Local food

Portrayal of the Slow Food movement in the Australian print media Conviviality, localism and romanticism

by John Germov

John Germov
Lauren Williams
Maria Freij
ournal of Sociology, March 2011; vol. 47, 1: pp. 89-106.

The Contradictions and Paradoxes of Slow Food: Environmental Change, Sustainability and the Conservation of Taste

by C. Michael Hall

Hall, C.M. 2012, The contradictions and paradoxes of slow food: Environmental change, sustainability and the conservation of taste, pp.53-68 in Slow Tourism: Experiences and Mobilities, eds. S. Fullagar, K. Markwell & E. Wilson, Channel View, Bristol.

Copy here is a draft of the chapter. The direct URL for the book is: more Copy here is a draft of the chapter. The direct URL for the book is: http://www.channelviewpublications.com/display.asp?isb=9781845412807.

MA Dissertation: Making the case for a viable sustainable gastronomic tourism industry in Ireland

by John D Mulcahy

In common with the rest of the business world, the Irish tourism industry seems to be obsessed with finding a unique... more In common with the rest of the business world, the Irish tourism industry seems to be obsessed with finding a unique competitive advantage in order to maintain market share.  Aside from being sustainable and profitable, that investment must also create an experience that is capable of being displayed by the consumer in a manner that increases personal status.  This work argues that a ubiquitous aspect of human life, gastronomy, can easily be leveraged, utilising existing structures, to benefit not only the Irish tourism industry and the visitor, but also economic, social and environmental aspects of Ireland.  When combined with tourism, gastronomy has natural competitive advantage, as others cannot easily replicate gastronomic tourism when it is specific to both a location and a culture.  The business case evidence is assembled in three ways.  Firstly, by a focus on the literature in areas considered as integral to gastronomic tourism and by unpacking the phrase ‘gastronomic tourism’ and breaking it down into some of its constituents.  Secondly, by looking at tourism policy and performance in Ireland, and by utilising some existing accounts of gastronomic tourism.  Thirdly, by identifying four other jurisdictions of broadly similar size, population, and tourism industry structure to Ireland.  There appears to be no substantive leadership in gastronomic tourism in Ireland.  Gastronomic tourism has been largely ignored, despite a comprehensive raft of tourism policy and support. Nevertheless, Ireland has a significant opportunity to capitalise on gastronomic tourism worth €3 billion annually, which provides a powerful commercial argument to convince Irish operators and policy makers. 

Alternative Food Networks

by Michael Goodman

Les points de vente collectifs de produits alimentaires : au croisement de différentes formes de proximité

by Aurelie Merle

Hérault C., Merle A., Prigent-Simonin A.-H. et Amil C., 2009. Les points de vente collectifs de produits alimentaires : au croisement de différentes formes de proximité, 6e Journées de la Proximité, Université de Poitiers, Poitiers, France

Les circuits courts de distribution de produits alimentaires connaissent depuis quelques années un fort regain... more Les circuits courts de distribution de produits alimentaires connaissent depuis quelques années un fort regain d’intérêt notamment parce qu’ils privilégient des relations de proximité entre producteurs et consommateurs, censées renforcer la confiance entre ces partenaires commerciaux. Mais que signifie pour un consommateur « être proche de son producteur » ? Quelles sont les dimensions qui participent à l’émergence d’une proximité avec ces formes de distribution ? Notre présentation se propose d’identifier les différentes formes de proximités perçues par les consommateurs dans leurs relations avec un type de circuits courts : le point de vente collectif. Elle présente un double objectif : (1) identifier les formes de proximité perçues par un consommateur dans le cadre d’un point de vente collectif et (2) valider un instrument de mesure de ces proximités. La méthodologie de recherche utilisée repose sur une étude qualitative réalisée sur la base d’entretiens semi-directifs et de tables rondes auprès de consommateurs ; complétée par une enquête par questionnaire, réalisée auprès de 591 clients de points de vente collectifs. Dans cette contribution, nous montrons que les échanges, marchands et non marchands qui émergent au sein des points de vente collectifs entre les consommateurs et les producteurs sont à la croisée de différentes formes de proximités.

Anotaciones al conocimiento etnobotánico y medicinal de los espárragos extremeños (género Asparagus L.)

by José Ramón Vallejo Villalobos

Revista: Medicina Naturista. Vol. 3. Nº 1. Edita: Sociedad Europea de Medicina Naturista. Universidad de Zaragoza. Zaragoza. ISSN 1576-3080. Número de páginas: 6 (pp. 41-46).

