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Journal articles on the topic 'Alternative food'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 June 2025

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1

Jung, Yuson. "(Re)establishing the Normal." Gastronomica 14, no. 4 (2014): 52–59. http://dx.doi.org/10.1525/gfc.2014.14.4.52.

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In the dominant American discourse, alternative practices of consuming ethical foods are often positioned against cheap, highly processed, freely traded, and poor-quality industrially produced foods. This article discusses the different forms and meanings of “alternative” food practices and asks whether consuming organically and locally produced, or fairly traded, foods are the only “alternative” food practices that can claim moral authority and assert one’s ethical adherence. By examining the discourses and practices of everyday food provisioning among resource-constrained consumers in postsocialist Bulgaria and postindustrial Detroit, the article explores the meanings of “good” food, and suggests that “alternatives” do not always translate as foods that are exceptionally moral and pure owing to intrinsic superior values. These comparative case studies complicate a familiar, stereotypical dichotomy between a morally compromised global industrialized food system and an ethical alternative to the status quo that presumes moral purity. The meanings of “good” foods vary in different social and economic contexts, and “alternative” foods therefore can be those that have the power, or promise, to (re)establish a sense of “normal” provisioning opportunities. Recognizing these different forms and meanings of “alternatives” will allow us to envision future food production and consumption practices in more nuanced ways so that an industrialized food system and “alternative” food systems are not cast in mutually exclusive terms.

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2

Barlett, Peggy F. "Campus Alternative Food Projects and Food Service Realities: Alternative Strategies." Human Organization 76, no. 3 (2017): 189–203. http://dx.doi.org/10.17730/0018-7259.76.3.189.

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3

Paddock, Jessica. "Positioning Food Cultures: ‘Alternative’ Food as Distinctive Consumer Practice." Sociology 50, no. 6 (2016): 1039–55. http://dx.doi.org/10.1177/0038038515585474.

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Many sociological studies to date have explored the role of food in marking distinctions between groups. Less well understood is how ‘alternative’ means of food consumption become figured in such relations. Drawing on accounts of food practice derived from 20 in-depth interviews and a two-year period of participant observation, this article considers the role of class culture in the practice of alternative food consumption. As participants speak their position, expressions of class arise through discussions of food practice. Having explored how food plays a part in marking boundaries of distinction between foods ‘for us’ and ‘for them’, we are reminded that in reproducing certain ideas about proper eating, we confine our imagining of alternative food futures to a limited politics of the possible. The article highlights implications for future development of equitable alternatives to conventional foodways.

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4

Whatmore, Sarah, Pierre Stassart, and Henk Renting. "What's Alternative about Alternative Food Networks?" Environment and Planning A: Economy and Space 35, no. 3 (2003): 389–91. http://dx.doi.org/10.1068/a3621.

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5

VO, Oyetayo. "Non-Dairy Probiotic Drinks: An Underutilized Alternative." Food Science & Nutrition Technology 9, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/fsnt-16000335.

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Probiotics are live microbial dietary adjuvant that when consumed in adequate amount beneficially affects the host physiology by improving immunity and maintaining balance in the intestinal tract. Recently, awareness of the health benefits of consuming microorganisms as probiotics has increased. Probiotic foods are categorized as functional food, which are foods, or food ingredients that may provide a health benefit beyond their nutritional composition. The efficacy of probiotics largely depends on the amount consumed and the viability of the cells in the food matrix. To this effect, different types of foods were proposed as a carrier for probiotic cells, of all these foods, dairy products offer the most suitable environment for probiotic viability and growth. However, dairy-based probiotic drinks have one or two limitations in term of cost and being unsuitable for lactose intolerant individuals. Considering these limitations, other non-dairy-based food matrices such as malt-based beverages, fruit juices, cereals, vegetables, and some underutilized and under-exploited plants have been suggested as an alternative. One major challenge of using these non-dairy vehicles for delivery of probiotics is the stereotypic nature of people’s thoughts, and taste regarding dairy-based probiotics which has influenced their acceptability and consumption. This review is therefore meant to provide more information on these non-dairy based underutilized alternatives and possible ways to improve its general acceptability.

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6

Click, Melissa A., and Ronit Ridberg. "Saving Food: Food Preservation as Alternative Food Activism." Environmental Communication 4, no. 3 (2010): 301–17. http://dx.doi.org/10.1080/17524032.2010.500461.

