Relevant bibliographies by topics / Food environments

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food environments'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2023

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Journal articles on the topic "Food environments"

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Glanz, Karen. "Measuring Food Environments." American Journal of Preventive Medicine 36, no. 4 (April 2009): S93—S98. http://dx.doi.org/10.1016/j.amepre.2009.01.010.

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Kuo, Su-Hui, and Hung-Chou Lin. "Effects of Food Environments and Eating Environments on Consumers’ Food Consumption Volume." Journal of Food Quality 2019 (May 28, 2019): 1–7. http://dx.doi.org/10.1155/2019/7237602.

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Even though the influences of eating environments and the food environments on consumption have been discussed, little has been done to examine whether the food environments would be influenced by the eating environments. For example, the size of plate has been proved to have impact on consumers’ consumption volume; it is still unknown whether the eating environment would interact with the food environment and in turn influences consumers’ consumption volume. This research explores the underlying mechanisms how consumers are influenced by the size of bowl when they consume food. In addition, eating environments are also incorporated to discuss their effects on the relationship between bowl size and consumers’ consumption volume. The results indicate people who receive a large bowl with large chopsticks exhibit greater food consumption than those who receive a small bowl with small chopsticks. However, when people use tableware inconsistently, they exhibit similar food consumption. Under bright illumination, people given large bowls with large chopsticks exhibit greater food consumption than those given small bowls with small chopsticks; however, when people use inconsistently sized tableware, they exhibit similar food consumption. Under dim illumination, no significant differences in food consumption amount are evident in association with bowl and chopstick sizes.
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Avelino, Daniela C., Valerie B. Duffy, Michael Puglisi, Snehaa Ray, Brenda Lituma-Solis, Briana M. Nosal, Matthew Madore, and Ock K. Chun. "Can Ordering Groceries Online Support Diet Quality in Adults Who Live in Low Food Access and Low-Income Environments?" Nutrients 15, no. 4 (February 8, 2023): 862. http://dx.doi.org/10.3390/nu15040862.

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During the COVID-19 pandemic, U.S. food assistance programs allowed the use of program benefits to order groceries online. We examined relationships between the food environment, food assistance, online grocery ordering, and diet quality among adults from one low-income, low food access community in Northeastern Connecticut during the pandemic. Via online survey, adults (n = 276) reported their perceived home and store food environments, food assistance participation, whether they ordered groceries online, and consumption frequency and liking of foods/beverages to calculate diet quality indices. Those who ordered groceries online (44.6%) were more likely to participate in food assistance programs and report greater diet quality. Perceived healthiness of store and home food environments was variable, with the ease of obtaining and selecting unhealthy foods in the neighborhood significantly greater than healthy foods. Healthier perceived home food environments were associated with significantly higher diet qualities, especially among individuals who participated in multiple food assistance programs. Ordering groceries online interacted with multiple measures of the food environment to influence diet quality. Generally, the poorest diet quality was observed among individuals who perceived their store and home food environments as least healthy and who did not order groceries online. Thus, ordering groceries online may support higher diet quality among adults who can use their food assistance for purchasing groceries online and who live in low-income, low-access food environments.
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Downs, Shauna M., Selena Ahmed, Jessica Fanzo, and Anna Herforth. "Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets." Foods 9, no. 4 (April 22, 2020): 532. http://dx.doi.org/10.3390/foods9040532.

