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2012
It's an honor and a pleasure to be here and I would like to thank the organizers for giving me the opportunity to present at this conference, replacing Prof. Marc Mormont who unfortunately could not make it. Let me shortly introduce myself. I am a researcher at the Dept. of Political Sciences at the Ulg-the University of Liège-and I am working within the research unit called Spiral: a group studying the interactions between science, politics and society. My background is in philosophy and social anthropology (KUL), and my current work is on: the history of nutrition science; the history and 'social life' of sugar, functional food science, and the European health
2017
The papers that make up this collection were already long in development when the European 'horsemeat scandal' in early 2013 threatened to derail still further what fragile trust there remained in food producers and retailers. 1 This scandal entailed the discovery that horsemeat was being passed off in branded ready-made meals and processed foods as other types of more culturally acceptable meat, beef in particular (Lawrence 2013). But earlier animal foodrelated crisesfrom the discovery of Bovine Spongiform Encephalopathy (BSE) in cattle in the 1980s, to the widespread contamination of powdered milk with melamine in China that came to light in 2008had already made it abundantly plain that, in the context of industrialising and globalising food supply systems, the animals we eat do not simply sustain our bodies or satisfy our culinary tastes but, in doing so, come profoundly to reshape social, economic and ecological relations and cultural understandings of edibility, taste and health. Connections between humans and animals-as-food are not simply one-way relationships between consumer and consumed, but involve a more complex set of relations concerned, among other things, with ecological change, world markets and local economic conditions, health and food safety, labour relations, and changing cultural values. For example, growing meat consumption has been described as part of a wider, increasingly globalised 'nutrition transition' away from diets rich in fibres and complex carbohydrates, a transition associated with emergent health concerns including rises in obesity, type II diabetes, gastrointestinal disorders, cardiovascular illnesses and certain cancers (Popkin
Appetite, 2005
One would believe that with the increasing importance attached to consumers in contemporary affluent societies, the difficulty to understand today's 'butterfly' or 'unmanageable' consumers seems to double simultaneously. Modern consumers defy traditional segmentation by age, gender or income. Classical criteria to distinguish different homogeneous groups of consumers with corresponding behavioral intentions and patterns, have lost much of their explanatory power. Hence, the behaviour of the inhabitants of modern consumer society can no longer be understood by 'straight' and measurable segmentation criteria only. In order to meet the complexities of modern consumer behaviour, it is suggested that we need to improve our understanding of socio-cultural and socio-psychological influences on consumer choices. Such are awarded to be supplementary to socio-demographic (e.g. age, gender) or socioeconomic (e.g. income, occupation) criteria, which are traditionally used in consumer studies. Our contribution to this quest for new perspectives, in which consumption is both seen as an economic/materialistic and a socio-cultural/attitudinal phenomenon, is called the consumer images approach. The underpinnings of this approach are the dimensions materialism/nonmaterialism and individualism/collectivism. Based on these two dimensions, four consumer images are distinguished in a four-quadrantic continuum. This implies that consumer images are not another set of taxonomies to 'box in' consumers. The consumer images approach is in tune with lines of thought in the recent renaissance of the sociology of consumption. To illustrate this, a presentation of the multifaceted consumer will be given that is interlarded with quotations from several new studies on contemporary consumerism which give evidence of the current vitality of scholarly interest in consumption.
