Journal articles: 'Food economic'

1

Belešová, S. "Economic performance of the Slovak food industry." Agricultural Economics (Zemědělská ekonomika) 50, No. 11 (February 24, 2012): 495–501. http://dx.doi.org/10.17221/5239-agricecon.

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The requirements for compliance with the manufacturing and quality standards and the related investments in the hygienic and structural upgrading of establishments before Slovakia’s accession to the European Union meant that the Slovak food processors had to intensify their effort, revise their objectives (where necessary) and increase the volume of investments, particularly during 2003. Many entrepreneurs, particularly in the animal production, decided to go out of business, mainly because the continued operation of obsolete slaughterhouses would require considerable investment effort; at the end of the day, some meat producers closed their slaughter operations and focused on specialised meat processing. Compared with the year before, the profit of food processors declined by 23%. This was due to the faster decline in revenues than expenses, increased cost of revenues, and the reduced output. Although profitable companies still prevailed, the percentage of loss-making companies increased in comparison with the previous year. The starch industry, sugar industry and the confectionery (including coffee substitutes) industry were some of the sectors where all operators were profitable.

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Tigari, Harish, and S. Shalini. "Socio-Economic Condition of Urban Street Food Vendors." Shanlax International Journal of Economics 8, no. 3 (June 1, 2020): 67–74. http://dx.doi.org/10.34293/economics.v8i3.3193.

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The street food sector plays an important role in urban areas of many developing countries. Street food represents a significant part of urban food consumption for millions of low and middle-income consumers in urban areas daily. Street foods may be the least expensive and most accessible means of obtaining a nutritionally balanced meal outside the home for many low-income people. In Davanagere city most of the vendors are poorly educated, untrained in food hygienic food, and most of the foods are not well protected from flies; street food is relatively cheap. You can get to try a wide selection of different foods in one place. Street food stands are a source of income for many families. Some street food vendors are facing problems like those that don’t have their van or shop. They have to pay a limited amount of money for this. And they earn only a little profit.

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Swinnen, Johan, Giulia Meloni, and Mara P. Squicciarini. "The Economics and Politics of Food and Economic Development." Reflets et perspectives de la vie économique LV, no. 1 (2016): 47. http://dx.doi.org/10.3917/rpve.551.0047.

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Varghese, Jithin Sam. "An Ecological Analysis of Food Expenditure Patterns During Periods of Economic Recovery and Economic Shock in India." Current Developments in Nutrition 6, Supplement_1 (June 2022): 497. http://dx.doi.org/10.1093/cdn/nzac059.025.

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Abstract Objectives To study the patterns of food expenditure by Indian households during periods of economic recovery (after the Great Recession in 2008–09) and economic shock (from a currency demonetization policy in 2016). I hypothesize that real consumer price index (CPI) adjusted food expenditure (in Rupees) would be lower after the economic shock with higher share of spending on processed foods ― consistent with the nutrition transition hypothesis. Methods Using published tables from India's nationally representative Household Consumer Expenditure Surveys in 2011–12 and 2017–18, I estimate real (Rs.) and percentage (of total expenditure) CPI-adjusted monthly per capita expenditure (MPCE) on food. I report the share of food MPCE for dairy products, sugar, oil, fresh fruits, vegetables (including tubers), and processed foods. Analysis was carried out for 36 states and union territories stratified by urbanicity. Results Real and percentage MPCE on food were lower in 2017–18 (Rs. 705.1; 52.3%) relative to 2011–12 (Rs. 794.9; 52.9%) for rural India. For urban India, real MPCE on food (but not percentage) was higher in 2017–18 (Rs. 1207.4; 41.9%) relative to 2011–12 (Rs. 1168.4; 42.6%). The percentage decrease was due to higher non-food MPCE (2011–12: Rs. 1572.8; 2017–18: Rs. 1672.6). At the state-level, real (rural: 28; urban: 9) and percentage (rural: 21; urban: 20) decreases were observed in rural areas. As a share of food MPCE, spending on sugar (rural: 25; urban: 29) and edible oil (rural: 22; urban: 26) decreased in most states from 2011–12. However, share of food MPCE increased on dairy (rural: 26; urban: 23), fresh fruits (rural: 31; urban: 30), vegetables (rural: 26; urban: 19), and processed foods (rural: 20; urban: 26) for majority of states. This is despite a real decrease in spending (in Rs) on processed foods (rural: 26; urban: 9) and vegetables (rural: 21; urban: 8) for most states in rural areas. Real spending (Rs.) increased for dairy (rural: 20; urban: 26) and fresh fruits (rural: 23; urban: 29) for most states. Conclusions Rural areas showed a decrease in real food expenditures from 2011–12 to 2017–18. Food expenditures decreased in share for sugar and oil, but increased in share for fruits, vegetables and processed foods. This was also observed in urban areas where there was an increase in real food expenditures. Funding Sources None.

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Mukhlis, Imam, Aji Prasetya Wibawa,, Agung Winarno, Özlem Sökmen Gürçam, and Naura Anudya. "Food Security on Regional Economic in Covid-19 Pandemic." International Journal of Social Science And Human Research 05, no. 11 (November 2, 2022): 4828–32. http://dx.doi.org/10.47191/ijsshr/v5-i11-03.

