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12 résultat(s) recherche sur le mot-clé 'Food production' 
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Partager le résultat de cette rechercheHow to achieve the required food production to meet the growing demand ? / A. Hamdy in New Medit, vol. 8, n. 4 (01/12/2009)
Titre : Digital fooding, cashless marketplaces and reconnection in intermediated third places: conceptualizing metropolitan food provision in the age of prosumption Type de document : objet à 3 dimensions, artefacts, ... Auteurs : R. Stephens, Auteur ; M. Barbier, Auteur Année de publication : 2021 Article en page(s) : p. 366-379 Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Finances et commerce:Commerce:Marché:Structure du marché:Consommateur ; F POPULATIONS - ETUDES DE CAS:Supply Mots-clés : 11 - COMMERCE 11.2 - Commercialisation. Distribution ALTERNATIVE DISTRIBUTION CHANNEL CIRCUIT DE DISTRIBUTION ALTERNATIF FOOD ALTERNATIVE NETWORK SYSTEME ALIMENTAIRE ALTERNATIF APPROVISIONNEMENT SUSTAINABLE FOOD ALIMENTATION DURABLE FOOD PRODUCTION PRODUCER CONSUMER RELATIONS RELATION PRODUCTEUR CONSOMMATEUR CONSUMERS CONSUMER BEHAVIOUR COMPORTEMENT DU CONSOMMATEUR DIGITAL PLATFORM PLATEFORME NUMERIQUE MARKETING CHANNELS CIRCUIT DE COMMERCIALISATION Résumé : This article adopts the concept of prosumption in order to better understand the array of contemporary food sustainability transition initiatives that often come under the umbrella term of Alternative Food Networks (AFNs). AFNs have developed in parallel to prosumption, which is significant because AFNs are oriented towards localized and direct relationships between producers and consumers, while prosumption explains the hybridization of the consumer into a more complex and productive actor. Scholars argue that producer-consumer reconnections enable greater transparency and information exchange between the two types of actors. In addition, digitalization has recently brought new perspectives for both prosumption and AFN research. We explain the digital food prosumption phenomenon by drawing upon several years of research on an alternative food network with strong digital focus – La Ruche qui dit Oui!. As a decentralized network of local food operations that converge around a digital platform, it provides innovative virtual-material mediations between producers and consumers. This suggests that increasingly, consumers may be getting more deeply engaged in the (co-)production of commodities across different sectors and activities. Thus, while the prosumption and AFN literatures have mostly existed in parallel, future efforts should be made to intersect these two areas of sociological research. This is particularly pertinent today, as both prosumption and AFN phenomena are now increasingly mediated by powerful digital technologies. In the digital age, the alternative food prosumer phenomenon may well contribute to reconfiguring global food flows and industrial cultures towards sustainability. En ligne : https://doi.org/10.1016/j.jrurstud.2020.11.009 Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=261001
in Journal of rural studies > vol. 82 (February 2021) . - p. 366-379[article] Digital fooding, cashless marketplaces and reconnection in intermediated third places: conceptualizing metropolitan food provision in the age of prosumption [objet à 3 dimensions, artefacts, ...] / R. Stephens, Auteur ; M. Barbier, Auteur . - 2021 . - p. 366-379.
Langues : Anglais (eng) Langues originales : Anglais (eng)
in Journal of rural studies > vol. 82 (February 2021) . - p. 366-379
Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Finances et commerce:Commerce:Marché:Structure du marché:Consommateur ; F POPULATIONS - ETUDES DE CAS:Supply Mots-clés : 11 - COMMERCE 11.2 - Commercialisation. Distribution ALTERNATIVE DISTRIBUTION CHANNEL CIRCUIT DE DISTRIBUTION ALTERNATIF FOOD ALTERNATIVE NETWORK SYSTEME ALIMENTAIRE ALTERNATIF APPROVISIONNEMENT SUSTAINABLE FOOD ALIMENTATION DURABLE FOOD PRODUCTION PRODUCER CONSUMER RELATIONS RELATION PRODUCTEUR CONSOMMATEUR CONSUMERS CONSUMER BEHAVIOUR COMPORTEMENT DU CONSOMMATEUR DIGITAL PLATFORM PLATEFORME NUMERIQUE MARKETING CHANNELS CIRCUIT DE COMMERCIALISATION Résumé : This article adopts the concept of prosumption in order to better understand the array