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L. Tano, Precioso, Unica Raija A. De Vera, Rodrigo Joaquin B. Puno, et al. "EggshelEGGSHELL FOOD WRAPS: A BIODEGRADABLE PLASTIC ALTERNATIVEl Food Wraps: A Biodegradable Plastic Alternative." International Journal of Advanced Research 13, no. 05 (2025): 158–76. https://doi.org/10.21474/ijar01/20889.

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As the world advances, so does the reliance on plastic due to its low cost and convenience. However, plastic waste harms the environment since it accumulates in landfills and takes a long time to decompose. This study addresses the issue by creating a biodegradable food wrap using eggshell powder, calcium acetate, and natural binders. Methodology: This study used quantitative experimental research, which involved forming a bioplastic mixture from these materials, shaping into food wraps, and testing for tensile strength, water absorption, and heat & bacterial resistance. The tests assessed the wrapÃ¢Â€Â™s feasibility as an alternative to plastic. Results: The wrapsÃ¢Â€Â™ tensile strength varies from 3.53 to 5.1 MPa and has a water absorption rate of 131.25% to 133.33%. They resisted heat up to 250Ã‚Â°C and showed no bacterial growth. Discussions: The findings suggest that eggshell-based wraps combine durability, safety, and biodegradability, making them a promising substitute for commercial plastic wraps in small-scale use. Though not ideal for heavy-duty applications, they offer eco-friendly food storage solutions. Conclusion: This study proved that biodegradable wraps can be made from waste materials like eggshells without compromising function. Recommendations: Further research may explore mass and speedy production, lessening costs, testing shelf-life, and using other waste materials.

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Hegde, Sudiksha, Radha Sawant, Sharvari Raut, and Sadhana Purohit. "Prospects of Biopolymer as a Food Packaging Alternative." International Journal of Science and Research (IJSR) 10, no. 10 (2021): 867–71. https://doi.org/10.21275/sr211013150314.

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9

Hong, Yeon A., Jungwook Ahn, and Donghwi Kim. "Where is the Potential for Alternative Food Growth Coming from and How Can It Positively Impact Our Environment?" Food Engineering Progress 28, no. 3 (2024): 198–206. http://dx.doi.org/10.13050/foodengprog.2024.28.3.198.

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The alternative food market has attracted much attention due to concerns about climate change, increasing consumer awareness of value consumption, and the development of the Food-Tech industry. This study aimed to analyze the factors that drive consumers to purchase alternative food products and identify the mechanisms that can induce consumers to continue buying. We surveyed 1,200 consumers and estimated data using a logit model. The results showed that the presence of vegetarians in the household, environmental concerns, a vegetable-oriented diet, and a mixed diet of meat and vegetables were positively associated with purchasing plant-based alternatives. Of particular interest was the non-linear relationship between respondents’ age and their purchasing experience with plant-based options, with the likelihood of purchasing alternatives increasing with age from the mid-50s onward. These findings suggest that in addition to the growing number of consumers who share the environmental value, which leads to increased interest in and purchase of plant-based alternatives, alternative foods are also health-oriented and meet the needs of older consumers, who are becoming an increasingly important segment of the super-aged society, suggesting the potential for continued growth in the alternative food market.

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10

Wald, Navé, and Douglas P. Hill. "‘Rescaling’ alternative food systems: from food security to food sovereignty." Agriculture and Human Values 33, no. 1 (2015): 203–13. http://dx.doi.org/10.1007/s10460-015-9623-x.

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11

Lee, Joo-Hyoung, and Hong-Jun Jeon. "A Comparative Study on the Regulation of Alternative Food Labeling Advertising: Status and Regulation of Alternative Food in the US and the EU." Wonkwang University Legal Research Institute 28 (December 31, 2022): 327–55. http://dx.doi.org/10.22397/bml.2022.28.327.

