Food Studies Commons^™

Value Of Arrival Metaphylaxis In U.S. Cattle Industry, Elliott James Dennis, Ted C. Schroeder, David G. Renter, Dustin L. Pendell

Department of Agricultural Economics: Faculty Publications

Although several studies have estimated economic impacts of antimicrobials for growth promotion, little is known about economic impacts of the common animal health management strategy known as metaphylaxis: administering antimicrobials to groups of animals to prevent disease. This article develops a new framework to map animal disease to producer profitability and determine societal economic impacts surrounding metaphylactic use of antimicrobials in beef cattle production. Results indicate the direct net return value of metaphylaxis to the U.S. fed cattle industry is at least $532 million. Beef producer surplus losses of $1.8 billion would be associated with eliminating metaphylaxis.

Preferences For Local And Organic Food: A Comparison Of New Hampshire And Vermont, Victoria Smith Lorvig

Honors Theses and Capstones

Annies bunnies or Kraft elbows? Supermarket or farmers market? Organic and local foods have been on the rise in the global market since the new millennium began (Darnhofer, 2010: 68, Schupp, 2016: 319). The growth in organic is attributed to consumers wanting their food to be healthier and more environmentally friendly (Aschemann-Witzel et. Al, 2017: 211, Van Doorn et. A, 2011: 167). The appeals of local foods are similar, plus the added component of boosting the local economy and building community (Hempel & Hamm, 2016: 732). Income is not the only factor affecting preferences and willingness to pay (WTP). Actors …

Digesting The Disaster: Understanding The Boom Of Refugee Food Entrepreneurship In The Face Of Increasing Xenophobia, Sonia De Mello

Scripps Senior Theses

Over the last few years, we are seeing an emergence of new food entrepreneurship across the globe. In the context of the Syrian refugee crisis, these food-related social enterprises are not only providing job opportunities to refugees but they are also increasing awareness about their cause and creating new narratives surrounding their arrival. This present study seeks to contribute to the knowledge surrounding refugees and entrepreneurship by explaining how several refugee food enterprises have gained great popularity despite greater nationalism and xenophobia. In the analysis of food entrepreneurship, one finds that this phenomenon is able to partly fill the void …

Sustainability At Sit: A Look At The Past, A Plan For The Future, Taliesin Haugh

Capstone Collection

Climate change threatens our world and way of life. Intelligent development and investment could mitigate the worst threats of climate change, while simultaneously providing continuous growth for the global economy. The New Climate Economy proposes efforts to combat this ecological collapse that would result in $30 trillion in new annual economic growth by 2030. Stockholm Resilience Center agrees, giving a framework based on global ecological systems that calls for five critical tasks that can bring growth and stability: Renewable energy

Sustainable local food production

New development models, based on what has worked globally

Reduction of wealth inequity

Education, health, and …

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter 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 leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

Measurement Of Commodity Price Risk: An Overview Of Brazilian Agricultural Markets, Daniel Henrique Dario Capitani, Fabio Mattos

Department of Agricultural Economics: Faculty Publications

This study explores different procedures to estimate price risk in commodity markets. Focusing on Brazilian agricultural markets, the paper proposes to assess both dispersion and downside risk measures using five different approaches (volatility, coefficient of variation, lower partial moments, value at risk and conditional value at risk). Results suggest that some commodities have large price variability but small downside risk, while other commodities show small price variability and large downside risk. Thus, there is no single answer to the question of which commodity exhibits more price risk, but rather distinct answers depending on how risk is perceived by different individuals. …

The Importance Of Branding In Small Businesses, Amber J. Rabie

Senior Honors Theses

The Land of Milk & Honey Farm exists to provide quality food produced in facilities that practice good stewardship to the Earth. It is a small business devoted to loving, careful stewardship and the production of quality goods. The mission of The Land of Milk & Honey is to combine traditional farming practices with a sustainable and environment-friendly approach to agriculture. It aims to provide customer satisfaction by being respectful and responsible over animals and the earth, and by producing quality products. To reach this objective, the farm intends to educate consumers and provide an alternative source for truly farm-fresh …

Oral History Conversation With Chuck Samuelson (Kitchens For Good), Sulaiman Almatar, Michelle Truong, Jason Chander, Megan Strickland

Philosophy: All Student Work

This was a conversation with Chuck Samuelson who runs a social organization (Kitchens for Good).