Autores: José Ramón Vallejo Villalobos, Diego Peral Pacheco, y María Consuelo Carrasco Ramos.

Sustaining local agriculture barriers and opportunities to direct marketing between farms and restaurants in Colorado

by Amory Starr

2003 Co-authored with Garry Auld, et. al., Agriculture and Human Values 20

Research explored methods for “shortening the food links” or developing the “local foodshed” by connecting farmers... more Research explored methods for “shortening the food links” or developing the “local foodshed” by connecting farmers with food service buyers (for restaurants and institutions) in Colorado. Telephone interviews were used to investigate marketing and purchasing practices. Findings include that price is not a significant factor in purchasing decisions; that food buyers prioritize quality as their top purchasing criterion but are not aware that local farmers can provide higher quality, that institutions are interested in buying locally; that small farms can
offer comparable or higher quality produce and service; and that farmers need to show buyers what the quality of produce and service they can provide.

Is Local Food a Social Movement?

by Amory Starr

2010 Cultural Studies 10.6.

This paper analyzes the development of “local food” institutions from a social movements perspective. Over the last... more This paper analyzes the development of “local food” institutions from a social movements perspective. Over the last decade, institutions that “shorten the links” between producer and consumer have developed through a diverse collaboration of many social sectors (farmers, agronomic experts, retailers, chefs, food writers, and several distinct consumer sectors). Some agronomists and rural sociologists critical of the globalization and industrialization of agriculture have recognized this development as heralding a Polanyian “reembedding” of market exchanges in social relations. This paper analyzes whether and how local food is a social movement, using new social movements theory as an analytic framework

Untangling the food web: farm-to-market distances in British Columbia, Canada

by Chris Ling

Chris Ling & Lenore Newman (2011): Untangling the food web: farm-to-market distances in British Columbia, Canada, Local Environment, 16:8, 807-822

One of the stated missions of many farmers’ markets and their advocates is to bring consumers closer to their... more One of the stated missions of many farmers’ markets and their advocates is to bring consumers closer to their producers, providing enhanced social capital between the two groups, increased loyalty to local food producers and increased economic
opportunity to those producers. Most markets also imply an environmental benefit from shopping locally through a reduction in food miles and thus a corresponding reduction in carbon emissions and resource use. To better understand this claim,
farm-to-market distances need to be available in a clear, understandable and accessible way. This paper introduces food webs, a graphical representation of the distance travelled and the regional catchment for producers of urban farmers’ markets, as demonstrated in British Columbia, Canada. The food webs show farm locations in an easily accessible manner, the degree to which farmers’ markets are serving local food producers and the nature of those producers. The results show a large variation in distance travelled to markets and suggest that a critical examination of what “local” means in the context of farmers’ market is needed.

Lane County Local Food Market Analysis

by Schuyler Warren

Lane County Local Food Market Analysis Executive Summary

by Schuyler Warren

Architects,never eat your maccheroni without a proper sauce! A macaronic meditation on the anti-Cartesian nature of architectural imagination

by Marco Frascari

published in Nordisk Arkitekturforskning 2003: 2

In travelsto see buildings outside of their own region, architects cannot visit buildings without tasting local dishes... more In travelsto see buildings outside of their own region, architects cannot visit buildings without tasting local dishes and wines.
If Kenneth Frampton is correct, in advocating critical regionalism in architecture, a circumstance for architects to develop such sensorial based intelligence is to understand the relationships existing between regional foods and regional buildings.

Back to the Farm, Forward to the Future: Land Grant tradition is fertile soil for Idaho's student organic farm

by Claudia Pine

2004. Hemphill (Pine), Claudia, Amie-June Brumble, K.D. Hatheway-Dial, Luis Guerrero, Troy Hall, Heidi Heffernan, Jodi Johnson-Maynard, Meagan Rose, Ariel Spaeth, and Gordon Toevs. Poster presentation at Education for Sustainability-West (EFS-West), Portland, Oregon, October 2004.

I wrote a brief history of the Soil Stewards student-run, organic, campus farm as part of my Fall 2005 Sustainability... more I wrote a brief history of the Soil Stewards student-run, organic, campus farm as part of my Fall 2005 Sustainability seminar at the University of Idaho. The farm's start-up exemplifies many things -- not least, how students - or in my case, a grad student/adjunct - often form the leading edge of innovation in higher ed curricula.