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Economic activity had experienced a slowdown due to the Covid-19 virus outbreak, which hit the economy in various countries. The International Monetary Fund (IMF) predicts that GDP growth on a global scale will reach a figure of minus 3% by 2020. Poverty and income inequality are still the main problems in developing countries that can aggravate their condition. The technique used in this study is to use explanatory methods with descriptive analysis, using primary data with data collection methods using questionnaire techniques, interviews, and document analysis. The population used in this method is farmer households, with sampling carried out by random sampling. The results of this study show that economic access is the main thing that causes a household to still have difficulty in meeting basic needs.

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Grófová, Š., and K. Srnec. " Food crisis, food production and poverty." Agricultural Economics (Zemědělská ekonomika) 58, No. 3 (April 3, 2012): 119–26. http://dx.doi.org/10.17221/91/2011-agricecon.

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There is a sufficient global potential to produce the food required to feed the world population on the global level. Despite this, the number of hungry people worldwide was 925 million in 2010. Developing countries account for 98% of the world undernourished people and have a prevalence of undernourishment of 16%. Food security increasingly depends on non-agricultural factors like energy, trade and finance. The negative economic and social impacts of food, energy and the global economic and financial crises showed the vulnerability to poverty. High and rising food prices further undermined the food security and threatened the livelihoods of the most vulnerable by decreasing their already limited purchasing power. The main step in reducing poverty and hunger in developing countries is to invest in agriculture and rural development. Scaled-up investments in social protection that focus on nutrition and health are also crucial for improving the lives of the poorest people.  

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Turrell, Gavin, Belinda Hewitt, Carla Patterson, and Brian Oldenburg. "Measuring socio-economic position in dietary research: is choice of socio-economic indicator important?" Public Health Nutrition 6, no. 2 (April 2003): 191–200. http://dx.doi.org/10.1079/phn2002416.

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AbstractObjectives:To examine the association between socio-economic position (SEP) and diet, by assessing the unadjusted and simultaneously adjusted (independent) contributions of education, occupation and household income to food purchasing behaviourDesign:The sample was randomly selected using a stratified two-stage cluster design, and the response rate was 66.4%. Data were collected by face-to-face interview. Food purchasing was examined on the basis of three composite indices that reflected a household's choice of grocery items (including meat and chicken), fruit and vegetablesSetting:Brisbane City, Australia, 2000Participants:Non-institutionalised residents of private dwellings (n = 1003), located in 50 small areas (Census Collectors Districts)Results:When shopping, respondents in lower socio-economic groups were less likely to purchase grocery foods that were high in fibre and low in fat, salt and sugar. Disadvantaged groups purchased fewer types of fresh fruits and vegetables, and less often, than their counterparts from more advantaged backgrounds. When the relationship between SEP and food purchasing was examined using each indicator separately, education and household income made an unadjusted contribution to purchasing behaviour for all three food indices; however, occupation was significantly related only with the purchase of grocery foods. When education and occupation were simultaneously adjusted for each other, the socio-economic patterning with food purchase remained largely unchanged, although the strength of the associations was attenuated. When household income was introduced into the analysis, the association between education, occupation and food purchasing behaviour was diminished or became non-significant; income, however, showed a strong, graded association with food choiceConclusions:The food purchasing behaviours of socio-economically disadvantaged groups were least in accord with dietary guideline recommendations, and hence are more consistent with greater risk for the development of diet-related disease. The use of separate indicators for education, occupation and household income each adds something unique to our understanding of how socio-economic position is related to diet: each indicator reflects a different underlying social process and hence they are not interchangeable, and do not serve as adequate proxies for one another

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Gupta, Ruchi S., Steve L. Taylor, Joseph L. Baumert, Lauren M. Kao, Erik Schuster, and Bridget M. Smith. "Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry." Journal of Food Protection 80, no. 10 (September 14, 2017): 1719–25. http://dx.doi.org/10.4315/0362-028x.jfp-17-060.

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ABSTRACT Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen–related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

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9

Grigg, David. "Food expenditure and economic development." GeoJournal 33, no. 4 (August 1994): 377–82. http://dx.doi.org/10.1007/bf00806419.

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Osetskaya, M. M., and O. A. Momot. "Economic aspects of food irradiation." Proceedings of the Voronezh State University of Engineering Technologies 79, no. 4 (March 13, 2018): 320–29. http://dx.doi.org/10.20914/2310-1202-2017-4-320-329.

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Bilaver, Lucy A., Avneet S. Chadha, Priyam Doshi, Linda O'Dwyer, and Ruchi S. Gupta. "Economic burden of food allergy." Annals of Allergy, Asthma & Immunology 122, no. 4 (April 2019): 373–80. http://dx.doi.org/10.1016/j.anai.2019.01.014.

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Drewnowski, Adam, Nicole Darmon, and Pablo Monsivais. "Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets." Sustainability 13, no. 16 (August 19, 2021): 9300. http://dx.doi.org/10.3390/su13169300.

