scholarly journals What is the Food Network feeding us? : questioning the Food Network's representation of the food industry

2021 ◽  
Author(s):  
Sarah Kornik
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Food Preparation ◽  
Small Scale ◽  
Network Programming ◽  
Value System ◽  
Food Network ◽  
Food Knowledge ◽  
Production Distribution

Today, the television Food Network is one of the most popular sources of food knowledge. Although it may be perceived simplistically as a recipe resource for aspiring home chefs it represents much more. Through analyses of the Food Network programming this work examines the network's representations of our food ways. More specifically, portrayals of the food industry are explored. It is argued that the network is steeped in nostalgic longing for a traditional value system which emphasizes family and home. This focus on family, community and small scale food preparation eliminates problematic aspects of our food production, distribution and consumption systems.

scholarly journals What is the Food Network feeding us? : questioning the Food Network's representation of the food industry

2021 ◽  
Author(s):  
Sarah Kornik
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Food Preparation ◽  
Small Scale ◽  
Network Programming ◽  
Value System ◽  
Food Network ◽  
Food Knowledge ◽  
Production Distribution

Today, the television Food Network is one of the most popular sources of food knowledge. Although it may be perceived simplistically as a recipe resource for aspiring home chefs it represents much more. Through analyses of the Food Network programming this work examines the network's representations of our food ways. More specifically, portrayals of the food industry are explored. It is argued that the network is steeped in nostalgic longing for a traditional value system which emphasizes family and home. This focus on family, community and small scale food preparation eliminates problematic aspects of our food production, distribution and consumption systems.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

"What a Thing, then, is this Cow...": Positioning Domestic Livestock Animals in the Texts and Practices of Small-Scale "Self-Sufficiency"

2003 ◽  
Vol 11 (2) ◽  
pp. 145-165 ◽  
Author(s):  
Lewis Holloway
Keyword(s):  
Human Behavior ◽  
Food Supply ◽  
Food Production ◽  
Social Economic ◽  
Small Scale ◽  
Self Sufficiency ◽  
Domestic Livestock ◽  
Political Conditions ◽  
Human Animal ◽  
Domestic Food

AbstractThis paper focuses on the positioning of animals other than human in the texts and practices of two versions of small-scale food "self-sufficiency" in Britain. The paper discusses the writings of Cobbett (1822/1926, 1830/1985) and Seymour (1960s/1970s) on self-sufficiency, suggesting that livestock animals are central, in a number of ways, to the constitution of these modes of self-sufficiency. First, animals are situated in both the texts and in the practicing of self-sufficiency regarded as essential parts of the economies and ecologies of small-scale food production. Second, animals' parts in these authors' criticisms of wider social, economic and political conditions supplement their role in small-scale domestic food supply. Animals become associated with a morality of human behavior and lifestyle and are part of the broader social critiques that the writing and practicing of these modes of self-sufficiency imply. These historically and geographically specific versions of self-sufficiency are valuable in defining and enacting possible alternative modes of human-animal relation in the context of food production.

Identification of Palletizing/Depalletizing Operations in Food Industry Suitable for Robotics

2016 ◽  
Vol 844 ◽  
pp. 19-24 ◽  
Author(s):  
Mikuláš Hajduk
Keyword(s):  
Transport System ◽  
Food Production ◽  
Food Industry

Paper describes palletizing and depalletizing workplaces, which are designed for automation of handling-transport operations in food production plants. First part of the paper describes handling-transport system of palletization/depalletization which is divided into four subsystems. In the second part of the paper there are identified palletizing/depalletizing operations in food industry suitable for robotics. And third part of paper describes possibilities of utilization robots for palletizing/depalletizing processes in the food industry.

Conclusion: An Alternative Agriculture for Our Time

2016 ◽  
Author(s):  
Connor J. Fitzmaurice ◽  
Brian J. Gareau
Keyword(s):  
Food Production ◽  
Food System ◽  
Consumer Involvement ◽  
Small Scale ◽  
Local Agriculture ◽  
Shopping Experience ◽  
Alternative Markets ◽  
Small Scale Farmers ◽  
Full Force ◽  
The Many

Without abandoning the practical idea of farming as a business, the small-scale farmers in this book foster connections between consumer experiences and expectations and farming practices that support their visions of organic. They try to build new, alternative markets to challenge the watering down of “organic” that the full-force entrance of corporate market logics ushered in. However, there are limitations to how sustainable such farming operations can be without further changing the relationships the modern food system is based upon. This chapter begins by recognizing the many limitations of localism, including the potentially neoliberal aspects of such efforts. However, the neoliberal notion that individuals can and should bring forth their own interests and engage in political contestation could (paradoxically) be the very kernel that further popularizes small-scale food production networks that provide safer, more healthful food and a better sense of community than the isolating conventional shopping experience. Finally, the chapter considers how deepening consumer involvement in the process of agriculture, incorporating concerns about social justice into local food systems, and addressing the inefficiencies of decentralized food production could push local agriculture to be even more alternative.

scholarly journals 118 Where we are at and evolving in management systems that are consumer focused?

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 48-48
Author(s):  
J Brad Morgan
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Critical Role ◽  
Well Being ◽  
Management Systems ◽  
Major Focus ◽  
Production Chain ◽  
Food Traceability ◽  
Food Integrity ◽  
Strongly Agree

Abstract Begin with the end in mind. Sounds simple enough. In other words, consumer wants, and needs have to be the major focus of everyone in the food production chain. Today’s consumer has questions about food – where it comes from, who’s producing it and how, food safety, animal well-being, environmental impact, labor and human rights as well as business ethics – just to name a few. A study by the Center for Food Integrity (CFI, 2018) found a "trust deficit" that exists between consumers and food companies, federal regulators and farmers. Only 33% of survey respondents said they "strongly agree" that they are confident in the safety of the food they eat, compared to 47% in 2017. Food traceability is no longer an option for manufactures, it’s a requirement. In fact, this increasing focus by consumers on sustainability, health and freshness has placed significant pressure on the food industry to innovate and communicate. This presentation will overview technologies/programs/efforts that are continuing to play an increasingly critical role in how the food we eat is produced, how it is packaged, how it is delivered, how it tastes, feels and smells and how it is reused and repurposed. After all, we are what we eat.

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