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Relevant bibliographies by topics / Food ways

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Academic literature on the topic 'Food ways'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Food ways"

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Umarov, Ilhomjon Yuldashevich. "Ways To Develop Entrepreneurship In The Food Industry." American Journal of Applied sciences 03, no. 01 (January 31, 2021): 148–53. http://dx.doi.org/10.37547/tajas/volume03issue01-20.

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The article discusses the theoretical and methodological problems of improving the efficiency of entrepreneurship in improving the competitiveness of food industry enterprises, and analyzes their features. In order to improve the competitiveness of food industry enterprises and improve their business activity, scientifically based proposals and recommendations have been developed.

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Spary, E. C. "Review Article: Ways With Food." Journal of Contemporary History 40, no. 4 (October 2005): 763–71. http://dx.doi.org/10.1177/0022009405056129.

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Mudry, Jessica, Jessica Hayes-Conroy, Nancy Chen, and Aya H. Kimura. "Other Ways of Knowing Food." Gastronomica 14, no. 3 (2014): 27–33. http://dx.doi.org/10.1525/gfc.2014.14.3.27.

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This conversation is part of a special issue on “Critical Nutrition” in which multiple authors weigh in on various themes related to the origins, character, and consequences of contemporary American nutrition discourses and practices, as well as how nutrition might be known and done differently. In this section authors discuss the impoverishment of nutritionism as a way of knowing and engaging with food, highlighting how nourishment is not amenable to either simplification or standardization. Some call for alternate ways of knowing food, through revitalizing tradition and culture, for example, and some emphasize engaging food through the senses. One author is skeptical that these other ways of knowing food can address real nutritional deficiencies.

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Topildiev, Sohibjon Rakhimjonovich. "The Ways To Overcome Food Security Problems In Uzbekistan." American Journal of Agriculture and Biomedical Engineering 03, no. 02 (February 28, 2021): 16–23. http://dx.doi.org/10.37547/tajabe/volume03issue02-04.

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This article analyzes further ensuring the country's food security and the impact of the Cornovirus pandemic that shock the whole world on the economy of not only Uzbekistan but also developed countries.

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Bochkarev, M. S., E. Yu Egorova, I. Yu Reznichenko, and V. M. Poznyakovskiy. "REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY." Foods and Raw materials 4, no. 1 (June 27, 2016): 4–12. http://dx.doi.org/10.21179/2308-4057-2016-1-4-12.

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Desjardins, Ellen. "“Ways of knowing” in food studies." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 2, no. 1 (May 28, 2015): 1. http://dx.doi.org/10.15353/cfs-rcea.v2i1.76.

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Волкодав, В. В., and О. В. Захарчук. "The ways of State food security." Plant varieties studying and protection, no. 2 (November 20, 2005): 131–38. http://dx.doi.org/10.21498/2518-1017.2.2005.67543.

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Pulz, Otto. "Ways of food supplementation using algae." International Journal on Algae 2, no. 3 (2000): 92–101. http://dx.doi.org/10.1615/interjalgae.v2.i3.100.

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Khampa, Tanyawat, Patcharin Sirasoonthorn, and Kammales Photikanit. "MOBILE GROCERY: URBAN FOOD WAYS AND URBANIZATION." PEOPLE: International Journal of Social Sciences 3, no. 2 (October 17, 2017): 1571–81. http://dx.doi.org/10.20319/pijss.2017.32.15711581.

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Dent, David. "Rethinking food and agriculture: new ways forward." International Journal of Environmental Studies 78, no. 5 (March 1, 2021): 893–96. http://dx.doi.org/10.1080/00207233.2021.1893105.

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Dissertations / Theses on the topic "Food ways"

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Lemke, Stefanie. "Food and nutrition security in black South African households creative ways of coping and survival /." [S.l.] : [s.n.], 2001. http://deposit.ddb.de/cgi-bin/dokserv?idn=963428179.

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Berry, Ruth Elizabeth. "Sexual abuse and ways of using food : exploring the links using a grounded theory approach." Thesis, University of Leeds, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435533.

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Cimi, Phumlani Viwe. "An investigation of the indigenous ways of knowing about wild food plants (imifino) : a case study /." Thesis, Rhodes University, 2009. http://eprints.ru.ac.za/1582/.

