Foodboek van de afstudeerders van HAS hogeschool 2020. Studenten presenteren hun ideeën en projecten met betrekking tot de voedselketen. Food book of the graduated students of HAS Universiry of Applied Sciences. Students present their ideas and projects concerning the food chain.
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Western-European consumers have become not only more demanding on product availability in retail outlets but also on other food attributes such as quality, integrity, and safety. When (re)designing food supply-chain networks, from a logistics point of view, one has to consider these demands next to traditional efficiency and responsiveness requirements. The concept ‘quality controlled logistics’ (QCL) hypothesizes that if product quality in each step of the supply chain can be predicted in advance, goods flows can be controlled in a pro-active manner and better chain designs can be established resulting in higher product availability, constant quality, and less product losses. The paper discusses opportunities of using real-time product quality information for improvement of the design and management of ‘AgriFood Supply Chain Networks’, and presents a preliminary diagnostic instrument for assessment of ‘critical quality’ and ‘logistics control’ points in the supply chain network. Results of a tomato-chain case illustrate the added value of the QCL concept for identifying improvement opportunities in the supply chain as to increase both product availability and quality. Future research aims for the further development of the diagnostic instrument and the quantification of costs and benefits of QCL scenarios.
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Jaarboek van de afstudeerders van HAS hogeschool, opleiding Food design 2016 met hun concepten ingedeeld in schakels van de keten: - In het deel Agri & Ingredients zijn ingrediënten en agrarische producten zoals groenten, peulvruchten als startpunt genomen van innovatie. - In het deel Factory treft u technologische innovaties en ontwikkelingen gericht op product, proces en kwaliteitsborging. - In het deel Channel kunt u innovaties in het marktkanaal, zoals blurring, omnichannel en online fooddiensten verwachten. - In het hoofdstuk Consumer zijn concepten te vinden die gericht zijn op specifieke doelgroepen, zoals ouderen, mensen met anosmie en stoeremannen.
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More and more people worldwide live in urban areas, and these areas face many problems, of which a sustainable food provision is one. In this paper we aim to show that a transition towards more sustainable, regionally organized food systems strongly contributes to green, livable cities. The article describes a case study in the Dutch region of Arnhem–Nijmegen. Partners of a network on sustainable food in this region were interviewed on how they expect the food system to develop, and in design studies possible futures are explored. Both the interviews and the designs give support to the idea that indeed sustainable food systems can be developed to contribute to green livable cities. They show that the quality and meaning of existing green areas can be raised; new areas can be added to a public green system, and connections with green surroundings are enforced. They also show that inhabitants or consumers can be stimulated to become so called food citizens, highlighting that the relation of food systems and livable cities is a very close one.
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This study theorizes on the sociomateriality of food in authority-building processes of partial organizations by exploring alternative food networks (AFNs). Through the construction of arenas for food provisioning, AFNs represent grassroots collectives that deliberately differentiate their practices from mainstream forms of food provisioning. Based on a sequential mixed-methods analysis of 24 AFNs, where an inductive chronological analysis is followed by a qualitative comparative analysis (QCA), we found that the entanglements between participants’ food provisioning practices and food itself shape how authority emerges in AFNs. Food generates biological, physiological and social struggles for AFN participants who, in turn, respond by embracing or avoiding them. As an outcome, most AFNs tend to bureaucratize over time according to four identified patterns while a few idiosyncratically build a more shared basis of authority. We conclude that the sociomateriality of food plays an important yet indirect role in understanding why and how food provisioning arenas re-organize and forge their forms of authority over time. Pascucci, S., Dentoni, D., Clements, J., Poldner, K., & Gartner, W. B. (2021). Forging Forms of Authority through the Sociomateriality of Food in Partial Organizations. Organization Studies, 42(2), 301-326. https://doi.org/10.1177/0170840620980232
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Citizens living in food poverty can easily get caught up in a vicious cycle. Socio-economically disadvantaged people often rely on food assistance and are more likely to suffer from diseases caused by unhealthy diets, such as diabetes. They may also experience isolation and lack social networks, as they do not have the financial means to participate in social life. Moreover, this group is often overlooked in decision-making processes regarding healthy and sustainable food environments. To create equitable food environments in urban areas, it is crucial to incorporate the everyday challenges and needs of socioeconomically disadvantaged people. In our collaborative research, we explore the needs of socioeconomically disadvantaged people regarding a healthy and sustainable diet in Switzerland and the Netherlands. The aim is also to develop, in a participatory way, ideas on how to create more socially just and inclusive food environments.Keywords: food poverty, food environments, social participation, participatory action research
