Search for dissertations about: "sustainable food consumption"

Showing result 1 - 5 of 59 swedish dissertations containing the words sustainable food consumption.

2. 1. Education for sustainable food consumption in home and consumer studies : Lärande för hållbar matkonsumtion i hem- och konsumentkunskap

   Author : Emmalee Gisslevik; Göteborgs universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Ekologiska livsmedel; Utbildning; Hem- och konsumentkunskap; Grundskolan; Läroplaner; Hållbar utveckling; Natural foods; Curricula; Education; Education; Elementary; Elementary schools; Home economics; Sustainable development; Education for sustainable development; Sustainable consumption; Sustainable food consumption; Compulsory school; Food;

   Abstract : Education as a means to enable sustainable food consumption has gained increasing recognition as a vital means to decrease current burdens upon both natural resources and human health. In response, the Swedish compulsory school subject of home and consumer studies, which positions education about food as core content, has been revised to incorporate in its national syllabus a perspective of sustainable development since 2011. READ MORE

4. 2. Environmental Imprint of Human Food Consumption : Linköping, Sweden 1870 - 2000

   Author : Tina-Simone Schmid Neset; Ulrik Lohm; Susanne Kytzia; Linköpings universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; food consumption; 19th and 20th century; Sweden; material flow analysis; MFA ; substance flow analysis; nitrogen; phosphorus; spatial imprint; lantbruk; miljöaspekter; livsmedelsindustri; livsmedelskonsumtion; markanvändning; Östergötland; 1800-talet; Food science; Livsmedelsvetenskap;

   Abstract : Human food consumption has changed from the late 19th century to the turn of the millennium, and so has the need for resources to sustain this consumption. For the city of Linköping, situated in southeastern Sweden, the environmental imprint of an average inhabitant’s food consumption is studied from the year 1870 to the year 2000. READ MORE

5. 3. Food Packaging for Sustainable Development

   Author : Helén Williams; Fredrik Wikström; Ole Jørgen Hanssen; Karlstads universitet; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Packaging; sustainable development; service perspective; food losses; food waste; consumer interaction; life cycle assessment - LCA; consumer value; Miljö- och energisystem; Environmental and Energy Systems;

   Abstract : Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. READ MORE

6. 4. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

   Author : Malin Göransson; Förpackningslogistik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation;

   Abstract : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. READ MORE

7. 5. Nordic stakeholders and sustainable catering

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

   Abstract : 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. READ MORE