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Cohen, Susan J. "Illness Uncertainty, Ways of Coping, and Psychological Adjustment Among 18--25-Year-Olds with Anaphylactic Food Allergy." ScholarWorks, 2010. https://scholarworks.waldenu.edu/dissertations/838.

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The prevalence of food allergy is increasing, with adolescents and young adults being the group most likely to die from food-induced anaphylaxis. Behavioral and psychological factors contribute to this risk. This study investigated the relationship between illness uncertainty (as measured by the Mishel Uncertainty in Illness Scale Community Form) and emotion- and problem-focused coping (as measured by the Ways of Coping Scale), to see if they contributed to psychological adjustment (as measured by the Depression Anxiety Stress Scale-21) in this population. A cognitive diathesis-stress model was used to explain individual differences in adjustment. Multiple regression was used to test illness uncertainty and coping as moderators and mediators of psychological adjustment. Participants (N = 36) were recruited from Internet support groups and social networking sites; the survey was administered online. Illness uncertainty was predictive of psychological adjustment among the entire sample as well as the portions of the sample with more episodes of anaphylaxis and those with exercise-induced anaphylaxis. Emotion-focused coping was positively and significantly associated with depression, anxiety, and stress. Both emotion- and problem-focused coping were significant and positively related to the increased anxiety associated with the number of episodes. This study contributes to positive social change by helping medical practitioners and families recognize characteristics associated with poorer psychological adjustment. Uncertainty will remain a feature of this illness until a treatment or cure is found, but these results can help individuals, families, and providers understand and mitigate specific aspects of uncertainty.

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Farr, Jacob E. "Evaluating the Mechanism of Ascorbic Acid Bleaching of Anthocyanins and Proposed Ways to Mitigate the Interaction." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524209292082314.

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Fouts, Sarah B. "From Pupusas to Chimichangas: Exploring the Ways in which Food Contributes to the Creation of a Pan-Latino Identity." ScholarWorks@UNO, 2012. http://scholarworks.uno.edu/td/1437.

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Framed through the standardizations of food and generalizations of people, this research explores the shifting ingredients of migrant identities and the ethnic foodways carried with them as they cross the border into the United States. Using ethnographic observational fieldwork, content analysis of menus, and semi-structured interviews with restaurant staff and migrant workers, this study examines the transnational narratives of the day laborer population and their deterritorialized food culture in post-Katrina New Orleans. Further, this research explores this flow of people and culture through a globalization lens in order to achieve a more holistic understanding of the “migrant experience” and how Latinos are both defined and self-defined within an increasingly global context.

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Valeri, Alishia Adele. "Educating About/for Food Security Through Environmental Education: A Qualitative Study of Teacher Education Programs in Ontario." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/40719.

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Food insecurity is on the rise worldwide and within Canada due to a myriad of factors such as climatic instability, rising food prices and unsustainable food production practices. In this context, educational systems (e.g. schools and universities) can contribute to developing knowledge and awareness of food insecurity as well as fostering new ways of thinking and engaging with food premised on just and sustainable food systems. This study is situated within the field of environmental education where there is a growing body of research at the intersections of food and the environment. Likewise, it was guided by the theoretical framing of EcoJustice Education, which offers a way of teaching and learning premised on the belief that our thoughts and actions can foster and enhance more social and ecologically equitable connections between food and the environment. By engaging in semi-structured interviews with teacher educators in select teacher education programs in Ontario and conducting document reviews, I investigated how the integration of the topic of food security is taking place—or not—in the initial training of future teachers in the province. The results showed that integration is not consistent across the different organizational levels of the programs investigated (i.e. whole-program level and classroom level). Moreover, the interviews with teacher educators revealed that any practices aiming at the integration of food security topics in BEd programs were primarily guided by a sustainable cultures perspective, which sees the world as having interconnected relationships amongst all living things. This view is supported by the data analysis of interviews with teacher educators, the Ontario Ministry of Education curriculum documents, and select course syllabi. On the other hand, the school curriculum documents contained conflicting views on the topic, including an understanding of the world as being based on hierarchized relationships. This research advances the field of environmental education by further adding to the limited scholarship on the topic of food security in the context of EE, as well as contributing to an account of food security education and EE with a focus on teacher education in Ontario.