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Economics represents one of the four dimensions of sustainable nutrition. Affordable nutrient density is a key indicator of access to sustainable healthy diets. While the nutritional value of foods is assessed using nutrient density metrics, affordability metrics assess energy content and nutritional value of foods in relation to their cost. To be nutrition-relevant, such economic indicators are normally expressed in terms of monetary cost per calorie or per nutrient, as opposed to food weight. Affordability of healthy foods can also be related to the relative cost of staple grains and linked to local wages, incomes, and community purchasing power. The same concepts can be extended to the carbon cost of food production. In parallel with the affordability metrics, greenhouse gas emissions and other environmental costs ought to be calculated per 1000 kcal or per nutrient rather than per kilogram of food. Foods and food patterns need to be nutrient-rich, affordable, culturally appropriate, and appealing, and with low impact on natural resources. In this perspective article, we critically reflect on the linkages between the economic and health dimensions of sustainable nutrition and discuss some of the inherent tensions and synergies among them. Finally, we propose an approach to better integrate economic and sustainability considerations in the nutrition policy. Policy goals should prioritize balancing the nutritional value of food against its monetary or environmental cost.

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Hussain, Malik, and Christopher Dawson. "Economic Impact of Food Safety Outbreaks on Food Businesses." Foods 2, no. 4 (December 12, 2013): 585–89. http://dx.doi.org/10.3390/foods2040585.

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Chavas, Jean-Paul. "On food security and the economic valuation of food." Food Policy 69 (May 2017): 58–67. http://dx.doi.org/10.1016/j.foodpol.2017.03.008.

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Lobanov, Vladimir, Vladimir Lobanov, Yuliya Slepokurova, Yuliya Slepokurova, Irina Zharkova, Irina Zharkova, Tatʹyana Koleva, et al. "Economic effect of innovative flour-based functional foods production." Foods and Raw Materials 6, no. 2 (December 20, 2018): 474–82. http://dx.doi.org/10.21603/2308-4057-2018-2-474-482.

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The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expand the range of flour-based foods meant for dietary preventive and dietary therapeutic nutrition using diversification methods. For this, they used alternative recipe ingredients of plant origin, such as amaranth seeds, lentil and lupine seeds, chufa, and carob beans. The innovative technologies improve the chemical composition and consumer characteristics of the foods, provide meeting the market requirements, and increase the efficiency of financial and material resources, which, as a result, facilitates the food competitiveness and leads to the bakery industry effective development. We propose to evaluate the economic effect of innovative foods by determining the retail price and profit with a minimum 10% cost effect. The calculations of economic indicators for traditional and new flour-based foods are presented. Estimated economic efficiency of 1 tonne bakery foods for the standard and high-protein diets (according to therapeutic nutrition diet classification) is 5,030–10,740 rbls, flour confectionary foods – 11,022 rbls, gluten-free breads – 7,625–16,990 rbls, depending on the constituents and bakery technology. The results provide strong evidence of economic effect and the advantages of functional flour-based foods introduction.

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Matošková, D., and V. Ižáková. "Quantitative evaluation of the effect of economic tools on economic policies in the food industry of the SR." Agricultural Economics (Zemědělská ekonomika) 49, No. 1 (February 29, 2012): 14–21. http://dx.doi.org/10.17221/5259-agricecon.

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The article deals with the evaluation of competitiveness in milling, feedstuffs, pasta, spirits, wine, beer and malt industries in the Slovak Republic. It further evaluates the impacts of economic policy tools on the stated sections of food industry by means of the PAM analysis. The impact of the policies on income, costs and profits of food production in the selected food industry branches has been discovered, based on the effects of divergences and coefficients of nominal and effective protection.

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Tóth, József. "Use of coordination spheres in food economics." Applied Studies in Agribusiness and Commerce 3, no. 3-4 (September 30, 2009): 69–71. http://dx.doi.org/10.19041/apstract/2009/3-4/15.

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The coordination plays central role in the economics. The conventional economic theory looks at the market and enterprise (or hierarchy) as two different, separated manner of coordination of economic goods and services. However the modern organization theory, price theory and institutional economics show that different types (not only market and enterprise, but also several types of hybrid forms) of coordination (or governance structure) necessarily live together in the current economic system. Based on my previous research on the field of regional clusters in the food industry I came to the conclusion that the cluster is one of the spheres where economic coordination can occur.At the same time I pointed out that the ways of coordination can be ordered on an ordinary scale according to its normative or positive nature. I’ve also found that the choice between the coordination spheres (market, enterprise or cluster) is not arbitrary, but instead depends on the interest’s dimension which is represented by the exchange of goods and services in question.

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Trifu, Alexandru. "Economics Of Food And Leisure Services." Journal of Social and Development Sciences 3, no. 2 (February 15, 2012): 33–38. http://dx.doi.org/10.22610/jsds.v3i2.683.

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Important in this paperwork is to underline the significance and the role of one of the economic niche domain, that is food and leisure. We think that this name, evoqued in the title, is more appropriate, than catering, to design the economic process of providing, transformation (even production) and consumption of food, especially within firms, corporations, in the benefit of theirs employees. Therefore, weâ€™ve analyzed some theoretical and practical aspects of this kind of Economics. Because, itâ€™s indeed an aspect of Economics, regarding the factors of production (on a larger scale, the resources), the production and preparation of different meals and, finally, meet the demand required by the people who intend to mix the food pleasure with work activities.The practical example is from Romaniaâ€™s services, which domain is not enough developed and there are many things, especially of qualitative order, in order to improve catering or food services within the entire Romanian economic system.

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Miura, Kyoko, Katrina Giskes, and Gavin Turrell. "Socio-economic differences in takeaway food consumption among adults." Public Health Nutrition 15, no. 2 (July 11, 2011): 218–26. http://dx.doi.org/10.1017/s136898001100139x.