The Effect Of Cooking Classes On Older Adults Resiliency, Gina Fe Causin, Hyunsook Kang

School of Human Sciences Research Showcase

Research Question: Are there older adults' resilience differences before the cooking class, during the cooking class, and after the cooking class?

Food Tourism In Cork’S English Market - An Authentic Visitor Experience, Lisa O'Riordan, Prof. Margaret Linehan, Aisling Ward

Irish Business Journal

Authenticity is deemed to be a crucial element in many tourism experiences. Tourism, however, is often accused of succumbing to notions of perceived authenticity to ensure commercial success, leading to misrepresentations of cultures. Food tourism, conversely, is advocated as a means of encountering genuine culture, history and lifestyle. This paper investigates the role of food tourism as an authentic representation of culture in Cork’s English Market. In-depth interviews were conducted with market traders and analysed through the grounded theory method. Results indicate that, allowing for natural evolution, food tourism is providing a platform for the continuation, sharing and development of …

Craft Beer Craze: Fad Or Here To Stay?, Kenneth Rowland

WRIT: Journal of First-Year Writing

The craft beer craze has swept the nation unlike any seen before. This essay is an attempt to prove that craft beer has become a part of American society and is no fad. It is here to stay. This essay details history behind beer as well as craft beer. The rapid growth of the craft beer industry is detailed through several different statistics varying from growth of craft breweries to amount of market share held in the overall beer industry. This essay details that there are different states making it difficult for small craft breweries through legislation while others are …

Nutritional Labelling Providing Education On Its Usage Could It Impact On Patient's Food Choice Selection For Those In The Obese Classification?, Celia Lane

Theses

A build-up of too much body fat can cause significant health risks and development of medical conditions and disabilities (National Institute Clinical Excellence (NICE), 2014). The causes of obesity involve the disproportionate intake of calories that are not utilised (World Health Organisation (WHO), 2016). The rising trend towards obesity threatens to bankrupt medical systems (Heifer and Shultz, 2014). There has been a heighten awareness from the general public in the last decade of the affiliation between health and nutrition (Irish Universities Nutrition Alliance (lUNA), 2011). In light of the ever increasing obesity trend, individuals still desire to take control of …

Entrepreneurship In Local Economy And Food Systems Saf 401, Michael Cerbo

Library Impact Statements

No abstract provided.

Consumer Understanding Of Nutritional Supplements: An Irish Context, Julie Anne Walsh, Angela Wright

Dept. of Organisation & Professional Development Publications

Nutritional Supplements have been available in Ireland for over thirty years. Originally available in health food stores only, supplements now have several distribution channels including pharmacy, practitioner, and online. Recommendations for consumption can come from many sources including general physicians, alternative practitioners, dieticians and nutritionists. The demand for Nutritional Supplements has increased over the years, and the industry has expanded exponentially. Nutritional Supplements provide an important opportunity to optimize illness prevention. As scientists and health professionals start to understand the value of Nutritional Supplements in terms of the prevention and treatment of disease, consumers follow suit. Market growth of Nutritional …

Is Nutritional Labeling A Sustainable Option For Restaurants?, Rajee Olaganathan, Zack Ho Xuan Yi, Alvin Tan Jie Chong, Wong Xue Feng, Soh Mei Yi, Felicia Tan Pei Zhen

