Suchergebnisse

Facts, values, and naturalness -- Moral theory -- Moral status -- Agriculture and the environment -- Industrial agriculture -- Alternatives to industrial agriculture -- The ethics of food production -- The ethics of food consumption -- The ethics of legal food activism -- The ethics of illegal food activism

The French National Nutrition and Health Program was launched in 2001. To achieve its objectives, 2 main preventive strategies were identified: 1) provide information and education to help individuals make healthy food and physical activity choices; and 2) improve the food and physical environment so that making healthy choices is easier. School regulations have been established to improve the nutritional quality of meals served to children and adolescents, and vending machines have been banned. Since 2007, companies in France's food industry have had the option of signing the national government's "Charte d'engagement volontaire de progrès nutritionnel" (charter of commitments to nutritional improvements) which aims to benefit all consumers. A standard reference document, developed by public authorities as the basis for decisions made by a committee of experts in the food industry, aims to validate the voluntary commitments made by companies to improve the nutrient content of the foods they produce. There is strict follow-up. A Food Quality Observatory was created in 2009 to monitor the nutrient quality of the food supply in France. Various results show the positive impact of these actions.

The tourism industry is striving hard to create attractive worlds for its customers. Both as a necessity and as a challenge, this field is overwhelmed by the imagination economy, but raises several questions about tourists, providing opportunities to move deeper into the understanding of complexities involved in relationships among tourists, tourism sites and their historical structure, and environmental sustainability. As a result of this, a serious academic interest in tourism has developed over recent decades as a complex aspect of investigation into humans and their environment. This volume brings together case studies from different parts of the world, focusing on tourism and its interactions with the environment. It provides a general outline of theoretical issues and their practicality in different industrialising countries from both the East and the West. The book will appeal to researchers involved in tourism studies and environmental interactions, as well as academicians and tourism agencies.

This article studies ways in which the Slow Food movement creates spaces for political action and elaborates new normative systems, imagining new forms of economy. Taking quality consumption and production, respect for the environment, and the rights of small producers as its core aims, this movement has today become an actor in the larger debates concerning the problematics of food, agriculture and fishing. At the same time, Slow Food is a legitimate actor in spaces of political and social contestation and applies its philosophy of a sustainable economy (represented in the triad 'good, clean and fair') globally to defend local production. Slow Food makes gastronomic diversity an element of biological and environmental diversity. This article is based on fieldwork carried out since 2006 within the French and Italy networks of the movement and in its Italian headquarters. The article analyzes the interrelations between economy, legality and environment in some Slow Food projects such as the presidia projects. Through the presidia, the movement plays an active role in the production of new norms that permit the imagination of a moral economy of food.Keywords: Slow Food, norms, economy, typicity, food activism

This article studies ways in which the Slow Food movement creates spaces for political action and elaborates new normative systems, imagining new forms of economy. Taking quality consumption and production, respect for the environment, and the rights of small producers as its core aims, this movement has today become an actor in the larger debates concerning the problematics of food, agriculture and fishing. At the same time, Slow Food is a legitimate actor in spaces of political and social contestation and applies its philosophy of a sustainable economy (represented in the triad 'good, clean and fair') globally to defend local production. Slow Food makes gastronomic diversity an element of biological and environmental diversity. This article is based on fieldwork carried out since 2006 within the French and Italy networks of the movement and in its Italian headquarters. The article analyzes the interrelations between economy, legality and environment in some Slow Food projects such as the presidia projects. Through the presidia, the movement plays an active role in the production of new norms that permit the imagination of a moral economy of food.Keywords: Slow Food, norms, economy, typicity, food activism

A strategic regulatory plan, with timelines and budget estimates, is vital to product development in the area of nutraceuticals. This report provides information on the regulatory environment in Canada, the U.S., and the European Community. It highlights key agencies and documents, as well as areas of evolving policy, to assist firms with regulatory planning. Although the key focus of this document is nutraceuticals and functional foods, other areas are covered since they are related and regulatory changes or developments could impact nutraceuticals. These areas include drugs for human and veterinary use, over-the-counter drugs, biologics and biosimilars, and cosmetics. ; Un plan stratégique de règlementation disposant d'un échéancier et de prévisions budgétaires est essentiel à la mise au point de produits nutraceutiques. Le présent rapport renferme de l'information sur le contexte règlementaire au Canada, aux États-Unis et en Europe. Il met en relief les principaux organismes et documents, ainsi que les changements en matière de politiques, afin d'aider les entreprises avec leur projet de règlementation. Bien que ce document touche principalement les nutraceutiques et les aliments fonctionnels, d'autres domaines y sont également traités dans la mesure où ils se rapportent à la règlementation ou à d'autres aspects ayant une incidence sur les nutraceutiques. Au nombre de ces domaines figurent les médicaments à usage humain et vétérinaire, les médicaments en vente libre, les produits biologiques, les biosimilaires et les cosmétiques. ; Peer reviewed: No ; NRC publication: Yes

The COVID-19 pandemic has spread rapidly around the world since late 2019. Measures taken to curb infection rates—curfews, border closures, closure of markets, and movement restrictions—have disrupted food systems and affected food environments. There is limited evidence of the effects of the pandemic on food environments, especially in the informal neighborhoods/slums of urban towns or cities. This study characterizes the food environment (formal and informal outlets) in low- and middle-income urban neighborhoods of Nairobi, Kenya during the current COVID-19 pandemic. It also analyses the social economic effects of government measures, taken to curb the pandemic, on different types of food outlets in these communities.

Recent years have seen the emergence of calls for the transformation of food systems to make these more responsive to environmental, access and health challenges. Addressing how the UK food system may best meet these challenges, this article develops understanding of the multiple food concerns that guide practices of food provisioning at the intersection between markets and domestic life. Combining insights from a survey questionnaire and qualitative fieldwork from research that was part of the EU Horizon2020 SafeConsume project, we depict how practices of food provisioning are guided by concerns driven by economic and environmental logics. The findings suggest economy is prevalent while environmental food ethics are marginalised. The conclusion discusses how the adopted practice theoretical approach, which combines an analysis of the socio-material arrangements of provisioning and the relationship between food concerns and higher order considerations, advances understanding of the nature of food concerns and the challenges of sustainable food transitioning.