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AbstractObjectiveTo examine socio-economic differences in the frequency and types of takeaway foods consumed.DesignA cross-sectional postal survey.SettingParticipants were asked about their usual consumption of overall takeaway food (<4 times/month or ≥4 times/month) and of twenty-two specific takeaway food items (<1 time/month or ≥1 time/month); these latter foods were grouped into ‘healthy’ and ‘less healthy’ choices. Socio-economic position was measured on the basis of educational level and equivalised household income, and differences in takeaway food consumption were assessed by calculating prevalence ratios using log binomial regression.SubjectsAdults aged 25–64 years from Brisbane, Australia, were randomly selected from the electoral roll (n903; 63·7 % response rate).ResultsCompared with their more educated counterparts, the least educated were more regular consumers of overall takeaway food and fruit or vegetable juice and less regular consumers of sushi. For the ‘less healthy’ items, the least educated more regularly consumed potato chips, savoury pies, fried chicken and non-diet soft drinks; however, the least educated were less likely to consume curry. Household income was not associated with overall takeaway consumption. The lowest-income group was a more regular consumer of fruit or vegetable juice compared with the highest-income group. Among the ‘less healthy’ items, the lowest-income group was a more regular consumer of fried fish, ice cream and milk shakes, whereas curry was consumed less regularly.ConclusionsThe frequency and types of takeaway foods consumed by socio-economically disadvantaged groups may contribute to inequalities in overweight or obesity and to chronic disease.

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Ślusarczyk, B., M. Górka, B. Krochmal-Marczak, and A. Pukajło. "Socio-economic consequences of GMO food." Academy Review 1, no. 52 (2020): 107–14. http://dx.doi.org/10.32342/2074-5354-2020-1-52-10.

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Tkachuk, V. I., N. І. Kravchuk, and O. S. Kilnitska. "Socio-Economic Determinants of Food Insecurity." Problems of Economy 3, no. 41 (2019): 263–73. http://dx.doi.org/10.32983/2222-0712-2019-3-263-273.

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Pyles, Loretta, Shanti Kulkarni, and Laura Lein. "Economic Survival Strategies and Food Insecurity." Journal of Social Service Research 34, no. 3 (January 2008): 43–53. http://dx.doi.org/10.1080/01488370802086047.

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Hossain, Ferdaus, and Helen H. Jensen. "Lithuania's food demand during economic transition." Agricultural Economics 23, no. 1 (June 2000): 31–40. http://dx.doi.org/10.1111/j.1574-0862.2000.tb00081.x.

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Hayenga, M. L. "Food and agricultural biotechnology: economic implications." American Journal of Clinical Nutrition 58, no. 2 (August 1, 1993): 313S—316S. http://dx.doi.org/10.1093/ajcn/58.2.313s.

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The Lancet. "Economic austerity, food poverty, and health." Lancet 383, no. 9929 (May 2014): 1609. http://dx.doi.org/10.1016/s0140-6736(14)60771-6.

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Elleby, Christian, and Frank Jensen. "Food Price Transmission and Economic Development." Journal of Development Studies 55, no. 8 (September 19, 2018): 1708–25. http://dx.doi.org/10.1080/00220388.2018.1520216.

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Mattas, Konstadinos, and Chandra Shrestha. "The food sector and economic growth." Food Policy 14, no. 1 (February 1989): 67–72. http://dx.doi.org/10.1016/0306-9192(89)90027-4.

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Menrad, Klaus. "Economic implications of Agro-Food biotechnology." Journal of the Science of Food and Agriculture 80, no. 5 (April 2000): 539–46. http://dx.doi.org/10.1002/(sici)1097-0010(200004)80:5<539::aid-jsfa564>3.0.co;2-1.

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Chuen Khee, Pek. "The economic impact of climate change on food security in Malaysia." International Journal of Academic Research 6, no. 3 (May 30, 2014): 195–99. http://dx.doi.org/10.7813/2075-4124.2014/6-3/b.29.

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Adams, Jean, Ellie Ganiti, and Martin White. "Socio-economic differences in outdoor food advertising in a city in Northern England." Public Health Nutrition 14, no. 6 (January 4, 2011): 945–50. http://dx.doi.org/10.1017/s1368980010003332.

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AbstractObjectiveTo explore differences in the prevalence of outdoor food advertising, and the type and nutritional content of advertised foods, according to an area-based marker of socio-economic position (SEP) in a city in Northern England.DesignAll outdoor advertisements in the city were identified during October–December 2009, their size (in m2) estimated and their location determined using a global positioning system device. Advertisements were classified as food or non-food. Food advertisements were classified into one of six food categories. Information on the nutritional content of advertised foods was obtained from packaging and manufacturer's websites. An area-based marker of SEP was assigned using the location of each advertisement, grouped into three affluence tertiles for analysis.SettingA city in Northern England.SubjectsNone.ResultsIn all, 1371 advertisements were identified; 211 (15 %) of these were for food. The advertisements covered 6765 m2, of which 1326 m2 (20 %) was for food. Total advertising and food advertising space was largest in the least affluent tertile. There was little evidence of socio-economic trends in the type or nutritional content of advertised foods.ConclusionsDespite an absence of socio-economic differences in the type and nutritional content of advertised foods, there were socio-economic differences in food advertising space. There may also be socio-economic differences in exposure to outdoor food advertising.

