Aquatic bioresources of artificial water bodies in Republic of Mordovia (case of Turgenev Reservoir)

On the territory of the Republic of Mordovia there are found more than 220 multi-purpose ponds and water reservoirs built on the watercourses. The Turgenev Reservoir on the Alatyr River is a typical channel artificial reservoir. The results of comprehensive fisheries research for the period of 2009–2015 are presented. Analysis of the fod der base showed a significant underutilization of zoobenthos and phytoplankton. Using the average indicators of the fodder base over the above period, the production capacity of the reservoir fodder base was calculated, which amounted to 39.69 tons or 405 kg/ha. According to the results of research fishing with fry seine, the ichthyomass of small fish species and juveniles under the age of two years is estimated by years at the level of 8 tons or 73–91 kg/ha. According to the results of net catches, the ichthyomass of the commercial fish fauna is at the level of 6.3 t or 64 kg/ha; the total ichthyomass is 146 kg/ha. The possible catch of mainly small fish in the Turgenev Reservoir can make 5–7 tons, and in total in the Republic of Mordovia in the multi-purpose water reservoirs - about 260 tons. Due to the reconstruction of ichthyofauna at the expense of a free food base, reproduction, fish- and water protecting measures the catches of marketable fish in ponds and water bodies of Mordovia can reach 1000 tons. The artificial reservoirs of the republic have a significant regulated potential of the aquatic biological resources for the low-water regions of Central Russia both providing the population with freshwater fish and creating the conditions for active and useful recreation on the territory near the water reservoirs: developing facilities for sport and amateur fishing and tourism.

Household food waste and pathways to responsible consumer behaviour: evidence from Australia

PurposeThis paper aims to stimulate the pursuit of waste-free food consumption and develop guidelines to avoid irresponsible consumer behaviours. In doing so, the paper answers the questions: How much food is thrown away by Australian households? What are the causes of food wasted? And, how motivated are Australian household members to reduce food waste?Design/methodology/approachAn online survey was completed by a demographically representative sample of 5,272 households in Australia to address these questions. Using the state-wise data set and a structural equation modelling technique, this paper analyses behavioural and socio-demographic factors that influence household food waste in Australia.FindingsThe study identified that inedible food waste was the most common waste that people threw away (69%). The second-largest contribution towards waste came from meal leftovers (44%). The study identified household members not finishing their meal and cooking too much food as the leading causes of food waste from meal leftovers. Furthermore, household food members were unable to identify whether the food was safe to eat, uncertain whether they would eat prepared food that was saved for later consumption and remained confused about when to discard food. Finally, 42% indicated a high level of motivation to reduce food waste, while 34% indicated a moderated level.Originality/valueThis study's findings contribute to the practical challenges associated with the measurement of food waste in households. Further, the study provides insights to policymakers and practitioners to develop customised interventions to reduce household food waste.

Myinkaba village Bagan: The Resilience of Traditional Knowledge and Culture | ပုဂံမြင်းကပါ (သို့) ယဉ်ကျေးမှု ဓလေ့ရိုးရာအသိပညာ၏ ကြံ့ကြံ့ခံနိုင်စွမ်း

The distinct traditional knowledge and culture of Myinkaba (ancient Anuradha) village at Bagan is closely linked to its port location and ecology on the Ayeyarwaddy River. Myinkaba has smelting and production evidence from the first millennium CE in seven glass/glaze kilns, with beads traded along the river. Beads, potsherds and finger-marked bricks suggest it may be one of the earliest villages of Bagan. Its historical architecture includes the rare Nanphaya sandstone temple with images of Brahma. Other significant traits of Myinkaba include the large seasonal lake or inn gyi, silica-rich sand deposits and bamboo. Particular bamboo species are used in Myinkaba’s lacquer industry with bamboo also essential for making mats, house sidings and baskets. The traditional knowledge of the lacquer arts, bamboo crafts, crop and water management, and paper puppet making and cultivation are passed on through apprenticeship informed by knowledge of the local environment. While the absence of tourists during the Covid-19 period has brought much lacquer production to a standstill, making vessels for local religious and domestic uses has continued. The bamboo products and trade market has stayed stable with local workshop owners providing free food and half-wages to the labours. Active pagodas have been secure with the donation from pilgrims and online gifting. As part of the UNESCO World Heritage site, the ancient remains are preserved by the Department of Archaeology but as this paper describes, this works together with community protection of traditional knowledge. The social identity as Myinkaba natives, the unique local and natural resources, have supported local pride and resilience for more than a thousand years.

