Showing results for: Food culture
According to the BMJ (British Medical Journal), the World Health Organisation pulled out of sponsoring a launch event for the EAT-Lancet report on healthy and sustainable diets after Gian Lorenzo Cornado, Italy’s ambassador to the United Nations, questioned the health and economic impacts of the report’s largely plant-based diet recommendations.
This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.
This paper explores attitudes towards eating insects, based on a online survey of Finnish consumers. It finds that both vegetarians and omnivores are more likely than vegans to consider eating food made from insects.
This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.
UK supermarket Sainsbury’s has started selling edible insects in 250 of its stores, becoming the first UK supermarket to do so. The barbecue-flavour roasted crickets are made by Eat Grub and contain 68 grams of protein per 100 grams of dried crickets. Eat Grub founder Shami Radia told Sky News, “We're on a mission to show the West that as well as having very strong sustainability and environmental credentials, they are also seriously tasty and shouldn't be overlooked as a great snack or recipe ingredient.”
This paper assesses the possibility that cephalopods, such as squid, octopus and cuttlefish, could become a more important source of food in the future. In contrast to many fish population, cephalopod populations have been rising over the last few decades, possibly due to warmer ocean temperatures. The paper gives an overviews of the nutrients provided by cephalopods and the ways that they can be used as food. The authors also note that some cephalopods, including the octopus, are intelligent and possibly sentient, raising ethical issues over their use as food.
The book “Food, Politics, and Society: Social Theory and the Modern Food System”, by Alejandro Colas, Jason Edwards, Jane Levi, and Sami Zubaida, surveys how social theory has shaped our understanding of the food system.
The book “Farm to Fingers: The culture and politics of food in contemporary India”, edited by Kiranmayi Bhushi, explores diverse viewpoints on current food issues in India, including food security, global policies, and the impact of food bloggers.
A survey of 18- to 24-year-old students in the US finds that very few study participants had high knowledge of the issue of food waste, and many participants estimated that they wasted less than the average American. Students often attributed blame for food waste to university dining halls, food service outlets or society in general, rather than to themselves as individuals. The paper grouped factors that both increased and reduced food waste production (depending on context) into several categories, including taste and appearance, reuse value, scheduling, personal values, portion sizes, cost, social norms, whether or not the food was prepared by the person who ate it, sharing of food, convenience, and food safety.
The University of Exeter’s Centre for Rural Policy Research has released the report “Changing food cultures: challenges and opportunities for UK agriculture”. The report gives an overview of how UK agriculture might be affected by future changes in the food system, such as health concerns or increases in purchases of ready-meals and snacks.
Animal advocacy organisation Faunalytics has released the report “Messages to overcome naturalness concerns in clean meat acceptance: primary findings”, which studied how people perceive the “naturalness” of cultured meat (also known as laboratory-grown meat) when it is described in different ways. The report found that study participants (based in the US) were more accepting of cultured meat when presented with a message about the “unnatural” conditions in which conventional meat is produced. Messages arguing that cultured meat has a “natural” side or that “naturalness” does not matter did not result in greater acceptance of cultured meat.
A group of researchers from the University of Michigan’s Sustainable Food Systems Initiative has called for a new approach to solving food system problems, based on the intersection of four key areas: the ecology of agroecosystems, equity on a global and local scale, cultural dimensions of food and agriculture, and human health.
A study has found that people who view vegetarianism as a threat to their way of life, and those who believe in human supremacy over animals, are likely to have fewer animal species that they view as worthy of moral consideration (compared to people who do not see vegetarianism as a threat or who do not believe in human supremacy over animals). Moral attitudes varied strongly towards different animal species, for example, 90% of participants a felt moral obligation to care for the welfare of dogs, compared to 51% who felt the same obligation for pigs.