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Loewen, Olivia K., John P. Ekwaru, Arto Ohinmmaa, and Paul J. Veugelers. "Economic Burden of Not Complying with Canadian Food Recommendations in 2018." Nutrients 11, no. 10 (October 20, 2019): 2529. http://dx.doi.org/10.3390/nu11102529.

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Poor diet has been identified as a major cause of chronic disease. In this study we estimated the 2018 economic burden of chronic disease attributable to not complying with Canadian food recommendations. We retrieved the chronic disease risk estimates for intakes of both protective (fruit, vegetables, milk, whole grains, nuts and seeds) and harmful foods (sugar-sweetened beverages, processed meat, red meat) from the Global Burden of Disease Study, and food intakes from the 2015 Canadian Community Health Survey 24-hour dietary recalls (n = 19,797). Population attributable fractions (PAFs) were calculated for all food–chronic disease combinations, and mathematically adjusted to estimate the 2018 annual direct (hospital, physician, drug) and indirect (human capital approach) economic burden for each disease. Not meeting the eight food recommendations was estimated to be responsible for CAD$15.8 billion/year in direct (CAD$5.9 billion) and indirect (CAD$9.9 billion) costs. The economic burden of Canadians under-consuming healthful foods exceeded the burden of overconsumption of harmful foods (CAD$12.5 billion vs. CAD$3.3 billion). Our findings suggest poor diet represents a substantial economic burden in Canada. Interventions may be more effective if they are wide in focus and promote decreased consumption of harmful foods alongside increased consumption of healthful foods, with emphasis on whole grains and nuts and seeds.

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Agboola M, O., and M. Bacilar. "Can food availability influence economic growth – the case of African countries." Agricultural Economics (Zemědělská ekonomika) 60, No. 5 (May 28, 2014): 232–45. http://dx.doi.org/10.17221/95/2013-agricecon.

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There is a growing consensus that food security is vital to the general wellbeing of any economy, but a far less consensus on whether food security can spur economic growth in a country. Many economic growth strategies focus on specific interventions (trade openness index, tropical climatic variables, working age population share etc.), but many factors, such as food availability, female education and health outcomes, can potentially have a profound influence on economic growth. To explore this hypothesis more systematically, this paper employs a rich cross-country dataset of 124 countries to examine the impact of food security, using food availability as a proxy on economic growth. This paper examines the impact of food shortages on African economic growth rates. It does so by extending the Barro growth model to include food availability as a right hand-side variable and by distinguishing African countries with food shortages from others. Based on the cross-country regressions results, the paper concludes that the improved food availability indeed contributes to the improved economic growth in general, as well as in Africa.  

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Fedulova, Svitlana, Volodymyr Dubnytskyi, Vitalina Komirna, and Nataliia Naumenko. "Economic development management in a water-capacious economy." Problems and Perspectives in Management 17, no. 3 (August 23, 2019): 259–70. http://dx.doi.org/10.21511/ppm.17(3).2019.21.

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The world tendencies of spatial development, namely the availability of limited resources (primarily water) and the growth of the world’s food needs focus on the resource specialization of the region. On this basis, the purpose of the article is to study the impact of the water-capacious economy on the economic development of the country and its regions. The study used the traditional and special methods, including: historical and logical method – to analyze the functioning of regional socio-economic systems under limited water resources; and system analysis methods – to evaluate the impact of the water-capacious economy on the economic development of the country and its regions. The research results have important implications for the management of the territories. The authors show that the production specialization of the regions of Ukraine on the export/import of water-capacious products is not determined by their water supply. They also suggest that stimulating the region’s water-efficient activity should lead to a minimization of the water capacity of gross regional product and the reproduction of water capital, taking into account the water security of the regions. The authors also show that the water resources of the country and its regions and the natural water potential of the territories in the current situation become significant restriction to the economic development of territories, which allows to state the need to change the approaches to the regulation of regional development based on limited water resources.

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Wu, Wenbiao. "The value of food resources." British Food Journal 117, no. 1 (January 5, 2015): 431–42. http://dx.doi.org/10.1108/bfj-09-2013-0248.

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Purpose – The purpose of this paper is to help understanding the value of food resources (FRs). This may raise global awareness on their importance in macro- and micro-economics. Design/methodology/approach – The relationship of FRs with human life was analyzed through literature review to illustrate their real value. Association of FRs production with the probability of becoming a high income country was estimated by analyzing the relevant data published by FAOSTAT, World Bank and United Nations to illustrate their value in macro-economy. Analyzing the interrelationship of prices with their attributes through literature review and the correlation of the relevant data published by FAOSTAT and OECD was undertaken to create a mathematical model for pricing FRs. Findings – The real value of FRs is unaccountable, which makes their economic value (price) be not always determined on market. Increase in the probability of becoming a high income country with increase in FRs production indicates that their shortage may bottleneck macro-economic development. A mathematical model has been created for estimating the economic value of FRs. Practical implications – These findings are applicable for managing (or administrating), pricing or evaluating FRs, analyzing their economic status, developing business and predicting tendency in micro-economy. They are also vital for managing or developing macro-economy. The findings should be useful for farmers, food companies, governmental agents, individuals, etc. Originality/value – This is the first to report these findings. This is a significant progress in FRs research and valuable for education.

