strategies to improve food sustainability Flashcards
key carbon variables of agriculturet
harvesting
production
fertilizer type
fuel
voluntary practices for GHG reduction?
informing consumers
changing paradigm of consumers/paradigm/restailers of their CC impacts
promoting local food and eocnomy
UK TESCO
put airplane symbols on products
NEW ZEALAND STUDY
a labm shipped to the Uk from NZ still is more ecological than local lamb as total carbon output lower (renewables, land use, wast, etc) than transport emmissions
UK STUDY on transport footprint
22% of cc from transport
localisation
the moral method of conscious consumption whereby consumers ar emore conscious + producers inform them about their sustainability
pros of localization
short supply chain/transport costs fresh, seasonal and taste builds relationship with local farmers food security local diversity
locavore movement
calinfornia 2005 on world environment day; challenge to buy food in certal local radius:
- ultrastrict
- marco polo
- wild card
cons of locavore movement
only works in biodiverse argriculture area
not practice in modern world
romantic
affordability restricted
key strategies for CC
- voluntary practice by buissnes for ghg reduction
- localization
- glocalization
what is glocalisation
adapting global processes to local contexts
how to define a typie a typical product
territory identity time made specificity tradition industrial process merceology science legal regulations
examples of misbranded typical products
parmesan
alfreeddo spaghetti
catergories of typical products on market (2)
- products with a recognized name and community regulation
2. connected to territory with no formal printed recognition
DOP
denomination of protected origin
what does DOP do
acknowledges product worth:
- rerspects production process
- connects production to geograpicalc area
- acknowledges production ‘know how’
IGP
inidication geographically protected
what does IGP do
acknowledges the area-specificity of a product by:
- principal production in that area
- by its fame (aceto balsamico of Modena)
STG
guranteed traditional speciality
what does STG do
varolizes product traditional process and relative production method:
i.e. pizza napoletena
3 traditional product regulations
DOP
IGP
STG
compare a typical and a generic product
TYPICAL
- concentrated demand in an area
- niche market
- quality standard
- small entreprises
- product OVER brand
- premium prices
- specialized outlets/local retails
GENERIC
- homogenous/uniform demand
- mas smarket approach
- constant quality and product innovation needed
- multi-national/complex managaemant
- brand key to marketing
- standard prices
- large outlet retail
Globalization: 3 opportunities for products
introduces products to international market
spreads food behaviours
increases tourism
types of consumption behaviours
traditional and post modern
traditional consumption behaviour
cultural recovery/identiy
local assertiveness and processes
post modern consumption behaviour
emotional focus and wellbeing
lifestyle
intellectualism
approaches to sustainable globalization and product placement
- high qualtiy food
- hospipilitaty/agrotourism
- brand recognitio nad tourism
farm to fork networks
local resturants focus
dishes with local products
farm to school (where canteens take on local stuff)
schools avoid industrial/fast food
food scapes
part of food tourism/destination market to promot local food, gastronomy and eating habits + connnect to cultural natural heritages
develops urban neighbourhoods
how can tourism promote local products
- cooking schools
- dining with famous chefs
- farmers markets
- street food tours
- visiting food producers
slow food history
= italy 1986 after wine methanol scandal formed
- by Carlo Petirni
principles of sloow food movement
- clean (pure): environment
- good (quality)
- fairy (producer/regional/local honour)
food economy and taste: how is it developing due to globalization?
- access to food fo new consumers
- growing desire for knowledge
- new technologies
- scientific development, communication and media
activities of slow food movement
endangered food campaign
arci golo; desire of specific food
terra madre; world meeting of food communities
ark of taste
protects biodiversity and food
how does slow food develop countries
focuses on local and traditional farmers in extreme poverty to reebaluate local gastronomy and connect food to social justice and sustainability
where does the whole food system need to innovate
transport, production, conservation
packaging
technology research
critique of slow food
too much against modertniy= not realistic imperialistic nostalgia poor marketing contrasts slowness to individualism laziness of the fast invades social global hunger turns food into a commodity
lardo di collonnata case
slow food: marketed cured pork food in colonnal by festivals as a culinary delight
–> turned an engandegered food famous by tourism
mexico tortilla production
CORN tortillas; eaten by wage workers but middle class elite; factory rpoduction of masa harina is antienvironmental/slow food but maseca company considered as authetnic food
france: confederation paysanne
concerns of farmers of lack of voice, gmo, globalization
by jose bove
jose bove vs caro petrini
jose bove: fast food is bad tate, anti-global/corporate and focus on risk and science
nature for farmers
petrini: slow food not anti-fast food (street food); rather against homeogeonizatio of faste and focus on local hertitage
nature for all
EU innovation
gives regional investment funds to farmers to develop sustainable/local networks
provides infastructure
better education
supports entrepeneurs/research
intiatives against waste
2013 FOODDRINk Europe
Uk Freegans networks
teller stat tonne
slow mfood movement
how is food mainly wasted
bad/ugly food thrown away transport losses improper harvesting and distrubtion recycling bad animals/soil use in hotels: buffets vs a la carte (malaysia study)
