Canadian Food Studies / La Revue canadienne des études sur l'alimentation最新文献

Beef, Beans, or Byproducts? 牛肉、豆类还是副产品？

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.638

Kelsey Speakman

{"title":"Beef, Beans, or Byproducts?","authors":"Kelsey Speakman","doi":"10.15353/cfs-rcea.v11i1.638","DOIUrl":"https://doi.org/10.15353/cfs-rcea.v11i1.638","url":null,"abstract":"Flexitarianism was one of the top food trends of the summer in 2020. Characterizing reductions in meat eating as representative of the reflections on personal and societal health that were taking place at the time, Canada’s largest food retailer, Loblaw situated the company’s expanded plant-based offerings as a response to a “new us” that was emerging from the COVID-19 pandemic. This article explores the protein pathways that Loblaw opens and closes by promoting “flexitarian choices for our changing lifestyles”. Focussing on reduced beef consumption as a target of flexitarian intervention, I situate flexitarianism in relation to calls for a “protein transition”, which would address the risks the dominant beef industry poses to animal, human, and planetary wellbeing. Drawing from a larger case study on beef shopping at Loblaw supermarkets, I consider the extent to which the version of flexitarianism on display at Loblaw supermarkets might support the status quo in the dominant beef industry. As a flexible framework, flexitarianism holds potential to respond contextually to the needs of varying food networks in Canada. As a defined consumer demographic, however, flexitarianism is poised to reroute this flexibility away from diverse food systems toward adaptable investments, which would insulate financial portfolios from the risks of intensive animal agriculture without requiring meaningful changes within those industries.","PeriodicalId":170910,"journal":{"name":"Canadian Food Studies / La Revue canadienne des études sur l'alimentation","volume":"31 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140366997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Producing protein 生产蛋白质

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.635

Katie MacDonald

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Food insecurity in books for children 儿童读物中的粮食不安全问题

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.654

Dian Day

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Distasteful: Sexual Harassment in the Restaurant Industry - Showcasing the Dark Side of Food Service 令人厌恶：餐饮业的性骚扰--展示餐饮业的黑暗面

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.675

Stefanie Foster

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Is cell-based meat a climate solution for Canada? 细胞肉是加拿大的气候解决方案吗？

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.629

Ryan M Katz-Rosene

{"title":"Is cell-based meat a climate solution for Canada?","authors":"Ryan M Katz-Rosene","doi":"10.15353/cfs-rcea.v11i1.629","DOIUrl":"https://doi.org/10.15353/cfs-rcea.v11i1.629","url":null,"abstract":"Interest and technological know-how in cell-based meat production has grown tremendously in recent years. The appeal is wide ranging, but two main drivers include: i) the possibility of producing edible meat without requiring the slaughter of sentient animals; and ii) the potential to significantly reduce the environmental impact of animal agriculture. Owing to these potential benefits, proponents have called for major government investments in cell-based meat to further develop the technology and help launch the industry. This article critically examines the environmental promise of cell-based meat, focussing specifically on its potential role in climate change mitigation, and specifically within the context of Canada’s agri-food sector. The analysis is founded upon a comparison of available life cycle greenhouse gas assessments of cell-based and conventional meat, supplemented with contextual data about the Canadian agri-food sector. Cell-based meat in Canada is found to have a likely carbon footprint similar in scale to poultry meat, pork, and beef from dairy cattle, though considerably lower than meat from beef cattle. Alongside these findings and additional contextual factors pertaining to Canada’s agri-food sector, the paper argues that cell-based meat is best understood as one tool among many which could potentially support greenhouse gas emissions reductions in domestic food production if supporting conditions are met, not a silver bullet climate solution obtained by fully replacing conventional meat.","PeriodicalId":170910,"journal":{"name":"Canadian Food Studies / La Revue canadienne des études sur l'alimentation","volume":"54 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140365604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

with ChatGPT 使用 ChatGPT

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.688

David Szanto

引用次数: 0

Introducing meat studies 介绍肉类研究

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.691

Ryan J. Phillips, Elisabeth Abergel

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Industrial meat in Canada, growth promoters and the struggle over international food standards 加拿大的工业肉类、生长促进者和国际食品标准之争

