Local food Research Papers - Academia.edu (original) (raw)

Two major societal changes in the world, agricultural intensification and urbanization, have changed the local food systems landscape. Over the years, technological developments, increased global supply, and changing markets (e.g., increased demand for processed foods) have contributed to the trend towards large-scale specialized agriculture (Barbieri, Mahoney, & Butler, 2008). During the same time-span, the world has undergone a rapid increase in urbanization due to the migration of rural dwellers seeking to enhance their wellbeing from the resource efficiency and economic prosperity that cities offer (UNFPA, n.d.). The existing local food system is now characterized by a weak producer-consumer relationship around food and fiber, in which many consumers (especially children) don’t know where their food comes from (Pense, Leising, Portillo, & Igo, 2005; Vileisis, 2008), and many small family farms are destined to disappear (Barbieri et al., 2008). We posit that agritourism, defined ...

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- Geography, Local food, Agritourism, Urbanization
- by Tom Wakeford
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- Sociology, Social Movements, Participatory Research, Participatory Action Research

Sposoby produkcji jedzenia oraz jego związek z tożsamością mieszkańców Europy stały się u progu XXI wieku przedmiotem licznych dyskusji. Ich skutki dostrzec można w powstających rozwiązaniach prawnych – najlepszy przykład stanowi tu Wspólna Polityka Rolna Unii Europejskiej. Unijne miliony przeznacza się na dofinansowanie europejskiego rolnictwa, które w Polsce wciąż jest jednym z największych i najważniejszych sektorów gospodarki. Oprócz pieniędzy z Brukseli przyszły do nas także systemy jakości żywności. Unijni i krajowi eksperci jasno określili granice „regionalności” i „tradycyjności” produktów. Jednak czy to oni decydują o ich autentyczności?

- by Anaïs Malié
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- Local food, Local food systems

Investigative food journalist Barry Estabrook exposes the “human and environmental cost of the $5 billion fresh tomato industry” in this compelling account. I picked up Tomatoland thinking it to be simply a book about the industrialisation of a favourite food, but it is much, much more and provides a graphic account of the politics of production and the exploitation, oppression and, yes, slavery of ordinary workers involved in putting Florida tomatoes on supermarket shelves.

- by Gerry A Danby
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- Local food, Food Law

This article outlines preliminary findings of a 3-year project that explored on-site food production on institutional properties, primarily healthcare facilities. There are growing pressures on healthcare facilities to improve their food offerings and incorporate food gardens into their health programs. While several healthcare facilities produce food on-site, there are few studies that explore opportunities, capacities, and institutional barriers related to on-site food production. The study employed mixed methods including historical review, case studies, surveys, interviews, pilot garden projects, and Geographic Information System mapping. The number of participating institutions varied by method. Benefits associated with on-site food production can be health, economic, environmental, and social. There are also institutional barriers including administrative roadblocks, perceived obstacles, and the difficulty in quantitatively, measuring the qualitatively documented benefits. The...

- by Chantal Clement
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- Business, Food Systems, Sustainable Building Design, Local food

This paper aims to identify predictors of consumer ethnocentrism in the food market. An online survey was conducted in a sample of 1000 Polish consumers, which was representative by sex, age, education level, urban–rural divide, and region. The 10-item CETSCALE was applied. In a retrograde stepwise regression model, consumer ethnocentrism in the food market was positively related to tradition and conformity Schwartz values, to the pride of being Polish, and to such product characteristics as the country of origin, distance from the producer, and natural content. It was negatively related to the universalism value and to being a student. To gain further insights into the predictors of consumer ethnocentrism in the food market for either gender, separate regressions were conducted among men and women. Three predictors affected positively and significantly consumer ethnocentrism in the food market both among men and among women, namely the tradition Schwartz value, pride of being Polish, and importance attached to distance covered by the food product from the producer to the shop, which is related to the preference for local food. Moreover, consumer ethnocentrism among men was dependent on their food choice motive–environmental friendliness, whereas consumer ethnocentrism among women was affected by the importance attached to the product’s country of origin, and it was negatively related to women’s younger age.