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The food environment is a critical place in the food system to implement interventions to support sustainable diets and address the global syndemic of obesity, undernutrition, and climate change, because it contains the total scope of options within which consumers make decisions about which foods to acquire and consume. In this paper, we build on existing definitions of the food environment, and provide an expanded definition that includes the parameter of sustainability properties of foods and beverages, in order to integrate linkages between food environments and sustainable diets. We further provide a graphical representation of the food environment using a socio-ecological framework. Next, we provide a typology with descriptions of the different types of food environments that consumers have access to in low-, middle-, and high-income countries including wild, cultivated, and built food environments. We characterize the availability, affordability, convenience, promotion and quality (previously termed desirability), and sustainability properties of food and beverages for each food environment type. Lastly, we identify a methodological approach with potential objective and subjective tools and metrics for measuring the different properties of various types of food environments. The definition, framework, typology, and methodological toolbox presented here are intended to facilitate scholars and practitioners to identify entry points in the food environment for implementing and evaluating interventions that support sustainable diets for enhancing human and planetary health.
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Pinheiro, Anna Christina, Daiana Quintiliano-Scarpelli, Jacqueline Araneda Flores, Claudio Álvarez, Mónica Suárez-Reyes, José Luis Palacios, Tito Pizarro Quevedo, and Maria Rita Marques de Oliveira. "Food Availability in Different Food Environments Surrounding Schools in a Vulnerable Urban Area of Santiago, Chile: Exploring Socioeconomic Determinants." Foods 11, no. 7 (March 22, 2022): 901. http://dx.doi.org/10.3390/foods11070901.

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The analysis of the food environment is used to identify areas with gaps in the availability of healthy foods and can be used as a public policy assessment tool. In recent decades, Chile has implemented several strategies and regulations to improve food environments, with encouraging results. Little is known about the scope of these measures in socially vulnerable environments. This study is part of a project that seeks to build an integrated intervention model for healthy school environments in a vulnerable area of Santiago, Chile. The objective of this study was to evaluate the availability of healthy and unhealthy foods around schools and the relationship between it and socioeconomic determinants of the school community in the Chilean context. A cross-sectional study to measure the food environment of informal markets (street food), formal markets (stores), and institutions (schools) was conducted in and around 12 schools (100 m surrounding schools) in a vulnerable urban area of Santiago, Chile. A lack of healthy foods was observed, which was related to some socio-economic determinants and the multidimensional poverty was the most relevant. The diagnosis of food environments around schools can represent an important target for governments to implement policies focused at improving the availability of healthy foods.
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Pettygrove, Margaret W., and Rina Ghose. "Community-Engaged GIS for Urban Food Justice Research." International Journal of Applied Geospatial Research 7, no. 1 (January 2016): 16–29. http://dx.doi.org/10.4018/ijagr.2016010102.

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GIScience research has enhanced citizen engagement through advancements in web-based geospatial techniques and qualitative GIS methodologies, which provide opportunities for new forms of knowledge production. This paper draws on two interrelated approaches to demonstrate the ways qualitative GIS and Web 2.0 can provide nuanced analysis and foster collaborations to advance, in particular, food justice goals, which include developing equity in access to quality nutritious foods. First, the authors create a multicriteria food environment index utilizing GIS-based multicriteria modeling to represent food environments as constituted by multiple food sources and access dimensions. This enables visualization of food environment quality and indicates that food environment quality varies within a single neighborhood. Second, they utilize web GIS technologies to capture and visualize volunteered geographic information about urban food environments, demonstrating the importance of citizen perspectives to developing more nuanced understandings of these environments.
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Downs, Shauna M., Elizabeth L. Fox, Vincent Mutuku, Zacharia Muindi, Tasneem Fatima, Irena Pavlovic, Sana Husain, Minna Sabbahi, Simon Kimenju, and Selena Ahmed. "Food Environments and Their Influence on Food Choices: A Case Study in Informal Settlements in Nairobi, Kenya." Nutrients 14, no. 13 (June 21, 2022): 2571. http://dx.doi.org/10.3390/nu14132571.

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The food environments that people have access to shape their food choices. The purpose of this study was to use mixed methods to characterize the external food environment in informal settlements in Nairobi, Kenya and to examine the individual factors that influence the way in which women interact with those environments to make food choices. We used a combination of food environment assessments (vendor mapping, collection of food prices, food quality assessments) and five focus group discussions with women (n = 26) in four villages within two informal settlements in Nairobi (Mukuru and Kibera) to better understand the drivers of food choice. We found a large number (n = 1163) of vendors selling a variety of food within the settlements. The highest number of vendors were selling fruits and/or vegetables; however, there was limited diversity of fruits available. Animal-source foods were considered relatively expensive as compared to plant-based foods, including prepared fried snacks. We found that the way women interacted with their food environments was influenced by individual factors such as income, time, convenience, and preferences. Our findings suggest that interventions targeting both the external food environment as well as individual factors such as income will be necessary to support healthy diets among low-income populations living in informal settlements in Kenya.
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Widener, Michael J., Sara S. Metcalf, and Yaneer Bar-Yam. "Dynamic Urban Food Environments." American Journal of Preventive Medicine 41, no. 4 (October 2011): 439–41. http://dx.doi.org/10.1016/j.amepre.2011.06.034.

