Opportunities and limitations of sustainable food culture in Hong Kong

2016 ◽  
Author(s):  
Ho-sum Law
Keyword(s):  
Hong Kong ◽  
Food Culture ◽  
Sustainable Food

The cost of sustainability in higher education: staff and student views of a campus food culture

2018 ◽  
Vol 19 (2) ◽  
pp. 376-392 ◽  
Author(s):  
Amy Shaw ◽  
Teresa Capetola ◽  
Justin T. Lawson ◽  
Claire Henderson-Wilson ◽  
Berni Murphy
Keyword(s):  
Online Survey ◽  
Eating Habits ◽  
Community Gardens ◽  
Food Culture ◽  
Short Paper ◽  
Sustainable Food ◽  
Content Type ◽  
Significant Barrier ◽  
The Cost ◽  
The University

Purpose This study aims to investigate the sustainability of the food culture at Deakin University and to determine what the barriers to increasing the sustainability of food on the Burwood campus may be. Design/methodology/approach An online survey of staff and students from the Faculty of Health at the Burwood campus of Deakin University (n = 697) was undertaken. The survey included questions relating to eating habits on campus, views on the current food culture, food security, food disposal, visions for the future and demographic information. In addition, a short paper-based survey was developed for the ten food outlets on campus. Findings The results show that although sustainability considerations are important to staff and students, cost is the main issue and is a significant barrier to the development of a more sustainable food culture. It is also a significant barrier to staff and students making healthy choices when it comes to the purchase of food on campus. However, sustainable food initiatives such as community gardens could help alleviate this barrier and also contribute to improving student engagement. Research limitations/implications The online survey was limited to the Faculty of Health, and, therefore, a potential bias exists towards individuals who may have an interest in health. This should be considered when interpreting the results. Originality/value This research demonstrates that although cost may be a barrier to universities improving the sustainability of their food culture, there are other ways in which universities can create an environment that embraces sustainable food production to benefit both the environment and the university community.

scholarly journals A Sustainable Wholesome Foodstuff; Health Effects and Potential Dietotherapy Applications of Yacon

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2632
Author(s):  
Mary R. Yan ◽  
Robert Welch ◽  
Elaine C. Rush ◽  
Xuesong Xiang ◽  
Xin Wang
Keyword(s):  
New Zealand ◽  
Scientific Evidence ◽  
Health Claims ◽  
Food Culture ◽  
Health Concern ◽  
Sustainable Food ◽  
Smallanthus Sonchifolius ◽  
Health Related ◽  
Physiological And Biochemical

A sustainable food supply is an ever-growing public and planetary health concern influenced by food culture, food practices, and dietary patterns. Globally, the consumption of plant foods that offer physiological and biochemical benefits is increasing. In recent years, products made from yacon (Smallanthus sonchifolius) tubers and leaves, e.g., in the form of syrup, powder, and herbal tea, have steadily emerged with scientific evidence to validate their possible health claims. Yacon was introduced to New Zealand in 1966, and its products can now be produced on a commercial scale. This paper reviews literature published mainly in the last 10 years concerning the health-related properties of yacon as a wholesome foodstuff and its bioactive components, e.g., fructooligosaccharides. Literature was sourced from Web of Science, PubMed, EBSCO Health, and Google Scholar up to June 2019. The potential markets for yacon in the field of food technology and new dietotherapy applications are discussed. Furthermore, the unique features of New Zealand-produced yacon syrup are introduced as a case study. The paper explores the scientific foundation in response to the growing public interest in why and how to use yacon.