PELATIHAN KEAMANAN PANGAN DI KAWASAN WISATA WILAYAH KELURAHAN SRIMARTANI PIYUNGAN, BANTUL

ABSTRAKPandemi Covid-19 memberikan dampak yang sangat kompleks, baik di bidang ekonomi, pendidikan dan pastinya pariwisata. Penerapan adaptasi kebiasaan baru akan merubah perilaku wisatawan saat berwisata. Peranan pariwisata tidak hanya menyediakan sarana wisata tetapi dilengkapi dengan sarana kuliner. Pengolahan makanan pada masa pandemi covid-19 harus sesuai dengan peraturan yang berlaku, karena makanan yang dikonsumsi harus memperhatikan keamanan makanan atau food safety termasuk didalamnya di Kawasan wisata. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan praktek penjamah makanan tentang pengelolaan makanan yang aman, bebas kontaminasi sehingga aman dikonsumsi oleh wisatawan. Pelatihan ini dilaksanakan secara langsung di lokasi wisata di wilayah Kelurahan Srimartani Piyungan dengan pemberian materi penyuluhan keamanan makanan dibantu dengan media buku, Presentation Power Point serta diskusi. Hasil kegiatan ini didapatkan bahwa 70% penjamah makanan meningkat tingkat pengetahuan terkait keamanan makanan dan 90% penjamah makanan sikap keamanan makanannya mengalami peningkatan. Pelatihan ini harus dilakukan secara konsisten, karena untuk merubah perilaku penjamah makanan membutuhkan waktu dan pendampingan baik dari pemerintah desa maupun instansi terkait. Kata kunci:pandemi; keamanan makanan; pelatihan; wisata. ABSTRACTThe Covid-19 pandemic has had a very complex impact, both in the fields of economy, education, and of course tourism. The application of adaptation of new habits will change the behavior of tourists when traveling. The role of tourism is not only providing tourist facilities but also being equipped with culinary facilities. Food processing during the COVID-19 pandemic must comply with applicable regulations, because the food consumed must pay attention to food safety or food safety, including in tourism areas. This activity aims to increase the knowledge and practice of food handlers regarding safe, contamination-free food-management so that it is safe for consumption by tourists. This training was carried out directly at tourist sites in the Srimartani Piyungan Village area by providing food safety counseling materials assisted by book media, Power Point presentations, and discussions. The results of this activity showed that 70% of food handlers increased their level of knowledge related to food safety and 90% of food handlers' attitudes towards food safety increased. This training must be carried out consistently because changing the behavior of food handlers requires time and assistance from both the village government and related agencies. Keywords: pandemic; food safety; training; tourism.

Procurement and delivery of food at holiday provision clubs

While school food initiatives across England sup­port children’s nutritional intake during school term time, there is no universal state provision dur­ing the school holidays to reduce the risk of chil­dren experiencing food insecurity. In the absence of a national program of holiday provision, com­munity organizations in disadvantaged com­muni­ties have established holiday clubs offering free food and activities to children. This paper exam­ines how these holiday clubs source food and the challenges of procuring food and delivering healthy meals that adhere to UK School Food Standards. Results indicate that holiday clubs adopt a variety of procurement strategies including rely­ing upon donated food. While club leaders have sought opportunities to source food cost-effectively, the findings suggest significant chal­lenges for these clubs to achieve their aim of delivering healthy meals. Findings point to needs for sustainable funding and the developing healthy food procure­ment policies and processes that align with a wider food strategy.

Untapped power of food system by-products to increase global food supply

Many animal feeds compete for resources with human food production. The current use of food system by-products and residues as feed could potentially be increased to reduce the competition. We gathered a harmonised global food system material flow database for crop, livestock and aquaculture production including the availability of food system by-products. This allowed us to analyse the potential to replace the food-competing feedstuff, here cereals, whole fish, vegetable oils and pulses, that currently account for 11% of total feed used globally, with available food system by-products. While considering the nutritional requirements in animal production, we found that the replacement could free food-grade feeds for human consumption and increase the current food supply in kcal by 11-17% (6-11% if the use of crop residues is not accounted for) and in terms of protein 11-15% (9-14%). Our results thus indicate that the increased feed use of by-products has considerable potential, particularly when used in combination with other measures, in the much needed transition towards more sustainable and circular food systems.

A Mobile Platform for Food Donation and Delivery System using AI and Machine Learning

Within the last year through the turmoil of the Covid-19 pandemic, an increasing number of families and individuals are experiencing food insecurity due to a loss of job, illnesses, or other financial struggles [4]. Many families in the Orange County area and abroad are turning to free food sources such as community food pantries or banks. Using specified surveys to food insecure families, we discovered a need for a solution to enhance the accessibility and usability of food pantries [5]. Therefore, we created a software application that uses artificial intelligence to locate specific items for users to request, and allow volunteers to see those requests and pick up the resources from food pantries, and deliver them directly to the homes of individuals. This paper shows the process in which this idea was created and how it was applied, along with the conduction of the qualitative evaluation of the approach. The results show that the software application allowed families and individuals to receive quality groceries at a much higher frequency, regardless of multiple constraints.