Household food consumption and expenditure : annual report of the National Food Survey Committee.

Vols. for 1965- include provisional estimates for the following year.

Food in wartime

A series of pamphlets by members of the faculty of the University of California.

Domestic food consumption and expenditure : annual report of the National Food Survey Committee.

Vol. for 1950 contains a supplement on food expenditure by urban working-class households, 1940-1949.

Perceived risks in cross-border transactions in agri-food chains

Nowadays, agri-food chains are more global than ever and are characterized by increased imports and exports and global sourcing of products, resulting in increased cross-border transaction risks. The objective of this paper is to identify the typical risks regarding agri-food supply chains involved in cross-border transactions and to assess their importance as perceived by agri-food managers. The analysis takes into consideration four different agrifood value chains (meat, grain, olive oil, fresh vegetables and fruits). Following an explorative approach and a qualitative technique, a series of face to face in-depth interviews was conducted. Results indicate that risk perception may be quite different across countries, value chains, tiers of the supply chain, as well as across respondents. The prevalence of Market dynamics risks was pointed out in most of the interviews, yielding the impression that many operators identify the market as the most difficult environment. Differences in risk perception between fresh produce (fruit/vegetables and meat) and processed food chains (grain and olive oil) are probably interrelated to the different degree of integration within these supply chains, the different level of standardization achieved and the different causes of risks that are inherent to the nature of the product.

From syntatic standards to semantic standards in the agri-food logistics domain

This paper identifies gaps in standardization of agri-food logistics. Out of the European FP7 SmartAgriFood project a framework for classifying existing standards within the agri-food supply chain is introduced. Furthermore the characteristics to which a semantic standard should adhere are investigated. The standards classified as semantic out of the framework are assessed along these properties. The resulting conclusion is that the standards that are already present in the chain are more focused on syntax and lack semantic properties.

The representation of food in social media forum Twitter

Social Media is becoming an increasingly important part of people’s lives and is being used increasingly in the food and agriculture sector. This paper considers the extent to which each section of the food supply chain is represented in Twitter and use the hashtag #food. We looked at the 20 most popular words for each part of the supply chain by categorising 5000 randomly selected tweets to different sections of the food chain and then analysing each category. We sorted the users by those who tweeted most frequently and categorised their position in the food supply chain. Finally to consider the indegree of influence, we took the top 100 tweeters from the previous list and consider what following these users have. From this we found that consumers are the most represented area of the food chain, and logistics is the least represented. Consumers had 51.50% of the users and 87.42% of the top words tweeted from that part of the food chain. We found little evidence of logistics representation for either tweets or users (0.84% and 0.35% respectively). The top users were found to follow a high percentage of their own followers with most having over 70% the same. This research will bring greater understanding of how people perceive the food sector and how Twitter can be used within this sector.

Resource-efficient supply chains:a research framework, literature review and research agenda

Purpose: To define a research agenda for creating Resource-Efficient Supply Chains (RESC) by identifying and analysing their key characteristics as well as future research opportunities. Design/methodology/approach: We follow a systematic review method to analyse the literature and to understand RESC taking a substantive theory approach. Our approach is grounded in a specific domain, the agri-food sector, because it is an intensive user of an extensive range of resources. Findings: The review shows that literature has looked at the use of resources primarily from the environmental impact perspective. It shows a lack of understanding of the specific RESC characteristics, and concludes more research is needed on multi-disciplinary methods for resource use and impact analyses as well as assessment methods for resource sensitivity and responsiveness. There is a need to explore whether or not, and how, logistics/supply chain decisions will affect the overall configuration of future food supply chains in an era of resource scarcity and depletion and what the trade-offs will be. Research limitations/implications: The paper proposes an agenda for future research in the area of resource–efficient supply chain. The framework proposed along with the key characteristics identified for RESC can be applied to other sectors. Practical implications: Our research should facilitate further understanding of the implications and trade-offs of supply chain decisions taken on the use of resources by supply chain managers. Originality/value: The paper explores the interaction between supply chains and natural resources and also defines the key characteristics of RESC.