- by Pawel Bryla
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- Marketing, Human Values, Local food, Consumer Behavior

Local values affect the destination preferences of tourists. The promotion and registration of these values is important for their protection. In addition to the registration of geographical indications, their presentation in food and beverage establishments might increase the image of the destination and provide economic development. Osmaniye in the Mediterranean Region; Bitlis, Elazığ and Erzincan, Kars, Malatya and Ardahan in the Eastern Anatolia Region; Uşak in the Aegean Region, Nevşehir and Karaman in the Central Anatolia Region; Giresun, Zonguldak and Bartın in the Black Sea Region; Çanakkale, Istanbul, Kocaeli, Tekirdağ and Yalova in the Marmara Region, were not included in the study because they do not have any registered indications of source. Unlike other geographical regions, all provinces in the Southeastern Anatolia Region have a registered indication of source. The menus of a total of 630 food and beverage establishments were examined, including 70 in the Mediterranean region, 80 in the Eastern Anatolia region, 70 in the Aegean region, 90 in the Southeastern Anatolia region, 110 in the Central Anatolia region, 150 in the Black Sea region and 60 in the Marmara region. As part of the study, the top ten food and beverage establishments according to the website of Tripadvisor (www.tripadvisor.com.tr) located in the provinces of seven geographical regions of Turkey were examined in terms of their status of having registered indications of source in their menus. Of the 630 establishments examined, only 21 have registered indications of source in their menus.

- by Eren Yalçın
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- Gastronomy, Local food, Geographical Indications, Food and Gastronomy Tourism

A través de estas líneas quisiera compartir algunos aspectos sobre el chocolate que lo hacen único y un gran provocador de emociones. Me gustaría además reseñar datos de su historia, para evocar algo de su connotación mágica y mítica .

- by Viviana Mejía Sáenz
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- Nutrition, Gastronomy, Coffee, Local food

Local and regional food has emerged as an important arena for economic development and for social change. The western Lake Superior region offers significant opportunities and unique challenges for the redevelopment of a robust regional food system. This article summarizes research on several key elements related to possibilities for expanding the local food system in the region. It presents data about the available land base that could contribute to food production in the region; insights based on in-depth interviews with farmers who already grow food in the region, including policy ideas that they offered to support the work of growing more local food; and findings from a regional survey of citizens regarding their willingness to purchase local foods. The author concludes with a discussion of policy possibilities for supporting the regional food system. The research upon which this article is based was supported by grants from CURA's Faculty Interactive Research Program and the University of Minnesota's Healthy Food, Healthy Lives Institute.

- by David Syring
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- Anthropology, Sustainable agriculture, Food Systems, Anthropology of Food

Abstract for the EGN Conference, Rokua Geopark, Finland 2015

- by sara gentilini and +1
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- Local food, Branding, Geopark and geotourism

Social movement actors seeking alternatives to the highly industrialized, global food system have been advocating for more sustainable, local food systems. Many of the local food movement strategies and initiatives to counter the conventional practices of the
industrial food system have proven successful. Social movement researchers have documented the importance of the roles and services social movement organizations provide
for movement constituents to realize their success, emphasizing human and financial capital
as key components for mobilizing collective action. Researchers have also documented the value of interorganizational networks, and the benefits of collaboration to expand the share of
resources, and perhaps more importantly design social movement frames to direct collective action for social change. However, what local food movement research has yet to address are some of the potential barriers that minimize collaboration among organizational leaders as it
relates to social capital and collective identity. This dissertation takes a cross-sectional, network analysis of social movement organizations working to increase the sustainability of
the local food system in Marin County, California, a historically agricultural region serving a
number of urban communities. Findings from the mixed-methods research reveal evidence of collective identity and social capital as enhancing collaboration among particular types of organizations while reducing potential collaboration among and between other social
movement organizations. By analyzing the collective identity and dichotomous nature of social capital among social movement organizations, this research contributes a clearer
understanding of the existing gaps for realizing a more sustainable local food system.

- by Mark Bauermeister
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- Local food