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Soil quality is directly linked to food quality and quantity. However the globalisation and the pressure to increase the agricultural production results to deterioration of the environment, climate change and a serious threat to human and animal health. Soil contamination effected by the environmental pollution is one of the most pressing issues in the political and expertise debate on food safety within the related EU policies as Common agricultural policy, EU agri-environmental, EU food policy and EU health policy. Numerous studies have shown that heavy metals can accumulate in tissues, subsequently affect organ functions, and disrupt the reproductive, nervous or endocrine system. Therefore, the health status in relation to xenobiotics should be monitored and explored. The international scientific conference „Quality Soil as a Pathway to Healthy Food in the EU- Challenges to 2030“ aimed to highlight challenges of the food and feed management on the EU until 2030, including identification of risk factors for food and feed production, food chain, and sustainable agriculture. At the conference experts from 9 EU countires presented their latest research results related to soil and food quality and their visions and proposals how to decrease the negative effects of contamination of soil and food.
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From the article: "This article evaluates the application of blockchain technology to improve organic or fair-trade food traceability from “Farm to Fork” in light of European regulations. This study aims to shed light on the challenges in the organic food chain to overcome, the drivers for blockchain technology, and the challenges in current projects."
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With this project we strived to contribute to structural reduction of post-harvest food losses and food quality improvement in the Kenyan avocado and dairy value chains through the application of technical solutions and tools as well as improved coordination in those food chains. The consortium had four types of partners: 1. Universities (2 Kenyan, 4 Dutch), 2. Private sector actorsin those chains, 3. Organisations supporting those chains, and 4. Network partners. The applied research has been implemented in cooperation with all partners, whereby students at involved universities conducted most of the field studies and all other consortium partners support and interact depending on the phases.The FORQLAB project targeted two areas in Kenya for both commodities, a relatively well-developed chain in the central highlands and a less-develop chain in Western-Kenya. The research methods were the business to business and multi-stakeholder (living lab) approaches to increase the potential for uptake of successful interventions in the chain. The project consisted of four phases: 1. Inventory and inception, 2. Applied research, 3. Spreading research outputs through living lab networks, 4. Translation of project output in curricula and trainings. The outcomes were: two knowledge exchange platforms (Living Labs) supported with some advice for sustainable food loss reduction, a research agenda, proposals for ICT and other tech solutions and an implementation strategy; communication and teaching materials for universities and TVETs; and knowledge transfer and uptake.
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During times of high activity by predators and competitors, herbivores may be forced to forage in patches of low‐quality food. However, the relative importance in determining where and what herbivores forage still remains unclear, especially for small‐ and intermediate‐sized herbivores. Our objective was to test the relative importance of predator and competitor activity, and forage quality and quantity on the proportion of time spent in a vegetation type and the proportion of time spent foraging by the intermediate‐sized herbivore European hare (Lepus europaeus). We studied red fox (Vulpes vulpes) as a predator species and European rabbit (Oryctolagus cuniculus) as a competitor. We investigated the time spent at a location and foraging time of hare using GPS with accelerometers. Forage quality and quantity were analyzed based on hand‐plucked samples of a selection of the locally most important plant species in the diet of hare. Predator activity and competitor activity were investigated using a network of camera traps. Hares spent a higher proportion of time in vegetation types that contained a higher percentage of fibers (i.e., NDF). Besides, hares spent a higher proportion of time in vegetation types that contained relatively low food quantity and quality of forage (i.e., high percentage of fibers) during days that foxes (Vulpes vulpes) were more active. Also during days that rabbits (Oryctolagus cuniculus) were more active, hares spent a higher proportion of time foraging in vegetation types that contained a relatively low quality of forage. Although predation risk affected space use and foraging behavior, and competition affected foraging behavior, our study shows that food quality and quantity more strongly affected space use and foraging behavior than predation risk or competition. It seems that we need to reconsider the relative importance of the landscape of food in a world of fear and competition.
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