Publications

This paper will examine the feasibility of restaurants integrating or providing nutritional information labels on food menus to increase business sales and gain customer satisfaction. It weighs the pros and cons of the usage of nutritional information labeling that has changed over time due to government policies, and clearly explains how restaurants can make use of nutrition labeling to increase and sustain the business. It will then further analyze both general advantages and disadvantages, consisting of economic, social, health and environmental impacts with an unbiased perspective. With a different set of clientele for the varying types of restaurants, nutritional information …

Let's Stop Worrying And Learn To Love Transparency: Food And Technology In The Information Age, Scarlettah Schaefer

Journal of Food Law & Policy

Food and technology have had a long and tempestuous relationship. Current methods of food production and processing in the industrialized world depend heavily on technological developments. However, all technologies are not created equal. Some can produce food that is safer, more sustainable, more nutritious, or longer lasting. Some can have the opposite effect: increasing opportunities for adulteration, increasing the difficulty in detecting food fraud, and contributing to both foreseeable and unforeseeable health or ecological costs. Increasingly sophisticated technologies often become less apparent to the average consumer. For example, consider irradiated meat or genetically modified foods as opposed to freezer storage …

An Exploration Of The Role Of Food Tourism In Sustaining Cultural Authenticity In Ireland, Lisa O'Riordan, Dr. Aisling Ward

Irish Business Journal

Authenticity is often a motivating factor for tourists. In many situations what occurs, however, is staged authenticity. Food is one of the few entities left that indicates true cultural authenticity. Food can bridge the gap between tourists and their understanding of and involvement in a place. Native cultures that are struggling to preserve their heritage and ways of life from globalising forces can use food as a defensive mechanism. This paper is part of a wider postgraduate study on food tourism and culture so will focus on the research completed to date, mainly the literature reviewed as well as initial …

An Investigation Into The Marketing, Advertising And Labelling Of Processed Food In Ireland And Its Influences On Consumer Choice And Subsequent Health Issues, Jane Healy

Theses

Ireland has experienced much economic and social change in recent years, and as a result of this, many new food choices and commodities are on offer to the consumer. The simple diet of fresh, unprocessed foods that existed in Ireland in the past has for many consumers been replaced by processed, convenience food products. The purpose of this study is to examine the effects which the marketing, advertising and labelling of processed food in Ireland has on consumers, and how these strategies influence their choice of food. The advertising claims and the labelling of these processed foods is of interest …

Activating Health Goals Reduces (Increases) Hedonic Evaluation Of Food Brands For People Who Harbor Highly Positive (Negative) Affect Toward Them, Lauren F. Mayor, Paul M. Connell

Faculty of Marketing & International Business Publications

Associations of pleasure and fun with junk foods have the potential to create considerable challenges for efforts to improve diets. The aim of this research was to determine whether activating health goals had the potential to exploit mixed motivations (i.e., health and pleasure) that people have related to food, and subsequently strip junk foods of the expected pleasure derived from them. In study 1, 98 participants evaluated a soft drink brand after being primed (not primed) for health. In study 2, 93 participants evaluated a presweetened breakfast cereal brand after being primed (not primed) for health. In both studies, participants …

Public-Private Regime Interactions In Global Food Safety Governance, Ching-Fu Lin

Transnational Business Governance Interactions Working Papers

In response to an apparent decline in global food safety, numerous public and private regulatory initiatives have emerged to restore public confidence. This trend has been particularly marked by the growing influence of private regulators such as multinational food companies, supermarket chains and non-governmental organizations (NGOs), who employ private standards, certification protocols, third-party auditing, and transnational contracting practices. This paper explores how the structure and processes of private food safety governance interact with traditional public governance regimes, focusing on Global Good Agricultural Practices (GlobalGAP) as a primary example of the former. Due to the inefficiency and ineffectiveness of public regulation …

Introduction To Risk Management: Understanding Agricultural Risks, Production, Marketing, Financial, Legal, Human, Laurence Crane, Gene Gantz, Steve Isaacs, Doug Jose, Rod Sharp

Department of Agricultural Economics: Faculty Publications

This handbook is designed to improve the risk management skills of American farmers and ranchers. There is a broad array of established risk management tools ready to be used and new tools are always being developed. By learning about and using these tools, crop and livestock producers can build the confidence needed to deal with risk and exciting opportunities of the future.