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Tsepa, Mathabo. "Promoting food security and respect for the land through indigenous ways of knowing : educating ourselves through Lesotho Qacha's Nek community project." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/2653.

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This study explores the meaning and value of Basotho traditional farming practices and Indigenous knowing using Indigenous methodology. The study sought to 1) understand the core tenets of Basotho traditional farming practices that involve Indigenous knowledge and sustainable land care; 2) investigate the implications of these practices, and how they may inform school curriculum in ways that promote food security and reduce child hunger; and 3) examine the role of gender in food practices in Lesotho. I collaborated with women Elders who knew oral traditions or traditional farming practices by working with children on a school farm. I used Basotho ways of knowing and communication to gather data including storytelling and observation. I complemented my observation data by utilizing photographs and field notes. The Elders shared their farming experiences, oral traditions, and knowledge including the cultural and survival significance of selecting, preserving, and sharing seeds, how to grow diverse, healthy, and nutritious food and how to be food self-sufficient. They spoke of and demonstrated ways to gather people together as a community to plant, harvest, and share food while caring for the land through culturally respectful practices. The Elders further shared ways to think about and relate to the land as a gift, as 'a being' from Creator, to be respected and cared for in the same way humans care for themselves. The Elders underscored the need to promote food security and land care through a food curriculum that embraces traditional farming practices steeped in Indigenous knowledge. Farming practices such as letsema (community collaborating in fieldwork), hlakantsutsu culture (diversified mixed cropping), koti (minimizing tillage), use of animal dung and ash fertilizers, selecting and preserving native seeds and molala (allowing land to rest after harvest) can constitute a desired curriculum. The Elders taught me what I understood as, and call, the principles of Re seng (we are all related): all humans and non-humans alike, rootedness, letsema (community collaboration), interdependence, connectedness, reciprocity, respect and care for the land. Reflection on these principles continuously shaped the study's theoretical framework with consequent implications on the participatory action methodology, which I characterize as the Basotho Indigenous Participatory Action Methodology.

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Ward, A. V. "Economic changes in the U.K. food manufacturing industry 1919-39." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254852.

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The thesis establishes the main economic and structural changes in the food industries between the wars and assesses the part played by convenience foods in that process. It first reviews and presents data from the Census of Production 1907-1948, to show growth rates and the main structural changes. These include an increase in concentration, the emergence of new trades based on product and process innovations, tbe creation of brands and the entry of multinationals into UK food markets. Associated changes in food consumption and food distribution are also reviewed. The body of the thesis examines the impact of convenience foods on the food industry. An account of 'convenience' and a taxonomy of convenience foods is presented (which is critical of the AFS view) based on Census of Production data. It is shown that convenience foods expanded their share of food industry output and had many of the characteristics of the 'new industries' which were an important feature of British industrial development in the period. The central issue, which occupies the remainder of the thesis, is how these foods were produced and marketed and the forms of competitive behaviour which explain the penetration of the new foods through markets. A model of competition developed by M. E. Porter is used as a framework for the exploration of these questions. He adopts the analytical concepts of new entrants, substitutes, the power of suppliers and buyers and competitive rivalry between incumbent firms in markets. These concepts are examined and illustrated with empirical data drawn from company archives relating to the marketing operations of firms such as Kellogg's, Rowntree's and Horlick's. A detailed account of high speed canning illustrates the economic development of the industry over two decades. The thesis concludes that convenience foods had a significant impact on the food manufacturing industries between the ware.

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Charlton, David Holland. "Food for thought: the collegiate way of living." W&M ScholarWorks, 1985. https://scholarworks.wm.edu/etd/1539618572.

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The purpose of this dissertation was to examine the collegiate way of living; how it began, how it developed and changed, and why institutions have adhered to it. Communal dining was emphasized in an attempt to determine why colleges have believed it to be important enough to require it of differing student populations, under widely varying circumstances, over a period of at least four hundred years.;The College of William and Mary in Virginia was selected as a case study for this project. One of America's earliest colleges, William and Mary was founded on the British (Oxbridge) model, and has required its students to live collegially throughout its history.;official rationale for an emphasis on collegial living is contrasted with the available evidence (or non-official rationale). An attempt was made to learn how or if the rationale changed with the evolution of society in general and higher education in particular.;It was concluded that while official rationale has evolved somewhat, it consistently has emphasized the development of the whole person. That official rationale is accompanied, however, by unofficial supporting evidence suggesting that collegial living was financially attractive and that viable alternatives often were limited.;Additional institutional case studies would be useful, as would studies which concentrate on different components of collegial living. Examination of commuter versus residential college experience also would be of value in considering this topic.

