Eat Local? Constructions of Place in Alternative Food Politics

This article brings geographical insights to understanding the Europeanization of agri-food politics in new European Union member states. Most literature on agri-food policy and law in the European Union has conceptualized policy making and implementation as an institutional process involving multiple levels of governance. In this perspective, Europeanization is understood as a process through which stakeholders formulate, negotiate, and implement legal principles and procedures across various institutions at different levels of governance. By employing the conceptual tools developed in geographical research, we contribute a spatial and historical dimension to these studies. Our analysis shows how the politics of scale and sociospatial positionality can help explain idiosyncratic shifts in food policies in new European Union member states that could not be attributed solely to institutional processes. To develop these arguments, our empirical analysis focuses on shifting agri-food regulatory frameworks for Alternative Food Networks in Lithuania. In particular, we analyze how and why Lithuanian authorities began changing and simplifying food safety and veterinary requirements for the production, processing, and distribution of small quantities of food products sold directly to consumers through Alternative Food Networks in the local market. We show how Lithuania’s positionality in regional and global markets contributed to the growth of the direct sales sector. Our analysis also reveals the agency of local producers and consumers in creating conditions for policy change. This analysis suggests that Europeanization of food politics in the new European Union member states is best understood as a spatial reordering of the region and its historical relationships.

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Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

Journal of Science Innovare ◽

10.33751/jsi.v1i01.679 ◽

2018 ◽

Vol 1 (01) ◽

pp. 18-21

Author(s):

Yulian Syahputri ◽

Diana Widiastuti

Keyword(s):

Dietary Fiber ◽

Food Source ◽

Red Meat ◽

Raw Material ◽

Alternative Food ◽

Sodium Metabisulfite ◽

White Meat ◽

Fruit Skin ◽

Dragon Fruit ◽

Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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Books in Review: Beyond Alternative Food Networks: Italy’s Solidarity Purchase Groups

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2015.15.3.81 ◽

2015 ◽

Vol 15 (3) ◽

pp. 81-82 ◽

Cited By ~ 1

Author(s):

Jillian R. Cavanaugh

Keyword(s):

Alternative Food ◽

Alternative Food Networks ◽

Food Networks

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ANALISIS DAYA SAING DAN STRATEGI PENGEMBANGAN AGRIBISNIS GANDUM LOKAL DI INDONESIA

Jurnal Agribisnis Indonesia ◽

10.29244/jai.2013.1.1.9-26 ◽

2013 ◽

Vol 1 (1) ◽

pp. 9

Author(s):

Lukman Muhammad Baga ◽

Agnes A. D. Puspita

Keyword(s):

Swot Analysis ◽

Food Product ◽

Development Strategies ◽

Alternative Food ◽

Staple Food ◽

Competitive Position ◽

Wheat Production ◽

Indonesian Government ◽

High Carbohydrate ◽

Developing Strategies

Wheat is an alternative food product that contains high carbohydrate, which is currently consumed by many Indonesian people in order to substitute their staple food of rice. However, Indonesia must import large amount of this product, and during the last decade the imported volume has dramatically increased. In 2008 the imported wheat reached 4.9 million tons. Since 2001, Indonesian Government has developed domestic wheat agribusiness which aimed to establish industrial villages of domestic wheat production. However, due to some obstacles, the program is not successful yet. Therefore, it is needed to study the competitive position of wheat agribusiness in Indonesia. The study’s objectives are (1) to portrait the current domestic wheat agribusiness in Indonesia, (2) to analyze the domestic wheat competitive position, and (3) to formulate strategy for developing domestic wheat agribusiness in Indonesia as an effort to fulfill some part of domestic wheat demand and to build industrial villages of wheat production. The study was conducted in 2009. Data have been analyzed by using the frame of Porter’s Diamond Theory in order to find out the competitive position of Indonesian domestic wheat agribusiness. Afterwards, SWOT analysis is used to investigate internal strengths and weaknesses as well as external opportunities and threats of Indonesian wheat agribusiness in order to formulate the developing strategies. Finally, the approach of strategic architecture is used to arrange the formulated strategies where it can be easier to get the picture. The conclusion of Porter’s Diamond analysis showed that each subsystems of domestic wheat agribusiness in Indonesia still do not support one to another, therefore, its competitiveness becomes weak. In order to strengthen its competitiveness, domestic wheat agribusiness needs to be developed more properly by paying attention to development strategies which have been consciously formulated and put in mapping of strategic architecture.

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Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

Jurnal Katalisator ◽

10.22216/jk.v4i2.4567 ◽

2019 ◽

Vol 4 (2) ◽

pp. 111

Author(s):

Veni Dayu Putri ◽

Fitri Dyna

Keyword(s):

Diabetes Mellitus ◽

Resistant Starch ◽

Proximate Analysis ◽

Alternative Food ◽

Crude Fiber ◽

Food Ingredient ◽

Testing Method ◽

Total Food ◽

Fiber Protein ◽

Arrowroot Starch

Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%. Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein. Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.

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Running wild in the marketplace: the articulation and negotiation of an alternative food network

Journal of Marketing Management ◽

10.1080/0267257x.2017.1329224 ◽

2017 ◽

Vol 33 (7-8) ◽

pp. 502-528 ◽

Cited By ~ 4

Author(s):

Ingrid Kajzer Mitchell ◽

Will Low ◽

Eileen Davenport ◽

Tim Brigham

Keyword(s):

Alternative Food ◽

Food Network ◽

Alternative Food Network

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