Dietary Sugars and Health: From Biology to Policy (Goran MI, Tappy L, Lê K-A (eds)), 2014
KEY POINTS • Introduction • Begins with Mintz’s [1] landmark work on sugar. • Three decades later, sugary products are now consumer items in the contemporary era of global food corporations, mass consumption, and food marketing. • This chapter considers the experiences that sugary products evoke via sensory and social meanings. • This is done by paying attention to advertising slogans and campaigns of well-known sugary consumer products. • The experience of sugars: space, time, and reward • Meaning in sugary foods is often implicitly created and communicated through slogans, labels, and placement of foods. • These foods can either create time or save time, evoke the local or the exotic. • The feeling sugars inspire can be interpreted as refreshing, enjoyable, satiating or rewarding (sugar-free equivalents are less-commonly advertised in this way). • Sugars and identity: clear brands, ambivalent consumption • Products can reinforce identity and status. • Sugars have ambiguous positions; use of sugars as a reward can be considered good or bad parenting; sugars may be framed as natural and synthetic/refined; shared and secretive. • Conclusion • Our preference for sugars and sweetness is linked to biological and social factors. • When Mintz wrote in 1985, meanings were created at the intersections between consumers and larger political forces. • Today these meanings are more often created by corporations for the purposes of selling food products.
Annals of The New York Academy of Sciences, 2010
The papers in the session “Food Culture and Consumer Response,” show how important people's values, beliefs, aspirations and social context are to their dietary health. They also reveal several tensions that shape consumer responses to healthy food. This essay discusses the paradoxical nature of eating habits in general, and describes three paradoxes related specifically to the challenges of providing food for health in the 21st century: pleasure/health, technology/nature, innovation/nostalgia.
Acta Alimentaria, 2009
Socio-economic analyses appeared among the research subjects of the Central Food Research Institute for the first time in 1982 with reference to the institutional reorganization. In addition to the earlier issues supported by economic calculations, activities of the unit involved in food economics had been more and more featured by turning to topics serving for quality products manufacture (implementation of quality management systems, labelling, the population’s food consumption etc.), as well as by joining the research work of the associated departments making their activities more complex. Also the socioeconomic regime change in 1989 made substantial impact on the activities performed at the unit. For the time being, consumer scientific studies provide main direction of the research with special regard to consumer perception of food safety risks and food safety risk communication.Possibilities for dynamic development in the pioneered way seem to be sure with reflection to healthy...
Review of Agricultural, Food and Environmental Studies, 2019
Journal of Consumer Culture, 2001
Is there a relation between consumer concerns in the food market, consumer behaviour and ideas about the future of agriculture and food production? People express all kinds of concerns on the agricultural system; sometimes these concerns are – partly – translated into consumer behaviour directed at influencing the structure of the agricultural system. Sometimes pressure groups and NGO’s manage consumer behaviour as a political instrument. Animal friendly meat will not be produced if nobody consumes it. Transforming agriculture in a more sustainable direction needs consumer support. But consumers consume very little sustainable and animal friendly products. That is why government officials criticize consumers for their doubled standards: citizens want a change of agriculture while consumers only incidentally buy environmental and animal friendly products. This reproach seems not to be justified. We defend that the notion of responsible consumption should be taken as an ideal. In this notion two aspects of consuming are brought together: in consumption consumers signal a direction and at the same time they support transformation into that direction. Ideals, however, cannot be direct morally binding. They function as a perspective, a framework and if one recognizes an ideal, it is clear that one wants to live up to it. The policy impact of this ideal should be finding ways to stimulate consumers in recognizing this ideal and stimulate that it has a practical impact.