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Books on the topic "Food ways"

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Albers, Susan. 50 ways to soothe yourself without food. Oakland, CA: New Harbinger Publications, 2009.

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Susan, Albers. 50 ways to soothe yourself without food. Oakland, CA: New Harbinger Publications, 2009.

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Albers, Susan. 50 ways to soothe yourself without food. Oakland, CA: New Harbinger Publications, 2009.

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50 ways to soothe yourself without food. Oakland, CA: New Harbinger Publications, 2009.

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Seow, Jo Marion. The Asian oven: Innovative ways with Asian food. Singapore: Marshall Cavendish Cuisine, 2011.

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Rodriguez, Judith C. 200 surefire ways to eat well & feel better. Beverly, MA: Fair Winds Press, 2014.

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Graham, Harvey, ed. The whisky kitchen: 100 ways with whisky and food. Thatcham: GW Pub., 2008.

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Baskett, Mickey. Gourmet garnishes: Creative ways to dress up your food. New York, N.Y: Sterling Pub., 2006.

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J, Rasmussen Bonnie, ed. Food from the family tree: Bygone days meet modern ways. Wrightsville Beach, North Carolina: Moreland Publishing, 2008.

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Powar, Anna. Food ways: An Indian's holistic perspectives on nutrition and health. Dehradun: International Book Distributors, 2008.

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Book chapters on the topic "Food ways"

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Dixon, John, Dennis Garrity, George Mburathi, Jean-Marc Boffa, Tilahun Amede, and Timothy Olalekan Williams. "Ways forward." In Farming Systems and Food Security in Africa, 562–88. New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315658841-18.

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Fanzo, Jessica, and Claire Davis. "Conclusion and Ways Forward." In Global Food Systems, Diets, and Nutrition, 183–88. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-72763-5_12.

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Portincasa, Agnese. "Cookbooks and the Representation of Italian Ways of Food." In Italians and Food, 203–35. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-15681-7_9.

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Feher, Andrea, Tiberiu Iancu, Miroslav Raicov, and Adrian Banes. "Food Consumption and Ways to Ensure Food Security in Romania." In Shifting Patterns of Agricultural Trade, 305–33. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-3260-0_13.

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Barndt, Deborah. "Re: Claiming Food Sovereignty, Reclaiming Ways of Knowing: Food Justice Course Digs Deeper." In Learning, Food, and Sustainability, 155–77. New York: Palgrave Macmillan US, 2016. http://dx.doi.org/10.1057/978-1-137-53904-5_9.

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Siddiqui, Mohammad Raza, Ana Miranda, and Aidyn Mouradov. "Microalgae as Bio-Converters of Wastewater into Biofuel and Food." In Water Scarcity and Ways to Reduce the Impact, 75–94. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75199-3_5.

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Freedman, Darcy A. "Embodying Food Studies: Unpacking the Ways We Become What We Eat." In Corpus, 81–93. New York: Palgrave Macmillan US, 2011. http://dx.doi.org/10.1057/9780230119536_5.

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Sumner, Jennifer. "Ways of Knowing the World: The Role of Knowledge and Food Movements in the Food-Place Nexus." In A Place-Based Perspective of Food in Society, 83–102. New York: Palgrave Macmillan US, 2015. http://dx.doi.org/10.1057/9781137408372_5.

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Cakmak, Ismail. "Plant nutrition research: Priorities to meet human needs for food in sustainable ways." In Progress in Plant Nutrition: Plenary Lectures of the XIV International Plant Nutrition Colloquium, 3–24. Dordrecht: Springer Netherlands, 2002. http://dx.doi.org/10.1007/978-94-017-2789-1_1.

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Cakmak, I. "Plant nutrition research: Priorities to meet human needs for food in sustainable ways." In Plant Nutrition, 4–7. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_2.

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Conference papers on the topic "Food ways"

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Djurupova, Bermet, Jusup Pirimbaev, and Gulmira Samatova. "Nutrition Problems in the Kyrgyz Republic and the Ways of Their Solution." In International Conference on Eurasian Economies. Eurasian Economists Association, 2019. http://dx.doi.org/10.36880/c11.02244.

