Sökning: "artisan food production"
Hittade 5 uppsatser innehållade orden artisan food production.
1. Svenska gårdsmejerier : en inblick i mejeriproduktion och användandet av starterkulturer
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : Mjölk och mejeriprodukter har alltid varit en viktig näringskälla världen över, och har en inverkan på både länders ekonomi såväl som hälsa. Produktionen av hantverksmässigt tillverkade ostar uppvisar en enorm variation och diversitet som har gett stora möjligheter för utveckling. LÄS MER
2. Eldrimner Mathantverk : a collective brand for artisan produced food items
Master-uppsats, SLU/Dept. of EconomicsSammanfattning : Although mass production of undifferentiated commodities dominates the market for food products, a shift has turned consumers’ interests towards alternative food chains with a focus on quality attributes, origin and a stronger control and guarantee. But as the variety of food products expands, consumers require more information in their purchase situations. LÄS MER
3. Producing and consuming artisan food: a way of preserving our biological heritage? : A phenomenographic study on how biological heritage is understood, described and communicated in the context of artisan food production and consumption
Master-uppsats, Södertörns högskola/Institutionen för naturvetenskap, miljö och teknikSammanfattning : In Sweden, the environmental quality goal 13 for A Varied Agricultural Landscape, that combines environment, food production and rurality and aims at keeping the agricultural landscape open, was considered as not achieved in 2016. One of the reasons for this non-achievementis the agricultural intensification and specialisation and in turn the decrease in number of pastures during the 20th century, threating thus habitats, diversity and values resulting from a continuous, traditional use of the land commonly called ‘biological heritage’. LÄS MER
4. Hur maten blev begriplig : En analys av matens diskursiva formationen bland Slow Foodmedlemmar i Göteborg
Kandidat-uppsats,Sammanfattning : The aim of this essay is to analyze the discursive production of Food, within the Slow food movement, by its members. Through a discourse analysis inspired, theoretically and methodically, by Michel Foucault, this essay examines how the idea of food – that is “what should be eaten” – in opposite to what can be eaten, is constructed within by Slow Food members in the Gothenburg area. LÄS MER
5. Factors affecting the small-scale production of artisan meat : A study of livestock farming in Sweden
Master-uppsats, Lunds universitet/Internationella miljöinstitutetSammanfattning : This paper examines the structure of livestock farming and of the meat industry in Sweden, focusing on possibilities for small-scale farmers to develop, whether individually or in a group, self-sufficient systems of high quality meat production. The four areas identified as presenting structural difficulties (and in some cases opportunities) to small-scale producers are: i) the centralized structures of downstream production: this includes slaughterhouses and food retailers, and even farming practices; ii) existing cooperatives in the meat sector, which do not cater to the needs of the focus group; iii) subsidies granted by the European agricultural policy; and iv) the preferences and concerns of consumers and food retailers. LÄS MER