Ethnos, 2016
The papers that make up this collection were already long in development when the European 'horsemeat scandal' in early 2013 threatened to derail still further what fragile trust there remained in food producers and retailers. 1 This scandal entailed the discovery that horsemeat was being passed off in branded ready-made meals and processed foods as other types of more culturally acceptable meat, beef in particular (Lawrence 2013). But earlier animal foodrelated crisesfrom the discovery of Bovine Spongiform Encephalopathy (BSE) in cattle in the 1980s, to the widespread contamination of powdered milk with melamine in China that came to light in 2008had already made it abundantly plain that, in the context of industrialising and globalising food supply systems, the animals we eat do not simply sustain our bodies or satisfy our culinary tastes but, in doing so, come profoundly to reshape social, economic and ecological relations and cultural understandings of edibility, taste and health. Connections between humans and animals-as-food are not simply one-way relationships between consumer and consumed, but involve a more complex set of relations concerned, among other things, with ecological change, world markets and local economic conditions, health and food safety, labour relations, and changing cultural values. For example, growing meat consumption has been described as part of a wider, increasingly globalised 'nutrition transition' away from diets rich in fibres and complex carbohydrates, a transition associated with emergent health concerns including rises in obesity, type II diabetes, gastrointestinal disorders, cardiovascular illnesses and certain cancers (Popkin
This publication is based on the five year Nordic discussion dealing with food and its various roles and meanings in the contemporary society. The discussion has mainly been carried out amongst five university departments, their lecturers, researchers, visiting scholars and enthusiastic students. The Department of Food, Health and Environment from Gothenbourg University, the Department of Food, Nutrition and Dietetics from University of Uppsala and the Department of Curriculum Research, Danish School of Education, Aarhus University from Copenhagen have been the long standing partners. Akershus University College from Norway participated in the beginning of the project and Tallin University from Estonia joined the group two years ago. The Department of Home Economics and Craft Science at University of Helsinki, Finland has coordinated the project. A careful reader will notice that the names of the participating departments have changed during the project and the swaping of names seems just to continue. These structural changes in each university have made the academic discussion more needed than ever.
Journal of nutrition education and behavior
This report summarizes an EU-US Task Force on Biotechnology Research symposium on healthy food choices and nutrition-related purchasing behaviors. This meeting was unique in its transdisciplinary approach to obesity and in bringing together scientists from academia, government, and industry. Discussion relevant to funders and researchers centered on (1) increased use of public-private partnerships, (2) the complexity of food behaviors and obesity risk and multilevel aspects that must be considered, and (3) the importance of transatlantic cooperation and collaboration that could accelerate advances in this field. A call to action stressed these points along with a commitment to enhanced communication strategies.
ABSTRACT: Índice: Pág. 2 Agricultura 4 Alimentos funcionales 5 Biotecnología 5 Carne y productos cárnicos 6 China 8 Denominaciones de origen y otras indicaciones geográficas, marcas de calidad, etc. 8 España 9 Etiquetado e información del consumidor 12 Evaluación, percepción y gestión de los riesgos 12 Leche y productos lácteos 13 Nanotecnología 14 Nutrición y lucha contra la obesidad 15 OMC 15 Pérdidas y desperdicio de alimentos 17 Publicidad y promoción de ventas 18 Responsabilidad (del empresario) 19 Salud y bienestar animal 20 Seguridad e inocuidad de los alimentos 21 Vino y otras bebidas alcohólicas 23 Blogs y redes sociales 23 Otros documentos 35 eBook-teca Consultar: https://app.box.com/s/cujaqzdhln1zmmw8omxvpplb7f4jfg6p --------------------------------------- DOI: 10.13140/RG.2.1.1228.3047
Bmgn-The low countries historical review, 2017
Springer eBooks, 2003
Library of Congress Cataloging-in-Publication Data Food, science and society : exploring the gap between expe rt advice and individual behaviour / P. Belton ; T. Belton (eds .) p. cm .-(Gesunde Ernährung) Includes bibliographical references and index.
Food Ethics, 2020
Food and beverage firms are frequently criticised for their impact on the spread of non-communicable diseases like obesity and diabetes type 2. In this article we explore under what conditions the sales and marketing of unhealthy food and beverage products is irresponsible. Starting from the notion of ordinary morality we argue that firms have a duty to respect people’s autonomy and adhere to the principle of non-maleficence in both market and non-market environments. We show how these considerations are relevant when thinking about immoral behaviour in the food and beverage industry, and identify under what conditions sales and marketing of unhealthy foods and beverages to adults and children is wrong. Based on this analysis we argue that firms should take into account: whether consumers are able to identify manipulative marketing, the degree of manipulation, as well as the negative impact a product has on health. We hold that for the food industry to act responsible it should re-evaluate the marketing of unhealthy products to adults and refrain from marketing to children. We conclude this study by making several recommendations on how the food industry should interact with consumers and highlight what changes need to be made in corporate practice.
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