scholarly journals Potential Use of Indoor Living Walls in Canadian Dwellings

J ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 116-130
Author(s):  
Daria Smolova ◽  
Avi Friedman
Keyword(s):  
Global Warming ◽  
Food Production ◽  
Air Purification ◽  
Traditional Food ◽  
Production Chain ◽  
Environmental Threats ◽  
Fresh Food ◽  
Living Wall ◽  
Potential Use ◽  
Potential Integration

Current social and environmental challenges have led to the rethinking of residential designs. Global warming, food insecurity, and, as a result, costly fresh produce are some of the causes of the reconsideration. Moreover, with obligatory isolation following the global COVID-19 pandemic, some are realizing the importance of nature and air quality in homes. This paper explores the potential integration of indoor living walls (ILWs) in Canadian homes for agricultural and air purification purposes. By reviewing a number of case studies, this paper investigates how the development of such walls can alter the traditional food production chain, while reducing environmental threats. The findings show that current indoor living wall practices can be transformed into a useful source of fresh food, and, to some degree, alter traditional food supply. They can also help in creating inexpensive methods of air purification.

scholarly journals Genetic relatedness among Listeria monocytogenes isolated in foods and food production chain in southern Rio Grande do Sul, Brazil

Food Control ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 171-177 ◽  
Author(s):  
Karla Sequeira Mendonça ◽  
Geovana Brenner Michael ◽  
Ana Eucares von Laer ◽  
Dulcinea Blum Menezes ◽  
Marisa Ribeiro Itapema Cardoso ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Production ◽  
Genetic Relatedness ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Production Chain

Perfluorooctane sulphonate (PFOS) throughout the food production chain

2011 ◽  
Vol 128 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E.D. van Asselt ◽  
R.P.J.J. Rietra ◽  
P.F.A.M. Römkens ◽  
H.J. van der Fels-Klerx
Keyword(s):  
Food Production ◽  
Production Chain

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.

Tacit Knowledge and Generational Change: The China Factor, Enterprise Development and Malaysian Chinese Family SMEs in Traditional Food Production

China Report ◽  
2020 ◽  
Vol 56 (1) ◽  
pp. 103-128
Author(s):  
John Lee Kean Yew
Keyword(s):  
Tacit Knowledge ◽  
Food Production ◽  
Chinese Family ◽  
Traditional Food ◽  
Generational Change ◽  
Ethnic Chinese ◽  
Family Smes ◽  
Positive Feelings ◽  
Reliable Knowledge ◽  
Malaysian Chinese

Southeast Asia with its historical concentration of ethnic Chinese remains an important economic hub encouraging cross-disciplinary inquiries on themes relating to businesses. In industrialising Malaysia, there is little research on their capacity to develop tacit knowledge of the founding generation mostly inherited from China, before starting a business in Malaysia. This assessment of four thriving Malaysian Chinese family SMEs in food production evaluates how a new generational change has innovated their traditional food products. Interestingly, tradition may enable these Malaysian Chinese firms to innovate by building on more reliable knowledge and resources, extensively validated over time, and hence reduce development and utilisation costs. The well-trained second and third generations have been innovating tacit knowledge to elicit strong and positive feelings of ‘Chinese’ identity, increasing the value of new products through R&D by embedding past knowledge and facilitating the legitimacy of innovative functionalities and obtaining market acceptance.

scholarly journals Chilean Salmon Sushi: Genetics Reveals Product Mislabeling and a Lack of Reliable Information at the Point of Sale

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1699
Author(s):  
Valentina Prida ◽  
Maritza Sepúlveda ◽  
Claudio Quezada-Romegialli ◽  
Chris Harrod ◽  
Daniel Gomez-Uchida ◽  
...  
Keyword(s):  
Chinook Salmon ◽  
Food Production ◽  
Fragment Length Polymorphism ◽  
Coho Salmon ◽  
Chain Reaction ◽  
Production Chain ◽  
Point Of Sale ◽  
Pcr Rflp ◽  
Seafood Products ◽  
Polymerase Chain

Species diagnosis is essential to assess the level of mislabeling or misnamed seafood products such as sushi. In Chile, sushi typically includes salmon as the main ingredient, but species used are rarely declared on the menu. In order to identify which species are included in the Chilean sushi market, we analyzed 84 individual sushi rolls sold as “salmon” from sushi outlets in ten cities across Chile. Using a polymerase chain reaction-restriction fragment length polymorphism protocol (PCR-RFLP), we identified mislabeled and misnamed products. Atlantic salmon was the most common salmonid fish used in sushi, followed by coho salmon, rainbow trout, and Chinook salmon. We found a total of 23% and 18% of the products were mislabeled and misnamed, respectively. In 64% of cases, the salesperson selling the product could not identify the species. We also identified the use of wild-captured Chinook salmon samples from a naturalized population. Our results provide a first indication regarding species composition in Chilean sushi, a quantification of mislabeling and the level of misinformation declared by sales people to consumers. Finally, considering that Chinook salmon likely originates from a non-licensed origin and that sushi is an uncooked product, proper identification in the food production chain may have important consequences for the health of consumers.

