Anglais

Articles

• Peruvian cuisine’s slippery road to UNESCO (Raul Matta)
  24 mai 2017, par Clarisse

  An increasing number of strategies of cultural preservation acknowledge local particularities by including them in political and economic programmes. Recent research has demonstrated how governmental and private institutions work to stabilise, promote and manage the particularities of ’national’ foods and cuisines and the image of the countries themselves (Caldwell 2002 ; Karaosmanoglu 2007 ; Hiroko 2008 ; DeSoucey 2010). Food heritage emerges in this context...

• Guidelines on food fortification with micronutrients
  3 novembre 2021, par Mathilde COUDRAY

  The guidelines are written from nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.

• Convergence and divergence in food consumption ? Culture, Class and Place in Malaysian Urbanscape.
  22 décembre 2017, par Roxane

  Anindita Dasgupta is Associate Professor, and Head of School, School of Liberal Arts & Sciences, at Taylor’s University, Malaysia. She is the Book Review Editor for Millennial Asia : An International Journal of Asian Studies.

• When collective action drives corporate social responsibility implementation in small and medium-sized enterprises : the case of a network of French winemaking cooperatives
  23 novembre 2021, par Mathilde COUDRAY

  Increasing attention has been given to the engagement of small and medium-sized enterprises (SMEs) in corporate social responsibility (CSR), yet little is known about collective SME actions to implement CSR. We conducted 29 semi-structured interviews to investigate a network of 18 French winemaking cooperatives. These SMEs are particularly interesting because they have traditionally operated on values similar to CSR principles. The case study explores how collective action was able to drive CSR implementation in the cooperatives over time. Our results highlight the mechanisms of collective action related to social capital and their impacts on cooperative relationships with key stakeholders. We also provide managerial recommendations for this type of CSR network.

• 18/ The social stratification of sustainable food practices
  4 July 2022, by Mathilde COUDRAY

  – Carla Altenburger, L’Institut Agro Montpellier, UMR Innovation and UMR IRISSO, Paris, France
  Key points Looking at sustainable food practices, understood here as the purchase of products labelled as “organic” or “fair trade” or that refer to a geographical origin, the French population can be split into consumers and non-consumers of such products. All the consumers surveyed fit one of four typical profiles, the comparison of which shows that sustainable food practices are strongly shaped by (...)

• 2021 / Seminar - Impact assessment of food innovations
  2 février 2021, par Mathilde COUDRAY

  Sustainable food system innovations are multiplying around the world. In order to better understand these food innovations and how they influence the sustainability of food systems, multiple impact assessment methods have emerged. During the seminar, different evaluation methods will be presented through five projects.

• Issues of Trust and Distrust in Eating among Urban Middle Class Youth in India
  6 décembre 2017, par Roxane

  Shagufa Kapadia is a Professor in the Department of Human Development and Family Studies, and Hon. Director of the Women’s Studies Research Center at the Maharaja Sayajirao University of Baroda, Vadodara, India. Her primary interest is in cultural perspectives in human development with special focus on adolescent and youth development, gender and women’s issues, parenting and socialization, morality, and immigration and acculturation. She has signifi cant international cross - cultural research and teaching experience.

• 21/ Child undernutrition in Guatemala: aggravating factors and levers
  29 September 2022, by Mathilde COUDRAY

  – Juliana Yael Milovich, Oxford Poverty and Human Development Initiative, United Kingdom Elena Villar, Department of Economics and Finance, Catholic University of Milan, Italy
  Key points The aggressive expansion of African palm farming in Guatemala is exacerbating chronic child undernutrition by jeopardizing families’ access to sufficient food. Nutritional health programmes that operate at local level and involve all community members are particularly effective in reducing child (...)

• The place of food : mapping out the ‘local’ in local food systems
  3 novembre 2021, par Mathilde COUDRAY

  ‘Local food systems’ movements, practices, and writings pose increasingly visible structures of resistance and counter-pressure to conventional globalizing food systems. The place of food seems to be the quiet centre of the discourses emerging with these movements. The purpose of this paper is to identify issues of ‘place’, which are variously described as the ‘local’and ‘community’ in the local food systems literature, and to do so in conjunction with the geographic discussion focused on questions and meanings around these spatial concepts. I see raising the profile of questions, complexity and potential of these concepts as an important role and challenge for the scholar-advocate in the realm of local food systems, and for geographers sorting through them. Both literatures benefit from such a foray. The paper concludes, following a ‘cautiously normative’ tone, that there is strong argument for emplacing our food systems, while simultaneously calling for careful circumspection and greater clarity regarding how we delineate and understand the ‘local’. Being conscious of the constructed nature of the ‘local’, ‘community’ and ‘place’ means seeing the importance of local social, cultural and ecological particularity in our everyday worlds, while also recognizing that we are reflexively and dialectially tied to many and diverse locals around the world.

• Food environments and EU Food Policy
  28 June 2022, by Mathilde COUDRAY

  The aim of this policy brief is to further sharpen understanding about food environments and what a ‘food environment approach’ entails for EU food policy and the transition to sustainable food systems.