Life Sciences Commons^™

Exploring The Intersection Between West Virginia Farmland Protection Boards, Landowners, And The West Virginia Agrarian Commons, Samuel W. Bayne, Joshua Lohnes

Undergraduate Scholarship

New Roots Community Farm (NRCF) came to life through the purchase of a piece of land by the Fayette County Farmland Protection Board in a buy-protect-sell model. NRCF then partnered with The Agrarian Land Trust, a New England based organization experimenting with land commons models across the United States, to purchase the property and create the West Virginia Agrarian Commons (WVAC), an entity that could advance land access for the next generation farmers in WV. The experience of NRCF and the WVAC and the vision for its operation and extension of the buy-protect-sell model in partnership with county farmland protection …

School Of Culinary Arts & Food Technology Autumn Newsletter 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan

University of South Florida (USF) M3 Publishing

Local cuisine is an important element in the destination selection of tourists. In this study, the place of local dishes in the menus of restaurant businesses was examined. Semi-structured interviews were conducted with hotel and restaurant business managers and chefs in Denizli. As a result of this study, it is seen that businesses partially include local dishes in their menus, and businesses take into account profitability, price, value and customers' taste while determining their menus. It has been determined that customers prefer familiar dishes more, they tend to other dishes instead of local dishes due to the fast à la …

School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty

Undergraduate Theses, Professional Papers, and Capstone Artifacts

Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …

2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …

School Of Culinary Arts & Food Technology-Winter Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.

Farm To Label: A Critique Of Consumer Activism In The Sustainable Food Movement, Olivia Whitener

Pomona Senior Theses

“Local,” “organic,” “natural,” and “Fairtrade” are just several of the many claims adorning the food products that line grocery store shelves. These promises of environmental sustainability and social responsibility are pillars of the “good food revolution” sweeping the nation as consumers demand alternatives to the products of the industrial food system. Green consumerism, the premise that consumer demand for environmentally sustainable goods will bring about ecologically beneficial outcomes, is at the heart of the sustainable food movement. This thesis takes a critical look at the operation of green consumerism in the food system. It explores the ideology and shortcomings of …

2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy

Other resources

These presentations and booklets captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremonies 2016-2018 held in Cathal Brugha Street, Dublin 2. These awards ceremonies celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Law Library Blog (May 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Food Island, The Irish Times, A Special Report, The Irish Times

Pamphlets

No abstract provided.

A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner

Dr Angela Turner

There are many and varied forces that shape food technology curriculum, but two that emerge as significant and of specific interest to this research are the perceptions of food technology education and economic trends that influence food technology. The broad goal was to examine the extent to which food technology in secondary schooling is well placed to meet emerging policy and economic demand for food innovation expertise in the industry. With both the school sector and the professional sector each asserting that their respective perceptions of Food Technology was correct, a method for clarifying and classifying the nature of the …

Can Consumer Demand Deliver Sustainable Food?: Recent Research In Sustainable Consumption Policy & Practice, Cindy Isenhour

Anthropology Faculty Scholarship

From the growth of the Slow Food movement, the growth of patronage at farmers’ markets, and the expansion of ecolabeled foods – an unprecedented number of consumer-based movements have risen in response to concerns about the environmental and social effects of contemporary globalized food systems. Recent research suggests that these movements are often successful in their efforts to support more sustainable food systems. Meanwhile, other scholars point out that, despite common assumptions, the contemporary focus on consumer responsibility in policy and practice indicates much more than a process of reflexive modernization. The devolution of responsibility to consumers and the dominance …

Promoting Locally Grown Foods In Schools Through Developed Classroom Curriculum And Foodservice Educational Tools, Meredith F. Carter

Senior Honors Projects

The Massachusetts’ Farm-to-School Project has worked for years to bring local farmers and school districts together. Focused on improving the markets and economic stability of farmers, while also improving the quality of foods available to students, the project implemented the first annual “Massachusetts Harvest for Students Week” during the week of September 24, 2007. As part of Harvest Week, selected schools in Massachusetts purchased and served foods grown and made by local farmers. Marketing materials were used in the participating school cafeterias, and classroom education regarding local agriculture, nutrition, and sustainability was provided. Harvest Week had the potential to improve …

Crop Updates 2008 - Farming Systems, John De Majnik, Paul Meibusch, Vince Logan, Louise Barton, Wahid Biswas, Daniel Carter, Nicolyn Short, Jodie Bowling, Glen Riethmuller, James Fisher, Moin Salam, Stephen Davies, Jim Dixon, Dennis Van Gool, Alison Slade, Bob Gilkes, Megan Abrahams, Caroline Peek, Daniel Gardiner, Kari-Lee Falconer, David Hall, Jeromy Lemon, Harvey Jones, Yvette Oliver, Tania Butler, Michael Robertson, Stephen Carr, Chris Gazey, David York, Joel Andrews, Michael Simeoni, G. Peter Mangano, Svetlana Micic, Dave Gartner, Adam Clune, Matthew Morell, Adam Umbers, Angelo Loi, Brad Nutt, Clinton Revell, Geoff Kew, Vivien Vanstone, Ali Bhatti, Ming Pei You, Imma Farre, Bill Bowden, Henry Smolinski, Jane Speijers, John Bruce, David Mccarthy, Gary Lang, David Rees, Rob Grima, John Young, Ross Kingwell, Chris Oldham, Derk Bakker, Ian Foster, David Beard, Wen Chen, Richard Bell, Ross Brennan, Art Diggle, Reg Lunt, Qifu Ma, Zed Rengel, Tim Hilder, Dusty Severtson, Shahajahan Miyan, Sam Clune, Barb Sage, Tenielle Martin, Chris Newman, Neal Dalgliesh, Caroline Peak, Andrew Blake, Megan Ryan, Richard Bennett, Tim Colmer, Daniel Real, Jiyan Pang, Lori Kroiss, Dion Nicol, Tammy Edmonds-Tibbett, Ron Mctaggart, Sean Kelly, Helen Hunter

Crop Updates

This session covers thirty nine papers from different authors:

PLENARY

1. Developments in grain end use, Dr John de Majnik, New Grain Products, GRDC, Mr Paul Meibusch, New Farm Products and Services, GRDC, Mr Vince Logan, New Products Executive Manager, GRDC

PRESENTATIONS

2. Global warming potential of wheat production in Western Australia: A life cycle assessment, Louise Barton1, Wahid Biswas2 and Daniel Carter3, 1School of Earth & Geographical Sciences, The University of Western Australia, 2Centre of Excellence in Cleaner Production, Division of Science and Engineering, Curtin University of Technology, 3Department of Agriculture and …

Maine Food Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

A free website for buying, selling, trading and donating local food. Keep food from going to waste and help make food production a good way to make a living in Maine.

Maine Ag Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

A free classified advertising website for listing anything you need to make your Maine food business succeed.