Riesgos de victimización de adolescentes menores en los contextos tecnológicos de socialidad

[ES]En el presente trabajo, se abordan las formas cambiantes en las relaciones de socialidad de los adolescentes menores, la influencia de los avances tecnológicos en estas, así como los conflictos entre iguales que emergen en estos nuevos espacios, enfocando el trabajo en el fenómeno del cyberbullying desde un punto de vista criminológico. El objetivo ha consistido en analizar las nuevas formas de relación social que se expanden hoy en día, sobre todo por la irrupción de Internet como forma de interacción social y reconocer las conductas de riesgo que comienzan a aparecer en este ámbito, para identificar las formulas necesarias de prevención. La primera parte del trabajo está centrada en contextualizar la forma de socialidad, desde una conceptualización amplia hasta las características actuales derivadas del uso de la tecnología como herramienta de relación social, recogiendo los debates generados en torno al posible debilitamiento del capital social. En el siguiente apartado, se explora el ciberespacio, sus riesgos y oportunidades delictivas, buscando analizar posteriormente y en profundidad el cyberbullying, así como sus factores de victimización y sus similitudes y diferencias con respecto al bullying tradicional. A continuación, con el fin de subrayar y extraer las características que debe tener un programa de prevención, se expone una iniciativa pionera, a modo de estudio de caso. En esta se utiliza la formación en mediación de los propios menores para resolver o prevenir estas problemáticas, implantado en un instituto público de Zaragoza.

Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque Country

[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production of sufficient quantity of quality food at an accessible price. In this contribution we focus on the main aspects of the traditional sheep's milk and cheese production (under the Denomination of Origin Idiazabal Cheese) in the Basque Country that contribute primarily to its sustainability. It is based on the local latxa or carranzana breeds of sheep, adapted to the mountainous terrain. The sheepherder takes advantage of local resources to reduce management costs by combining indoor dry forage and concentrates with outdoor grazing throughout lactation, according to local pasture availability, and thus avoiding having to buy large amounts of feed. This system facilitates recycling of manure, fertilising pastures and forest at the same time. Use of local breeds helps maintain biodiversity of sheep breeds. Cheese is produced industrially (44.5% of the total cheese produced in 2008) from milk of many flocks, or artisanally (38.3%) by the sheepherders with the milk from their own flocks. Transforming their own milk into cheese is advantageous for the following reasons: 1) higher economic returns as compared to selling the milk to cheese factories because cheese price directly sold to consumers is more competitive than industrial cheese sold in supermarkets; 2) increases the value of women's work (over 80% of the cheese makers are women) in the community and their self-esteem; 3) it creates rural jobs and contributes to rural development; 4) we have demonstrated both with experimental and commercial flocks that part-time grazing allows the sheepherder to obtain high yields of milk, and cheese, of high nutritional and functional quality. Currently a less sustainable, intensive sheep's milk production with foreign, imported breeds kept indoors constantly is gaining favour among milk producers because of its perceived higher economic profitability.