strategies to improve food sustainability

Question 1

key carbon variables of agriculturet

Answer 1

harvesting
production
fertilizer type
fuel

Question 2

voluntary practices for GHG reduction?

Answer 2

informing consumers

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

promoting local food and eocnomy

Question 3

UK TESCO

Answer 3

put airplane symbols on products

Question 4

NEW ZEALAND STUDY

Answer 4

a labm shipped to the Uk from NZ still is more ecological than local lamb as total carbon output lower (renewables, land use, wast, etc) than transport emmissions

Question 5

UK STUDY on transport footprint

Answer 5

22% of cc from transport

Question 6

localisation

Answer 6

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

Question 7

pros of localization

Answer 7

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

Question 8

locavore movement

Answer 8

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

1. ultrastrict
2. marco polo
3. wild card

Question 9

cons of locavore movement

Answer 9

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

Question 10

key strategies for CC

Answer 10

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

Question 11

what is glocalisation

Answer 11

adapting global processes to local contexts

Question 12

how to define a typie a typical product

Answer 12

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

Question 13

examples of misbranded typical products

Answer 13

parmesan

alfreeddo spaghetti

Question 14

catergories of typical products on market (2)

Answer 14

1. products with a recognized name and community regulation

2. connected to territory with no formal printed recognition

Question 15

DOP

Answer 15

denomination of protected origin

Question 16

what does DOP do

Answer 16

acknowledges product worth:

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

Question 17

IGP

Answer 17

inidication geographically protected

Question 18

what does IGP do

Answer 18

acknowledges the area-specificity of a product by:

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

Question 19

STG

Answer 19

guranteed traditional speciality

Question 20

what does STG do

Answer 20

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

Question 21

3 traditional product regulations

Answer 21

DOP
IGP
STG

Question 22

compare a typical and a generic product

Answer 22

TYPICAL

• concentrated demand in an area
• niche market
• quality standard
• small entreprises
• product OVER brand
• premium prices
• specialized outlets/local retails

GENERIC

• homogenous/uniform demand
• mas smarket approach
• constant quality and product innovation needed
• multi-national/complex managaemant
• brand key to marketing
• standard prices
• large outlet retail

Question 23

Globalization: 3 opportunities for products

Answer 23

introduces products to international market
spreads food behaviours
increases tourism

Question 24

types of consumption behaviours

Answer 24

traditional and post modern

Question 25

traditional consumption behaviour

Answer 25

cultural recovery/identiy | local assertiveness and processes

Question 26

post modern consumption behaviour

Answer 26

emotional focus and wellbeing lifestyle intellectualism

Question 27

approaches to sustainable globalization and product placement

Answer 27

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

Question 28

farm to fork networks

Answer 28

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

Question 29

food scapes

Answer 29

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

Question 30

how can tourism promote local products

Answer 30

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

Question 31

slow food history

Answer 31

= italy 1986 after wine methanol scandal formed | - by Carlo Petirni

Question 32

principles of sloow food movement

Answer 32

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

Question 33

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

Answer 33

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

Question 34

activities of slow food movement

Answer 34

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

Question 35

ark of taste

Answer 35

protects biodiversity and food

Question 36

how does slow food develop countries

Answer 36

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

Question 37

where does the whole food system need to innovate

Answer 37

transport, production, conservation packaging technology research

Question 38

critique of slow food

Answer 38

``` too much against modertniy= not realistic imperialistic nostalgia poor marketing contrasts slowness to individualism laziness of the fast invades social global hunger turns food into a commodity ```

Question 39

lardo di collonnata case

Answer 39

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

Question 40

mexico tortilla production

Answer 40

CORN tortillas; eaten by wage workers but middle class elite; factory rpoduction of masa harina is antienvironmental/slow food but maseca company considered as authetnic food

Question 41

france: confederation paysanne

Answer 41

concerns of farmers of lack of voice, gmo, globalization | by jose bove

Question 42

jose bove vs caro petrini

Answer 42

jose bove: fast food is bad tate, anti-global/corporate and focus on risk and science nature for farmers petrini: slow food not anti-fast food (street food); rather against homeogeonizatio of faste and focus on local hertitage nature for all

Question 43

EU innovation

Answer 43

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

Question 44

intiatives against waste

Answer 44

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

Question 45

how is food mainly wasted

Answer 45

``` bad/ugly food thrown away transport losses improper harvesting and distrubtion recycling bad animals/soil use in hotels: buffets vs a la carte (malaysia study) ```