It began in Fall 2002 with my take-home final for Environmental Philosophy students. I challenged them to: "Name 5 things you think this campus would need to do to be a sustainable place, and explain why. Try to provide such a powerful moral argument that people will actually go out and support this idea, and bring it into being!"

One of the top 5 items: There should be an organic farm offering education, carrying out research for the region and the state, and most importantly, providing fresh local community-supporting organic produce. Our campus currently had none.

This at a land-grant university sitting in the Palouse, one of the world's richest, deepest agricultural soils. Hmmmmm.....

* The UI has a great College of Agriculture & Life Sciences -- but no ecological agriculture program. I was taking a course through the CALS Plant Science division on 'sustainable small-acreage farming,' which included organic farming as one option -- but again, there was no UI organic farm program to provide tours, speakers, or practical experience.
* On the other hand, in my Env. Science courses there were students from Natural Resources, Env. Sci, social sciences and other programs who believed a sustainable farm for our campus would be an important part of UI practicing and teaching sustainability. However, they had no way to start one.
* But meanwhile, Soil Science professor Jodi Johnson-Maynard was also thinking about how to do this. She told me she had the research acres to raise organic vegetables, on the Plant Science Research Farm east of Moscow -- but not enough students.
* I said I knew where they were!
* Still, we lacked any program in ag to support the project. So -- with Jodi as advisor, we started it as a club. Since sustainability requires democratic participation, a club format provided this cooperative framework. Our goal was to continue this even after we became successful enough to be "adopted" into the university structure.

Soil Stewards was thus Philosophy in Action: A student-run farm with research relationships, a club to build community, and broad, if unofficial, support. In our first summer, 2003, we had hundreds of plants and about 5 people to water -- by hose, from a water truck. By fall we had scores coming to pick, eat and learn. Thousands of pounds of fresh, healthy, organically grown food went to students, staff and faculty on our campus -- from the freshman dining hall up to the President.

Campus Dining Services was skeptical till I brought them a 20-pound basket of our first harvest -- then the managing director joined the club! We sold to campus dining, started a farmstand and a CSA (community-supported agriculture, or member shares) last fall, and between those sales and support from our Plant, Soil & Entomological Science department chair, were able to pay our land fees, install irrigation, and send 6 members to the first western U.S. conference on Sustainability in Higher Education, in October 2004 in Portland, Oregon, where this poster was presented.

Unintended Consequences of Green Technologies

by Ozzie Zehner

Zehner, Ozzie. “Unintended Consequences.” In Green Technology, edited by Paul Robbins, Dustin Mulvaney and J. Geoffrey Golson, 427-32. London: Sage, 2011.

Green technologies (e.g. wind turbines, solar cells, and biofuels) and initiatives (e.g. efficiency, recycling, and... more Green technologies (e.g. wind turbines, solar cells, and biofuels) and initiatives (e.g. efficiency, recycling, and organics) yield distinct unanticipated consequences that can partially or fully offset intended environmental benefits.

The Rough Guide to Food

by KATHARINE REEVE

Published 2009 Rough Guides, Penguin UK. Co-authored with George Miller

Winner of Guild of Food Writers Award for Investigative Writing 2010

New research into the world of food:... more Winner of Guild of Food Writers Award for Investigative Writing 2010

New research into the world of food: global industry, cultural trends,etc.,

Local food in tourism: An investigation of the New Zealand South Island’s bed and breakfast sector’s use and perception of local food

by C. Michael Hall

Nummedal, M. & Hall, C.M. 2006, Local food in tourism: An investigation of the New Zealand South Island’s bed and breakfast sector’s use and perception of local food. Tourism Review International, 9(4), 365-378.

This study’s aim was to investigate the New Zealand South Island’s bed and breakfast (B&B) sector’s use and... more This study’s aim was to investigate the New Zealand South Island’s bed and breakfast (B&B) sector’s use and perception of local food produce. In 2003 a survey was mailed to every South Island B&B listed in The New Zealand Bed & Breakfast Book. Of the total sample of 570 B&Bs, 247 completed the questionnaire, providing a response rate of 43%.  The results indicated that the B&B sector show a great overall interest in local foods. Not only did the majority of respondents indicate that they use a lot of local produce in their cooking, but they also indicated that they would very much like to increase usage. Respondents also found it important to support local food producers. However, availability and reliability affect the sourcing of local produce. Respondents also undervalued their own role as promoters of local food towards visitors. The study concludes that there is a need to ‘educate’ members of local food networks, including the B&B sector, about the positive benefits of food and tourism relationships to all sectors, with respect to increased visitor interest and satisfaction as well as the development of longer-term promotional and purchase relationships as part of the consumer value chain.