German consumers' attitudes and preferences with regard to organic food and food from different origins

In dieser Studie geht es darum, ein umfassendes Bild bezüglich der Konsumenteneinstellungen, Präferenzen und Zahlungsbereitschaften für ökologisch produzierte Lebensmittel und Lebensmittel verschiedener Herkünfte in Deutschland zu erhalten. Obwohl die regionale Herkunft von Lebensmitteln nicht offiziell und einheitlich geregelt ist und keiner Zertifizierung unterliegt wie die ökologische Produktion von Lebensmitteln, zeigen nationale und internationale Studien gleichermaßen, dass Konsumenten bereit sind, mehr für regionale als für ökologisch produzierte Lebensmittel zu bezahlen. Zur Erreichung des Forschungsziels wurde ein Kaufexperiment in Kombination mit einer Konsumentenbefragung, bestehend aus Fragen zum generellen Einkaufsverhalten, zu Einstellungen gegenüber regionalen und ökologisch produzierten Lebensmitteln und zu soziodemographischen Informationen durchgeführt. Im Kaufexperiment wurden die Attribute Produktherkunft, Produktionsweise und Preis anhand vier verschiedener Produkte (Äpfel, Butter, Mehl und Steaks) untersucht. Die Befragung, einschließlich des Experimentes, war durch Interviewer eines Marktforschungsinstituts initiiert, computergestützt und von den Konsumenten selbständig zu erledigen. Das Ziel war es 80 Konsumenten in jedem der acht Befragungsorte in verschiedenen Regionen Deutschlands zu befragen. Zur Auswertung des Experiments wurden RPL-Modell geschätzt, die die Konsumentenpräferenzen für die zu untersuchenden Produktattribute aufzeigen und die Berechnung von Zahlungsbereitschaften ermöglichen. Für die Gesamtheit der Konsumenten war die regionale Herkunft von Lebensmitteln wichtiger als die ökologische Produktion. Außerdem wurden Produktalternativen, die aus der Region stammen, immer stärker präferiert als Produkte aus Deutschland, aus einem Nachbarland und einem außereuropäischen Land. Weiterhin zeigte die Studie, dass Konsumentenpräferenzen produkt- und regionsspezifisch sind. Folglich wird empfohlen, in zukünftigen Studien unterschiedlich Produkte bzw. Produktgruppen und Konsumenten verschiedener Regionen einzubeziehen. Die zunehmenden Präferenzen und Zahlungsbereitschaften der Konsumenten für regionale Lebensmittel deuteten sowohl in dieser Dissertation als auch in vielen anderen nationalen und internationalen Studien darauf hin, dass es ein großes Potential für einen regionalen Lebensmittelmarkt gibt. Aus diesem Grund wird Produzenten und Vermarktern von ökologischen sowie konventionellen Produkten empfohlen, verstärkt in die Entwicklung von regionalen Versorgungsketten zu investieren.

The cost of a minimum essential food basket in Northern Ireland : Pilot study for two household types

A good diet and adequate food supply is central to promoting health and wellbeing. A poor quality diet is associated with higher rates of chronic diseases such as type 2 diabetes, obesity, cardiovascular disease and certain cancers. Social and economic conditions impact on diet quality which in turn contributes to health inequalities. This relationship is recognised and addressed at a policy level in NI through the Fitter Future for all framework(1). Access to a healthy diet requires transport, money and skills such as budgeting and food preparation. Food is the most flexible aspect of the household budget due to the fact the consumers can meet hunger and calorie needs on cheaper, nutritionally-poor foods.

Development of a simple and fast “DNA extraction kit” for sea food identification and marine species

Seafood products fraud, the misrepresentation of them, have been discovered all around the world in different forms as false labeling, species substitution, short-weighting or over glazing in order to hide the correct identity, origin or weight of the seafood products. Due to the value of seafood products such as canned tuna, swordfish or grouper, these species are the subject of the commercial fraud is mainly there placement of valuable species with other little or no value species. A similar situation occurs with the shelled shrimp or shellfish that are reduced into pieces for the commercialization. Food fraud by species substitution is an emerging risk given the increasingly global food supply chain and the potential food safety issues. Economic food fraud is committed when food is deliberately placed on the market, for financial gain deceiving consumers (Woolfe, M. & Primrose, S. 2004). As a result of the increased demand and the globalization of the seafood supply, more fish species are encountered in the market. In this scenary, it becomes essential to unequivocally identify the species. The traditional taxonomy, based primarily on identification keys of species, has shown a number of limitations in the use of the distinctive features in many animal taxa, amplified when fish, crustacean or shellfish are commercially transformed. Many fish species show a similar texture, thus the certification of fish products is particularly important when fishes have undergone procedures which affect the overall anatomical structure, such as heading, slicing or filleting (Marko et al., 2004). The absence of morphological traits, a main characteristic usually used to identify animal species, represents a challenge and molecular identification methods are required. Among them, DNA-based methods are more frequently employed for food authentication (Lockley & Bardsley, 2000). In addition to food authentication and traceability, studies of taxonomy, population and conservation genetics as well as analysis of dietary habits and prey selection, also rely on genetic analyses including the DNA barcoding technology (Arroyave & Stiassny, 2014; Galimberti et al., 2013; Mafra, Ferreira, & Oliveira, 2008; Nicolé et al., 2012; Rasmussen & Morrissey, 2008), consisting in PCR amplification and sequencing of a COI mitochondrial gene specific region. The system proposed by P. Hebert et al. (2003) locates inside the mitochondrial COI gene (cytochrome oxidase subunit I) the bioidentification system useful in taxonomic identification of species (Lo Brutto et al., 2007). The COI region, used for genetic identification - DNA barcode - is short enough to allow, with the current technology, to decode sequence (the pairs of nucleotide bases) in a single step. Despite, this region only represents a tiny fraction of the mitochondrial DNA content in each cell, the COI region has sufficient variability to distinguish the majority of species among them (Biondo et al. 2016). This technique has been already employed to address the demand of assessing the actual identity and/or provenance of marketed products, as well as to unmask mislabelling and fraudulent substitutions, difficult to detect especially in manufactured seafood (Barbuto et al., 2010; Galimberti et al., 2013; Filonzi, Chiesa, Vaghi, & Nonnis Marzano, 2010). Nowadays,the research concerns the use of genetic markers to identify not only the species and/or varieties of fish, but also to identify molecular characters able to trace the origin and to provide an effective control tool forproducers and consumers as a supply chain in agreementwith local regulations.

Social and environmental determinants, household food insecurity

Food security is defined as a situation that exists when “all people, at all times, have physical and economic access to sufficient, safe and nutritious food to maintain a healthy and active life. It is a multilevel concept, which includes four main dimensions: availability related to food supply; accessibility in order to ensure the physical and economic access to food; adequacy to meet nutritional needs in quantity and quality while respecting individual food preferences and cultural issues (utilization); and, lastly, stability of the guarantee of food security over time. According to the food security definition, it is abroad concept where all these dimensions are largely affected by a considerable number of factors related to: public policies of different sectors, food production/industry/distribution food systems, marketing and advertising of food, social support networks and individual determinants related to food choice behaviour.

Assessing Household Food Waste in Italy: A Methodology for Detecting Drivers and Quantities

It has been estimated that one third of edible food destined for human consumption is lost or wasted along the food supply chain globally. Much of the waste comes from Global North, where consumers are considered as the bigger contributors. Different studies tried to analyze and estimate the Household Food Waste (HFW), especially in UK and Northern Europe. The result is that accurate studies at national level exist only in UK, Finland and Norway while no such studies are available in Italy, except for survey- based researches. Though, there is a widespread awareness that such methods might be not able to estimate Food Waste. Results emerging from literature clearly suggest that survey estimate inferior amounts of Food Waste as a result, if compared to waste sorting and weighting analysis or to diary studies. The hypothesis that household food waste is under-estimated when gathered through questionnaires has been enquired into. First, a literature review of behavioral economics and heuristics has been proposed; then, a literature review of the sector listing the existing methodologies to gather national data on Household Food Waste has been illustrated. Finally, a pilot experiment to test a mixed methodology is proposed. While literature suggests that four specific cognitive biases might be able to affect the reliability of answers in questionnaires, results of the present experiment clearly indicate that there is a relevant difference between how much the individual thinks to waste and he/she actually does. The result is a mixed methodology based on questionnaire, diary and waste sorting, able to overcome the cons of each single method.