of contemporary food sustainability transition initiatives that often come under the umbrella term of Alternative Food Networks (AFNs). AFNs have developed in parallel to prosumption, which is significant because AFNs are oriented towards localized and direct relationships between producers and consumers, while prosumption explains the hybridization of the consumer into a more complex and productive actor. Scholars argue that producer-consumer reconnections enable greater transparency and information exchange between the two types of actors. In addition, digitalization has recently brought new perspectives for both prosumption and AFN research. We explain the digital food prosumption phenomenon by drawing upon several years of research on an alternative food network with strong digital focus – La Ruche qui dit Oui!. As a decentralized network of local food operations that converge around a digital platform, it provides innovative virtual-material mediations between producers and consumers. This suggests that increasingly, consumers may be getting more deeply engaged in the (co-)production of commodities across different sectors and activities. Thus, while the prosumption and AFN literatures have mostly existed in parallel, future efforts should be made to intersect these two areas of sociological research. This is particularly pertinent today, as both prosumption and AFN phenomena are now increasingly mediated by powerful digital technologies. In the digital age, the alternative food prosumer phenomenon may well contribute to reconfiguring global food flows and industrial cultures towards sustainability. En ligne : https://doi.org/10.1016/j.jrurstud.2020.11.009 Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=261001
Titre : L'évolution des productions et des systèmes alimentaires dans un monde en recomposition Type de document : objet à 3 dimensions, artefacts, ... Auteurs : A. Neveu, Auteur Année de publication : 2020 Article en page(s) : p. 13-20 Langues : Français (fre) Langues originales : Français (fre) Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Finances et commerce:Commerce:Marché:Structure du marché:Consommateur ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Matériaux et produits:Produit agricole:Cultures agricoles:Céréale ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Matériaux et produits:Produit agricole:Produit végétal:Sucre ; F POPULATIONS - ETUDES DE CAS:D SOCIOLOGIE - ETHNOLOGIE - ANTHROPOLOGIE :4.35 Population:Démographie Use for theoretical works dealing with human populations, concerned with their size, structure, distribution, growth and migration.; S SCIENCES ET TECHNIQUES:Pollution, catastrophes et sécurité:Dégradation de l'environnement:Changement climatiqueMots-clés : 06 - AGRICULTURE. FORÊTS. PÊCHES 6.4 - Production Agricole. Système de Production AGROFOOD SYSTEM SYSTEME AGROALIMENTAIRE HUMAN FEEDING ALIMENTATION HUMAINE AGRICULTURAL SECTOR SECTEUR AGRICOLE FOOD PRODUCTION DEMOGRAPHY CLIMATIC CHANGE HOUSEHOLD INCOME REVENU DES MENAGES CROP YIELD RENDEMENT DES CULTURES MEAT PRODUCTION PRODUCTION DE VIANDE CEREALS CONSUMERS OIL CROPS PLANTE OLEAGINEUSE SUGAR WORLD MONDE Résumé : Les productions et les systèmes alimentaires évolueront en fonction de la démographie, du revenu des consommateurs mais aussi du changement climatique. Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=261011
in Paysans et société / CIHEAM-IAMM > n. 380 (Mars-Avril 2020) . - p. 13-20[article] L'évolution des productions et des systèmes alimentaires dans un monde en recomposition [objet à 3 dimensions, artefacts, ...] / A. Neveu, Auteur . - 2020 . - p. 13-20.
Langues : Français (fre) Langues originales : Français (fre)
in Paysans et société / CIHEAM-IAMM > n. 380 (Mars-Avril 2020) . - p. 13-20
Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Finances et commerce:Commerce:Marché:Structure du marché:Consommateur ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Matériaux et produits:Produit agricole:Cultures agricoles:Céréale ; C ECONOMIE - ECONOMIE SOCIALE ET SOLIDAIRE:Matériaux et produits:Produit agricole:Produit végétal:Sucre ; F POPULATIONS - ETUDES DE CAS:D SOCIOLOGIE - ETHNOLOGIE - ANTHROPOLOGIE :4.35 Population:Démographie Use for theoretical works dealing with human populations, concerned with their size, structure, distribution, growth and migration.; S SCIENCES ET TECHNIQUES:Pollution, catastrophes et sécurité:Dégradation de l'environnement:Changement climatiqueMots-clés : 06 - AGRICULTURE. FORÊTS. PÊCHES 6.4 - Production Agricole. Système de Production AGROFOOD SYSTEM SYSTEME AGROALIMENTAIRE HUMAN FEEDING ALIMENTATION HUMAINE AGRICULTURAL SECTOR SECTEUR AGRICOLE FOOD PRODUCTION DEMOGRAPHY CLIMATIC CHANGE HOUSEHOLD INCOME REVENU DES MENAGES CROP YIELD RENDEMENT DES CULTURES MEAT PRODUCTION PRODUCTION DE VIANDE CEREALS CONSUMERS OIL CROPS PLANTE OLEAGINEUSE SUGAR WORLD MONDE Résumé : Les productions et les systèmes alimentaires évolueront en fonction de la démographie, du revenu des consommateurs mais aussi du changement climatique. Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=261011
Titre : Food waste management during the COVID-19 outbreak : a holistic climate, economic and nutritional approach Type de document : objet à 3 dimensions, artefacts, ... Auteurs : R. Aldaco, Auteur ; P. Fullana-i-Palmer ; L. Batlle-Bayer ; A. Bala ; P. Villanueva-Rey ; R. Kahhat ; J. Cristobal ; J. Ruiz-Salmon ; M. Margallo ; J. Laso ; I. Vázquez-Rowe ; A. Irabien ; D. Hoehn, Auteur Année de publication : 2020 Article en page(s) : p. 1-13 Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire de l'Europe:Europe occidentale:Espagne ; A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; S SCIENCES ET TECHNIQUES:Ressources naturelles:Ressources naturelles:Ressources alimentaires:Consommation alimentaire Mots-clés : 08 - ALIMENTATION 8.1 - Consommation Alimentaire. Comportement FOOD WASTES DECHET ALIMENTAIRE GASPILLAGE ALIMENTAIRE LIFE CYCLE ANALYSIS ANALYSE DU CYCLE DE VIE COVID-19 COVID-19 CULINARY PRACTICES PRATIQUE ALIMENTAIRE GREENHOUSE GAZES GAZ A EFFET DE SERRE SUPPLY CHAIN CHAINE D'APPROVISIONNEMENT FOOD PRODUCTION FOOD CONSUMPTION LOSSES PERTE SPAIN Résumé : Improving the food supply chain efficiency has been identified as an essential means to enhance food security, while reducing pressure on natural resources. Adequate food loss and waste (FLW) management has been proposed as an approach to meet these objectives. The main hypothesis of this study is to consider that the “strong fluctuations and short-term changes” on eating habits may have major consequences on potential FLW generation and management, as well as on GHG emissions, all taking into account the nutritional and the economic cost. Due to the exceptional lockdown measures imposed by the Spanish government, as a consequence of the emerging coronavirus disease, COVID-19, food production and consumption systems have undergone significant changes, which must be properly studied in order to propose strategies from the lessons learned. Taking Spain as a case study, the methodological approach included a deep analysis of the inputs and outputs of the Spanish food basket, the supply chain by means of a Material Flow Analysis, as well as an economic and comprehensive nutritional assessment, all under a life cycle thinking approach. The results reveal that during the first weeks of the COVID-19 lockdown, there was no significant adjustment in overall FLW generation, but a partial reallocation from extra-domestic consumption to households occurred (12% increase in household FLW). Moreover, the economic impact (+11%), GHG emissions (+10%), and the nutritional content (−8%) complete the multivariable impact profile that the COVID-19 outbreak had on FLW generation and management. Accordingly, this study once again highlights that measures aimed at reducing FLW, particularly in the household sector, are critical to make better use of food surpluses and FLW prevention and control, allowing us to confront future unforeseen scenarios. En ligne : https://doi.org/10.1016/j.scitotenv.2020.140524 Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=255516
in Science of the Total Environment > vol. 742 (10 November 2020) . - p. 1-13[article] Food waste management during the COVID-19 outbreak : a holistic climate, economic and nutritional approach [objet à 3 dimensions, artefacts, ...] / R. Aldaco, Auteur ; P. Fullana-i-Palmer ; L. Batlle-Bayer ; A. Bala ; P. Villanueva-Rey ; R. Kahhat ; J. Cristobal ; J. Ruiz-Salmon ; M. Margallo ; J. Laso ; I. Vázquez-Rowe ; A. Irabien ; D. Hoehn, Auteur . - 2020 . - p. 1-13.
