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Article
Five prospective scenarios combining changes in diets, supply chains, and agricultural practices have been proposed for French food consumption in 2050, including a business-as-usual (BAU) situation. This study aims to perform a joint assessment[...]
Article
This paper offers a theoretical contribution by outlining both the opportunities and the challenges of food platformisation for peri-urban agriculture. The growing platformisation of the food sector is drastically transforming how food is produc[...]
Article
The burgeoning frequency and intensity of varied global exogenous shocks such as climate variability, economic slowdowns, conflicts, scarcity, changing demand pattern, loss of Agricultural land, new age diseases etc have undermined the food secu[...]
Article
This study aims to understand how the individual elements of the food system relate to sustainability through a meta-synthesis. Changes in food production and consumption in recent decades have had a detrimental effect on human health and the en[...]
Article
The global food system has three recognized challenges: (a) increasing the availability of food for consumption; (b) reducing food loss; and (c) reducing food waste. The increasing demand for food for consumption, the increasing quantity of food[...]
Article
Resource criticality is the field of study that quantifies supply risks for a set of resources. To assess the vulnerability of a country's food supply, whether domestically produced or imported, supply risk indexes for agricultural products have[...]
Article
À l’aide d’une expérimentation en salle, menée auprès de 161 consommateurs, cette recherche apprécie l’influence de trois formats d’affichage (échelle multicritères, note et logo « produit durable ») de deux types d’informations (environnemental[...]
Article
L. Ouahi ; M. Ait Hou ; L. Camanzi ; P. Prosperi ; R. Amin |In this paper, we review and discuss the factors that affect consumer preferences and attitudes towards fruit. The objective is to provide a theoretical framework for an empirical study to identify the factors influencing the Moroccan consumer's[...]
Chapitre d'ouvrage
Série
S. Abis, dir. ; A. Marie, coord. | Paris [France] : Club Déméter | Déméter : Economie et Stratégies Agricoles, ISSN 1166-2115 | 2024Une double ébullition, politique et environnementale, frappe la planète. La marche de ce monde en pleine transformation s’avère complexe à décrypter. De nouveaux jeux de pouvoir déstructurent le multilatéralisme et redessinent la carte des relat[...]
E-Book
The book, 'Sustainable Food Systems. Change of Route in the Mediterranean', explores food system sustainability through a transdisciplinary approach, highlighting the intricate challenges which face food systems - from production to consumption [...]
Article
Le système de demande quasi-idéal différentiel a été utilisé pour analyser la dynamique à partir de séries de prix et de consommation (1966-2021) sur six catégories. Le choix du modèle a été fait après comparaison avec d'autres modèles, notant u[...]
Chapitre d'ouvrage
P. Prosperi | 2024Ecological and environmental economics provide a set of methodologies to measure the economic value of edible weeds, based on the assessment of the different trade-offs generated by their ecosystem services. These approaches may provide informat[...]
Article
It is increasingly important that the extensive livestock systems become more resilient and market orientated to face current challenges. But this can only be achieved by more interconnected supply chains where consumers’ expectations are unders[...]
Article
Article
Food consumption is responsible for most global water consumption and associated environmental consequences. Therefore, quantifying and monitoring the water footprint (WF) of food consumption patterns is relevant to support policymaking toward s[...]
Article
Sustainable consumption and production pattern (SCPP) in the food supply chain is the key agenda of the sustainable development goals (SDGs). However, the entire globe may be falling short of its goals for the 2030 agenda as expected. The role o[...]
Article
In the new global era, the process "from farm to fork" as a holistic approach to the production and consumption of food will become a key factor for the sustainability and progress of the food industry [...]
Article
L’alimentation locale est un enjeu écologique et économique majeur. Les touristes, en étant des consommateurs temporaires sur un territoire, participent à la dynamisation économique de leur lieu de séjour. En empruntant le cadre expérientiel de [...]
Article
O. Yemelyanov ; T. Petrushka ; L. Lesyk ; A. Havryliak ; N. Yanevych ; O. Kurylo ; V. Bodakovskyy ; I. Skoropad ; T. Danylovych ; K. Petrushka |The main goal of this study is to develop and apply a toolkit for assessing the sustainability level of countries that import certain types of agricultural products with regard to a possible reduction in the volume of such imports. An indicator [...]
Ouvrage
Produit vital pour l’humanité, le blé s’invite chaque jour à la table de milliards d’individus. Alors que sa consommation se mondialise, sa production s’avère très inégalement répartie sur la planète. Les changements climatiques et géostratégiqu[...]
Article
The transition towards more sustainable food systems is one of the great challenges at global level. While environmental considerations have been widely explored, the social sustainability of agri-food systems have been scarcely addressed in lit[...]
Article
This research aims to determine the effect of consumers’ perceptions of GI on purchasing 6 intention. Data were obtained from surveys conducted with 384 consumers in Turkey. 7 Structural equation model (SEM) was used to analyze the data. Accordi[...]
Article
C. Franceschinis ; R Scarpa ; L. Rossetto ; M. Thiene |We investigate consumers’ preferences towards local and organic food via a framed field experiment involving revealed multiple discrete–continuous choices. Participants were endowed with a cash amount as a budget to purchase any desired quantity[...]
Article
G. Scozzafava ; C. Contini ; F. Gerini ; L. Casini |This study analyses the impacts of the COVID-19 pandemic on food consumption at the end of the first lockdown in the New York State (USA) and in Italy (spring 2020). The results of our study show that important changes occurred in food habits in[...]
Article
E. Vargas-Bello-Pérez ; K. Tajonar ; G. Foggi ; M. Mele ; P. Simitzis ; A. Mavrommatis ; E. Tsiplakou ; M.R. Habib ; M. Gonzalez-Ronquillo ; P.M. Toro-Mujica |This study aimed to assess consumer knowledge, attitudes, and perceptions toward dairy products from sheep and goats. A web-based survey was conducted in Latin America (Mexico and Chile), Europe (Italy, Spain, Greece, and Denmark), and Asia (Ban[...]
Article
T.-Y. Lin ; Y.-H. Chiu ; W.-Z. Xu |About 88 million tons of food is wasted in Europe every year, which makes it one of the most serious regions for food waste in the world. This research uses a two-stage undesirable dynamic data envelopment analysis (DEA) model to explore the env[...]
Article
Barbara Redlingshöfer a soutenu une thèse interdisciplinaire sur les pertes et gaspillages alimentaires en ville. Caroline Petit axe ses travaux sur les questions de reconnexion entre agriculture et consommation à l’échelle territoriale. Ensembl[...]
Article
The agricultural sector in Algeria has always sparked a fascinating and captivating debate for years, in particular in the phase of economic transition started and triggered after the sharp fall in the price of the barrel and the need to adapt t[...]
Article
Food waste is one of the most important concerns in modern societies. This is because food waste has a negative impact on the environment, society and the economy. In Greece, research on consumer behaviour and food waste is still nascent. In rec[...]