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Holmes, Shawna. "Food procurement in English-language Canadian public schools: Opportunities and challenges." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 6, no. 1 (January 12, 2019): 75–99. http://dx.doi.org/10.15353/cfs-rcea.v6i1.265.

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This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.
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Parker, Barbara, and Mario Koeppel. "Beyond Health & Nutrition: Re-framing school food programs through integrated food pedagogies." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 7, no. 2 (November 16, 2020): 48–71. http://dx.doi.org/10.15353/cfs-rcea.v7i2.371.

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In this paper, we present findings from a community-based research project on school food environments in 50 elementary and high schools in a mid-sized city in Ontario, Canada. Our findings highlight that schools' privilege five intersecting domains in the school food environment: 1) health and nutrition; 2) food access; 3) education and food literacy; 4) environment and sustainability; and 5) the socio-cultural aspects of food. These results illustrate that the dominant discourses about school food mainly revolve around health, nutrition and food access, yet many of the K-12 principals also identified food literacy and learning about sustainable food systems and the environment, in addition to the relational or socio-cultural aspects of foods as important elements of their school food environments. This integrative approach to food extends our understanding of food beyond charity, and opens up conversations about food as a human right. Ouranalysis shows the need to go beyond a health or nutrition school food program and consider integrative food pedagogies which will promote social and environmental food justice in the school food environment.
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Dissertations / Theses on the topic "Food environments"

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Hasnain, Saher. "Food environments in Islamabad, Pakistan." Thesis, University of Oxford, 2016. https://ora.ox.ac.uk/objects/uuid:10da5535-3e49-4a49-a3a9-908075ec886e.

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This dissertation examines how concerns about food system transformations affect how middle class consumers in Islamabad, Pakistan, perceive and approach food consumption in their everyday lives. The dissertation is situated in the context of risky food environments and food fears resulting from intensified, industrialised, and increasingly lengthened global food systems. Working within food geography and food environments paradigms, this dissertation explores how the transformation of food systems is associated with increasing anxiety about food security and safety for middle class urban consumers in Islamabad. Qualitative data gathered from semi-structured interviews and participant observation is used to illustrate the effects external influences, such as energy scarcity and violent events, have on everyday food environments. The dissertation examines the ways in which conceptualisations of 'good food', and trust relationships are negotiated in these dynamic food environments. The intensely geographical nature of these food environments and food systems, and the role of place-specific contexts on perceptions and adaptations related to food anxieties are emphasised. Situated in literatures on food anxiety and food consumption emerging from geography, food studies, and anthropology, this dissertation challenges dominant discourses on alternative and ethical consumption in a globalising food system. The results of this research not only contribute to literature on South Asia, but also contribute to consumption practices of a burgeoning middle class in developing countries.
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Dorsey, Mark A. "Slow Food, Slow Architecture: Regional Approaches in Urban Environments." Cincinnati, Ohio : University of Cincinnati, 2009. http://rave.ohiolink.edu/etdc/view.cgi?acc_num=ucin1243310191.

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Thesis (Master of Architecture)--University of Cincinnati, 2009.
Advisors: John Hancock (Committee Chair), Gerald Larson (Committee Co-Chair), Terry Boling (Advisor). Title from electronic thesis title page (viewed July 25, 2009). Includes abstract. Keywords: Slow food; regional; local; place. Includes bibliographical references.
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Forrest, James Lloyd. "Reducing Fast Food Employee Turnover with Appealing Working Environments." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4217.

