Institutions as Conscious Food Consumers

• Author : Sapna Elizabeth Thottathil,Annelies Goger
• Publisher : Academic Press
• Release : 28 August 2018

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and

• Author : Jennifer E. Gaddis
• Publisher : University of California Press
• Release : 12 November 2019

There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to

• Author : V. Venkatramanan,Shachi Shah,Ram Prasad
• Publisher : Springer Nature
• Release : 18 September 2020

This book provides essential insights into methods and practices of ‘Climate-smart Agriculture,’ which is driven by the principles of climate resilience and smart resource use in agricultural production. Climate-smart agriculture is a key policy instrument for achieving poverty eradication and a hunger-free world, as well as mitigating the effects of climate change. This book discusses in detail climate-smart agricultural technologies and practices that can reduce the vulnerability of agricultural systems, improve the livelihoods of farmers and other stakeholders, and reduce

• Author : Per Pinstrup-Andersen
• Publisher : Cornell University Press
• Release : 21 March 2023

"The food problems now facing the world-scarcity and starvation, contamination and illness, overabundance and obesity-are both diverse and complex. What are their causes? How severe are they? Why do they persist? What are the solutions? The authors of the more than sixty international case studies contained in these books approach the food system with a multidisciplinary perspective. In three volumes that serve as valuable teaching tools, they call upon the wisdom of disciplines including economics, nutrition, sociology, anthropology, environmental science,

• Author : Anonim
• Publisher : Unknown
• Release : 21 March 1975

• Author : United States. Foreign Agricultural Service
• Publisher : Unknown
• Release : 21 March 2023

• Author : Sharon McLure
• Publisher : Unknown
• Release : 21 March 1976

• Author : Sharon McClure,Beverly Simmons
• Publisher : Unknown
• Release : 21 March 1976

• Author : Barrie Gunter,Adrian Furnham
• Publisher : Routledge
• Release : 05 December 2014

Psychographics have been developed in the field of market research as a way to relate consumer behaviour to market choice. This book, originally published in 1992, introduces the essential elements of psychographics. It shows how researchers go about defining consumer profiles and designing successful research programmes. It looks at the way they are applied in various consumer groups and uses case study material to focus on some specific products from cameras to pet food.

• Author : Per Pinstrup-Andersen,Fuzhi Cheng
• Publisher : Cornell University Press
• Release : 05 July 2018

The food problems now facing the world—scarcity and starvation, contamination and illness, overabundance and obesity—are both diverse and complex. What are their causes? How severe are they? Why do they persist? What are the solutions? In three volumes that serve as valuable teaching tools and have been designed to complement the textbook Food Policy for Developing Countries by Per Pinstrup-Andersen and Derrill D. Watson II, they call upon the wisdom of disciplines including economics, nutrition, sociology, anthropology, environmental

• Author : Shida Rastegari-Henneberry,Oklahoma Agricultural Experiment Station
• Publisher : Unknown
• Release : 21 March 1990

• Author : United Nations Environment Programme
• Publisher : UNEP/Earthprint
• Release : 21 March 1995

A publication which offers clear explanations on how to address many of the environmental problems plaguing the planet. Although intended for individuals & community service organizations, it will be of great interest to all those concerned with the well-being of the earth & its inhabitants.

• Author : I. Anna S. Olsson,Sofia M. Araújo,M. Fátima Vieira
• Publisher : Wageningen Academic Publishers
• Release : 28 September 2016

Food is at the centre of human existence. We eat every day, not only to satisfy our physical needs but also as part of cultural and social interaction. Food choices and markets shape the agricultural landscape and the cities we live in. Whereas what we choose to eat and feed our family is part of who we are, a growing number of actors compete to influence our food habits, through marketing strategies and nutritional advice. And ethical considerations are coupled

• Author : M. Sethi
• Publisher : New Age International
• Release : 01 August 1995

Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside.

• Author : Filippo Rossi
• Publisher : MDPI
• Release : 21 January 2021

The book deals with mycotoxins, their presence in various types of food, and how to prevent their presence in food . In addition to well-known molecules, such as aflatoxins or fumonisins, some contributors have dealt with emerging mycotoxins (e.g., alternaria toxins, botryodiplodin). Readers of the book can also find a new approach to reducing aflatoxins and fumonisins in food. In conclusion, the book presents both new mycotoxins and new information on old mycotoxins.