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As more and more people do not consume animal ingredients for various reasons such as environmental sustainability, animal welfare, and religious beliefs, “alternative foods” that can supplement nutrients that may be lacking for these people are drawing attention. The term “alternative food” means food manufactured and processed to have a similar taste and texture to existing food by replacing animal-based materials with other ingredients. The alternative food currently on sale only aims to replace existing food, and there are no safety problems because it uses raw materials that have been recognized for safety. These alternative foods have grown through publicity and advertising using meat labeling, such as meat, milk, or cooking names(tteokgalbi, bulgogi, etc.). However, controversy over the labeling of alternative foods has arisen around the world as the traditional livestock industry has claimed the use of meat labeling for alternative foods. In the United States, there are no federal-level alternative food labeling laws, so the state government allows, prohibits, or waits for meat labeling of alternative foods depending on the state's major industries. In states where the state law prohibits meat labeling of alternative foods, lawsuits are continuing between alternative food companies that oppose it. At the EU level, dairy labeling of alternative foods has been banned following the ruling of the EU Court of Justice, and discussions on whether alternative foods are allowed to be labeled with meat continue. The common issue of meat labeling in alternative foods is largely identified in two ways. The first is the question of whether it is reasonable to use meat labeling because alternative foods do not use meat in the traditional sense, so they are not included in the legal scope of meat, dairy products, and meat processed products. The second is whether the use of these markings on foods that do not contain any traditional meat or milk leads to misunderstanding and confusion among consumers. EU and US precedents take conflicting positions on each issue. In order to prevent large-scale disputes such as those that occurred in the United States and the EU, alternative food labeling standards that take into account the average perception of the general public in society should be prepared. In addition, even if standards that take into account the perception of the general public are prepared, measures should be sought to reduce the possibility of misunderstanding and confusion as much as possible.

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Phompila, Chittana, Vongphet Sihapanya, Kethsa Nanthavongduangsy, and Vilay Phimpasone. "Alternative Options for Food Security of Rural Poor Farmers." International Journal of Science and Research (IJSR) 10, no. 10 (2021): 419–21. https://doi.org/10.21275/sr211009192750.

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13

Gliessman, Steve. "A Food Crisis Spawns an Alternative Food Movement." Agroecology and Sustainable Food Systems 38, no. 1 (2013): 1–2. http://dx.doi.org/10.1080/21683565.2013.840716.

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14

Denkenberger, David, and Joshua Pearce. "Micronutrient Availability in Alternative Foods During Agricultural Catastrophes." Agriculture 8, no. 11 (2018): 169. http://dx.doi.org/10.3390/agriculture8110169.

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Several catastrophes could block the sun, including asteroid/comet impact, super volcanic eruption, and nuclear war with the burning of cities (nuclear winter). Previous work has analyzed alternate food supplies (e.g., mushrooms growing on dead trees, bacteria growing on natural gas). This was shown to be technically capable of feeding everyone with macronutrients (protein, carbohydrates, and lipids) and minerals, although economics and politics remain uncertain. The present work analyzes vitamin availability in such alternative food scenarios. The vitamin content of various alternate foods is compared to the US recommended daily allowance (RDA) as well as the average requirement defined by the European Food Safety Authority (EFSA) and insufficiencies of single food sources are discussed. Single alternate food sources are always deficient in some vitamins, and the problems associated with this are discussed. To prevent disease in an alternative food scenario a wide range of foods must be consumed, or the diet must be supplemented. Backup plans discussed include chemical synthesis of vitamins, plants grown with artificial light and growing bacteria rich in certain vitamins. Finally, insights from this analysis are provided for combating existing micronutritional deficiencies using alternative foods today.

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15

Ferraro, Danielle M., Richard S. Cottrell, Gordon D. Blasco, Halley E. Froehlich, and Benjamin S. Halpern. "Historical food consumption declines and the role of alternative foods." Environmental Research Letters 17, no. 1 (2021): 014020. http://dx.doi.org/10.1088/1748-9326/ac4072.