Our body compulsory demands food, water and air to keep its vital functions and yet their economic nature is rather diverse with food mostly considered a private good, water suffering an accelerated privatization process and air so far considered a global common good. Food has evolved from a common good and local resource to a national asset and then to a transnational commodity as the commodification process is rather completed nowadays. Cultivated food is fully privatized and this consideration means that human beings can eat food as long as they have money to but it or means to produce it. With the dominant no money-no food rationality, hunger still prevails in a world of abundance. In order to provide a sound foundation for the transition towards sustainable food systems, the very nature of food as a pure private good is contested and subsequently reversed in this paper, proposing a re-conceptualisation of food as a common good, a necessary narrative for the redesign of the dominating agro-industrial food system that merely sees food as a tradable commodity. This aspirational transition shall lead us to a more sustainable, fairer and farmer-centred food system. The idea of the commons is applied to food, deconstructing food as a pure private good and reconstructing it as an impure commons that can be better produced and distributed by a hybrid tri-centric governance system compounded by market rules, public regulations and collective actions. Several food-related elements are already considered as common goods (i.e. fish stocks, wild fruits, cuisine recipes, agricultural knowledge, food safety regulations and unpatented genetic resources) as well as food’s implications (hunger eradication) and benefits (public health and good nutrition). Should food and be consider as a commons, the implications for the governance of the global food system would be enormous, with examples ranging from placing food outside the framework agreements dealing with pure private goods, banning financial speculation on food commodities or preparing international binding agreements to govern the production, distribution and access of food to every human being.

- by Jose Luis Vivero Pol
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- Political Economy, Social Anthropology, Food Science, Food Safety

This volume offers a new perspective to debates on local food and urban sustainability presenting the long silenced voices of the small-scale farmers from the productive green fringe of Sydney’s sprawling urban jungle. Providing fresh food for the city and local employment, these culturally and linguistically diverse farmers contribute not only to Sydney’s globalizing demographic and cultural fabric, but also play a critical role in the city’s environmental sustainability. In the battle for urban space housing development threatens to turn these farmlands into sprawling suburbia. In thinking from and with the urban ‘fringe’, this book moves beyond the housing versus farming debate to present a vision for urban growth that is dynamic and alive to the needs of the 21st century city. In a unique bringing together of the twin forces shaping contemporary urbanism - environmental change and global population flows - the voices from the fringe demand to be heard in the debate on future urban food sustainability.

- by Sarah James
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- Urban Planning, Local food, Migration Studies, Urban Agriculture

One aspect of the contemporary interest in ‘local’ foods has been the appearance of products based on Australian native plants. In this article, I explore the place identities presented in the packaging of these products. How are the intimate connections between land and ingredients implicit in the idea of native foods represented in contemporary commodity culture? And how are these relationships between food and place situated within larger discourses of national identity and territory? While native foods present a unique and potent way of engaging with local foods, I argue that the consumer culture of native foods reinforces a naturalised conception of place that un-reflexively conflates the local with the national. Place is conceived of in largely natural terms, ignoring historical and social factors, including, crucially, the Indigenous Australian traditional knowledge on which native food production rests.

- by Charlotte Craw
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- Place promotion and marketing, Place and Identity, Nationalism, Local food

Smartphone “apps” are a powerful tool for public health promotion, but unidimensional interventions have been ineffective at sustaining behavioural change. Various logistical issues exist in successful app development for health intervention programs and for sustaining behavioural change.This study reports on a smartphone application and messaging service, called “SmartAPPetite”, which uses validated behaviour change techniques and a behavioural economic approach to “nudge” users into healthy dietary behaviours. To help gauge participation in and influence of the program, data were collected using an upfront food survey, message uptake tracking, experience sampling interviews, and a follow-up survey. Logistical and content-based issues in the deployment
of the messaging service were subsequently addressed to strengthen the effectiveness of the app in changing dietary behaviours. Challenges included creating relevant food goal categories for participants, providing messaging appropriate to self-reported food literacy and ensuring continued participation in the program. SmartAPPetite was effective at creating a sense of improved awareness and consumption of healthy foods, as well as drawing people to local food vendors with greater frequency. This work serves as a storehouse of methods and best practices for multidimensional local food-based smartphone interventions aimed at improving the “triple bottom line” of health, economy, and environment.

- by Andrew F Clark and +3
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- Nutrition and Dietetics, Accessibility, Local food, Smartphones