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The article is devoted to the assessment of food consumption in the region. The aim of the study is to develop the main directions of improving the food security of Kyrgyzstan in the future. It is revealed that the absolute number of the world population suffering from malnutrition, according to modern estimates, increased from about 804 million in 2016 to almost 821 million in 2017. This trend serves as a clear warning that, if not intensified efforts, the task of the SDGs to eliminate hunger by 2030 will not be achieved The research toolkit includes mathematical methods for processing statistical data, an assessment of the energy and nutritional value of food consumed by the population. The scientific novelty of the study is to identify the factors that limit food consumption and the assessment of the nutritional value of the products used. The research results can be applied to further scientific developments in the direction of providing the market with various types of products.

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Gao, Qian-qian, and Zheng Lv. "The research and practice of innovation talents training ways on modern food science." In 2017 International Seminar on Artificial Intelligence, Networking and Information Technology (ANIT 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/anit-17.2018.45.

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Batyrov, Umar D., Pavel L. Ataev, Asker Z. Tokov, and Timur H. Kardanov. "Study ways to improve the efficiency of operation of mobile cross knife grinders food." In 2016 IEEE Conference on Quality Management, Transport and Information Security, Information Technologies (IT&MQ&IS). IEEE, 2016. http://dx.doi.org/10.1109/itmqis.2016.7751911.

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Hong, Zaneta. "Ecologies of Consumption: Food, Materials & Climate." In AIA/ACSA Intersections Conference. ACSA Press, 2020. http://dx.doi.org/10.35483/acsa.aia.inter.20.7.

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Our ways of living are endangered and on the verge of catastrophic change. Though we may experience the effects of climate change at a macro level, changes are rhizomatic, cascading through scales and networks interconnected by materials and energies, biologies and chemistries, economies and cultures; each of these connections affecting the very ingredients of our everyday life in diverse and unpredictable ways. No other system of matter and exchange offers such a thorough lens through which to examine these effects as does our contemporary food systems. This lecture presents a perspective on how degrees of interconnectivity and the precarity of decision-making for food, materials and construction can impact the future of built environments.

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Batyrov, Umar D., Pavel L. Ataev, Oksana V. Islamova, and Asker Z. Tokov. "Research of ways of preserving the quality of grinded food products in the process of grinding." In 2017 International Conference "Quality Management,Transport and Information Security, Information Technologies" (IT&QM&IS). IEEE, 2017. http://dx.doi.org/10.1109/itmqis.2017.8085821.

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Zaharov, M. A., and V. A. Zaharova. "Ways to solve the problems of counterfeiting products of the wine industry." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-29.

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The article deals with the topical issue of combating counterfeit food products, in particular wine-making. The main controllable indicators are given, based on the verification of which it is possible to assess the finished product authenticity, quality and safety. A steady increase in the counterfeiting alcoholic beverages level and ways of solving countering the counterfeit products release in the developing methodological base context a are noted. The finished product monitoring relevance in the domestic market is noted, and the analytical analysis methodology improvement based on it, as well as the updating of the tool base nomenclature.

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Fryer, Peter J., and S. Bakalis. "Heat Transfer to Foods: Safety and Structure." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-23420.

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Heat transfer in foods is a commonplace operation in the home and restaurant, but is also the basis for a very large industry. Foods are complex non-Newtonian soft solids or structured liquids whose thermal behaviour is difficult to model; but engineering understanding is needed to develop processes that are safe and products that are attractive to the consumer. The increasing incidence of obesity in the developed world, and of food shortage elsewhere, demands that the industry adopts processes that give nutritious products in environmentally acceptable ways. This paper reviews the heat transfer problems that are found in food processing, with particular reference to the modelling of heating operations to ensure safety, problems that are found in the fouling and cleaning and process plant, and how heating and cooling are used to generate structure. Research challenges for the future are outlined.

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Zemliak, K. G. "AGRICULTURE AS THE BASIS OF FOOD SECURITY OF RUSSIA." In Problems and mechanisms of implementation of national priorities of socio-economic development of Russia. Khabarovsk State University of Economics and Law, 2020. http://dx.doi.org/10.38161/978-5-7823-0740-0-2020-175-182.