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Abstract The adoption of sustainable alternative foods could potentially reduce the environmental burden of human food production if it can reduce demand for products with higher environmental impact. However, there is little empirical evidence for how frequent food consumption declines are when alternative foods are introduced, limiting our knowledge of the potential for such introductions to drive food system transformations. Using 53 years of food supply data for 99 crop, livestock, and seafood commodities in 159 countries, we use regression analyses on 12 883 time series—each representing a single country-commodity pair—to detect sustained declines in apparent national food consumption, as well as corresponding consumption increases of other food commodities. First, we show that sustained declines in the consumption of any food item are rare, occurring in 9.6% of time series. Where declines are present, they most frequently occur in traditional plant-based staples, e.g. starchy roots, and are larger compared to animal-source foods, particularly in low- and middle-income countries where much of the future increase in food demand is expected to occur. Second, although declines were rare, we found national production rather than trade was identified as the most common proximate driver of declines in consumption, suggesting that shifts in diets have the potential to translate into reduced environmental impacts from food production. Third, we found consumption increases were nearly twice as common as declines, but only 8% of declines (from within 4% of total time series) occurred parallel to incline events within the same food group, suggesting limited interchangeability. An examination of case studies suggests that alternative foods can facilitate food system transitions, but strong relative disadvantages for existing foods across aspects of technology, markets, policy and culture need to exist in parallel to support for alternative foods across the same factors. Where existing foods are already produced in highly efficient systems, a lack of systematic disadvantage may provide a barrier to alternative foods driving change.

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Michel, Sophie. "Collaborative institutional work to generate alternative food systems." Organization 27, no. 2 (2019): 314–36. http://dx.doi.org/10.1177/1350508419883385.

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Recently, there has been a proliferation of alternatives to the global food system. Yet, there is still an ongoing debate on their potential to transform the food system and challenge its globalization. This research introduces institutional analysis to the food system literature in order to comprehend actors’ efforts to scale up alternatives and transform the food system at the local level. Such efforts are explored from an inductive research of the organization called M-Local Food Project, which gathers a range of diverse actors to work on expanding alternative food and transforming the food system in eastern France. Based on this organization’s analysis and its collaborative institutional work, this research highlights how to organize collective agency from the collaboration of multiple actors to co-build an alternative food system and extends the debate on alternative food potential to challenge the dominant global food system. It also provides an emerging model of collaborative institutional work that enriches the institutional analysis on the coalition for institutional changes and offers practical advice on tensions for alternative organizations that cannot be overcome.

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17

Rogoff, Martin H., and Stephen L. Rawlins. "Food Security: A Technological Alternative." BioScience 37, no. 11 (1987): 800–807. http://dx.doi.org/10.2307/1310546.

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18

Heldke, Lisa. "An Alternative Ontology of Food." Radical Philosophy Review 15, no. 1 (2012): 67–88. http://dx.doi.org/10.5840/radphilrev20121518.

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19

Boulianne, Manon, and Patrick Mundler. "Alternative Food Networks in Quebec." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 4, no. 1 (2017): 160–63. http://dx.doi.org/10.15353/cfs-rcea.v4i1.217.

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This commentary reflects on a two-day conference, Réseaux alimentaires alternatifs au Québec. Perspectives comparatives, held in Montreal on May 12 & 13, 2016, during the 84th Congress of ACFAS (Association canadienne-française pour l’avancement des sciences). The event was organized by Patrick Mundler (Department of Agroeconomy & Consumption Studies) and Manon Boulianne (Department of Anthropology), both from Université Laval.

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20

Navin, Mark. "Scaling-Up Alternative Food Networks." Journal of Social Philosophy 46, no. 4 (2015): 434–48. http://dx.doi.org/10.1111/josp.12128.

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21

Sharp, Emma L., Wardlow Friesen, and Nicolas Lewis. "Alternative framings of alternative food: A typology of practice." New Zealand Geographer 71, no. 1 (2015): 6–17. http://dx.doi.org/10.1111/nzg.12069.

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22

Van Eenennaam, Alison L. "Alternative meats and alternative facts." American Association of Bovine Practitioners Conference Proceedings, no. 55 (July 17, 2023): 78–85. http://dx.doi.org/10.21423/aabppro20228608.

