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1 – 10 of over 104000Pamela 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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Shashank Thanki, Sunita Guru and Bhavin Shah
Popularity of organic food and food products is growing across the globe due to rising awareness towards health and environment, leading to quality life. However, the multitude of…
Abstract
Purpose
Popularity of organic food and food products is growing across the globe due to rising awareness towards health and environment, leading to quality life. However, the multitude of challenges associated with the purchase and consumption of organic food remain insufficiently addressed within the context of developing nations, such as India. This study attempts to fill this gap by identifying the crucial barriers and analyzing them further to establish contextual relationships among them.
Design/methodology/approach
In total, 18 barriers identified with a literature review are classified into 6 major barriers (constructs) using exploratory factor analysis (EFA). Further, fuzzy decision-making trial and evaluation laboratory (DEMATEL) approach is employed to relegate these barriers and sub-barriers into the cause-and-effect group. Moreover, causal relationships among these barriers are also established to assist organic food producers and food processing industries in developing the strategies to overcome these barriers.
Findings
The study results indicate that “acceptability,” “preferability” and “reachability” are the most prominent barriers. Moreover, “reachability’ is the leading cause group barrier, while “acceptability” is the major effect group barrier. “Usualness,” “visibility” and “readiness” of the organic food exhibit significant challenges in the organic food consumption.
Practical implications
The findings of this study act as a roadmap and guiding principle for various stakeholders, such as organic food manufacturers, organic food processing industries, government policymaking bodies and food certification agencies, in organizations and government regulatory agencies for devising and implementing targeted strategies to enhance the accessibility, appeal and, in turn, adoption and consumption of organic foods. This successively contributes to broader efforts in improving public health and ensuring sustainable agricultural practices.
Originality/value
The contribution of this study is two-fold. First, it investigates the interdependences among the organic food consumption barriers. Second, it provides policy-related recommendations to enhance the consumption of organic food, especially in India.
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Mohammad Soliman, Naayama Al-Ghafri, Alicia Orea-Giner, Hafidh Al Riyami and Musallam S. Hawas Al-Aamri
This study examines how street food affects urban culture, economics and sustainable tourism. It examines how street food stands, as a cultural and economic phenomenon, influence…
Abstract
Purpose
This study examines how street food affects urban culture, economics and sustainable tourism. It examines how street food stands, as a cultural and economic phenomenon, influence consumer behaviour and local traditions, particularly in Oman’s evolving street food scene.
Design/methodology/approach
Adopting a quantitative research design, this study utilises an integrated model combining the Stimulus-Organism-Response (S-O-R) and Attitude-Social-Influence-Efficacy (ASE) models. This approach facilitates a comprehensive analysis of the factors influencing consumer behaviour towards street food consumption. The methodology includes surveys and structured interviews with consumers and vendors to assess perceptions, attitudes and behaviours linked to street food in Oman.
Findings
The research identifies key sociocultural, economic and marketing factors that significantly influence consumer engagement with street food. It highlights how traditional elements, such as local customs and societal norms, interplay with contemporary marketing strategies to shape consumer preferences and experiences. The findings suggest that street food not only enhances the culinary experience for travellers but also plays a crucial role in the sustainable development of local tourism economies.
Originality/value
This study contributes to the existing literature by providing a novel empirical exploration of street food consumption in Oman, a relatively underexplored area within tourism research. It offers valuable insights into how street food can be leveraged to bolster local economies and enrich the tourist experience through sustainable practices. By integrating the S-O-R and ASE models, this research provides a unique framework for understanding the dynamic relationship between street food culture and consumer behaviour in a Middle Eastern context.
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