Contents

Overview of risk management planning

Steps in risk management planning

Manging production risk

Managing marketing risk

Managing financial risk

Managaing legal rtisk

Managing human risk

Planet Earth Café, Planet Earth Café

Chef Steve Menu Collection

567 Fairmount Avenue, Jamestown, NY 14701

Whatever Happened To Old Mac Donald's Farm… Concentrated Animal Feeding Operation, Factory Farming And The Safety Of The Nation's Food Supply, Julie Follmer, Roseann B. Termini

Journal of Food Law & Policy

Today, livestock farming is a far stretch from the nostalgic notion of animals grazing in green pastures, roaming free in the fresh country air and returning at the end of the day to a cozy barn. Simply stated, livestock farming is a large scale business, where tens of thousands of animals are swiftly raised industrial-style for maximum profit. Under the "factory farm" model, large corporate owned operations grow quantities of animals for slaughter for human consumption as food. In fact, livestock farms now raise 40% of all animals in the United States.

Pierre Rolland, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Pierre Rolland, French chef and key figure in the development of Haute Cuisine in Dublin through his position as award winning head chef in the Russell Hotel, Dublin.

Kenneth George Besson, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Ken Besson with information on his father Paul Besson and the Royal Hibernian Hotel, Russell Hotel and Bailey Restaurant which they owned and ran in Dublin.

A Meating Of The Minds: Possible Pitfalls And Benefits Of Certified Organic Livestock Production And The Prodigious Potential Of Brazil, Adam Schlosser

Journal of Food Law & Policy

Certified organic food represents the fastest growing segment of food production in both the United States and throughout the entire world. This article examines the issues and opportunities facing both large and small-scale farmers who wish to engage in organic livestock production. Organic regulations cover everything involved in production, starting with the organic certification process and concluding with slaughter and the subsequent shipping and sale of the end organic product. The final section of this article addresses the unique ability of Brazil - described alternatively as "the world's warehouse" and the "world's [future] source of food" - to increase the …

Central Bank Of Nigeria Annual Report And Statement Of Accounts For The Year Ended 31st December 2007, Central Bank Of Nigeria

CBN Annual Report

In 2007, the Central Bank of Nigeria (CBN) faced significant challenges in monetary management due to statutory allocations to government tiers, autonomous foreign exchange inflows, and pre-election spending. These challenges were addressed through Open Market Operations (OMO), issuance of treasury securities, standing facilities, and foreign exchange swaps. The introduction of the monetary policy rate (MPR) in December 2006 moderated inter-bank rates, encouraged trading, and improved the transmission of monetary policy actions. The Bank intensified its non-regular management activities to ensure the Policy Support Instrument (PSI) target was met. The financial system at end-2007 comprised the CBN, the Nigeria Deposit Insurance …

Zu Zon Bar & Grill, Zu Zon Bar & Grill

Chef Steve Menu Collection

Closed circa 2002. “See you at the Zu,” is not an invitation to go and view the polar bears and giraffes, though sometimes things can get a bit wild. Zu Zon’s, with its jungle motif, and often a standing-room only crowd at the bar, is one of the areas most popular watering holes. Owners Sue and Mark Warren, who also own Warren’s in Tonawanda, have put together a menu of traditional favorites, perked up with some exciting touches. They call it “casual food with attitude.” 5110 Main St, Buffalo, NY 14221.

Mary T'S: A Restaurant Providing Healthy Food Options, Mary T. Savner

Seton Hall University Dissertations and Theses (ETDs)

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The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan

Articles

The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler …