International Journal of Food Studies最新文献_第4页

Drinking coffee may reduce chances of developing Alzheimer’s disease: systematic literature review and meta-analysis 喝咖啡可能降低患阿尔茨海默病的几率:系统文献综述和荟萃分析

International Journal of Food Studies Pub Date : 2022-10-18 DOI: 10.7455/ijfs/11.2.2022.a10

S. David, R. Hussain, I. Zulkipli, Rajan Rajabalaya

{"title":"Drinking coffee may reduce chances of developing Alzheimer’s disease: systematic literature review and meta-analysis","authors":"S. David, R. Hussain, I. Zulkipli, Rajan Rajabalaya","doi":"10.7455/ijfs/11.2.2022.a10","DOIUrl":"https://doi.org/10.7455/ijfs/11.2.2022.a10","url":null,"abstract":"Coffee is a popular beverage, and it contains caffeine, a psychoactive substance. Consuming coffee may reduce the risk of developing Alzheimer’s disease (AD). However, the association between the reduced risk of developing AD and the consumption of coffee is controversial. Therefore, we conducted a systematic literature review and quantitative synthesis meta-analysis that included dose-response analysis on the relationship between the consumption of coffee and the risk of developing AD. Based on PRISMA guidelines, we analysed standard databases of journals published between January 1999 and May 2020. We included the two population-based cohort studies and one case-control study. All studies included looked at the association between consuming many cups of coffee, the amount of coffee consumed in milligrams per day and the risk of developing AD. The systematic literature review and meta-analysis had 1670 participants with follow-up years that ranged from 5 to 21. The consumption of moderate or 3-5 cups per day reduces the risk of developing AD. The pooled relative risk and 95% confidence interval of the 3 included studies were 0.63 (0.3, 1.54). Dose-response curve analysis appears to be U-shaped. The results of the forest plot showed that there is low heterogeneity between the studies. Plotting the funnel plot and the Galbraith plot demonstrated publication bias of the three included studies. More prospective and long-term studies have to be conducted in other countries to determine the exact risk of developing AD.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47659614","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 Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product 无菌值和蒸煮温度对食用菌罐头产品物理和感官特性变化的影响

International Journal of Food Studies Pub Date : 2022-10-18 DOI: 10.7455/ijfs/11.2.2022.a1

D. J. Pursito, E. Purnomo, D. Fardiaz, P. Hariyadi

{"title":"The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product","authors":"D. J. Pursito, E. Purnomo, D. Fardiaz, P. Hariyadi","doi":"10.7455/ijfs/11.2.2022.a1","DOIUrl":"https://doi.org/10.7455/ijfs/11.2.2022.a1","url":null,"abstract":"This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43444433","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: 2

Barriers and facilitators of purchasing from short food supply chains in europe: insights from a stakeholder perspective 从欧洲短食品供应链采购的障碍和促进因素:从利益相关者角度的见解

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a6

Camille Aouinait, Danilo Christen, C. Carlen, Camila Massri, Malou Reipurth, S. Hieke, A. Hegyi, K. Kujáni, Ágnes Major, Ágnes Szegedyné Fricz, Verena Hüttl-Maack, Dennis Gawlik, Eugenia A. Petropoulou, B. Alfaro, E. Santa Cruz, Marieke Lameris, Jasper Kuitems, F. Janssen, S. Braun, Betty Chang

{"title":"Barriers and facilitators of purchasing from short food supply chains in europe: insights from a stakeholder perspective","authors":"Camille Aouinait, Danilo Christen, C. Carlen, Camila Massri, Malou Reipurth, S. Hieke, A. Hegyi, K. Kujáni, Ágnes Major, Ágnes Szegedyné Fricz, Verena Hüttl-Maack, Dennis Gawlik, Eugenia A. Petropoulou, B. Alfaro, E. Santa Cruz, Marieke Lameris, Jasper Kuitems, F. Janssen, S. Braun, Betty Chang","doi":"10.7455/ijfs/11.si.2022.a6","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a6","url":null,"abstract":"Thirty-two expert stakeholder (e.g., consumer advice center, state parliament at regional level, European Network for Rural Development, university and research center, chamber of tourism, rural development association, and social cooperative enterprise) interviews were conducted to examine consumer attitudes, values and preferences in relation to short food supply chains. These stakeholders have expertise in policy, consumer behaviour, the tourism sector and regulation. The interviewees represented the views of consumers, producers, and other actors who work with or within short food supply in seven European countries (Belgium, Germany, Greece, Hungary, the Netherlands, Spain, and Switzerland).\u0000\u0000Consumers were generally perceived to be aware of the environmental impact of food production. In terms of preferences, consumers would like to shop for local food the way they shop at the supermarket: having variety of products, accessibility, and availability. The relative lack of convenience and high prices associated with short food supply chains products were seen as the major barriers to their purchase. Consumers were thought to buy the products because of health and environmental benefits, a desire to support their local community, and a preference for tradition. However, relatively few consumers purchase products regularly from SFSC. The main segments are people who believe in short food supply chains values, middle class families with young children and elderly people. More can be done to educate and engage consumers regarding these chains, and market research is needed to inform which strategy is likely to be most effective in specific contexts such as the regional level.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43827492","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: 1

An online innovation platform to promote collaboration and sustainability in short food supply chains 促进短食品供应链合作和可持续性的在线创新平台

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a9

Foteini Chrysanthopoulou, Marieke Lameris, Gunter Greil, D. Vudragovic, Katherine M Flynn

{"title":"An online innovation platform to promote collaboration and sustainability in short food supply chains","authors":"Foteini Chrysanthopoulou, Marieke Lameris, Gunter Greil, D. Vudragovic, Katherine M Flynn","doi":"10.7455/ijfs/11.si.2022.a9","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a9","url":null,"abstract":"A sustainable Short Food Supply Chain (SFSC) requires collaboration among all actors, which nowadays is facilitated by information and communication technologies (ICT). However, not all SFSC stakeholders network with others in this way, and it is not clear what will draw them to ICT interaction. A simple, user-friendly website, the SMARTCHAIN Innovation Platform, evolving since March 2019, may facilitate interaction and cooperation among SFSC stakeholders. This article presents the Platform's development and evaluates its efficacy and impact by analysing data from Google Analytics (GA) and other sources. Primary Platform features promote communication and information sharing: these are the 1) Innovation Hubs in 9 European countries, 2) Inventories including 150 SFSC innovations and 50 SFSC initiatives, 3) Resources databases of Publications and Weblinks, and 4) Training section. GA showed that visitors to the Platform increased slowly in the 16 months since its start, and the number of page views increased with the amount of time on the Platform. The most visited page of the Platform was the information-providing Innovation Inventory. Most Platform users were in partner countries of the SMARTCHAIN project, but not all Innovation Hubs had high numbers of users. Most users arrived at the Platform by direct link, but LinkedIn was the most important originating social network. Taken together, these data suggest growth potential for an easy-to-use website that provides useful and up-to-date information but little inclination for SFSC stakeholders to use an online Platform for communication.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46935717","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: 1

Application of digital solutions to improve the operation of short food supply chains 应用数字解决方案改善短食品供应链的运作

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a3

V. Parrag, Ágnes Fricz Szegedyné, A. Sebok

{"title":"Application of digital solutions to improve the operation of short food supply chains","authors":"V. Parrag, Ágnes Fricz Szegedyné, A. Sebok","doi":"10.7455/ijfs/11.si.2022.a3","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a3","url":null,"abstract":"Short food supply chains (SFSCs) are today widely promoted due to the positive impact on social, economic and environmental sustainability. However, short chains face several specific challenges (e.g., meeting the requirements of consumers and ensuring optimal operations). The application of innovative solutions and digitalisation can support the actors of SFSCs to achieve these goals.\u0000\u0000Solutions and methods were collected based on the innovativeness and applicability of SFSCs. Systematic analysis of the needs of SFSCs for technological and non-technological innovations was carried out by partners of the SmartChain project. Based on the research, recommendations were made for the participating SFSCs regarding potential innovations.\u0000\u0000A significant proportion of the identified solutions have digital elements that were collectively assessed as a suitable solution in the case of the studied SFSCs. The current work provides an overview of the potential implementation of the collected innovative solutions having digital elements and addresses the primary needs and issues of SFSCs where the application is relevant. Highlighted areas of performance are marketing, communication, packaging and labelling, and logistics.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44697975","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: 1

Motivations and barriers for engagement in short food supply chains: insights from european focus groups 参与短食品供应链的动机和障碍:来自欧洲焦点小组的见解

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a8

Camille Aouinait, D. Christen, C. Carlen, Louise Mehauden, Patricia Mora, Bob Massar, M. Frederiks

{"title":"Motivations and barriers for engagement in short food supply chains: insights from european focus groups","authors":"Camille Aouinait, D. Christen, C. Carlen, Louise Mehauden, Patricia Mora, Bob Massar, M. Frederiks","doi":"10.7455/ijfs/11.si.2022.a8","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a8","url":null,"abstract":"The purpose of the study was to identify the motivations and the barriers that stakeholders face regarding Short Food Supply Chains (SFSC). Two focus groups with stakeholders of the agricultural sector and SFSC were conducted in the Netherlands and Switzerland. A first fundamental topic addressed by participants was the one related to the definition of SFSC, which is far from consensual,\"short\" being often associated and sometimes confused with local, direct, small, fair, ecological, fresh, healthy, etc. However, a series of positive and negative factors influencing SFSC development, and the involvement of agri-food stakeholders were identified. On the one hand, the unique relationship built through direct contact between producers and consumers, the fair distribution of value added in the chain that producers can find in engaging in SFSC, the increasing number of SFSC initiatives, the farm resilience, and territorial strategies that are being developed seem to be the most positive aspects, that can explain the trends moving towards these types of distribution channel.\u0000\u0000On the other hand, many hindering factors were also identified, such as weak communication and marketing capacity of producers, and a lack of efficiency and cooperation between peers. The fierce competition of conventional distribution, using green washing, together with a profusion of labels, price issues, and unsuitable standards were mentioned as the main threats faced by SFSC actors.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47420090","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: 3

Value propositions for improving the competitiveness of short food supply chains built on technological and non-technological innovations 提高建立在技术和非技术创新基础上的短食品供应链竞争力的价值主张

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a4

A. Sebok, Kinga Varsányi, K. Kujáni, Vilma Xhakolari, Ágnes Szegedyné Fricz, Alessanda Castellini, Diana Di Gioa, F. Gaggía, Maurizio Cannavari

{"title":"Value propositions for improving the competitiveness of short food supply chains built on technological and non-technological innovations","authors":"A. Sebok, Kinga Varsányi, K. Kujáni, Vilma Xhakolari, Ágnes Szegedyné Fricz, Alessanda Castellini, Diana Di Gioa, F. Gaggía, Maurizio Cannavari","doi":"10.7455/ijfs/11.si.2022.a4","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a4","url":null,"abstract":"There has been growing consumer demand for the products and services of the short food supply chains (SFSCs) in recent times. A procedure was developed to identify the technological and technological innovations that can improve the performance and competitiveness of the SFSCs. The needs of the SFSCs for innovative solutions were collected by interviewing 18 SFSCs from 9 countries. An inventory was prepared to contain 136 technological and non-technological innovations, meeting these needs. The innovations were collected from the good practices of the 18 SFSCs, experiences of the project partners and state of the art. The success factors and bottlenecks of each short food supply chain operation and their current value propositions were identified. From the inventory, those innovations were selected for each short food chain case study which can be applied to eliminate or reduce the bottlenecks or enhance the success factors leading to new, upgraded value propositions with increased added value for the consumers. The new, upgraded value propositions can serve as a starting point for developing a strategy for improving the competitiveness of a short food chain organisation through the application of innovations.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47742937","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: 1

Barriers and facilitators of purchasing from short food supply chains: evidence from consumer focus groups in Germany, Spain, Greece and Hungary 从短食品供应链采购的障碍和促进因素:来自德国、西班牙、希腊和匈牙利消费者焦点小组的证据

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/10.7455/ijfs/11.si.2022.a7

Betty Chang, Camila Massri, Malou Reipurth, Eugenia A. Petropoulou, Verena Hüttl-Maack, Dennis Gawlik, K. Kujáni, V. Szente, A. Hegyi, Ágnes Szegedyné Fricz, E. Santa Cruz, Theo Benos, C. Aouinaït, Débora Campos, B. Alfaro, Frank Jansseni, I. Theodorakopoulou, C. Iliopoulos, S. Hieke

