Format:
Online-Ressource
Series Statement:
Encyclopedia of Food and Agricultural Ethics
Content:
Abstract: Consumers are becoming increasingly more informed about food systems and are interested not only in healthy, safe, and tasty food but also sustainable production, animal welfare, climate changes, and food waste. Consumers are also more focused on changing their lifestyle related to improved health knowledge and nutrition education (Timmer 2005). Maxwell and Slater (2004) have proposed criteria to evaluate food systems, including nutrition and health, rights and influence, security, sustainability, equality, and social inclusion. The authors also point out that the primary international institutions in the food value chain are not only the Food and Agriculture Organization and World Health Organization but also United Nations Industrial Development Organization, International Labour Organization, and World Trade Organization. The emerging trends in the food system are features of the {\dq}new economy.{\dq} This term describes the outcome of the transition from production- and manufa
Note:
Preprint
,
begutachtet (peer reviewed)
,
In: Thompson, Paul B. (Hg.), Kaplan, David M. (Hg.): Encyclopedia of Food and Agricultural Ethics. 2019. ISBN 978-94-007-6167-4
Language:
English
DOI:
10.1007/978-94-007-6167-4_629-1
URN:
urn:nbn:de:0168-ssoar-71571-8
URL:
https://doi.org/10.1007/978-94-007-6167-4_629-1
URL:
https://nbn-resolving.org/urn:nbn:de:0168-ssoar-71571-8
URL:
https://d-nb.info/1261090659/34
URL:
https://www.ssoar.info/ssoar/handle/document/71571
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