Understanding, defining and assessing food systems’ social and economic sustainability indicators: implementation of mixed methodologies for policy insights

Sustainability encompasses the presence of three dimensions that must coexist simultaneously, namely the environmental, social, and economic ones. The economic and social dimensions are gaining the spotlight in recent years, especially within food systems. To assess social and economic impacts, indicators and tools play a fundamental role in contributing to the achievements of sustainability targets, although few of them have deepen the focus on social and economic impacts. Moreover, in a framework of citizen science and bottom-up approach for improving food systems, citizen play a key role in defying their priorities in terms of social and economic interventions. This research expands the knowledge of social and economic sustainability indicators within the food systems for robust policy insights and interventions. This work accomplishes the following objectives: 1) to define social and economic indicators within the supply chain with a stakeholder perspective, 2) to test social and economic sustainability indicators for future food systems engaging young generations. The first objective was accomplished through the development of a systematic literature review of 34 social sustainability tools, based on five food supply chain stages, namely production, processing, wholesale, retail, and consumer considering farmers, workers, consumers, and society as stakeholders. The second objective was achieved by defining and testing new food systems social and economic sustainability indicators through youth engagement for informed and robust policy insights, to provide policymakers suggestions that would incorporate young generations ones. Future food systems scenarios were evaluated by youth through focus groups, whose results were analyzed through NVivo and then through a survey with a wider platform. Conclusion addressed the main areas of policy interventions in terms of social and economic aspects of sustainable food systems youth pointed out as in need of interventions, spanning from food labelling reporting sustainable origins to better access to online food services.

O programa de incentivo à instalação de cozinhas comunitárias: avaliação de uma política pública brasileira

O trabalho tem como objetivo descrever e avaliar as Cozinhas Comunitárias (CC) apoiadas pelo Ministério do Desenvolvimento Social (MDS) em funcionamento no Brasil em 2006. Trata-se de estudo transversal que investigou as CC, com projetos contemplados nos editais do MDS realizados entre os anos de 2003 a 2005. Inicialmente foram identificadas as CC em funcionamento e estas CC foram visitadas para a coleta de dados relativos ao atendimento prestado, avaliação da estrutura física e das refeições oferecidas. A estrutura física foi avaliada por meio de um check-list, baseado nas exigências da legislação sanitária, e a oferta de refeições foi caracterizada pelos alimentos e preparações oferecidas pelas CC para determinar o valor nutricional das refeições. A maioria das cozinhas financiadas (60%) estava em fase de implementação no momento da entrevista, entre as cozinhas em funcionamento, a maioria estava localizada nos Estados de Santa Catarina e Paraná. Observou-se também que cerca de 20% das cozinhas não ofereciam refeições regularmente. Ao realizar a avaliação nutricional das refeições, foi observada uma grande heterogeneidade na oferta de alimentos. Ao avaliar as condições higiênico-sanitárias, quase a totalidade das CC foram classificadas como deficientes ou regulares, indicando inadequação na produção de refeições. O Programa das Cozinhas Comunitárias pode exercer importante papel nas políticas de segurança alimentar e nutricional do país, no entanto, devem ser realizados esforços no sentido de garantir a implantação em comunidades situadas nos Estados menos desenvolvidos, com fixação de números mínimos para atendimento, de parâmetros nutricionais e garantia de fornecimento seguro de alimentos

Development, prevention and treatment of iron deficiency in women

Iron deficiency is the most common nutritional deficiency in the world. Women of childbearing age are at particular risk of developing iron deficiency due to the iron losses associated with menstruation and childbirth. Women in less developed countries are often unable to obtain adequate dietary iron for their needs due to poor food supplies and inadequate bioavailable iron. In this situation, fortification and supplementation of the diet with extra iron is a reasonable approach to the prevention and treatment of iron deficiency. In Western countries however, food supply is unlikely to be an issue in the development of iron deficiency, yet studies have shown that many women in these countries receive inadequate dietary iron. Research has shown that the form of iron and the role of enhancers and inhibitors of iron absorption may be more important than total iron intake in determining iron status. Despite this, very little research attention has been paid to the role of diet in the prevention and treatment of iron deficiency. Dietary modification would appear to be a viable option for the prevention and treatment of iron deficiency in Western women, especially if the effects of enhancers/inhibitors of absorption are considered. While dietary modification has the potential to address at least part of the cause of iron deficiency in women of childbearing age, its efficacy is yet to be proven. (C) 1998 Elsevier Science Inc.