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Sewenet, Alex, and Pavol Schwarcz. "The Impacts of Food Taboos and Preferences on Food Security in Developing Countries: Evidence from Ethiopia." EU agrarian Law 10, no. 1 (July 1, 2021): 1–11. http://dx.doi.org/10.2478/eual-2021-0001.

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Abstract Food norms are embodied within all the essential components of food security; availability, access, utilization, and stability. However, the adverse economic influences of these norms are largely under–researched in developing countries. Unique in its scoop, this study thus investigates the impacts of food taboos and preferences (FTP) on food security in Ethiopia, one of the world’s food–insecure nations combined with a culture of strict food norms. On the basis of a qualitative research design with semi–structured in–depth interviews, primary data was collected from eleven key informants of pertinent multidisciplinary backgrounds, experts and decision–makers. The empirical evidence revealed that religious and secular– based FTP have put significant restrictions on the efficient utilization of the existing edible resources in the country. For example, during Orthodox Christian (OC) and Muslim fasting days, the overall food supply chain undergoes economic turbulence. Particularly, the economic challenge of OC fasting is expressed by (1) a decrease in consumption and supply of non–vegan foods, (2) the temporary closure of butcher and dairy shops, (3) an increase in the demand and price of vegan foods, and (4) an overall reduction in consumption and economic transactions. Moreover, the tradition of animal consecration at home has made many Ethiopians to rarely depend on supermarkets, groceries, and other licensed meat shops. In turn, this impedes the country’s endeavor of attracting local and foreign private investors in the general food sector. It also alienates people from access to food labels, meat quality controls, price, size, and choice advantages, all of which are essential for better, adaptive, and stable food utilization. The results discovered in this thesis enrich our understanding on the role of food norms in the economic systems. Particularly, the study sheds light on the indispensable need to consider the subject of FTP in policies and programs aiming to end food insecurity.

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MILLER, STEVEN R., JOHN MANN, JUDITH BARRY, TOM KALCHIK, RICH PIROG, and MICHAEL W. HAMM. "A REPLICABLE MODEL FOR VALUING LOCAL FOOD SYSTEMS." Journal of Agricultural and Applied Economics 47, no. 4 (September 2, 2015): 441–61. http://dx.doi.org/10.1017/aae.2015.19.

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AbstractWe use the underlying data of the IMPLAN Pro 3.0 regional economic simulation model to estimate the current economic contribution of Michigan's local food system and explore the chain of transactions giving rise to consumption of locally sourced goods from producer to processor to consumption. The proposed methodology includes both unprocessed and processed foods in the estimation of the local food system's economic value. The model also provides a replicable and consistent approach to estimating the value of local food systems within regional and state economies.

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Bandodkar, Soniya K., and Dr Dhruva B. Jyothi. "Socio-Economic Conditions of Respondents in Agro Food Plant in Karwar District." Indian Journal of Applied Research 4, no. 2 (October 1, 2011): 4–5. http://dx.doi.org/10.15373/2249555x/feb2014/174.

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KIMINAMI, Lily. "Food Consumption and Food Policy under the Economic Development of China." Studies in Regional Science 38, no. 4 (2008): 921–38. http://dx.doi.org/10.2457/srs.38.921.

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de Carvalho, Bernardo Reynolds Pacheco. "FOOD SOVEREIGNTY, FOOD SECURITY AND SUSTAINABLE DEVELOPMENT: ENVIRONMENTAL AND ECONOMIC CHALLENGES." Problems of Agricultural Economics 347, no. 2 (May 30, 2016): 124–42. http://dx.doi.org/10.30858/zer/83064.

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Maruapula, Segametsi D., Jose C. Jackson, Joanna Holsten, Sheila Shaibu, Leapetswe Malete, Brian Wrotniak, Sarah J. Ratcliffe, George G. Mokone, Nicolas Stettler, and Charlene Compher. "Socio-economic status and urbanization are linked to snacks and obesity in adolescents in Botswana." Public Health Nutrition 14, no. 12 (August 2, 2011): 2260–67. http://dx.doi.org/10.1017/s1368980011001339.

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AbstractObjectiveTo describe patterns of food consumption associated with overweight/ obesity (OW/OB) and their links to socio-economic status (SES) and urbanization.DesignA nationwide cross-sectional survey.SettingSecondary schools in cities, towns and villages in Botswana, Africa.SubjectsA total of 746 adolescent schoolchildren.ResultsOW/OB is associated with greater SES, city residence and a snack-food diet pattern. Students belonging to higher SES compared with those from a lower SES background reported significantly (P< 0·01) more daily servings of snack foods (1·55v. 0·76) and fewer servings of traditional diet foods (0·99v. 1·68) and also reported that they ate meals outside the home more often (90 %v. 72 %). Students in cities ate significantly (P< 0·01) more servings of snacks (1·69v. 1·05v. 0·51) and fewer servings of traditional foods (0·67v. 1·52v. 1·61) compared with those in urban and rural villages. The odds of OW/OB were increased 1·16-fold with a snack-food diet, a result that was diminished when controlled for SES.ConclusionsThese data suggest that nutritional transition occurs at different rates across urbanization and SES levels in Botswana. In cities, increasing the availability of fruit while reducing access to or portion sizes of snack items is important. Emphasis on continued intake of traditional foods may also be helpful as rural areas undergo economic and infrastructural development.