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The alternative animal product arena is complex and quite varied. Some plant-based alternative meat products are derived entirely from plants. Other entrepreneurs are using cultivated cells of animal origin to derive a product structurally similar to meat and milk and comprised of animal proteins. Many of these endeavors use a combination of both approaches with the plant-based product providing filler for the cultivated meat or milk product. Most of the discussion around alternative meats has focused on bovine alternatives because of the iconic position of cattle in many climate and sustainability discussions. A considerable amount of capital has been raised based on the envisioned market share of these products, although estimates vary widely, and the high profile initial public offering of Beyond Meat shares in May 2019 which saw share prices soar from $75 to $235, has this year seen share prices plummet to about one-tenth of that highest price. Proponents of alternative meats suggest these production systems are more sustainable based on anticipatory greenhouse gas emission (GHG) and land use life-cycle assessment (LCA)/kilogram (kg) of product, as compared to LCA metrics for ruminant meat. Much of the rationale invokes a simplistic narrative around GHG/kg of protein. The GHG “sustainability” metric will invariably reflect poorly on ruminants as they are uniquely able to digest cellulose through their rumen microbes, and the methanogens produces methane which is a potent but short-lived greenhouse gas. And because ruminants are typically grazing in marginal land unsuitable for producing crops, they also have a high land use m2/kg of protein. However, there is no reason to conclude that food production on well-managed pasture and rangeland is, a priori, less sustainable than food production of well-managed arable cropland. Moreover, the other sustainability externalities of ruminant meat production systems such as the provision of ecosystem services and biodiversity conservation, the consumption of inedible food waste and cellulose, manure, transportation, contributions to the livelihoods and food security of 1.3 billion livestock keepers, the fact that meat provides nutrients in addition to protein, and that existing harvesting systems utilize everything but the “moo” are often ignored or simply disregarded.

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23

Alkon, Alison Hope. "Food Justice and the Challenge to Neoliberalism." Gastronomica 14, no. 2 (2014): 27–40. http://dx.doi.org/10.1525/gfc.2014.14.2.27.

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As popular interest in food and agriculture has grown, so have an array of social movements intent on improving the ways we grow, raise, process, sell, and consume our sustenance. While scholars tend to agree with activists’ critical assessments of the failures of the industrial, corporate, chemically intensive food system, they often wonder whether the sustainable, local alternatives that activists recommend are sufficient for broad social transformation. Two scholarly critiques of US alternative food systems revolve around issues of food justice, meaning the ways that race, class, and gender affect who can produce and consume what kinds of foods, and neoliberalism, which refers to activists’ privileging of voluntary, market-centric strategies over those that appeal to the regulatory power of the state. This paper lays out three strategies through which the work of US food justice activists can address both critiques. These include cooperative ownership, organizing labor, and pushing to outlaw risky technologies. However, rather than being at odds with the alternative foods market, each strategy makes use of it as a venue from which to draw targeted support.

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Shanmugapriya, P., K. Selvakumari, and S. Kavitha. "Entropy Method of Multi-Attribute Decision-Making Problems." E3S Web of Conferences 491 (2024): 02001. http://dx.doi.org/10.1051/e3sconf/202449102001.

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Food choice aims to identify the solution totheexiguity of the food. It is possible to do this through diversification. Finding the best selection of food alternatives is the goal of food diversification.. Multi-attribute decision-making (MADM) methods attempt to choose the best alternative from a group of possibilities based on several parameters. This paper provides the description of the entropy process use in the analysis and application of multi attribute decision-making (MADM) for choosing foods.

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25

Blumberg, Renata, Helga Leitner, and Kirsten Valentine Cadieux. "For food space: theorizing alternative food networks beyond alterity." Journal of Political Ecology 27, no. 1 (2020): 1. http://dx.doi.org/10.2458/v27i1.23026.

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<p>In response to calls by scholars to deepen theoretical engagement in research on Alternative Food Networks (AFNs), in this article we critically discuss and assess major theoretical approaches deployed in the study of AFNs. After highlighting the strengths and limitations of each theoretical approach, we provide an alternative framework – which we refer to as the Geographical Political Ecology of Food Systems – that integrates the contributions that have emerged in the study of the alternative geographies of food with an understanding of capitalist processes in the food system. We do this by bringing together literature on the political ecology of food systems and multiple spatialities, including Doreen Massey's understanding of space as a heterogeneous multiplicity and Eric Sheppard's conceptualization of sociospatial positionality. We utilize research on agrarian change and AFNs in Eastern Europe to elaborate this approach. We argue that this new perspective helps navigate tensions in AFN scholarship, and provides new avenues for research and action. We focus particularly on the ability of AFNs to provide a sustainable livelihood for participating farmers, thus far a neglected topic in AFN research in Europe.</p><p><strong>Keywords: </strong>Alternative Food Networks, Eastern Europe, spatialities, positionality, livelihoods</p>

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26

Follett, Jeffrey R. "Choosing a Food Future: Differentiating Among Alternative Food Options." Journal of Agricultural and Environmental Ethics 22, no. 1 (2008): 31–51. http://dx.doi.org/10.1007/s10806-008-9125-6.