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While all business leaders face problems with voluntary employee turnover, fast food business leaders often face turnover rates at twice the national average. Using Weiss and Cropanzano's affective events theory, this exploratory multiple case study detailed the investigation into strategies that fast food business leaders use to establish an appealing working environment that reduces employee turnover. A purposeful sampling process identified 9 fast food business leaders from 3 different fast food organizations within the Omaha, Nebraska metro area who had successfully established a positive working environment that reduced employee turnover. Data collection included semistructured interviews and review of company documents. Using Yin's 5 step analytic approach, 3 themes (fairness, communication, and trust) emerged relative to fast food business leaders' strategies to establish an appealing working environment that reduces employee turnover. Fairness included fair interpersonal treatment, regulation, and wage setting. Communication included training, employee engagement, and corrective actions. Fast food business leaders used trust as a feedback mechanism for their fairness and communications strategies. Business leaders using strategies of fairness, communication, and trust to establish appealing working environments that reduce employee turnover could increase profitability and productivity within the fast food industry. The implication for positive social change is that more consistent employment and less work-related stress increases the potential for employees and their families to become more involved within their communities.
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Cetateanu, Andreea. "Exposure to food environments, diet and weight status in children." Thesis, University of East Anglia, 2014. https://ueaeprints.uea.ac.uk/53374/.

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There is a growing interest in understanding how the built food environment influences health behaviours. Whilst policy interest in the influence of food environments on diet and body weight is growing, the evidence base is limited, particularly for environments beyond the home neighbourhood. Research in children is of particular importance, as it is known that dietary behaviours and weight tend to track into adulthood. This thesis addresses the gap in knowledge surrounding the influence of exposure to the food environment on weight and diet in children. It also takes into consideration the interactions with socio-economic status. Existing research exploring the environmental influences on diet and weight in children is reviewed, and a conceptual framework of key determinants identified is presented. Three studies are presented which investigate associations between different measures of exposure to the food environment and diet and weight. A systematic review investigating the use of GPS in studies of the food environment is also conducted. Additionally, a novel method for assessing environmental exposure is presented. The results from this research suggest that unhealthy food environments measured at an area level are generally conducive to weight gain and poorer diet, while the opposite is true for healthier food environments. Furthermore, this thesis supports the hypothesis that diet, weight and access to food are patterned by social class, and that the food environment partially mediates the well-known association between socio-economic status and weight status. However, findings were equivocal when using measuring exposure to the food environment at an individual level. This suggests that correctly measuring the characteristics of the food environment is important in order to disentangle their effects on health outcomes, and calls for efforts to attempt to reduce the heterogeneity in measures of the food environment employed.
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Stensland, Alexsis. "Healthy food access and policy: a study of rural and urban food environments in Riley County, Kansas." Kansas State University, 2015. http://hdl.handle.net/2097/19124.

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Master of Regional and Community Planning
Department of Landscape Architecture/Regional and Community Planning
Hyung Jin Kim
Accessing healthy food can be a challenge for people living in both rural and urban environments. A broad range of factors influences one’s food security, including the accessibility and affordability of food retailers, travel time to shopping, availability of healthy foods, and food prices. The connections between planning and food systems have begun to emerge and be examined but planners face many barriers when tackling food system issues that range from turf problems, a lack of knowledge that any problem exists, to a lack of funds. The study purposes were to 1) identify areas with low access to healthy food sources; 2) discover barriers and perceptions of healthy food accessibility among community members; and 3) explore current planning policies and practices for increasing healthy food accessibility. The study area of this case is Riley County, Kansas, which has lower food accessibility especially to health foods in low income areas located in urban neighborhoods, even though rural areas are further away from a healthy food store. The research has the potential to inform the local food system framework and provide guidance for local policy makers and stakeholder groups. Surveys were collected from 150 households in order to identify challenges and barriers respondents face when obtaining healthy food. Food prices and low income were the largest barriers survey respondents faced when obtaining healthy food. Interviews conducted among 6 individuals from planning offices, market, and community stakeholder groups and both urban and rural issues were discussed. Currently, there is understanding of the importance of healthy food but little action that follows. There are opportunities for planners and policy makers to get involved with planning for the local food system. Partnerships must be established to share resources and technical skills among stakeholders in order to plan for healthy community food systems.
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Li, Yanxia. "Identifying opportunities for local food systems transformation: An exploratory study of residents' food environments and food literacy in a master-planned community." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/211294/1/Yanxia_Li_Thesis.pdf.