Localisation is one process/outcome which is proffered as key to the ‘grand challenges’ which currently face the food system. Consumers are attributed much agency in this potential transformation, being encouraged from all levels of society to exert their consumer muscle by buying local food. However, due to the social construction of scale it cannot be said that ‘local food’ is a definite entity and consumers understand the term ‘local food’ differently depending on their geographic and social context. As such, the research upon which this paper is based aimed to provide a nuanced understanding of how consumers in the particular spatial and social contexts of urban and rural Ireland understood the concept of ‘local food’. A specific objective was to test the theory that these consumers may have fallen into the ‘local trap’ by unquestioningly associating food from a spatially proximate place with positive characteristics. A three-phase mixed methodology was undertaken with a sample of consumers dwelling in urban and rural areas in both Dublin and Galway, Ireland: one thousand householders were surveyed; six focus group discussions took place; and twenty-eight semi-structured interviews were carried out.
The results presented in this paper indicate that for most participants in this study, spatial proximity is the main parameter against which the ‘localness’ of food is measured. Also, it was found that participants held multiple meanings of local food and there was a degree of fluidity in their understandings of the term. The results from the case study regions highlight how participants’ understandings of local food changed depending on the food in question and its availability. However, the paper also indicates that as consumers move from one place to another, the meaning of local food becomes highly elastic. The meaning is stretched or contracted according to the perceived availability of food, greater or lesser connections to the local producer community and the relative geographic size of participants’ locations. Our analysis of findings from all three phases of this research revealed a difference in understandings of local food among participants resident in urban and rural areas: participants dwelling in rural areas were more likely than those in urban areas to define local food according to narrower spatial limits. The paper concludes with an overview of the practical and theoretical significance of these results in addressing the current dearth of research exploring the meaning of local food for consumers and suggests avenues for future research.

The local protection of the Right to food is crucial in order to fulfill this right and to build a " Right to food oriented " Urban food policy. The Turin City Council introduces under § 2 of the City Regulation (Statuto) the acknowledgement of the Right to adequate food.This local act describes the main features of a " Right to food oriented " Urban food policy: Public-private partnership approach,

- by Maria Bottiglieri
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- Human Rights, Food Policy, Local food, Local Government and Local Development

Local food projects are steadily becoming a part of contemporary food systems and take on many forms. They are typically analyzed using an ethical, or socio-political, lens. Food focused initiatives can be understood as strategies to achieve ethical change in food systems and, as such, ethics play a guiding role. But local food is also a social movement and, thus social and political theories provide unique insights during analysis. This paper begins with the position that ontology should play a more prominent part in the analysis of local food movements, as this lens could provide unique insights into basic commitments guiding such initiatives. The paper presents the argument that ontological analyses are imperative for fully understanding local food movements. It then provides an overview of the justice frameworks and ontological orientations that guide two dominant types of initiatives: Those committed to increasing food security and those committed to food sovereignty. The paper...

- by Samantha Noll
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- Metaphysics, Applied Philosophy, Environmental Philosophy, Social Justice
- by Esther Sanyé-Mengual and +1
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- Industrial Ecology, Sustainable Building Design, Local food, Life Cycle Assessment

Les circuits courts de distribution de produits alimentaires connaissent depuis quelques années un fort regain d’intérêt notamment parce qu’ils privilégient des relations de proximité entre producteurs et consommateurs, censées renforcer la confiance entre ces partenaires commerciaux. Mais que signifie pour un consommateur « être proche de son producteur » ? Quelles sont les dimensions qui participent à l’émergence d’une proximité avec ces formes de distribution ? Notre présentation se propose d’identifier les différentes formes de proximités perçues par les consommateurs dans leurs relations avec un type de circuits courts : le point de vente collectif. Elle présente un double objectif : (1) identifier les formes de proximité perçues par un consommateur dans le cadre d’un point de vente collectif et (2) valider un instrument de mesure de ces proximités. La méthodologie de recherche utilisée repose sur une étude qualitative réalisée sur la base d’entretiens semi-directifs et de tables rondes auprès de consommateurs ; complétée par une enquête par questionnaire, réalisée auprès de 591 clients de points de vente collectifs. Dans cette contribution, nous montrons que les échanges, marchands et non marchands qui émergent au sein des points de vente collectifs entre les consommateurs et les producteurs sont à la croisée de différentes formes de proximités.

- by Aurelie Merle and +1
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- Local food, Local and regional food systems, Local Food Movement, Consommation Locale

Turin is rich of experiences of practices, projects and policies making the food system more sustainable and fair, touching most of the many dimensions of food: environment, culture, economy, health, social and spatial justice, and so on. This book presents a collection of the more interesting of these experiences, describing them and showing their multidimensionality and integration with the different phases of the food system.