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27

Seo, Hwanseok, and Jaehyun Hwang. "Analysis of Decisive Elements in the Purchase of Alternative Foods Using Bivariate Probit Model." Sustainability 14, no. 7 (2022): 3822. http://dx.doi.org/10.3390/su14073822.

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There has been growing attention among major developed countries to alternative food products using vegetable-derived ingredients to help animal welfare and environmental sustainability. The development of ICT technology and awareness of animal welfare, health, and environmental damage have led to a rise in alternative food products. This study explains consumer selection attributes for alternative foods in categories of intrinsic and extrinsic attributes, storage and usage, ethical consumption, awareness of the environment, and vegetarianism. It also intends to clarify the connection between purchase intentions and purchase preferences caused by selection attributes. The bivariate probit model (BPM) was used to quantitatively analyze consumers’ selection attributes for alternative foods. Element analysis was conducted on twenty-three variables for alternative food selection attributes to derive five elements: quality and safety, environmental awareness, product specifications, ethical consumption, and storage and usage. Analysis indicated that of the five selection attributes, quality and safety and ethical consumption significantly affected vegetarian or semi-vegetarian purchase intentions and preferences. This study intends to identify the elements that affect consumer purchase intentions for alternative foods introduced from an expanding alternative food market, investigate directions for future food development, and provide useful information for consumption promotion strategies.

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Yang, Chun, Xuqi Chen, Jie Sun, and Chao Gu. "The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective." Foods 11, no. 8 (2022): 1167. http://dx.doi.org/10.3390/foods11081167.

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This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative design, which shows how consumers perceive the quality of products in an innovative context. Further, the paper discusses the relationship between this concept and promoting consumer acceptance of alternative foods. Studies suggest that higher FIQ may lead to increased consumer satisfaction with alternative foods, which may in turn lead to higher levels of trust and continuation. Moreover, expectations play a significant role in FIQ and in the perceived value of alternative foods in the model. This illustrates that the promotion of alternative foods in an innovative manner should include establishing a practical mechanism for meeting consumer expectations. Given the continued growth in global food demand, it is both effective and beneficial to promote alternative foods through innovative design as part of a broader food industry approach. On the one hand, alternative foods produced in an innovative manner serve to energize the consumer market by expanding dietary choices. On the other hand, alternative foods, which include new forms of meat products, contribute to the alleviation of the problem of meat production capacity in agriculture. In addition, the alternative foods process eliminates the emission of large amounts of carbon dioxide by traditional agriculture, increasing the sustainability of food production.

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Turkkan, Candan. "Clean foods, motherhood and alternative food networks in contemporary Istanbul." Gender, Place & Culture 26, no. 2 (2019): 181–202. http://dx.doi.org/10.1080/0966369x.2018.1552562.

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30

Barbera, Filippo, and Joselle Dagnes. "Building Alternatives from the Bottom-up: The Case of Alternative Food Networks." Agriculture and Agricultural Science Procedia 8 (2016): 324–31. http://dx.doi.org/10.1016/j.aaspro.2016.02.027.

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31

Lähteenmäki-Uutela, Anu, Moona Rahikainen, Annika Lonkila, and Baoru Yang. "Alternative proteins and EU food law." Food Control 130 (December 2021): 108336. http://dx.doi.org/10.1016/j.foodcont.2021.108336.

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32

Schmitz, K. "ALTERNATIVE FOOD SAFETY SYSTEMS IN GERMANY." Acta Horticulturae, no. 611 (June 2003): 27. http://dx.doi.org/10.17660/actahortic.2003.611.4.

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33

Hall, Lora, and James Bassett. "Compostability of Alternative Food Service Containers." International Journal of Environmental, Cultural, Economic, and Social Sustainability: Annual Review 6, no. 4 (2010): 231–42. http://dx.doi.org/10.18848/1832-2077/cgp/v06i04/54799.

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34

Kohlman, O. I., G. V. Ivanova, T. N. Yamskikh, A. N. Ivanova, and E. O. Nikulina. "Alternative raw materials for food industry." IOP Conference Series: Earth and Environmental Science 315 (August 23, 2019): 052024. http://dx.doi.org/10.1088/1755-1315/315/5/052024.

