exist in implementing food-related policies among primary schools in Australia. Nutrition promoters and policy planners should consider these results and find the best mechanisms to minimise the gaps in policy implementation.

Details

British Food Journal, vol. 126 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 June 2012

John D. Pratten and Fabian Maréchal

The purpose of this article is to summarise the evolution of pub food in the UK.

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Abstract

Purpose

The purpose of this article is to summarise the evolution of pub food in the UK.

Design/methodology/approach

This research uses secondary data.

Findings

The provision of food has increased enormously in recent years and has become a vital element to the economics of many outlets.

Research limitations/implications

The article does not have the data to consider how many pubs really benefit from their food provision.

Practical implications

The article provides general information about the nature of the food provision and a generalization about the economic benefits.

Originality/value

This article offers some knowledge and understanding in relation to the provision of pub food.

Details

Worldwide Hospitality and Tourism Themes, vol. 4 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 8 June 2012

Stephen Potter

The purpose of this paper is to show that in any business operation legal constraints and requirements impact upon the activities undertaken with the particular focus of reference…

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Abstract

Purpose

The purpose of this paper is to show that in any business operation legal constraints and requirements impact upon the activities undertaken with the particular focus of reference to the provision of food in a public house and restaurant setting.

Design/methodology/approach

The methodology adopted is that of qualitative secondary research drawing on published materials in the form of legal regulations and judicial precedents, and from governmental organisations, trade associations and news articles. This approach is appropriate to the nature of the work, which seeks to raise an awareness of some of the hazards and ramifications, which may result from a failure to appreciate and observe legal standards of conduct.

Findings

The research carried out for this paper reveals examples of the range of legal measures under both the criminal and civil law in the UK which should be met in the commercial provision of food, thereby, in part, contributing to the success and reputation of the business. The rationale for both criminal and civil law is indicated together with the means of enforcement and the consequences of infringement.

Research limitations/implications

The work is not intended to constitute a comprehensive or speculation‐free statement of the totality of the legal measures which operate in this area, nor to be technical in nature, nor to amount to legal advice, but it is intended to highlight some of the legal pitfalls which may await the unwary or insouciant in the supply of prepared food meals to customers and consumers. Each country has its own legal system and regulations in varying degrees, although there may be similarities in certain respects, such as in the common law jurisdictions of the Commonwealth and the USA, which have been influenced by English law. Within its areas of legal competence, the European Union has sought to effect harmonisation amongst the member states. As there is no universal system of the legal regulation of food provision, this makes it imperative that appropriate guidance and advice are obtained locally before commencement of activity. To keep within reasonable bounds, this paper is confined to UK law. However, this should serve to exemplify the standards of a democratic and commercially sophisticated country with regard to the subject matter under examination.

Practical implications

The paper concludes with a number of suggestions of a practical character, which may be of interest to those engaged in the provision of food in public houses and restaurants.

Originality/value

The material employed in this work has been gathered from a variety of sources, with the intention that the selections made, together with the interpretations given, serve a useful function in bringing into prominence that in the provision of food, with particular reference to those operating public house and restaurant businesses, it is essential that proper attention is given to all necessary legal considerations.

Details

Worldwide Hospitality and Tourism Themes, vol. 4 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 24 October 2021

Mehriban Yusifova, Gunash Nasrullayeva, Elza Omarova, Mehriban Magerramova and Aphila Kurbanova

The provision of safe food is a topic of increasing relevance worldwide. Several countries, including Azerbaijan, attempted to develop scientific, applied, social and economic…

Abstract

Purpose

The provision of safe food is a topic of increasing relevance worldwide. Several countries, including Azerbaijan, attempted to develop scientific, applied, social and economic solutions to the food supply and nutrition problems. However, Azerbaijan still faces important challenges, particularly providing appropriate, eco-friendly and microbiologically safe supplies and food. These issues occur in international export and import of raw food materials and food, provision of regional and municipal control in food supply and sales and teaching food culture to the public. This viewpoint paper aims to examine the challenges that impede the provision of safe food for Azerbaijan. Such information can facilitate policy implications for governments in developing solutions to the food supply.

Design/methodology/approach

Extensive literature review is done to base the discussions of this viewpoint paper.

Findings

Academic institutions and departments should take a more centralized and effective effort in scientific research concerning safety, hygiene and culture of nutrition. In conclusion, to ensure proper sustainment, it is necessary to provide strict microbiological, sanitary and hygienic control across the network of production and distribution of food and its import and export within regional and local food source provision systems and mechanisms.

Originality/value

To the authors’ best knowledge, there is no systematic study evaluating the challenges of ecologically and microbiological safety for food in Azerbaijan.

Details

Nutrition & Food Science , vol. 52 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of over 26000