The Restaurant Industry in the New Era

2020 ◽  
pp. 94-109
Author(s):  
Perran Akan
Keyword(s):  
Food Consumption ◽  
Food Production ◽  
Restaurant Industry ◽  
Recent Past ◽  
Customer Choice ◽  
New Era ◽  
Current Trends ◽  
Production And Consumption ◽  
Restaurant Managers ◽  
Unique Experience

Food production and consumption have shown significant changes in the recent past. These phenomena reflect on the restaurant industry, which is a major setting for food consumption. Restaurant customers now are more concerned about their health, more value conscious, digitally involved, demanding for more convenient and individualized service, and above all not only expect a meal but a “unique experience” from a restaurant. All these factors present challenges for businesses and oblige them to adapt their strategies and policies accordingly. Restaurant characteristics affecting customer choice is an extensively researched subject. The current trends shaping customers' lifestyles and preferences have made it necessary to update and make modifications to the restaurant choice criteria used in prior research. Restaurant managers also must identify the new customer needs and expectations. Up-to-date research will provide valuable information to businesses in this area to adapt their strategies accordingly and ensure the sustainability of their business.

scholarly journals Health and Sustainability in Public Meals—An Explorative Review

2020 ◽  
Vol 17 (2) ◽  
pp. 621
Author(s):  
Karin Höijer ◽  
Caroline Lindö ◽  
Arwa Mustafa ◽  
Maria Nyberg ◽  
Viktoria Olsson ◽  
...  
Keyword(s):  
Food Consumption ◽  
Food Habits ◽  
Food Production ◽  
Scientific Literature ◽  
Vital Role ◽  
The Other ◽  
Production And Consumption ◽  
Concepts Of Health ◽  
The World ◽  
The One

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing.

scholarly journals Sustainable food consumption intentions related to food safety among young adults

2020 ◽  
Vol 14 (2) ◽  
pp. 26-34
Author(s):  
Ildikó Kovács
Keyword(s):  
Food Safety ◽  
Food Consumption ◽  
Sustainable Consumption ◽  
Research Process ◽  
Consumption Patterns ◽  
Consumer Decision Making ◽  
Sustainable Food ◽  
Current Trends ◽  
Production And Consumption ◽  
Consumption Intentions

Long-term sustainability of food consumption is in the mainstream of the current trends in the production and consumption patterns of food. A growing number of analyses question this issue nowadays. Despite several papers investigating the profile of sustainable consumers, understanding of the determinants of consumer decision-making and intention towards sustainable food consumption needed further investigation. This study investigates the determinants of sustainable food and food safety on consumer behavior among young customers in Hungary. The objective of this paper is to explore the intention factors of food safety based on sustainable consumption patterns. To gain a better insight into sustainable consumption patterns, the research process was quantitative in nature.

scholarly journals The Main Correlations of the Hungarian’s Health Status and Food Consumption

2016 ◽  
Vol 5 (2) ◽  
pp. 42-47
Author(s):  
Izabella Mária Bakos ◽  
Kata Amelita Gódor
Keyword(s):  
Health Status ◽  
Development Strategy ◽  
Food Consumption ◽  
Food Production ◽  
Food Industry ◽  
Regional Level ◽  
Production And Consumption ◽  
Per Capita ◽  
Political Objective

Abstract It is a general socio-political objective of the mid- and long term food industry development strategy of Hungary to promote healthy food production and consumption. The realization of the strategy of the domestic food industry increasingly promotes healthy eating, for example consuming natural, domestic, fresh ingredients, prepared foods, in order to improve the overall health of the population (EFS, 2014-2020). Our study presents the regional tendencies of staple food consumption in Hungarian regions and the changes in indicators reflecting the health status of the population. Furthermore, our hypothesis states that there is a statistically provable correlation between the annual food consumption of Hungarian households per capita and the health status, on regional level.

scholarly journals Analysis of Food Production and Consumption Based on the Emergy Method in Kazakhstan

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1520
Author(s):  
Mengmeng Jia ◽  
Lin Zhen
Keyword(s):  
Food Consumption ◽  
Food Production ◽  
Supply And Demand ◽  
Ecological Factors ◽  
Quantitative Relationship ◽  
Natural Resource Use ◽  
Total Food ◽  
Production And Consumption ◽  
The World ◽  
Capita Food