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An article describes the state of the agro-industrial complex of Russia as basis of national food security, reveals the problems of its development and the reasons for the lag behind developed countries, suggests ways for development, measures to protect the national market, and ensure the competitiveness of Russian food

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Voskanyan, Gohar Vazgen. "THE IMPORTANCE OF SOIL INFORMATION SYSTEM (SIS) AND THE WAYS TO IMPROVE ARMENIAN SIS." In International Trends in Science and Technology. RS Global Sp. z O.O., 2021. http://dx.doi.org/10.31435/rsglobal_conf/30032021/7481.

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Humansusesoilas a holding facility for solid waste, filter for wastewater, and foundation for our cities and towns. Finally,soilis the basis of our nation's agroecosystems which provide us with feed, fiber, food and fuel. Soil information is very important for making decisions at micro, macro and global levels. Modern digital technologies enable the development of national and global soil information systems. Armenia has had its soil information system since 2020. The article presented the importance of soil information systems, the work carried out in this diraction, as well as a number of proposals for the improvement of Armeniansoil information system.

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Ozbiltekin-Pala, Melisa, and Gülmüş Börühan. "INVESTIGATION OF PLATE WASTE IN UNIVERSITY REFECTO." In Sixth International Scientific-Business Conference LIMEN Leadership, Innovation, Management and Economics: Integrated Politics of Research. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2020. http://dx.doi.org/10.31410/limen.2020.379.

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Food waste is a crucial global problem in the world. It is also a crucial issue for food services, consumers etc. Food is wasted throughout the entire food chain. At the consumer level, 35 percent of wasted food occurs. One of the main causes of food waste at consumer level is determined as “plate waste”. Although, the issue needs sustainable solutions to decrease food waste, there is no permanent solutions in mass consumption places about food waste such as refectories, cafeterias. The aim of the study is to analyse the amount of plate waste in Yaşar University (YU) refectories in İzmir by observation method and to find ways of minimizing food waste in YU, providing sustainability and contributing to the development of circular economy and raising awareness about food waste problem. For this research, the food waste at the YU refectories in Izmir was analysed by observation method. For 1-week observation study, a total of 3883 trays were examined throughout the Main campus and T blocks. It is determined that the biggest percentage is the main course and more than 50 percent of trays consist of waste in YU refectories.

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Reports on the topic "Food ways"

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Ramani, Gayathri, Ara Go, and Deanna K. Olney. Gender, poverty and disability in the National Action Plan for Food and Nutrition 2017-2019 of Indonesia and ways. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134216.

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Go, Ara, Gayathri Ramani, and Deanna K. Olney. Gender, poverty, and disability in the National Action Plan for Food and Nutrition 2017-2019 of Indonesia and ways forward. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134218.

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Reynolds, Christian, Libby Oakden, Sarah West, Rachel Pateman, and Chris Elliott. Citizen Science and Food: A Review. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.nao903.

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Citizen science and food is part of a new programme of work to explore how we can involve the communities we serve when building the evidence-base on which policy decisions are made. Citizen science is an approach that can provide high volumes of data with a wide geographic spread. It is relatively quick to deploy and allows access to evidence we would ordinarily have difficulty collating. This methodology has been endorsed by the European Commission for Research, Science and Innovation. There is no one size fits all definition, but citizen science projects involves engaging with communities and asking them to be part of the project, either through engaging them in data collection or through other ways of co-creation. For participants, citizen science offers learning opportunities, the satisfaction of contributing to scientific evidence and the potential to influence policy. It can also give us data which is high in volume, has wide geographical spread, is relatively quick to deploy and that we couldn’t access any other way. Projects using these methods often involve engaging with communities and asking them to be part of the project. This can be either through working with them in data collection, or through co-creation. This report demonstrates that the research community are already undertaking numerous pieces of research that align with FSA’s evidence needs. This includes examples from the UK and other global communities. Participants in such research have collected data on topics ranging from food preparation in the home to levels of chemical contaminant in foods. The findings of this report outline that citizen science could allow the FSA to target and facilitate more systematic engagement with UK and global research communities, to help address key research priorities of the FSA.

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Carter, Becky, and Luke Kelly. Social Inequalities and Famine and Severe Food Insecurity Risk. Institute of Development Studies (IDS), June 2021. http://dx.doi.org/10.19088/k4d.2021.097.