- by Maria Bottiglieri and +2
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- Food Policy, Local Government, Local food, Urban Studies

In this article, I critique the historical narratives surrounding the consumption of Australian native foods by European settlers. I argue that culinary historians and other commentators present the contemporary consumption of native foods as a means of rejecting the colonial attitudes of the past. In this narrative, early settlers lacked appreciation for Australian native foods and, by extension, Indigenous Australian culture and knowledge. Based on this depiction of colonial history, the current interest in native foods becomes symbolic of a wider revaluing of Australia’s previously denigrated indigenous flora and fauna and Indigenous people. However, as I relate, some early European settlers and their descendants ate a wide variety of native Australian foods. These historical episodes challenge the conventional narrative of Australian culinary history and, in particular, the idea that contemporary consumption constitutes a novel break from past culinary practices. Moreover, as I demonstrate, settler interest in native foods was often consistent with the attitudes that justified and underwrote colonisation. By drawing attention to the role that native foods played in the colonial project, I complicate the idea that recognition of these foods is sufficient to address this history.

- by Esther Sanyé-Mengual and +2
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- Local food, Urban Agriculture, URBAN SUSTAINABILITY, Rooftop Gardening

Previous research suggests that consumers can be encouraged to purchase environmentally friendly groceries by means of persuasive messages. The present intervention study investigated whether providing information about how consumers can help mitigate environmental and social problems through everyday purchasing decisions can (a) strengthen consumers' intentions to purchase sustainable groceries (e.g., ecological and fair trade foods), (b) promote actual purchases of sustainable groceries, and (c) strengthen self-efficacy beliefs in the domain of sustainable development (the assumed determinant of sustainable consumption). The results suggest that the intervention strengthened consumers' intentions to purchase domestic, seasonal, and certified ecological products. In addition, the intervention promoted the actual purchasing of certified ecological and fair trade products. Effects of the intervention on self-efficacy beliefs were, however, nonsignificant. We discuss whether increased knowledge and consciousness might have accounted for some of the observed effects on purchasing intentions and actual purchases of sustainable groceries.

- by Daniel Hanss
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- Social Psychology, Environmental Psychology, Sustainable Development, Self-Efficacy

PurposeIt has generally been anticipated that the growth of Internet technology and e-commerce would result in virtual grocery shopping (VGS) becoming a normal way of life for consumers worldwide. However, the adoption of VGS, except in China and other Asian countries, has been quite slow and there is little understanding for this reason. Using Canada as a research context, the purpose of this study was to investigate the attitudes of consumers towards VGS with a focus on their technological readiness and the impact of the optimisation of consumer learning.Design/methodology/approachA quantitative research methodology was undertaken using cluster analysis with descriptive statistics to segment the different groups of consumers from a sample of 1,034 adult respondents. Structural equation modelling (SEM) was then used to test a theoretical model for consumers’ intention to adopt VGS.FindingsThe study found that the attitudes of consumers towards virtual shopping, convenience motivati...

- by Kimberly Thomas-Francois
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- Marketing, Local food, Consumer Behavior, Tourism

The city of Portland, Oregon, is often hailed in news and popular media as the capital of the U.S. alternative food movement. In 2002, the Portland Multnomah Food Policy Council (PMFPC) was established to address the region’s growing interest in cultivating a sustainable local food system. Council members contributed to many notable achievements, including a healthy corner store
initiative, a beginning farmer training program, and changes to zoning codes to expand urban agriculture. However, the PMFPC was dissolved in the summer of 2012 after local government agencies expressed that the council was losing relevancy. After a decade of conducting food policy and advocacy work in a region praised for fostering both citizen engagement and sustainable food systems, what can we learn from the story of the PMFPC? In this reflective case study, we explore the challenges associated with citizen engagement in local food policy. Through semistructured interviews and analysis of PMFPC documents, we provide insight into how particular obstacles might have been avoided or overcome. Our research speaks to the broad arena of public participation and highlights the importance of negotiating and clearly articulating the roles and responsibilities of council members, government staff liaisons, and elected officials; regularly evaluating the usefulness of established roles, structures, and processes; and making the changes necessary to maintain the relevance of the council throughout its life. We conclude with lessons learned and recommenda- tions for both citizens and government agencies hoping to foster productive public engagement and to advance local food systems policy.