{"title":"Barriers and facilitators of purchasing from short food supply chains: evidence from consumer focus groups in Germany, Spain, Greece and Hungary","authors":"Betty Chang, Camila Massri, Malou Reipurth, Eugenia A. Petropoulou, Verena Hüttl-Maack, Dennis Gawlik, K. Kujáni, V. Szente, A. Hegyi, Ágnes Szegedyné Fricz, E. Santa Cruz, Theo Benos, C. Aouinaït, Débora Campos, B. Alfaro, Frank Jansseni, I. Theodorakopoulou, C. Iliopoulos, S. Hieke","doi":"10.7455/10.7455/ijfs/11.si.2022.a7","DOIUrl":"https://doi.org/10.7455/10.7455/ijfs/11.si.2022.a7","url":null,"abstract":"This study aimed to identify the barriers and facilitators of consumers purchasing from short food supply chains (SFSC). Eight focus groups were conducted with consumers in the rural and urban areas of Germany, Spain, Hungary and Greece. Participants generally felt that increasing the convenience of purchasing SFSC products (in terms of a proximal location and being able to purchase a wide range of produce in one place) was a prerequisite for them to buy such products. Food quality in terms of taste, freshness and organic status were also taken into account in purchase decisions, and there appears to be a greater focus on health rather than the environmental implications of organic production, although the environmental aspects are also appreciated. Some participants also like the idea of supporting their local community through purchasing from local producers and/or retailers. It was believed that small-scale production and SFSC result in better quality food, but participants had less confidence in the hygiene and food safety standards of SFSC compared to longer chains. Participants thought that consumers would purchase local food if they could more easily access a variety of local food in one place, such as through supermarkets, cooperatives, farm shops and markets, or an online platform that aggregates producers.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43385210","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: 1

Gamification for sustainable food transitions: supporting multi-level cooperation in short food supply chains through GAIN 可持续粮食转型的游戏化:通过GAIN支持短粮食供应链中的多层次合作

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a10

Danika Moore, Bob Massar, M. Frederiks, R. Veltkamp, H. Runhaar

{"title":"Gamification for sustainable food transitions: supporting multi-level cooperation in short food supply chains through GAIN","authors":"Danika Moore, Bob Massar, M. Frederiks, R. Veltkamp, H. Runhaar","doi":"10.7455/ijfs/11.si.2022.a10","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a10","url":null,"abstract":"The food system has become globalized and industrial. As a consequence, food travels long distances to reach consumers and its production is over-reliant on chemicals, leading to high levels of carbon emissions and soil degradation. Short food supply chains (SFSCs) have been advocated as more sustainable alternatives and have been explicitly mentioned by the Dutch government and the EU as a strategy towards achieving sustainability goals. While SFSCs are viable on a small scale, scaling and mainstreaming them has proven difficult due to low margins, high costs, and steep learning curves. Their economic underperformance is particularly glaring when compared to the highly cost-efficient - albeit energy and resource intensive - conventional commercial supply chains. In practice, SFSCs therefore remain isolated success stories, failing to contribute to systemic change in food systems. In efforts to enhance the performance of SFSCs, this paper introduces the GAIN transition model, a novel framework based on gamification which provides a holistic and actionable framework for SFSC actors to coalesce and strategize around a common vision. We illustrate the underlying principles of GAIN and its potential for institutionalizing SFSCs. We find that thus far, GAIN has helped to catalyze action and has proven a useful tool which provides a common language for actors to navigate this complex space. Future research and more dissemination are needed to conclude with more certainty on the quantitative impact of GAIN in terms of enabling and strengthening SFSCs.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46513358","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: 1

SMARTCHAIN - Towards Innovation-Driven and Smart Solutions in Short Food Supply Chains 智能链-在短食品供应链中实现创新驱动和智能解决方案

International Journal of Food Studies Pub Date : 2022-07-28 DOI: 10.7455/ijfs/11.si.2022.a1

Francisco Javier Casado Hebrard, S. Braun, D. Argyropoulos

{"title":"SMARTCHAIN - Towards Innovation-Driven and Smart Solutions in Short Food Supply Chains","authors":"Francisco Javier Casado Hebrard, S. Braun, D. Argyropoulos","doi":"10.7455/ijfs/11.si.2022.a1","DOIUrl":"https://doi.org/10.7455/ijfs/11.si.2022.a1","url":null,"abstract":"In recent times, Short Food Supply Chains (SFSCs), i.e., supply chains in which the number of intermediaries between farmer and consumer are minimal or ideally nil, and local markets have flourished in Europe, both in rural and urban areas. SMARTCHAIN is a 3-year Horizon 2020 multi-actor project of 43 partners from 11 European countries, including key stakeholders from the short food supply chain domain – a kaleidoscope of ‘actors’ where science meets a wide range of non-technical disciplines and stakeholders across the agri-food value chain. Its central objective is to develop a portfolio of technological, organisational, social, and digital innovations, which will be validated in a Living Lab approach (18 pan-European use cases on short food supply chains) ensuring powerful co-creation and testing. SMARTCHAIN will develop 9 national Innovation Hubs and the SMARTCHAIN Innovation Platform, a digital portal for building a stakeholder community, and facilitating engagement, communication, and knowledge exchange across stakeholders. This special issue focuses on the most recent developments with respect to innovation in short food supply chains and publishes original research articles in this field.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71343301","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