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FOOD QUALITY & CULTURE > strategies to improve food sustainability > Flashcards

strategies to improve food sustainability Flashcards

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1
Q

key carbon variables of agriculturet

A

harvesting
production
fertilizer type
fuel

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2
Q

voluntary practices for GHG reduction?

A

informing consumers

changing paradigm of consumers/paradigm/restailers of their CC impacts

promoting local food and eocnomy

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3
Q

UK TESCO

A

put airplane symbols on products

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4
Q

NEW ZEALAND STUDY

A

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

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5
Q

UK STUDY on transport footprint

A

22% of cc from transport

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6
Q

localisation

A

the moral method of conscious consumption whereby consumers ar emore conscious + producers inform them about their sustainability

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7
Q

pros of localization

A 
short supply chain/transport costs
fresh, seasonal and taste
builds relationship with local farmers
food security
local diversity
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8
Q

locavore movement

A

calinfornia 2005 on world environment day; challenge to buy food in certal local radius:

  1. ultrastrict
  2. marco polo
  3. wild card
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9
Q

cons of locavore movement

A

only works in biodiverse argriculture area
not practice in modern world
romantic
affordability restricted

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10
Q

key strategies for CC

A
  1. voluntary practice by buissnes for ghg reduction
  2. localization
  3. glocalization
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11
Q

what is glocalisation

A

adapting global processes to local contexts

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12
Q

how to define a typie a typical product

A 
territory
identity
time made
specificity
tradition 
industrial process 
merceology science
legal regulations
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13
Q

examples of misbranded typical products

A

parmesan

alfreeddo spaghetti

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14
Q

catergories of typical products on market (2)

A
  1. products with a recognized name and community regulation

2. connected to territory with no formal printed recognition

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15
Q

DOP

A

denomination of protected origin

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16
Q

what does DOP do

A

acknowledges product worth:

  1. rerspects production process
  2. connects production to geograpicalc area
  3. acknowledges production ‘know how’
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17
Q

IGP

A

inidication geographically protected

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18
Q

what does IGP do

A

acknowledges the area-specificity of a product by:

  1. principal production in that area
  2. by its fame (aceto balsamico of Modena)
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19
Q

STG

A

guranteed traditional speciality

20
Q

what does STG do

A

varolizes product traditional process and relative production method:
i.e. pizza napoletena

21
Q

3 traditional product regulations

A

DOP
IGP
STG

22
Q

compare a typical and a generic product

A

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
23
Q

Globalization: 3 opportunities for products

A

introduces products to international market
spreads food behaviours
increases tourism

24
Q

types of consumption behaviours

A

traditional and post modern

25
Q

traditional consumption behaviour

A

cultural recovery/identiy

local assertiveness and processes

26
Q

post modern consumption behaviour

A

emotional focus and wellbeing
lifestyle
intellectualism

27
Q

approaches to sustainable globalization and product placement

A
  1. high qualtiy food
  2. hospipilitaty/agrotourism
  3. brand recognitio nad tourism
28
Q

farm to fork networks

A

local resturants focus
dishes with local products
farm to school (where canteens take on local stuff)
schools avoid industrial/fast food

29
Q

food scapes

A

part of food tourism/destination market to promot local food, gastronomy and eating habits + connnect to cultural natural heritages

develops urban neighbourhoods

30
Q

how can tourism promote local products

A
  1. cooking schools
  2. dining with famous chefs
  3. farmers markets
  4. street food tours
  5. visiting food producers
31
Q

slow food history

A

= italy 1986 after wine methanol scandal formed

- by Carlo Petirni

32
Q

principles of sloow food movement

A
  1. clean (pure): environment
  2. good (quality)
  3. fairy (producer/regional/local honour)
33
Q

food economy and taste: how is it developing due to globalization?

A
  1. access to food fo new consumers
  2. growing desire for knowledge
  3. new technologies
  4. scientific development, communication and media
34
Q

activities of slow food movement

A

endangered food campaign
arci golo; desire of specific food
terra madre; world meeting of food communities

35
Q

ark of taste

A

protects biodiversity and food

36
Q

how does slow food develop countries

A

focuses on local and traditional farmers in extreme poverty to reebaluate local gastronomy and connect food to social justice and sustainability

37
Q

where does the whole food system need to innovate

A

transport, production, conservation
packaging
technology research

38
Q

critique of slow food

A 
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
39
Q

lardo di collonnata case

A

slow food: marketed cured pork food in colonnal by festivals as a culinary delight
–> turned an engandegered food famous by tourism

40
Q

mexico tortilla production

A

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

41
Q

france: confederation paysanne

A

concerns of farmers of lack of voice, gmo, globalization

by jose bove

42
Q

jose bove vs caro petrini

A

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

43
Q

EU innovation

A

gives regional investment funds to farmers to develop sustainable/local networks
provides infastructure
better education
supports entrepeneurs/research

44
Q

intiatives against waste

A

2013 FOODDRINk Europe
Uk Freegans networks
teller stat tonne
slow mfood movement

45
Q

how is food mainly wasted

A 
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)

FOOD QUALITY & CULTURE (17 decks)

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