Designing Luxurious Food Experiences for Millennials and Post-Millennials

2021 ◽  
pp. 261-273
Author(s):  
Monica Mendini ◽  
Wided Batat ◽  
Paula C. Peter
Keyword(s):  
Food Consumption ◽  
Early Stage ◽  
Digital Transformation ◽  
Food Culture ◽  
Digital Native ◽  
Sustainable Food ◽  
Luxury Goods ◽  
Cause Related Marketing ◽  
The Relationship ◽  
A Current

The relationship between young generations (Millennials and Gen Z), luxury, and food is a current and complex subject. Millennials and Gen Z are the first digital native generations to be very comfortable with technology devices and interested at an early stage in luxury food experiences. By exploring youth food culture and current luxury food experiences and practices, the authors identify three trends (digitalization, extended realities, and cause-related marketing) as key areas food brands and food actors (e.g., restaurants) should capitalize on to educate, facilitate, and promote the adoption of pleasurable, healthy, and sustainable food consumptions. The authors provide an overview of these three new key trends together with examples Millennials and Gen Z consumers are attracted to considering luxurious food consumption and experiences. This chapter contributes to the need to look at contexts of application (food) where sustainability and the digital transformation highlights the present and future for the promotion of luxury goods and experiences.

The food culture in Hong Kong and Taiwan

2003 ◽  
Author(s):  
Chun-yee, George Tsang
Keyword(s):  
Hong Kong ◽  
Food Culture

scholarly journals Innovative, sustainable, and circular agricultural systems for the future

2021 ◽  
Author(s):  
Gerold Rahmann ◽  
Khalid Azim ◽  
Irena Brányiková ◽  
Mahesh Chander ◽  
Wahyudi David ◽  
...  
Keyword(s):  
Food Security ◽  
Food Production ◽  
Social Impact ◽  
Nutrient Management ◽  
Food Culture ◽  
Agricultural Systems ◽  
Special Issue ◽  
Sustainable Food ◽  
Broad Array ◽  
Global Population

AbstractThis special issue presents the outcomes from “Designing sustainable and circular agricultural systems for the year 2100,” the joint scientific workshop of ISOFAR, the Thünen-Institute, and INRA-Morocco, which was held from November 14 to 16, 2019 in Marrakesh, Morocco. Nineteen scientists from a broad array of background and nationalities came together with the understanding that food security globally is at risk, especially in the post-2050 timeframe. Current concepts, strategies, measures, and scientific efforts carried out by governments, NGOs, businesses, and societies do not deliver satisfying solutions for how to sustainably produce enough healthy and affordable food to support the global population. With the economic and social impact of the Covid-19 pandemic in 2020, it became even more evident that food security is a challenge. This workshop took an innovative approach to addressing the challenges of future agriculture by considering sustainable, circular agricultural systems. Participants presented research results on algae-based food, edible insects, mushrooms, novel concepts for nutrient management, bioreactor-based farming, sustainable food culture, as well as sensor- and remote-controlled automatic food production. This special issue presents the papers contributed to the workshop and the results of the discussions.

Tea cafés and the Hong Kong identity: Food culture and hybridity

2018 ◽  
Vol 33 (3) ◽  
pp. 311-328 ◽  
Author(s):  
Selina Ching Chan
Keyword(s):  
Hong Kong ◽  
Everyday Life ◽  
Cultural Differences ◽  
Power Relations ◽  
Food Culture ◽  
Colonial Modernity ◽  
The Everyday ◽  
Political Economic

This article examines the meanings of caa caan teng (茶餐廳, local cafés) in Hong Kong and the implications of such cafés on the Hong Kong identity. It argues that the local café is a representation of Hong Kong culture because it reflects Hong Kong’s political, economic, and social developmental paths and mirrors the everyday life of its people. I investigate how the interaction of different immigrant cultures in Hong Kong has resulted in the invention of hybrid foods at the local café. These foods demonstrate hybridity as the transgression of boundaries through the negotiation of cultural differences among migrants, as well as those between migrants and colonialists. I argue that hybridity in local cafés reflects the power relations among the locals in Hong Kong, between locals and colonialists, and between locals and the new authorities in Beijing. Hybridity found in local cafés symbolizes the Hong Kong identity, as an entanglement between the multiplicity of Chinese ethnicities and the colonial modernity as characterized by flexibility, efficiency, choice, and diversity. These features differentiate the Hong Kong people from the colonialists and the mainlanders, thus constructing their identity and subjectivity, as former colonial subjects now living in the ‘periphery’ of the motherland.

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