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35

Paloviita, Ari. "Stakeholder perceptions of alternative food entrepreneurs." World Review of Entrepreneurship, Management and Sustainable Development 5, no. 4 (2009): 395. http://dx.doi.org/10.1504/wremsd.2009.031627.

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36

Sims, Rebecca. "Alternative Food Geographies: Representation and Practice." Journal of Rural Studies 26, no. 1 (2010): 83–84. http://dx.doi.org/10.1016/j.jrurstud.2009.10.004.

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37

Si, Zhenzhong, Theresa Schumilas, and Steffanie Scott. "Characterizing alternative food networks in China." Agriculture and Human Values 32, no. 2 (2014): 299–313. http://dx.doi.org/10.1007/s10460-014-9530-6.

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38

Slocum, Rachel. "Whiteness, space and alternative food practice." Geoforum 38, no. 3 (2007): 520–33. http://dx.doi.org/10.1016/j.geoforum.2006.10.006.

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Rivarola, E., C. Hernández Scadding, H. Moneta, C. Villar, and N. R. Perovic. "Alternative Food Therapies For Rheumatoid Arthritis." Clinical Nutrition ESPEN 54 (April 2023): 548. http://dx.doi.org/10.1016/j.clnesp.2022.09.270.

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40

Etmanski, Catherine, and Ingrid Kajzer Mitchell. "Adult Learning in Alternative Food Networks." New Directions for Adult and Continuing Education 2017, no. 153 (2017): 41–52. http://dx.doi.org/10.1002/ace.20220.

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SREEKUMAR, ASWATHY, BAVEESH PUDHUVAI, PREETHA SUNDARAM, and RAJIB DAS. "AQUAPONICS: A SUSTAINABLE FOOD PRODUCTION ALTERNATIVE." Journal of the Inland Fisheries Society of India 56, no. 2 (2024): 155–71. https://doi.org/10.56093/jifsi.v56i2.2024.163404.

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A new agricultural production system has to be implemented to meet the food demands of the future global population. Consequently, it is vital to select cropping systems, methods, and technologies based on the agro-climatic characteristics of the region to maximize productivity and produce sustainable output without damaging the environment. Aquaponics is a method that mixes aquaculture with agriculture to produce sustainable quantities of fish and vegetables. This review article explains aquaponics as a system for sustainable food production alternatives, including the evolution of aquaponics, its components, the biotic stresses involved, the designing of aquaponics, the optimum conditions required, deficiency symptoms of plants grown in an aquaponics system, and future aquaponics research requirements. Materials and procedures: A comprehensive and methodical examination of the published publications was performed using Scopus, Web of Science, Google Scholar, and NAAS-indexed journals. Despite having lower nutrient concentrations, aquaponic plants serve nearly as well as hydroponic plants, according to a study of the two approaches. Differences in product quality were observed, as aquaponics provided a more consistent nutrient delivery than hydroponics, according to several research studies. Therefore, aquaponics is a field that necessitates additional research to improve the current setup and sustain global agricultural productivity.

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Herndon, M. "Food Waste Utilization as a Viable, Alternative Energy Generating Feedstock (Review)." Journal of Clean Energy Technologies 6, no. 3 (2018): 197–203. http://dx.doi.org/10.18178/jocet.2018.6.3.459.

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Felicetti, Michela. "Food Hubs: Reconnecting Alternative Food Networks and Conventional Supply Chain." Advanced Engineering Forum 11 (June 2014): 621–24. http://dx.doi.org/10.4028/www.scientific.net/aef.11.621.

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This paper considers whether it is possible to apply the concept of food hubs to the area of Piana di Sibari in Calabria, which has been established by regional law as a Quality Agrifood District (Distretto Agroalimentare di Qualità or DAQ). This paper considers whether it is possible to apply the concept of food hubs to the area of Piana di Sibari in Calabria, which has been established by regional law as a Quality Agrifood District (Distretto Agroalimentare di Qualità or DAQ). After identifying some features of the food hub concept in the biggest cooperative of the context, the paper will highlight how this situation represents an opportunity for small farmers to access conventional food supply chains from which they would otherwise be excluded. In this view, food hubs are a mixture of alternative and conventional food networks and constitute a way to solve the problem of economic viability of local food initiatives like community supported agriculture.