Key Words: Local food, bed and breakfast, food tourism, culinary tourism, networks, New Zealand

Scoping Paper: Local food, Tourism and Sustainability

by C. Michael Hall

An 'issues paper' developed in 2008 for the Sustainable Norwegian Tourism Project,Centre for Sustainable Tourism and Geotourism, Western Norway Research Institute, Sogndal, Norway, more information from: http://www.vestforsk.no

Introduction
The notion of sustainable consumption is often used as a general term to encompass issues related to... more Introduction
The notion of sustainable consumption is often used as a general term to encompass issues related to human needs, equity, quality of life, resource efficiency, waste minimisation, life cycle thinking, consumer health and safety, among many others. So how does integrating local food into tourism development relate to these issues? The concept of sustainable consumption calls for changes in the patterns and levels of consumption - perhaps encouraging tourism operations to focus on local food is one change in consumption patterns that could aid sustainability.

Co-authored with Sandra Wilson

Barriers to Food System Localization: Building on the World Systems Perspective

by Patrick Carroll

Research conducted in Guelph, ON, Canada

This thesis is an investigation of the barriers to localization of food systems based on a world systems perspective.... more This thesis is an investigation of the barriers to localization of food systems based on a world systems perspective. The proliferation of a consolidated and global food network has strained natural resources, degraded ecosystems and their functions, compounded wealth and income disparity, compromised food security and eroded rural communities. This study heightens the understanding of why the globalization of food continues and opposing movements fail to translate into societal change. Addressing the research problem required focus group sessions with local stakeholders selected from
within Guelph-Wellington County. Local stakeholders convened and identified barriers they perceived. Institutional support for the global system, competitive advantage of global food and
entrenched consumer loyalties were barriers consistent with world systems theory. In addition, stakeholders identified local organizational capacity, imbalanced supply and demand, transportation challenges and transitional risk and costs. Local action as well as high-level policy reform is required in a well-coordinated manner.

Chemical composition and physicochemical properties of meatball from mechanically deboned quail meat by using various types of flour

by Boni Ikhlas Yusril

The quail meatball using different types of flour were analysed their proximate composition (moisture, protein, fat,... more The quail meatball using different types of flour were analysed their proximate composition (moisture, protein, fat, ash and total carbohydrate); and physicochemical properties. Result showed that moisture content was 64.94-66.33%, protein content was 13.43-14.47%, fat content was 10.32-13.77%, ash content was 2.30-2.95%, and carbohydrate content was 4.80-7.67%. The cooking yield which is 91.00-98.97% and, folding test was range from 3.50-4.67. The texture analysis (hardness, cohesiveness, elasticity and chewiness) and colour were significantly (p<0.05) different between formulation of quail meatball. This study showed that quail meat can be used successfully for the manufacture of meatballs such as the use of other meats such as beef and chicken, although using different types of flour. Cassava flour is one of the best formulations produced and is more acceptable.

Keywords: quail meat processing, meatball, chemical composition, physicochemical

Comparison of meat quality characteristics between young and spent quails

by Boni Ikhlas Yusril

The aim of this study was to determine the meat quality characteristics of young and spent quail meats. Young quail... more The aim of this study was to determine the meat quality characteristics of young and spent quail meats. Young quail meat (age 8 week  3 days) and spent quail meat (age 8 month  3 days) were used in this experiment. Comparison of the proximate compositions, pH, colour, and fatty acid of quail meats showed significant differences (p<0.05). The young quail meat had significantly higher moisture, protein, and ash content than the spent quail meat (p<0.05), while it showed significantly lower fat content compared to spent quail meat (p<0.05). The pH of spent quail (6.62) was higher than young quail (6.53). Colour parameters for young and spent quail meats were, L*=58.93, a*=12.86, b*=20.86 and L*=61.54, a*=6.84, b*=19.81, respectively. Fatty acid composition of the spent quail meat did not suggest any large variations compared with young quail meat. The major fatty acids of both quail meat were oleic acid (C-18:1n9), linoleic acid (C-18:2n6), palmitic acid (C-16:0) and stearic acid (C-18:0). This study showed the differentiation in proximate, colour, pH and fatty acid composition with occur between young and spent quails.

Keywords: quail meat, age, meat characteristic, fatty acid composition