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.632

Elizabeth Ann Smythe

{"title":"Industrial meat in Canada, growth promoters and the struggle over international food standards","authors":"Elizabeth Ann Smythe","doi":"10.15353/cfs-rcea.v11i1.632","DOIUrl":"https://doi.org/10.15353/cfs-rcea.v11i1.632","url":null,"abstract":"This article focuses on differing national regulations and standards regarding how meat for human consumption is produced and what is permissible in that production process. Attempts to harmonize these regulations at the global level to facilitate international trade have proven to be challenging. Such harmonization of regulations is especially important to countries exporting meat, such as Canada. The conflict at the global level reflects a range of differing trade interests and values about what meat is and how it should be produced. One area of disagreement is over the extent to which methods of growth promotion in animals using technology, particularly drugs, is acceptable and safe in terms of human consumption. Canada has taken the position that they are acceptable and safe. Using two case studies of regulations related to the most recent set of beta agonist drugs, ractopamine and zilpatrol, fed to livestock to promote growth, I examine the underlying sources of these conflicts and the extent to which they reflect the interests of various actors and the forms of power they may employ to try to shape global standards at the Codex Alimentarius and the view of what is acceptable meat. \u0000 ","PeriodicalId":170910,"journal":{"name":"Canadian Food Studies / La Revue canadienne des études sur l'alimentation","volume":"18 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140365504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The framing of food in Canadian university classrooms 加拿大大学课堂中的食物框架

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.659

Andrea Bombak, Michelle Adams, Sierra Garofalo, Constance Russell, Emma Robinson, Barbara Parker, Natalie Riediger, Erin Cameron

{"title":"The framing of food in Canadian university classrooms","authors":"Andrea Bombak, Michelle Adams, Sierra Garofalo, Constance Russell, Emma Robinson, Barbara Parker, Natalie Riediger, Erin Cameron","doi":"10.15353/cfs-rcea.v11i1.659","DOIUrl":"https://doi.org/10.15353/cfs-rcea.v11i1.659","url":null,"abstract":"There are numerous “positivity” movements circulating such as sex positivity and body positivity that affect how sexuality and bodies are discussed, including in educational contexts. These movements have provided alternative discourses that challenge constructions of sexualities and bodies as “dangerous”, aberrant, or “other”. There is potential for “food positivity” to do the same given how food is frequently constructed as “risky”, reflecting anxieties about industrial food production and the impacts of “bad” food on human health, appearance, and the environment. Food practices, and the discourses that support them act as moral signifiers and can be exclusionary, exacerbating marginalization and inequities. Alternatively, food pedagogies can prioritize inclusion, diversity, and sustainable, resilient communities. How might the discourses that circulate in post-secondary food education construct and support positive relationships with food? Two major, and largely silo-ed, fields in Canadian higher education are Nutritional Sciences and Food Studies. Using publicly available syllabi (n=97) from undergraduate courses across Canada, this study investigated how food positivity is being enacted. In Nutritional Sciences, food positivity emphasizes nutritionism ideology whereby the composition and quantity of nutrients can add up to an (undefined) healthy diet. In Food Studies, food positivity is associated with local, equity-promoting, and culturally-sensitive approaches. In both fields, “food negativity” also appears in relation to “obesogenic” foods and systems, revealing an underlying fatphobia. Greater transdisciplinary collaboration with Fat Studies would benefit both fields in enacting a broader and more inclusive food positivity.\u0000 ","PeriodicalId":170910,"journal":{"name":"Canadian Food Studies / La Revue canadienne des études sur l'alimentation","volume":"2 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140367155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Meat politics at the dinner table 餐桌上的肉类政治

Canadian Food Studies / La Revue canadienne des études sur l'alimentation Pub Date : 2024-03-29 DOI: 10.15353/cfs-rcea.v11i1.529

E. Kennedy, Shyon Baumann, J. Johnston

{"title":"Meat politics at the dinner table","authors":"E. Kennedy, Shyon Baumann, J. Johnston","doi":"10.15353/cfs-rcea.v11i1.529","DOIUrl":"https://doi.org/10.15353/cfs-rcea.v11i1.529","url":null,"abstract":"Few food groups are subject to the same depth and scope of critique as meat. Yet little is known about how the Canadian public feels about meat production and consumption. In other jurisdictions, meat has been a politically polarizing topic; thus, we focus our analysis on political differences (and similarities) in orientations toward meat. In this paper, we draw on survey data collected on a quota sample of Canadians (n=2328) in order to address the following questions: to what extent do Canadians across the political spectrum agree that meat is a problem? Where is there overlap, and where is there disagreement? We find that, despite small but statistically significant differences across political ideology in Canadians’ meat-related attitudes, preferences, and practices, there is widespread agreement that meat is delicious, that it poses risks to health, and that many livestock production practices violate animal welfare ethics. The majority of Canadians would prefer to source meat that is locally-produced and raised on a small farm. These patterns illustrate high levels of discomfort with large-scale animal agriculture. This study fills an important gap in Canadian food studies by interrogating public perceptions of meat and identifying areas of political convergence and divergence on meat-related attitudes, preferences, and practices.","PeriodicalId":170910,"journal":{"name":"Canadian Food Studies / La Revue canadienne des études sur l'alimentation","volume":"59 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140365100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0