- by Amy Coplen
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- Food Systems, Food Policy, Local food, Public Participation In Governance

Environmental sociology is premised on the inseparability of humans and nature and involves an analytical focus on the place of power and social inequality in shaping human/nonhuman interactions. Our purpose here is to conduct a broad overview of the place of gender in environmental sociology. We review gender-relevant scholarship within environmental sociology and argue that to date, critical gender theorizing in the sub-discipline is relatively undeveloped, as evidenced by theory that examines gender without considering power relations. We argue that this represents a shortcoming that should be addressed by future scholarship. In order to inform future critical gender–environment theorizing, we provide a brief review of ecofeminism and note promising examples of scholarship that takes power and inequality seriously when accounting for phenomena of relevance to women and the environment. It is likely that theorizing at the intersection of gender and the environment will become more prevalent given a growing consensus that social justice and equity are precursors to ecological sustainability; environmental sociologists could be the vanguard of critical gender–environment theory.

- by Emily Kennedy
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- Sociology, Cultural Sociology, Local food, Sustainable Consumption

Humankind has faced various pandemics in history. The food supply chain is one of the foremost vital sectors of the economy, and COVID-19 has had a clear bearing on it from the field to the consumer. In the light of recent challenges in the food supply chain, there is currently considerable concern regarding food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of staff, changes in the demands of consumers, closure of food production facilities, restrictive food trade policies, and monetary pressures in the food supply chain. This study describes the impact of the COVID-19 health crisis on people’s interests, opinions, and behaviour towards food. Additionally, an online questionnaire (Spanish population, n = 232) studied the changes in food shopping habits during the pandemic. To try to cover the whole Léon territory and reach the greatest number of persons through mobile phones, tablets, and computers, the questionnaire was created u...

- by tea rushit and +1
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- Local food, Spain, Eating habits, Buying habits

Benli, S., Akdağ, G., Güler, O. ve Çakıcı, A.C. (2016). "Reflection of Sustainable Gastronomy on Menus: A Research on the Menus of Fine Dining Restaurants", 3rd International Cesme-Chios History, Culture and Tourism Symposium, November... more

- by OZAN GULER
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- Local food, Restaurant, Sustainable Food Processing

Jahe merupakan salah satu jenis rempah-rempah yang banyak dimanfaatkan sebagai bahan baku obat-obatan maupun minuman kesehatan. Minuman kesehatan adalah segala sesuatu yang dikonsumsi yang dapat menghilangkan rasa haus dan dahaga juga mempunyai efek menguntungkan terhadap kesehatan. Tujuan praktikum ini adalah untuk mengetahui pengaruh penggunaan jahe dengan metode pengecilan ukuran yang berbeda terhadap kualitas minuman penghangat yang dihasilkan. Dalam praktikum ini digunakan dua metode yaitu metode pengirisan tipis dan metode penggeprekan. Berdasarkan hasil praktikum, diperoleh hasil bahwa metode yang digunakan berpengaruh terhadap warna, aroma, rasa, tingkat kepedasan dan kesukaan. Untuk rasa pada perlakuan metode pengirisan tipis didapat hasil uji sensori sebesar 3,578947, sedangkan untuk perlakuan jahe digeprek adalah 3,23684. Untuk aroma pada metode pengirisan tipis diperoleh 3,474 dan untuk perlakuan digeprek sebesar 3,184. Untuk tingkat kepedasan perlakuan jahe yang diiris tipis memiliki tingkat kepedasan yang lebih tinggi dibandingkan jahe yang dikeprek. Untuk metode pengirisan tipis diperoleh 3,553 dan untuk penggeprekan rasa diperoleh 3,105. Untuk warna diperoleh 2,973684 untuk metode iris tipis dan 3,789474 metode geprek. Berdasarkan kesukaan, panelis lebih menyukai minuman jahe dengan perlakuan diiris tipis. Derajat brix dari perlakuan metode pengirisan lebih tinggi daripada digeprek. Secara umum para panelis lebih menyukai minuman jahe merah secang dengan perlakuan diiris tipis daripada digeprek dalam hal rasa, aroma, dan tingkat kepedasan.

- by Daniar W Nugraha
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- Local food, Food and Nutrition, Food Science and Technology, Food Technology

Abstract:
Degrowth cannot be realised from within a capitalist society, since growth is the sine qua non for capitalism. But, societies are no blank slates; they are not built from scratch. Putting these two thoughts together seems to make degrowth logically impossible. In this paper we argue that this paradox can be solved with the use of classical and contemporary concepts from the social sciences. We illustrate the use of these concepts with reference to studies on current practices and patterns of food production and consumption. The concept of social mechanism is used to illustrate how social practices can simultaneously reinforce and challenge the dominant (food) regime. We argue that current discussions on degrowth fail to envision how such contrasting developments are linked, and that the degrowth paradox originates in the idea of capitalism and the steady-state economy as alternative systems. The paradox dissolves with studies of mechanisms and social practices that show how the two systems are not autonomous, but 'hybridised' and come into existence and gain shape as reactions to each other.

