Sökning: "organic food sector"

Visar resultat 1 - 5 av 12 avhandlingar innehållade orden organic food sector.

  1. 1. Food for Thought : Essays on Green Public Procurement and the Market for Organic Food

    Författare :Hanna Lindström; Sofia Lundberg; Tommy Lundgren; Janne Tukiainen; Umeå universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Organic food policy; agricultural policy; Green Public Procurement; environmental policy; consumer demand; demand system; price transmission; survey data; retail scanner data;

    Sammanfattning : Paper [I] In this paper, we study a Green Public Procurement (GPP) policy decided by the Swedish government in 2006, stating objectives related to organic farming. The policy aims to increase the public sector's organic food purchases, in order to incentivise Swedish farmers to convert to organic practices, thereby contributing to national environmental quality objectives. LÄS MER

  3. 2. Hur blir djur mat? : En kritisk studie av den etiska djurproduktionen i svenska ekologiska organisationer

    Författare :Josefin Velander; Majken Jul Sørensen; Annika Jonsson; Karen Lykke Syse; Karlstads universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; animal studies; food animals; organic food sector; meat production; power knowledge relations; sustainability; ethics; human-animal relations; sociology of knowledge approach to discourse; subject object; Sociologi; Sociology; Sociologi; Sociology;

    Sammanfattning : Modern Western society is characterized by an increased consumption of animals, which has led to consequences in the form of an intensified exploitation of animals and the environment. The purpose of the dissertation is to examine the processes by which certain animals are made into food, and how power structures between humans and animals are maintained or challenged in Swedish organic organizations. LÄS MER

  4. 3. Nordic stakeholders and sustainable catering

    Författare :Anna Post; Göteborgs universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; food system; sustainable food; organic food; purchasers;

    Sammanfattning : Sustainability deficits in modern food systems are widely reported and changes in food habits towards more sustainable eating patterns, including eating seasonal and locally produced food, have been suggested to minimise the environmental impact of food consumption and production. By means of national programmes and recommendations, the Nordic countries have taken the initiative for public catering to use local, organic and seasonal food in an attempt to create a healthier and more sustainable catering sector. LÄS MER

  5. 4. Shapeable cellulosic materials

    Författare :Malin Brodin; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; composite; polyethylene; coagulation; material properties; cellulose ester; interactions; gel; cellulose; ionic liquid;

    Sammanfattning : ABSTRACTA palette of materials has been developed by the oil and gas sector. The expected depletion of fossil resources and the stress on the climate from burning them has, however, turned the world’s attention to renewable resources. LÄS MER

  7. 5. Från mål till måltid : Implementeringen av det politiska målet om 25 procent ekologisk mat i offentlig sektor år 2010– en fallstudie kring skolmaten i Växjö

    Författare :Lars Arvidsson; Ali Najib; Susanna Heldt Cassel; Rickard Ulmestig; Kristina Zampoukos; Uppsala universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; policy implementation; institutional framework; organization; street level bureaucracy; organic food; sustainable development; Växjö; Human geography; Kulturgeografi;

    Sammanfattning : The purpose of this thesis is to investigate the implementation of a political aim – formulatedfrom a context of sustainable development. In 2006 both the Swedish national Parliament andthe municipality of Växjö (among others) stated that 25% of publically served food wouldstem from organic production by the end of 2010. LÄS MER