Civic Intelligence and the Making of Sustainable Food Culture(s)

2014 ◽  
Keyword(s):  
Food Culture ◽  
Sustainable Food ◽  
Civic Intelligence

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.

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.

scholarly journals Food for Life: evaluation of the impact of the Hospital Food Programme in England using a case study approach

JRSM Open ◽  
2017 ◽  
Vol 8 (10) ◽  
pp. 205427041771270 ◽  
Author(s):  
Selena Gray ◽  
Judy Orme ◽  
Hannah Pitt ◽  
Matthew Jones
Keyword(s):  
Food Culture ◽  
Case Study Approach ◽  
Structured Interviews ◽  
Sustainable Food ◽  
Study Approach ◽  
Key Stakeholders ◽  
Quality Of Food ◽  
The Impact

Objectives To evaluate the impact and challenges of implementing a Food for Life approach within three pilot NHS sites in 2014/2015 in England. Food for Life is an initiative led by the Soil Association, a non-governmental organisation in the UK that aims to encourage a healthy, sustainable food culture across communities. Design A case-study approach was undertaken using semi-structured interviews with staff and key stakeholders together with analysis of relevant documents such as meeting minutes, strategic plans and reports. Setting Three NHS Trusts in England. Participants Staff and key stakeholders. Main outcome measures Synthesis of key findings from semi-structured interviews and analysis of relevant documents. Results Key themes included the potential to influence contracting processes; measuring quality; food for staff and visitors; the role of food in hospitals, and longer term sustainability and impact. Participants reported that adopting the Food for Life approach had provided enormous scope to improve the quality of food in hospital settings and had provided levers and external benchmarks for use in contracting to help drive up standards of the food provided by external contractors for patients and staff. This was demonstrated by the achievement of an FFLCM for staff and visitor catering in all three organisations. Conclusions Participants all felt that the importance of food in hospitals is not always recognised. Engagement with Food for Life can produce a significant change in the focus on food within hospitals, and help to improve the quality of food and mealtime experience for staff, visitors and patients.

scholarly journals THE REGION OF GASTRONOMY PROGRAM - A FACTOR FOR EMPOWERING LOCAL COMMUNITIES

2021 ◽  
Vol 14(63) (2) ◽  
pp. 27-38
Author(s):  
Diana Foris ◽  
◽  
Mirabela Ioana Lupu ◽  
Tiberiu Foris ◽  
Otilia Vanessa CORDERO-AHIMAN ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Comparative Analysis ◽  
Local Communities ◽  
Food Culture ◽  
European Regions ◽  
Sustainable Food ◽  
Aegean Region ◽  
Award Program ◽  
Raising Awareness

The purpose of the paper is to analyse the initiatives aimed at raising awareness of local communities on the importance of protecting and promoting distinct goods for sustainable food, culture, arts, and tourism, at EU level, to balance globalized food trends. The study carries out a comparative analysis at the level of three European Regions of Gastronomy: Coimbra Region, Sibiu Region and South Aegean Region. The key areas of the Region of Gastronomy Award program: raising citizen awareness about the food they eat, the value of local products and the need to innovate to protect local products. The benefits of such initiatives and their contribution to empowering local communities and to better quality of life were identified and highlighted.

scholarly journals The Importance of Citizen Scientists in the Move Towards Sustainable Diets and a Sustainable Food System

2021 ◽  
Vol 5 ◽  
Author(s):  
Libby Oakden ◽  
Gemma Bridge ◽  
Beth Armstrong ◽  
Christian Reynolds ◽  
Changqiong Wang ◽  
...  
Keyword(s):  
Citizen Science ◽  
Citizen Participation ◽  
Food System ◽  
Animal Health ◽  
Food Culture ◽  
Knowledge Generation ◽  
Full Potential ◽  
Sustainable Food ◽  
Systems Research ◽  
Sustainable Food System

To enhance sustainability, the food system requires significant shifts in the production, processing and supply of food. Ideally, a sustainable food system should operate, not only to protect the biosphere, but also to provide nutritious, high-quality food, and to support social values, an equitable economy, and human and animal health. It should also be governed responsibly within a supportive policy environment. Implementing these shifts is a task of immense scale; but citizen participation/engagement has the potential to help make sustainability a reality through distributed learning, dynamic sensing, and knowledge generation. Technological advancements in sensing and data processing have enabled new forms of citizen participation in research. When food system research is embedded within society it can help us to understand which changes towards sustainability work and which do not. Indeed, citizen engagement in food systems research has the potential to help bring citizens on side, supporting the growth of a food culture of resilience and of sustainable practises (including dietary change). This commentary provides examples of how existing research and alternative food production systems and agroecological practises may provide possible frameworks for citizen participation in food system studies. We highlight potential future food and citizen science approaches. Widening citizen participation and encouraging the involvement of other food system actors, including those in local, national and international governance, is essential to capture the full potential of citizen science in enabling transition to a sustainable food system. For the research community citizen science offers engagement and empowerment of wider communities with science; collecting and analysing data; and creating viable solutions to food system and diet issues.

scholarly journals Sustainable Diets, A Way to Improve and Maintain Eating Behaviors and Health in Times of COVID-19 in First-Year University Students

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Enriquez JP ◽  
◽  
Bodden SW ◽  
Hernandez AS ◽  
◽  
...  
Keyword(s):  
Latin American ◽  
Dietary Pattern ◽  
Eating Behaviors ◽  
Intervention Group ◽  
Food Culture ◽  
Control Group ◽  
First Year ◽  
Sustainable Food ◽  
First Year University ◽  
The Impact

Sustainable dietary pattern has reported multiple benefits for environmental and human health through sustainable food culture. The Covid-19 pandemic has led the population to adapt to a new virtual reality in all activities and to become more aware of their health. This study explores how evaluate the impact of nutritional education interventions on adherence to MD in first-year university adolescents, before and after the nutritional educational intervention. A total of 165 students participated in the experiment (85 intervention group and 80 control group). A 14-point questionnaire was applied for the adherence to the MD. The study consists of four presential sessions and four virtual sessions using social media to complete the training. The t-tests show that the group with interventions did not change its adherence during the two periods of data collection (p=0.187), contrary to the control group which significantly decreased (p=0.001) from 7.41 to 6.62. It has been concluded that it is necessary to work on institutional policies that promote the benefits of this dietary pattern as a lifestyle that would be beneficial to better cope with the pandemic, since many of the products of the MD are used in Latin-American countries for several years.

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