- by Danielle R Gendron
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- Japanese Studies, Education, Food Safety, Sociology of Food and Eating

Abstract
Purpose: The purpose of this study is to provide a synthesis and an extended discussion of the literature relating to tourist motivation and local food tourism. It presents a review of the academic literature and provides insights into the specific issues addressed by studies in this area.
Design/methodology/approach: A search of major research databases with multiple keywords was performed to identify relevant peer-reviewed articles. A total of 44 articles were identified and analysed using the using the data analysis software NVivo. Based on a qualitative thematic analysis, four themes were identified; defining motivation, motivation theories, local food as a motivating factor in tourist destination choice and tourist motivation to eat local food on holiday.
Findings: The findings suggest that individual attitudes towards local food can influence their behaviours as tourists. These affect travel motivation and destination choice and can influence their approach to food experiences while at a destination
Research implications: This study contributes to the current body of knowledge on motivation and local food tourism. The analysis of the different issues addressed by the literature could build the foundation for future research.
Originality/value: This study presents a comprehensive review of the literature on motivation in local food tourism. It can serve as a roadmap of literature for both academics and practitioners and help stimulate further interest.
Keywords: Local food, tourism, tourist motivation, destination choice

- by Samantha Morris
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- Tourism Studies, Tourist Behavior, Local food, Destination Marketing

Availability of special food ingredients or the food culture of a tourist destination is a key element in choosing travel destinations in today’s world. Food culture certainly claims a vibrant role in the consolidation, sustainability as well as enhancement of a tourist destination. The paper aims to contribute to the culinary awareness leading to generate food tourism in India, specifically Punjab as research will be done in Amritsar, a city of Punjab, India. The methodology in this research involves surveys with foreign tourists (NRI’s) travelling Amritsar and having their luncheons and dinner at various restaurants and historic outlets in the city. Research results that a major part of total tourists emphasizes the culinary aspects to choose the travel destination. On the basis of responses received to the categorizing variables, tourists have been recognized as highly gastronomic tourists, gastronomic tourists and generic tourists. The study highlights the importance given to the food culture and the satisfaction achieved by the food availability at Amritsar.

- by Ashish Raina and +2
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- Local food, Food and Tourism, Food and Gastronomy Tourism

Alati hakkavad kõik, ka suured asjad, liikuma esimesest sammust. Ark of Taste nimekirja oli 2020. aasta seisuga nomineeritud Eestist kaks toodet: Saaremaa kaeraküpsised ja kuivatatud lestad. Loomulikult ei pretendeeri ka nüüd kogumikku koondatud loend lõplikule tõele ja kindlasti muutub ajapikku. Ark of Taste kriteeriumite järgi loetakse pärandiks toodet, mis on elavas käibes olnud vähemalt ühe inimpõlve ehk 30 aastat. Seega võivad tänased uudistooted olla 30 aasta pärast juba uue Eesti Maitselaeka sees. Traditsioonis püsimise eeldus on aga, et kohalikud elanikud selle maitse omaks võtavad, sest ilma toodet müümata/tootmata ei saaks olla järjepidevust.

- by Renata Sõukand and +1
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- Local food, Endangered Species, Local and regional food systems, Estonia

Празници и фестивали на храните: валоризация на локалното кулинарно наследство“ разглежда тези нови форми на колективно празнуване като свързани с преосмисляне на културата, традициите и територията. Празниците и фестивалите, посветени на храни и напитки се представят като инструментите за конструиране и предаване на колективната памет и изграждане на локална идентичност, но също и като начин културни феномени да бъдат представяни, предавани, популяризирани и включени в икономически дейности.
Монографията прави един задълбочен анализ на празниците и фестивалите на храните в български контекст, представя техните особености и ги типологизира. Представят се ефектите на глобализацията върху новите празнични форми, които се разглеждат като част от процесите на фестивализацията, неолокализъма и гастролокализъм. В последната си част изследването Куртово Конаре фест“ – фестивал, който с времето постепенно започва да се приема не само като забавление за разнородна публика, а като събитие с каузи и конкретни послания. С него се демонстрират и възможностите на празниците на храните да са фактори в процеса на преосмисляне на наследствата отдолу и задаване на нови посоки на общинските планови политики за устойчиво развитие на общности и региони. Политики, базирани на аграрно наследство, биоразнообразие, устойчиво екологично развитие и локална кулинарна култура

- by Elitsa Stoilova
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- Foodways (Anthropology), Anthropology of Food, Local food, Bulgaria

Is local necessarily "greener" food. In this talk I used the example of the Tuscan butcher Dario Cecchini to suggest that the calculus of sustainability is often more complex than the geometry of food miles.