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Mostenska, Tetiana L., Tetiana G. Mostenska, Eduard Yurii, Zoltán Lakner, and László Vasa. "Economic affordability of food as a component of the economic security of Ukraine." PLOS ONE 17, no. 3 (March 3, 2022): e0263358. http://dx.doi.org/10.1371/journal.pone.0263358.

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Economic security can be considered as an economic aspect of the life of an individual or household that provides the opportunity to achieve financial stability and improve living standards. In this context, understanding the impact of economic affordability of food on the economic security of the country is of great importance. The authors propose to use the indicator of economic affordability of food for in-depth analysis of the economic security of the country. Indicators that determine the level of economic affordability of food products in Ukraine for 2000–2018 are calculated. The regression analysis made it possible to establish a close relationship between the indicators of food expenditures and the level of GDP per capita, between the level of income and expenditure of food of decile groups. Correlation coefficients between the consumption of six basic foodstuffs and the level of per capita income in Ukraine are determined. The obtained indicators, which determine the economic affordability of food, allow us to conclude that there is a lack of economic protection at the level of individual low-income households. Overcoming economic instability and minimizing the possible consequences of the low level of economic affordability of food should become one of the main tasks of Ukraine’s economic security.

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Lee, Megan F., Douglas Angus, Hayley Walsh, and Sally Sargeant. "“Maybe it’s Not Just the Food?” A Food and Mood Focus Group Study." International Journal of Environmental Research and Public Health 20, no. 3 (January 21, 2023): 2011. http://dx.doi.org/10.3390/ijerph20032011.

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Epidemiological and intervention studies in nutritional psychiatry suggest that the risk of mood disorders is associated with what we eat. However, few studies use a person-centred approach to explore the food and mood relationship. In this qualitative study of 50 Australian participants, we explored individuals’ experiences with food and mood as revealed during focus group discussions. Using a thematic template analysis, we identified three themes in the food and mood relationship: (i) social context: familial and cultural influences of food and mood, (ii) social economics: time, finance, and food security, and (iii) food nostalgia: unlocking memories that impact mood. Participants suggested that nutrients, food components or food patterns may not be the only way that food impacts mood. Rather, they described the social context of who, with, and where food is eaten, and that time, finances, and access to healthy fresh foods and bittersweet memories of foods shared with loved ones all impacted their mood. Findings suggest that quantitative studies examining the links between diet and mood should look beyond nutritional factors and give increased attention to the cultural, social, economic, and identity aspects of diet.

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Drewnowski, Adam, Eva C. Monterrosa, Saskia de Pee, Edward A. Frongillo, and Stefanie Vandevijvere. "Shaping Physical, Economic, and Policy Components of the Food Environment to Create Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 74S—86S. http://dx.doi.org/10.1177/0379572120945904.

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Background: Sustainable healthy diets are those dietary patterns that promote all dimensions of individuals’ health and well-being; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The food environment, defined as the interface between the wider food system and consumer’s food acquisition and consumption, is critical for ensuring equitable access to foods that are healthy, safe, affordable, and appealing. Discussion: Current food environments are creating inequities, and sustainable healthy foods are generally more accessible for those of higher socioeconomic status. The physical, economic, and policy components of the food environment can all be acted on to promote sustainable healthy diets. Physical spaces can be modified to improve relative availability (ie, proximity) of food outlets that carry nutritious foods in low-income communities; to address economic access certain actions may improve affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to sustainable healthy foods are comprehensive marketing restrictions and easy-to-understand front-of-pack nutrition labels. While shaping food environments will require concerted action from all stakeholders, governments and private sector bear significant responsibility for ensuring equitable access to sustainable healthy diets.

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Turrell, Gavin, Rebecca Bentley, Lyndal R. Thomas, Damien Jolley, SV Subramanian, and Anne M. Kavanagh. "A multilevel study of area socio-economic status and food purchasing behaviour." Public Health Nutrition 12, no. 11 (February 26, 2009): 2074–83. http://dx.doi.org/10.1017/s1368980009004911.

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AbstractObjectiveThe present study examined the association between area socio-economic status (SES) and food purchasing behaviour.DesignData were collected by mail survey (64·2 % response rate). Area SES was indicated by the proportion of households in each area earning less than $AUS 400 per week, and individual-level socio-economic position was measured using education, occupation and household income. Food purchasing was measured on the basis of compliance with dietary guideline recommendations (for grocery foods) and variety of fruit and vegetable purchase. Multilevel regression analysis examined the association between area SES and food purchase after adjustment for individual-level demographic (age, sex, household composition) and socio-economic factors.SettingMelbourne city, Australia, 2003.SubjectsResidents of 2564 households located in fifty small areas.ResultsResidents of low-SES areas were significantly less likely than their counterparts in advantaged areas to purchase grocery foods that were high in fibre and low in fat, salt and sugar; and they purchased a smaller variety of fruits. There was no evidence of an association between area SES and vegetable variety.ConclusionsIn Melbourne, area SES was associated with some food purchasing behaviours independent of individual-level factors, suggesting that areas in this city may be differentiated on the basis of food availability, accessibility and affordability, making the purchase of some types of foods more difficult in disadvantaged areas.

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Jiang, L., X. Cui, X. Xu, Y. Jiang, M. Rounsevell, D. Murray-Rust, and Y. Liu. "A simple global food system model." Agricultural Economics (Zemědělská ekonomika) 60, No. 4 (April 28, 2014): 188–97. http://dx.doi.org/10.17221/40/2013-agricecon.

