The study, led by Dr Moya Kneafsey of Coventry University, and part of the Cultures of Consumption research programme funded by the Economic & Social Research Council and the Arts & Humanities Research Board, found that ‘alternative’ food networks:
- encouraged people to see food shopping as something sensual and pleasurable rather than just part of a mundane routine;
- made people think they were getting greater choice and variety of different foods (even though they were actually more limited than that offered by a supermarket – which helped them to get into healthier, more experimental cooking habits);
- can lead to anxiety. As people become more aware of how food is produced, they can experience unexpected feelings of responsibility or guilt or ethical anxieties and worry more about the effects of consuming non-organic produce etc;
- develop a greater sense of belonging to a local community and place, and encourage more relationships between people, with food producers and with other members of communities;
- don’t just appeal to the stereotype of middle-class consumers, and other groups shouldn’t be dismissed as not being interested;
- and that the organizers of the networks themselves were determined to stay small, in order to keep hold of the same sense of ‘connection’ with consumers and a local area.
Dr Kneafsey said: “More and more people in the UK are obtaining their food through ‘alternative’ food networks. It reflects the anxieties associated with food in society, but also for many people it is a case of wanting to make a connection with the people and places involved in the production of what they’re eating. Many of the consumer we talked to for this report reported the pleasure they got from buying, preparing and eating food which hadn’t come from supermarket shelves.”
Tim Blanchard | alfa
Smart Data Transformation – Surfing the Big Wave
02.12.2016 | Fraunhofer-Institut für Angewandte Informationstechnik FIT
Climate change could outpace EPA Lake Champlain protections
18.11.2016 | University of Vermont
A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...
In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...
The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.
The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...
Broadband rotational spectroscopy unravels structural reshaping of isolated molecules in the gas phase to accommodate water
In two recent publications in the Journal of Chemical Physics and in the Journal of Physical Chemistry Letters, researchers around Melanie Schnell from the Max...
The efficiency of power electronic systems is not solely dependent on electrical efficiency but also on weight, for example, in mobile systems. When the weight of relevant components and devices in airplanes, for instance, is reduced, fuel savings can be achieved and correspondingly greenhouse gas emissions decreased. New materials and components based on gallium nitride (GaN) can help to reduce weight and increase the efficiency. With these new materials, power electronic switches can be operated at higher switching frequency, resulting in higher power density and lower material costs.
Researchers at the Fraunhofer Institute for Solar Energy Systems ISE together with partners have investigated how these materials can be used to make power...
16.11.2016 | Event News
01.11.2016 | Event News
14.10.2016 | Event News
02.12.2016 | Medical Engineering
02.12.2016 | Agricultural and Forestry Science
02.12.2016 | Physics and Astronomy