Global influences on rangelands of Australia

2003 ◽  
Vol 25 (2) ◽  
pp. 128 ◽  
Author(s):  
G. A. Robertson
Keyword(s):  
Global Warming ◽  
Carbon Sequestration ◽  
Food Production ◽  
Business Success ◽  
World Food ◽  
Global Awareness ◽  
Productivity Improvement ◽  
Existence Value ◽  
Population Growth Rates ◽  
Surplus Production

Globalisation is a key pressure affecting the current and future use of the rangelands of Australia. While primary producers often perceive an insatiable demand for food as a guarantee of business success, declining population growth rates and high levels of productivity improvement in world food production are reducing the importance of food and fibre from the rangelands. This, combined with significant changes in consumer demands, is driving rangeland producers to meet market specifications for quality, safety, animal welfare and sustainability. Sustainability is a particular challenge with the rangelands certain to be affected by global warming and the politics and strategies required to reduce greenhouse gas emissions. Currently the rangelands produce a higher proportion of greenhouse gases compared with their contribution to the economy. However, they also provide an opportunity for carbon sequestration. While international trade liberalisation has been of advantage to the grazing industries in the rangelands, increased global awareness of the Australian rangelands, facilitated by the communications revolution, is encouraging alternative uses including tourism, existence value and other conservation and biodiversity management uses. The growing concept of multi-functionality will also impact on the rangelands as international government programmes continue to encourage non-commercial, surplus production of food. These influences are forcing major changes in the way land is used and what it produces.

Factors driving indebtedness among small- and medium-sized dairy companies

2020 ◽  
Vol 123 (1) ◽  
pp. 159-175
Author(s):  
Alberto Mazzoleni ◽  
Enrica Pollonini
Keyword(s):  
Economic Crisis ◽  
Food Production ◽  
Design Methodology ◽  
Financial Structure ◽  
Decision Makers ◽  
Third Party ◽  
Production Chain ◽  
Content Type ◽  
The Impact ◽  
Practical Implications

PurposeWe developed a model to demonstrate how multiple interrelated aspects of a firm influence its recourse to third-party financing, which frequently depends on the characteristics of each food production chain.Design/methodology/approachWe conducted an empirical research on a relevant sample of small- and medium-sized Italian dairy firms. Our research methodology is inspired by the grounded theory (Glaser and Strauss, 1967).FindingsOur findings illustrated that firm indebtedness is the result of intertwined variables, linked to different firm dimensions, including growth, financial structure and economic dynamics.Research limitations/implicationsA portion of the analysed phenomenon is not explained using the sample and econometric tools.Practical implicationsThere are practical implications for the decision-makers in a firm (in particular, the managers and the shareholders) as the model allows to evaluate the influence of a set of mutually interdependent firm variables for the indebtedness level.Originality/valueFirst, we considered the recourse to third-party financing within the context of the systems theory (Millová and Blatný, 2015) and from the perspective of linked causes and mutually connected variables. Second, our research focussed on a well-defined food chain and on features of firms operating in this context. Last, our model considered the impact of the recent economic crisis, which motivated us to review the existing models.

A Semiquantitative Approach for Evaluating Safety Assurance Levels for Salmonella spp. throughout a Food Production Chain

2003 ◽  
Vol 66 (7) ◽  
pp. 1146-1153 ◽  
Author(s):  
I. SAULI ◽  
J. DANUSER ◽  
C. WENK ◽  
K. D. C. STÄRK
Keyword(s):  
Foodborne Pathogens ◽  
Food Production ◽  
Systematic Evaluation ◽  
Animal Origin ◽  
Preliminary Evaluation ◽  
Salmonella Spp ◽  
Production Chain ◽  
Safety Assurance ◽  
Egg Products ◽  
High Level

Various safety assurance measures are implemented in Switzerland throughout the food production chain to prevent foods of animal origin from being contaminated with Salmonella. The data that are generated from the implementation of these measures are dispersed and heterogeneous. This hinders a general overview and makes a comprehensive national evaluation of the safety assurance level difficult. A semiquantitative method that considers the quality and relevance of the various safety assurance measures for Salmonella spp. was developed. The method uses the data generated from the implementation of safety assurance measures on a national basis (gathered by interviewing stakeholders in the production step). By assembling and analyzing the data systematically, the safety assurance level for Salmonella spp. can be evaluated at every step of the food production chain. This method allows the detection of strengths and weaknesses of the safety system. The systematic evaluation procedures permit comparisons between production steps and product categories. The method was used for evaluating the safety assurance levels throughout the production chain of eggs and egg products in Switzerland. Results of the analysis showed that the overall safety assurance levels for Salmonella spp. at all production steps for eggs and egg products were good. The relatively straightforward implementation of the method made it particularly appropriate in the context of a preliminary evaluation. The method does not have the same high level of detail that is provided by microbial quantitative risk assessments, but it allows an analyst to provide meaningful results when the large amount of data required for a quantitative approach are not present while including the entire “farm to fork” continuum. It may be used as a basis for more in-depth assessments of food safety levels within various production sectors. The method could be adapted for evaluating the safety assurance for other zoonotic foodborne pathogens of interest, such as Campylobacter spp.

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