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In this study, we develop a simple dimension model to construct the food system in response to the population growth, the land use change and various socio-economic developments. The model simulates the consumption and production of agricultural goods in the individual countries, and maintains the global balance of food through the international trade flows between countries. Although there are some biases in the model results at the country levels, we suggest that such a simple model is feasible for simulating the global food supply system and assessing the uncertainties coming from various environmental and socio-economic factors.  

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Kotykova, Olena, and Mykola Babych. "Economic Impact of Food Loss and Waste." Agris on-line Papers in Economics and Informatics 11, no. 3 (September 30, 2019): 55–71. http://dx.doi.org/10.7160/aol.2019.110306.

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Gill, Raymond W. "Economic Implications of a Safe Food Supply." Journal of Dairy Science 73, no. 6 (June 1990): 1662–64. http://dx.doi.org/10.3168/jds.s0022-0302(90)78839-x.

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Lazaroiu, George, Katarina Valaskova, Elvira Nica, Pavol Durana, Pavol Kral, Petr Bartoš, and Anna Maroušková. "Techno-Economic Assessment: Food Emulsion Waste Management." Energies 13, no. 18 (September 19, 2020): 4922. http://dx.doi.org/10.3390/en13184922.

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Production of food-grade emulsions is continuously rising globally, especially in developing countries. The steepest demand growth is in the segment of inexpensive meat products where edible emulsions serve as lubricants to mitigate economic loses linked with mechanical damage during automated processing of artificial casings. Provided that production goal is to minimize emulsion transfer into the product, its vast majority becomes voluminous greasy and sticky waste. Public sewage treatment plants cannot process such waste, its cleaning processes tends to collapse under loads of emulsions. To make matters worse, composition of emulsions often changes (according to actual pricing of main components) and emulsion manufacturers carefully guard their recipes. Therefore, running of in-house sewage plants would require continuous experimentation linked with need for skilled personnel, frequent changes in technology setup and high operating costs in general. Consequently, it was repeatedly and independently reported that emulsion waste is poured onto wildlife, resulting in environmental damage and an intense rotting odor. Three new methods of emulsion breakdown are proposed and techno-economically assessed. High versatility of methods was confirmed and multiple austerity measures were incorporated. Emulsions are also assessed in terms of an energy source for aerobic and anaerobic microorganisms. It is reported that the addition of edible emulsion to compost does not result in increased product quality or cost reduction. It is firstly revealed that edible emulsions can instantly create an anaerobic environment and accelerate biogas production through the formation of surface films on feedstock surface. Adding waste food-grade emulsions to the biogas plant makes it possible to 100% reduce process water consumption in biogas stations as the process speed can be shortened by approximately 12%.

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Bajan, Bartłomiej, Aldona Mrówczyńska-Kamińska, and Walenty Poczta. "Economic Energy Efficiency of Food Production Systems." Energies 13, no. 21 (November 8, 2020): 5826. http://dx.doi.org/10.3390/en13215826.

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The current global population growth forecast carries with it a global increase in demand for food. In order to meet this demand, it is necessary to increase production, which requires an increase in energy consumption. However, forecasted energy production growth is insufficient and traditional sources of energy are limited; hence, it is necessary to strive for greater energy efficiency in food production systems. The study aimed to compare the economic energy efficiency of food production systems in selected countries and identify the sources of diversification in this field. As a measure of energy efficiency, the indicators of the energy intensity of food production were used in this study. To calculate these indicators, a method based on input-output life-cycle assessment assumptions was used, which enables researchers to obtain fully comparable results between countries. The study showed that despite an increase in energy consumption in the food production systems of the analyzed countries by an average of 27%, from 19.3 EJ to 24.5 EJ, from 2000 to 2014, their energy intensity decreased, on average, by more than 18%, from 8.5 MJ/USD to 6.9 MJ/USD. This means that energy efficiency improvements are possible even under conditions of increased energy consumption, which in turn, means that food production can increase significantly. In the case of developed countries, the main inefficiencies are found in agricultural production, while in developing countries, they are observed in the food industry. Decision-makers should also pay attention to the high level of energy intensity that results from the supply of inputs to agriculture and the food industry because there is great potential for the improvement of energy efficiency in this field, especially because energy consumption associated with supply constitutes a major part of total consumption in the food production systems of developed countries.

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Kolesnyak, Antonina, and Nataliya Polyanskaya. "Economic Accessibility of Food: a Regional Aspect." Bulletin of Kemerovo State University. Series: Political, Sociological and Economic sciences 2021, no. 4 (January 12, 2022): 538–47. http://dx.doi.org/10.21603/2500-3372-2021-6-4-538-547.

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The general level of socio-economic development and the quality of life depend on the economic availability of food, i.e. the ability of the local population to buy products recommended by the Ministry of Health. Each family has the right to afford quality food for all household members. The local economic availability of food depends, first of all, on the income per capita in a particular region. The present research assessed the economic availability of food in the Republic of Buryatia using such indicators as food supplies, cash income per capita, household budget structure, and self-sufficiency in basic foodstuffs. The results were compared with the food situation in other regions of the Far Eastern Federal District and the average Russian data.

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Journal articles on the topic 'Food economic'

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