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By understanding the residents’ food environments and food literacy, this study identified potential opportunities for the transition to a local food system in a master-planned community. This thesis used a mixed-method approach to explore how residents described their existing food environments and to what extent their food literacy was evident. The findings provide implications for a local food system transformation that might have positive social, economic, environmental, and health effects on the community.
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Bashir, Amreen. "Exploring the biological basis for Salmonella persistence in food manufacturing environments." Thesis, Aston University, 2016. http://publications.aston.ac.uk/28847/.

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The persistence of Salmonella spp. in low moisture foods is a challenge for the food industry as despite control strategies already in place, notable outbreaks still occur. The aim of this study was to characterise isolates of Salmonella, known to be persistent in the food manufacturing environment, by comparing their microbiological characteristics with a panel of matched clinical and veterinary isolates. The gross morphology of the challenge panel was phenotypically characterised in terms of cellular size, shape and motility. In all the parameters measured, the factory isolates were indistinguishable from the human, clinical and veterinary strains. Further detailed metabolic profiling was undertaken using the biolog Microbial ID system. Multivariate analysis of the metabolic microarray revealed differences in metabolism of the factory isolate of S.Montevideo, based on its upregulated ability to utilise glucose and the sugar alcohol groups. The remainder of the serotype-matched isolates were metabolically indistinguishable. Temperature and humidity are known to influence bacterial survival and through environmental monitoring experimental parameters were defined. The results revealed Salmonella survival on stainless steel was affected by environmental temperatures that may be experienced in a food processing environment; with higher survival rates (D25=35.4) at temperatures at 25°C and lower humidity levels of 15% RH, however a rapid decline in cell count (D10=3.4) with lower temperatures of 10°C and higher humidity of 70% RH. Several resident factories strains survived in higher numbers on stainless steel (D25=29.69) compared to serotype matched clinical and veterinary isolates (D25=22.98). Factory isolates of Salmonella did not show an enhanced growth rate in comparison to serotype matched solates grown in Luria broth, Nutrient broth and M9 minimal media indicating that as an independent factor, growth was unlikely to be a major factor driving Salmonella persistence. Using a live / dead stain coupled with fluorescence microscopy revealed that when no longer culturable, isolates of S.Schwarzengrund entered into a viable nonculturable state. The biofilm forming capacity of the panel was characterised and revealed that all were able to form biofilms. None of the factory isolates showed an enhanced capability to form biofilms in comparison to serotype-matched isolates. In disinfection studies, planktonic cells were more susceptible to disinfectants than cells in biofilm and all the disinfectants tested were successful in reducing bacterial load. Contact time was one of the most important factors for reducing bacterial populations in a biofilm. The genomes of eight strains were sequenced. At the nucleotide and amino acid level the food factory isolates were similar to those of isolates from other environments; no major genomic rearrangements were observed, supporting the conclusions of the phenotypic and metabolic analysis. In conclusion, having investigated a variety of morphological, biochemical and genomic factors, it is unlikely that the persistence of Salmonella in the food manufacturing environment is attributable to a single phenotypic, metabolic or genomic factor. Whilst a combination of microbiological factors may be involved it is also possible that strain persistence in the factory environment is a consequence of failure to apply established hygiene management principles.
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Katrini, Eleni. "Addressing food, water, waste and energy yields in urban regenerative environments." Research Showcase @ CMU, 2012. http://repository.cmu.edu/theses/55.

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“At the same time that we must respond to climate change and rising energy costs, we must also adjust our housing stock to fit a changing demographic and find more frugal form of prosperity. Such a transformation will require deep change, not just in energy sources, technology, and conservation measures but also in urban design, culture and lifestyles. More than just deploying green technologies and adjusting our thermostats, it will involve rethinking the way we live and the underlying form of our communities.” (Calthorpe, 2011) Our cities are built dependent on centralized systems of water and waste management, food and energy production. This practice has proven efficient for a while; nonetheless as our cities expand with immense speed and population increases, severe issues of food access, waste accumulation, floods, water contamination and increased energy demand reveal the obsolescence of those systems. The solution does not lie anymore only in conservation and precautionary measures but in a diverse way of thinking and redesigning existing infrastructures. Through this thesis, several systems of urban agriculture, decentralized water management and treatment, as well as energy production from waste were identified and studied through literature and actual case studies. The ultimate goal of the research was to create a toolkit for urban regenerative environments, which will be used to introduce those systems to designers. The key component of the toolkit is the quantitative link between the spatial demands of each system and its efficiency.
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Banús, Paradell Núria. "New solutions to control robotic environments: quality control in food packaging." Doctoral thesis, Universitat de Girona, 2021. http://hdl.handle.net/10803/673469.

