Search for dissertations about: "food system impact"
Showing result 1 - 5 of 117 swedish dissertations containing the words food system impact.
-
1. Shaping sustainable food systems : Local participation in addressing global challenges
Abstract : The current unsustainable trajectory of food systems puts the social and ecological processes and functions on which human flourishing depends at risk. This last decade has seen, on one hand, continued insistence on transformative action and on the other, uncertainty and instability with respect to traditional, established institutions, such as the state. READ MORE
-
2. Reducing the environmental impact of food products logistics systems
Abstract : This thesis addresses how to reduce two types of environmental impact generated in logistics systems: transport’s impact on climate and food waste. In mitigating both these types of environmental impact, actors in food supply chains (FSC)—producers, wholesalers, and retailers—play important roles, for both causes of environmental impacts and improvement actions to moderate them emerge within their logistics systems. READ MORE
-
3. Food for Thought : Essays on Green Public Procurement and the Market for Organic Food
Abstract : 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. READ MORE
-
4. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
Abstract : 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. READ MORE
-
5. Utilization of Andean grain flours in the development of wheat flour dough
Abstract : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. READ MORE