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This rapid review summarises the evidence on the ways in which social inequalities and discrimination affect the risk of famine or severe food insecurity. Looking at the risk at the national and sub-national level, gender and other horizontal inequities can affect a society’s risk of violent conflict and therefore food insecurity, while fragile livelihoods associated with ethnic marginalisation can impact regional food security. At the individual and household level, there is a lack of disaggregated data on people’s social characteristics and famines. There is a broader literature on the impact of systemic discrimination (based on gender, age, disability, sexuality, and ethnic identity) on individuals’ and households’ livelihoods and assets, thereby increasing their vulnerability to food insecurity. A key finding from the literature is the gender gap, with women more at risk of being food insecure than men. Also, some ethnic groups are highly vulnerable particularly in conflict-related famines; starvation is used as a warfare tactic in political and ethnic conflicts. There is evidence of how social inequalities heighten individuals’ risks during food crises and famines, including through exposure to protection threats, while limiting their access to essential services and humanitarian assistance. A broad range of measures seeks to address the multi-dimensional ways in which social inequalities affect vulnerability and resilience to food insecurity.

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Baker, Justin S., George Van Houtven, Yongxia Cai, Fekadu Moreda, Chris Wade, Candise Henry, Jennifer Hoponick Redmon, and A. J. Kondash. A Hydro-Economic Methodology for the Food-Energy-Water Nexus: Valuation and Optimization of Water Resources. RTI Press, May 2021. http://dx.doi.org/10.3768/rtipress.2021.mr.0044.2105.

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Growing global water stress caused by the combined effects of growing populations, increasing economic development, and climate change elevates the importance of managing and allocating water resources in ways that are economically efficient and that account for interdependencies between food production, energy generation, and water networks—often referred to as the “food-energy-water (FEW) nexus.” To support these objectives, this report outlines a replicable hydro-economic methodology for assessing the value of water resources in alternative uses across the FEW nexus–including for agriculture, energy production, and human consumption—and maximizing the benefits of these resources through optimization analysis. The report’s goal is to define the core elements of an integrated systems-based modeling approach that is generalizable, flexible, and geographically portable for a range of FEW nexus applications. The report includes a detailed conceptual framework for assessing the economic value of water across the FEW nexus and a modeling framework that explicitly represents the connections and feedbacks between hydrologic systems (e.g., river and stream networks) and economic systems (e.g., food and energy production). The modeling components are described with examples from existing studies and applications. The report concludes with a discussion of current limitations and potential extensions of the hydro-economic methodology.

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James, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams, and Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, August 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.

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Addressing the public health threat posed by AMR is a national strategic priority for the UK, which has led to both a 20-year vision of AMR and a 5-year (2019 to 2024) AMR National Action Plan (NAP). The latter sets out actions to slow the development and spread of AMR with a focus on antimicrobials. The NAP used an integrated ‘One-Health’ approach which spanned people, animals, agriculture and the environment, and calls for activities to “identify and assess the sources, pathways, and exposure risks” of AMR. The FSA continues to contribute to delivery of the NAP in a number of ways, including through furthering our understanding of the role of the food chain and AMR.Thorough cooking of food kills vegetative bacterial cells including pathogens and is therefore a crucial step in reducing the risk of most forms of food poisoning. Currently, there is uncertainty around whether cooking food is sufficient to denature AMR genes and mobile genetic elements from these ‘dead’ bacteria to prevent uptake by ‘live’ bacteria in the human gut and other food environments - therefore potentially contributing to the overall transmission of AMR to humans. This work was carried out to assess these evidence gaps.

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Armstrong, Beth. Food Security in Northern Ireland, Food and You 2: Wave 1. Food Standards Agency, May 2021. http://dx.doi.org/10.46756/sci.fsa.kfs776.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork for Food and You 2: Wave 1 was conducted between 29 July and 6 October 2020. A total of 9,319 adults from 6,408 households across England, Northern Ireland, and Wales completed the survey.

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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.

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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.

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Setboonsarng, Sununtar, and Elsbeth Gregorio. Large-Scale Soil Health Restoration: The Way Forward for Reversing Climate Change while Enhancing Food and Nutrition Security. Asian Development Bank, November 2017. http://dx.doi.org/10.22617/wps179128-2.

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