The imbalance in the supply and demand for resources is a thorny issue that many countries have to face. Food is a basic resource throughout the world. Understanding the exact situation of food production and consumption is an important foundation for sustainable development. This paper aims to explore the quantity and pattern changes in food production and consumption in Kazakhstan. This can reflect the level of residents’ standard of living and the situation of natural resource use. This paper focuses on the quantitative relationship between animal-based food and plant-based food and the tendency towards changes in urban and rural residents’ food production and consumption in Kazakhstan based on the emergy analysis method. The data of food production and consumption were mainly obtained from the official statistics of the FAO, the World Bank, Statistical Commission of the Ministry of National Economy of Kazakhstan, and literature. The research results showed that, over time, Kazakhstan residents’ food consumption patterns have become more varied, and the proportion of meat consumption to total food consumption has increased. Although the rural per capita food consumption is significantly different from that of urban residents, this gap decreased in 2019. In Kazakhstan, the consumption of several types of food still relies on imports. Food production and consumption are affected by economic, social, and ecological factors. The results of this research can provide scientific support for reasonable and sustainable production and consumption strategies in Kazakhstan.

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 Assessment of Glyphosate Impact on the Agrofood Ecosystem

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 405
Author(s):  
Yaxin Sang ◽  
Juan-Carlos Mejuto ◽  
Jianbo Xiao ◽  
Jesus Simal-Gandara
Keyword(s):  
Risk Assessment ◽  
Food Production ◽  
Mitigation Strategies ◽  
Regulatory Control ◽  
Biological Pest Control ◽  
Effective Strategies ◽  
Nutrition Security ◽  
Production And Consumption ◽  
Food And Nutrition ◽  
The Impact

Agro-industries should adopt effective strategies to use agrochemicals such as glyphosate herbicides cautiously in order to protect public health. This entails careful testing and risk assessment of available choices, and also educating farmers and users with mitigation strategies in ecosystem protection and sustainable development. The key to success in this endeavour is using scientific research on biological pest control, organic farming and regulatory control, etc., for new developments in food production and safety, and for environmental protection. Education and research is of paramount importance for food and nutrition security in the shadow of climate change, and their consequences in food production and consumption safety and sustainability. This review, therefore, diagnoses on the use of glyphosate and the associated development of glyphosate-resistant weeds. It also deals with the risk assessment on human health of glyphosate formulations through environment and dietary exposures based on the impact of glyphosate and its metabolite AMPA—(aminomethyl)phosphonic acid—on water and food. All this to setup further conclusions and recommendations on the regulated use of glyphosate and how to mitigate the adverse effects.

scholarly journals Actions on sustainable food production and consumption for the post-2020 global biodiversity framework

2021 ◽  
Vol 7 (12) ◽  
pp. eabc8259
Author(s):  
Izabela Delabre ◽  
Lily O. Rodriguez ◽  
Joanna Miller Smallwood ◽  
Jörn P. W. Scharlemann ◽  
Joseph Alcamo ◽  
...  
Keyword(s):  
Food Production ◽  
Food Systems ◽  
Transformative Change ◽  
Political Commitment ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
The United Kingdom ◽  
Production And Consumption ◽  
Barriers And Opportunities ◽  
Sustainability Standards

Current food production and consumption trends are inconsistent with the Convention on Biological Diversity’s 2050 vision of living in harmony with nature. Here, we examine how, and under what conditions, the post-2020 biodiversity framework can support transformative change in food systems. Our analysis of actions proposed in four science-policy fora reveals that subsidy reform, valuation, food waste reduction, sustainability standards, life cycle assessments, sustainable diets, mainstreaming biodiversity, and strengthening governance can support more sustainable food production and consumption. By considering barriers and opportunities of implementing these actions in Peru and the United Kingdom, we derive potential targets and indicators for the post-2020 biodiversity framework. For targets to support transformation, genuine political commitment, accountability and compliance, and wider enabling conditions and actions by diverse agents are needed to shift food systems onto a sustainable path.

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