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Machine vision systems and artificial intelligence techniques are two active research areas in the context of Industry 4.0. Their combination allows the reproduction of human procedures while improving the performance of the processes. However, to achieve the desired full automation, there is a need for new applications able to cover as many industrial scenarios and processes as possible. One of the areas that needs further research and development is the quality control of food packaging, and more specifically in the closure and sealing control of thermoforming packages. The shortcomings in this area were detected by TAVIL who, in collaboration with GILAB, proposed an Industrial Doctorate to investigate, develop and integrate in real scenarios new methods to improve the packaging stage of the food industry by using machine vision systems and artificial intelligence techniques. In the context of this Industrial Doctorate, two focuses of research were defined that differ at the level at which the problem is studied. The first focused on the quality control of food packages, and the second on the efficient management of machine vision systems in industrial scenarios
Els sistemes de visió per computador i les tècniques d’intel·ligència artificial són dues àrees de recerca actives en el context de la Indústria 4.0. La seva combinació permet la reproducció de procediments humans millorant al mateix temps el rendiment dels processos. Malgrat això, per aconseguir l’automatització completa desitjada, hi ha la necessitat de noves aplicacions capaces de cobrir el màxim d’escenaris i processos industrials possibles. Una de les àrees que necessita més investigació i desenvolupament és el control de qualitat dels envasos d’aliments, i més concretament, el control del tancament i del segellat d’envasos termoformats. Les necessitats en aquesta àrea van ser identificades per TAVIL que, amb col·laboració amb GILAB, van proposar un Doctorat Industrial per investigar, desenvolupar i integrar en escenaris reals nous mètodes per millorar l’etapa d’envasat de la indústria alimentària mitjançant sistemes de visió per computador i tècniques d’intel·ligència artificial. En el context d’aquest Doctorat Industrial, s’han seguit dues línies d’investigació que es diferencien en el nivell en el qual estudien el problema. La primera línia es basa en el control de qualitat d’envasos d’aliments, mentre que la segona es basa en el control eficient de sistemes de visió per computador en escenaris industrials
Programa de Doctorat en Tecnologia
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Green, Harold D. "Interorganizational cooperation in uncertain environments the case of food aid management /." [Gainesville, Fla.] : University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0000689.

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Books on the topic "Food environments"

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Evans, Charlotte E. L. Transforming Food Environments. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720.

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Keup, Lowell E. Invertebrate fish food resources of lotic environments. Washington DC: U.S. Dept. of the Interior, Fish and Wildlife Service, Research and Development, 1988.

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Keup, Lowell E. Invertebrate fish food resources of lotic environments. Washington DC: U.S. Dept. of the Interior, Fish and Wildlife Service, Research and Development, 1988.

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M, Born Branden, Russell Jessica Kozlowski, and American Planning Association. Planning Advisory Service., eds. A planners guide to community and regional food planning: Transforming food environments, facilitating healthy eating. Chicago, Ill: American Planning Association, 2008.

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Adu-Gyamfi, J. J., ed. Food Security in Nutrient-Stressed Environments: Exploiting Plants’ Genetic Capabilities. Dordrecht: Springer Netherlands, 2002. http://dx.doi.org/10.1007/978-94-017-1570-6.

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Sustainability unpacked: Food, energy and water for resilient environments and societies. Washington, DC: Earthscan, 2010.

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Plant breeding for water-limited environments. New York: Springer, 2011.

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Connolly, John P. WASTOX: A framework for modeling the fate of toxic chemicals in aquatic environments. Gulf Breeze, Fla: U.S. Environmental Protection Agency, Environmental Research Laboratory, 1985.

