Avancerad sökning

Visar resultat 1 - 5 av 193 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. Sustainable Packaging of Organic Food: Myth or Reality?

    Författare :Helena Lindh; Förpackningslogistik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Packaging; Features; Functions; Food; Organic; Life cycle; Eco; Sustainable Packaging; Development; Design;

    Sammanfattning : Previous research has argued that packaging has a great potential to contribute to sustainable development, but how to put this potential into practice is not yet fully explored. The theoretical foundation of the research presented is at the intersection of packaging logistics and sustainable development. LÄS MER

  2. 2. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

    Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
    Nyckelord :AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER

  3. 3. Hållbarhet till middag : en etnologisk studie om hur miljövänligt ätande praktiseras i vardagslivet

    Författare :Matilda Marshall; Katarzyna Wolanik Boström; Alf Arvidsson; Magdalena Petersson McIntyre; Umeå universitet; []
    Nyckelord :HUMANITIES; HUMANIORA; HUMANIORA; HUMANITIES; Sustainability; food; consumption; sustainable consumption; practices; social practice theory; practice bundles; organic food; local food; culture; everyday life; ethnography; ethnology; green distinction; green capital; hållbarhet; mat; konsumtion; hållbar konsumtion; praktiker; praktikteori; praktikknippen; ekologisk mat; lokalproducerad mat; kultur; vardagsliv; etnografi; etnologi; grön distinktion; grönt kapital; Ethnology; etnologi; Hållbarhet;

    Sammanfattning : Sustainability has become a conspicuous term in the public and political debate, as well as in the landscapes of consumption. This study focuses on how people understand and practice sustainability through food in their everyday life. LÄS MER

  4. 4. Nordic stakeholders and sustainable catering

    Författare :Anna Post; Göteborgs universitet; Göteborgs universitet; Gothenburg University; []
    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. 5. The role of terrestrial and phytoplankton-derived organic matter in planktonic food webs

    Författare :Anja Wenzel; Ann-Kristin Bergström; Tobias Vrede; Maarten Boersma; Umeå universitet; []
    Nyckelord :NATURAL SCIENCES; NATURVETENSKAP; NATURVETENSKAP; NATURAL SCIENCES; Daphnia; phytoplankton; heterotrophic bacteria; terrestrial particulate organic material; food quality; food quantity; fatty acids; oligotrophic; Light:Nutrient-Hypothesis; limnologi; Limnology;

    Sammanfattning : Lakes are important global ecosystems and many of them are nutrient-poor (unproductive). Especially in northern boreal latitudes, lakes may be heavily subsidized by terrestrial organic material (t-OM) from peat layers in the catchment. LÄS MER