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Poças Ribeiro, Ana, Jakub Rok, Robert Harmsen, Jesús Rosales Carreón, and Ernst Worrell. "Food waste in an alternative food network – A case-study." Resources, Conservation and Recycling 149 (October 2019): 210–19. http://dx.doi.org/10.1016/j.resconrec.2019.05.029.

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Som Castellano, Rebecca L. "Alternative food networks and food provisioning as a gendered act." Agriculture and Human Values 32, no. 3 (2014): 461–74. http://dx.doi.org/10.1007/s10460-014-9562-y.

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Sahoo, Banshidhar, and Swarup Poria. "Disease control in a food chain model supplying alternative food." Applied Mathematical Modelling 37, no. 8 (2013): 5653–63. http://dx.doi.org/10.1016/j.apm.2012.11.017.

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Díaz-Montes, Elsa. "Polysaccharide-Based Biodegradable Films: An Alternative in Food Packaging." Polysaccharides 3, no. 4 (2022): 761–75. http://dx.doi.org/10.3390/polysaccharides3040044.

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Packaging can mitigate the physical, chemical, and microbiological phenomena that affects food products’ quality and acceptability. However, the use of conventional packaging from non-renewable fossil sources generates environmental damage caused by the accumulation of non-biodegradable waste. Biodegradable films emerge as alternative biomaterials which are ecologically sustainable and offer protection and increase food product shelf life. This review describes the role of biodegradable films as packaging material and their importance regarding food quality. The study emphasizes polysaccharide-based biodegradable films and their use in foods with different requirements and the advances and future challenges for developing intelligent biodegradable films. In addition, the study explores the importance of the selection of the type of polysaccharide and its combination with other polymers for the generation of biodegradable films with functional characteristics. It also discusses additives that cause interactions between components and improve the mechanical and barrier properties of biodegradable films. Finally, this compilation of scientific works shows that biodegradable films are an alternative to protecting perishable foods, and studying and understanding them helps bring them closer to replacing commercial synthetic packaging.

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Grossmann, Lutz, and Jochen Weiss. "Alternative Protein Sources as Technofunctional Food Ingredients." Annual Review of Food Science and Technology 12, no. 1 (2021): 93–117. http://dx.doi.org/10.1146/annurev-food-062520-093642.

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Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitablefor creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered.

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Ramos, Luana Cristina da Silva, and Márcia Cristina Teixeira Ribeiro Vidigal. "Foam-Forming Properties of Alternative Vegetable Proteins." Journal of Engineering and Exact Sciences 8, no. 8 (2022): 14834–01. http://dx.doi.org/10.18540/jcecvl8iss8pp14834-01e.

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The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.

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Mathioudakis, Dimitrios, Panagiotis Karageorgis, Konstantina Papadopoulou, Thomas Fruergaard Astrup, and Gerasimos Lyberatos. "Environmental and Economic Assessment of Alternative Food Waste Management Scenarios." Sustainability 14, no. 15 (2022): 9634. http://dx.doi.org/10.3390/su14159634.

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The scope of this paper was to examine the environmental and economic performance of alternative household fermentable waste (HFW) management scenarios. In Greece, the business-as-usual scheme for the management of HFW is its disposal in landfills as part of mixed waste. Within a HORIZON2020 called Waste4think a series of alternative approaches based on the benefits of source separation was developed. Specifically, source separated HFW is led to a drying/shredding plant, located in the municipality, for the production of a high-quality biomass product, which is called FORBI (Food Residue Biomass). Alternative approaches have been examined for the exploitation of FORBI: a simple alternative consists of the transportation of food waste (without drying/shredding) to the landfill, composting and covering the landfill’s layers with the produced compost. On the other hand, a set of technological alternatives examined are: one- and two-stage anaerobic digestion for the production of biogenic compressed natural gas (bio-CNG) and bio-hythane, composting and utilization of compost in the municipality, bio-ethanol production and pelletization. The alternatives have been assessed using Life Cycle Assessment and Life Cycle Costing tools. The results show that both the simple and the innovative alternatives proposed perform better than the baseline scenario both in economic and environmental terms.

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