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Madilyn, Fletcher, Floodgate George D, Society for General Microbiology. Ecology Group., and Society for General Microbiology. Meeting, eds. Bacteria in their natural environments. London: Published for the Society for General Microbiology by Academic Press, 1985.

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California. Department of Education. Nutrition Services Division. Taking action for healthy school environments: Linking education, activity, and food in California secondary schools. Sacramento, California: California Department of Education, 2006.

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Book chapters on the topic "Food environments"

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Cannuscio, Carolyn, and Karen Glanz. "Food Environments." In Making Healthy Places, 50–62. Washington, DC: Island Press/Center for Resource Economics, 2011. http://dx.doi.org/10.5822/978-1-61091-036-1_3.

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Morland, Kimberly B., Yael M. Lehmann, and Allison E. Karpyn. "Food Environments." In Local Food Environments, 163–84. 2nd ed. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003029151-12.

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Lake, Amelia A., and Jane L. Midgley. "Food Policy and Food Governance - Changing Behaviours." In Obesogenic Environments, 165–82. West Sussex, UK: John Wiley & Sons, Ltd., 2013. http://dx.doi.org/10.1002/9781118786611.ch11.

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Caswell, Susan M., Margaret A. Allman-Farinelli, Dana L. Olstad, and Patti-Jean Naylor. "Community Food Environments." In Transforming Food Environments, 127–42. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-9.

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Evans, Charlotte E. L., Ayyoub K. Taher, Cath Rycroft, and Pablo Monsivais. "Fast Food and Out-of-Home Food Environments." In Transforming Food Environments, 115–26. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-8.

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Zaccheo, Aleardo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, and Salvatore Parisi. "The Local Food Environments." In Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective, 53–62. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-44975-3_10.

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Belc, Nastasia, Eleonora Morganti, Denisa E. Duţă, Teodora-Alexandra Iordache, and Katherine Flynn. "Role of the Food Industry in Improving the Food Environment." In Transforming Food Environments, 79–96. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-6.

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Power, Madeleine S., Suzy L. Liddell, and Mariko Koide. "Food Insecurity, Poverty and the Very Low-Income Food Environment." In Transforming Food Environments, 157–71. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-11.

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Kininmonth, Alice R., and Alison Fildes. "The Home Food Environment." In Transforming Food Environments, 13–28. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-2.

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Vogel, Christina, and Carmen Piernas. "The Retail Food Environment." In Transforming Food Environments, 63–78. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-5.

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Conference papers on the topic "Food environments"

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Attar, Talia, Oyewole Oyekoya, and Margrethe Horlyck-Romanovsky. "Using Virtual Reality Food Environments to Study Individual Food Consumer Behavior in an Urban Food Environment." In VRST '22: 28th ACM Symposium on Virtual Reality Software and Technology. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3562939.3565685.

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Jaacks, Lindsay, Simon Fraval, and Clare Dias. "Remote sensing and food security: monitoring agriculture, ecosystems, hydrology, food environments and health outcomes." In Space, Satellites and Sustainability, edited by Callum J. Norrie, Murray Collins, and Kristina Tamane. SPIE, 2020. http://dx.doi.org/10.1117/12.2576496.

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Montella, Raffaele, Alison Brizius, Joshua Elliott, David Kelly, Ravi Madduri, Ketan Maheshwari, Cheryl Porter, et al. "FACE-IT: A Science Gateway for Food Security Research." In 2014 9th Gateway Computing Environments Workshop (GCE). IEEE, 2014. http://dx.doi.org/10.1109/gce.2014.17.

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Buzzelli, Marco, Gianluigi Ciocca, Paolo Napoletano, and Raimondo Schettini. "Analyzing and Recognizing Food in Constrained and Unconstrained Environments." In MM '21: ACM Multimedia Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3475725.3483624.

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Paßler, Sebastian, and Wolf-Joachim Fischer. "Food Intake Activity Detection Using a Wearable Microphone System." In 2011 7th International Conference on Intelligent Environments (IE). IEEE, 2011. http://dx.doi.org/10.1109/ie.2011.9.