- by Zachary Nowak
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- Local food, Butchery, Tuscany, Dario Cecchini

Ecovillages worldwide address the contemporary quest for sustainability while increasing bioregional literacy and developing processes and tools that aim to reduce their ecological footprints. The Scotland-based Findhorn Ecovillage is one of them. Designated UN-Habitat Best Practice as a model for holistic and sustainable living in 1998, it has been incorporated in the UN Habitat data base of initiatives which are making outstanding contributions to improving the quality of life in cities and communities around the world (UN Habitat, 2017). The article analyses how twenty years later the pioneering eco-settlement has advanced the sustainability agenda in the context of food production, energy systems, built environment, biodiversity, local economy and carbon footprint. The article concludes, two decades later, the Findhorn Ecovillage continues to play a role as a research and development centre for carbon-constrained lifestyles , providing solutions to human and social needs, protecting the environment and offering an enhanced quality of life for all.

- by May East
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- Sustainable Production and Consumption, Renewable Energy, Local food, Best Practices
- by Marjo Särkkä-Tirkkonen and +1
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- Food Safety, Anthropology of Food, Local food, Food and Nutrition

El propósito de este artículo es relatar algunos aspectos sobre la historia del croissant, sus diferencias según el país donde se consume y cómo debe elaborarse para que cumpla las características de un croissant tradicional.

- by Viviana Mejía Sáenz
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- Gastronomy, Coffee, Local food, Food History

This article provides a history of the New Nordic Cuisine* the ideology, the politics, the criticism, and the counter-reactions to it. The article has a particular focus on the Copenhagen restaurant scene which has been recognized as the epicenter of the movement, and it argues that after a decade of dominance of the strict Nordic locavorism, the dogmas of New Nordic Cuisine are being challenged from within by a generation of chefs who were brought up in New Nordic restaurants, but they are currently distancing themselves from the movement. A notable example of this new generation is Christian Puglisi, who while holding on to some of the core elements of the New Nordic Cuisine (particularly ideals of sound production and the focus on vegetables) refuses the geographical dogmas of the movement and unfolds a cosmopolitan fusion kitchen. The article also discusses how different actors in different contexts have used the New Nordic Cuisine to position themselves in the culinary field either by adhering to or rejecting the concept, and how the example of the New Nordic Cuisine highlights the complex and often contradictory dynamics of the local/global dichotomy in contemporary food and consumer culture.

- by Jonatan Leer
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- Food Science, Nutrition, Nordic Studies, Sociology of Food and Eating

Torino offre un sistema alimentare tra i più interessanti d’Italia: i cibi locali, la cultura enogastronomica, le aziende alimentari innovative influenzano in modo rilevante anche il sistema alimentare ed equo solidale nazionale ed internazionale sotto il profilo sociale, politico e culturale. Anche in assenza di una Urban Food Policy formalmente istituita, Torino è ricca di esperienze pratiche, progetti e politiche che rendono il sistema alimentare locale più sostenibile ed equo. Queste investono le molte dimensioni del cibo: ambiente, cultura, economia, salute, giustizia sociale, governo del territorio, cooperazione internazionale, ricerca. Questo libro, realizzato dalla Città di Torino all’interno del progetto europeo Food Smart Cities for Development, presenta una raccolta delle esperienze più interessanti, descrivendole e mostrando la loro multidimensionalità e l’integrazione con le diverse fasi del sistema alimentare.
Le descrizioni, complete di mappe, sono precedute da alcune riflessioni di politici, ricercatori, funzionari pubblici, giuristi e attivisti che riguardano il sistema alimentare locale, le politiche alimentari urbane e l’Urban Food Policy.

- by Maria Bottiglieri and +1
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- Food Policy, Local Government, Local food, Local Government and Local Development