Langues : Anglais (eng) Langues originales : Anglais (eng)
in Science of the Total Environment > vol. 742 (10 November 2020) . - p. 1-13
Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire de l'Europe:Europe occidentale:Espagne ; A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; S SCIENCES ET TECHNIQUES:Ressources naturelles:Ressources naturelles:Ressources alimentaires:Consommation alimentaire Mots-clés : 08 - ALIMENTATION 8.1 - Consommation Alimentaire. Comportement FOOD WASTES DECHET ALIMENTAIRE GASPILLAGE ALIMENTAIRE LIFE CYCLE ANALYSIS ANALYSE DU CYCLE DE VIE COVID-19 COVID-19 CULINARY PRACTICES PRATIQUE ALIMENTAIRE GREENHOUSE GAZES GAZ A EFFET DE SERRE SUPPLY CHAIN CHAINE D'APPROVISIONNEMENT FOOD PRODUCTION FOOD CONSUMPTION LOSSES PERTE SPAIN Résumé : Improving the food supply chain efficiency has been identified as an essential means to enhance food security, while reducing pressure on natural resources. Adequate food loss and waste (FLW) management has been proposed as an approach to meet these objectives. The main hypothesis of this study is to consider that the “strong fluctuations and short-term changes” on eating habits may have major consequences on potential FLW generation and management, as well as on GHG emissions, all taking into account the nutritional and the economic cost. Due to the exceptional lockdown measures imposed by the Spanish government, as a consequence of the emerging coronavirus disease, COVID-19, food production and consumption systems have undergone significant changes, which must be properly studied in order to propose strategies from the lessons learned. Taking Spain as a case study, the methodological approach included a deep analysis of the inputs and outputs of the Spanish food basket, the supply chain by means of a Material Flow Analysis, as well as an economic and comprehensive nutritional assessment, all under a life cycle thinking approach. The results reveal that during the first weeks of the COVID-19 lockdown, there was no significant adjustment in overall FLW generation, but a partial reallocation from extra-domestic consumption to households occurred (12% increase in household FLW). Moreover, the economic impact (+11%), GHG emissions (+10%), and the nutritional content (−8%) complete the multivariable impact profile that the COVID-19 outbreak had on FLW generation and management. Accordingly, this study once again highlights that measures aimed at reducing FLW, particularly in the household sector, are critical to make better use of food surpluses and FLW prevention and control, allowing us to confront future unforeseen scenarios. En ligne : https://doi.org/10.1016/j.scitotenv.2020.140524 Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=255516
Titre : Internationalisation de l'économie alimentaire = Food economy internationalization Type de document : objet à 3 dimensions, artefacts, ... Auteurs : L. Malassis Année de publication : 1995 Article en page(s) : p. 3-9 Langues : Français (fre) Langues originales : Anglais (eng) Français (fre) Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; F POPULATIONS - ETUDES DE CAS:Models ; J CULTURE - ART - LOISIRS - ANIMATION:Histoire ; S SCIENCES ET TECHNIQUES:Administration de la science et de la recherche:Technologie:Transfert de technologie Access to new technology, both products and production techniques, as a key factor in the economic growth of developing countries.; S SCIENCES ET TECHNIQUES:Ressources naturelles:Ressources naturelles:Ressources alimentaires:Consommation alimentaireMots-clés : MODELE FOOD CONSUMPTION TECHNOLOGY TRANSFER FOOD PRODUCTION FEEDING HABITS COMPORTEMENT ALIMENTAIRE HISTORY Résumé : Les économistes envisagent trois formes fondamentales d'internationalisation : par le commerce, par le capital et par les transferts de technologie. A l'échelle de l'histoire et du monde, s'opèrent d'autres transferts, souvent en dehors du marché, et qui ont pourtant puissamment contribué au changement alimentaire et à son internationalisation. Il en est ainsi des transferts d'espèces nourricières, des modèles de consommation et des systèmes culinaires. Les changements de systèmes alimentaires procèdent de toutes les formes de relations entre les sociétés dans l'espace et dans le temps Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=137126
in Comptes rendus de l'Académie d'agriculture de France > vol. 81, n. 7 (1995) . - p. 3-9[article] Internationalisation de l'économie alimentaire = Food economy internationalization [objet à 3 dimensions, artefacts, ...] / L. Malassis . - 1995 . - p. 3-9.
Langues : Français (fre) Langues originales : Anglais (eng) Français (fre)
in Comptes rendus de l'Académie d'agriculture de France > vol. 81, n. 7 (1995) . - p. 3-9
Catégories : A HISTOIRE - Pays et ensemble de pays:Histoire du Monde Rural:Agronomie:Culture du sol:Production alimentaire ; F POPULATIONS - ETUDES DE CAS:Models ; J CULTURE - ART - LOISIRS - ANIMATION:Histoire ; S SCIENCES ET TECHNIQUES:Administration de la science et de la recherche:Technologie:Transfert de technologie Access to new technology, both products and production techniques, as a key factor in the economic growth of developing countries.; S SCIENCES ET TECHNIQUES:Ressources naturelles:Ressources naturelles:Ressources alimentaires:Consommation alimentaireMots-clés : MODELE FOOD CONSUMPTION TECHNOLOGY TRANSFER FOOD PRODUCTION FEEDING HABITS COMPORTEMENT ALIMENTAIRE HISTORY Résumé : Les économistes envisagent trois formes fondamentales d'internationalisation : par le commerce, par le capital et par les transferts de technologie. A l'échelle de l'histoire et du monde, s'opèrent d'autres transferts, souvent en dehors du marché, et qui ont pourtant puissamment contribué au changement alimentaire et à son internationalisation. Il en est ainsi des transferts d'espèces nourricières, des modèles de consommation et des systèmes culinaires. Les changements de systèmes alimentaires procèdent de toutes les formes de relations entre les sociétés dans l'espace et dans le temps Permalink : https://cs.iut.univ-tours.fr/index.php?lvl=notice_display&id=137126
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