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Rodrigues, Jessica Bezerra dos Santos, Neyrijane Targino de Souza, Vanessa Gonçalves Honório, Danilo Elias Xavier, Allan de Jesus dos Reis Albuquerque, Fábio Correia Sampaio, Evandro Leite de Souza, and Marciane Magnani. "Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-266.

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Sahoo, Amiya. "The COVID-19 Pandemic: Challenges and Opportunities in Food Environments to Provide Sustainable Healthy Foods." In 1st International Conference on Sustainable Management and Innovation, ICoSMI 2020, 14-16 September 2020, Bogor, West Java, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.14-9-2020.2304636.

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Aiman, Tabony, and Llabres-Valls Enriqueta. "The Agrarian City in the age of Planetary Scale Computation: Dynamic System Model and Parametric Design Model for the introduction of Vertical Farming in High Dense Urban Environments in Singapore." In International Conference on the 4th Game Set and Match (GSM4Q-2019). Qatar University Press, 2019. http://dx.doi.org/10.29117/gsm4q.2019.0018.

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Current conditions related to food security lead to study alternative forms of food production in cities such as vertical urban farming in high dense urban environments. This paper discusses the development of the Innovate UK award-winning project consisting of a dynamic system model that generates a large dataset of artificial environments linked to a multi-objective optimization model of urban massing for one square kilometer of development along the coastline of Singapore. The scope of the model is to reach the highest level of self-sufficiency in relation to food consumption. The model operates, as a dynamic system constituted of different subsystems including transport, water, agriculture and energy. These systems dynamically interact among each other and with their environment, which is considered the primary source of energy and the main provider of hydrological resources. A large dataset of artificial environments is created employing a Dynamic System Modelling Software; this includes different scenarios of environmental stress such as sea level rise, population growth or changes on the demand side. Such dataset of artificial environments serves as an input for the multi-objective optimization model that employs genetic algorithms to produce a large data set of urban massing including the distribution of a range of food production technologies in relation to pre-established conditions for vertical urban agriculture and compatibility with other urban programs. Connectivity, solar radiation and visual cones are the fitness criteria against which the model has been tested. This paper assesses whether artificial environments further away from the pareto front produce populations of urban design solutions that respond to extreme environmental conditions and environmental shocks.
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Owen, Amie, Helen Harman, and Elizabeth Sklar. "Towards Autonomous Task Allocation Using a Robot Team in a Food Factory." In UKRAS22 Conference "Robotics for Unconstrained Environments". EPSRC UK-RAS Network, 2022. http://dx.doi.org/10.31256/yj9su5m.

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Ballis, A., D. Katris, M. J. R. Knapen, R. M. Lokers, L. Penev, G. Sipos, P. Zervas, et al. "Serving Scientists in Agri-Food Area by Virtual Research Environments." In 2018 IEEE 14th International Conference on e-Science (e-Science). IEEE, 2018. http://dx.doi.org/10.1109/escience.2018.00124.

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Reports on the topic "Food environments"

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Jelinek, Raz, Paul Dawson, Timothy Hanks, William Pennington, and Julie Northcutt. Bacterial sensors for food processing environments. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598157.bard.

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The overall objective of this project was to develop a new bacterial contaminant sensor based upon polydiacetylene(PDA) which is a unique polymer that changes color and configuration in response to external molecular stimuli. While this polymer has been well studied and has been shown to respond to bacterial stimuli in the laboratory, application to food processing environments has not been demonstrated. One hurdle in the application of biosensors in a food processing environment is interference of food sanitizers with the detection of bacteria. Common food sanitizers were evaluated for their response to PDA and different concentrations paving the way for use of modified PDAs developed by the research team to be used in food plants. Further development of PDA bacterial sensors focused on simplifying its application by immobilizing PDA on cotton and paper for use on swabs, wipes and dip papers. Increasing the sensitivity of PDAs was investigated by attaching fluorophores. Future and continued work will include the decoration of PDAs with apatmers to improve the specificity of the biosensor to food pathogens.
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Trübswasser, Ursula, Kaleab Baye, Michelle Holdsworth, Megan Loeffen, Edith J. M. Feskens, and Elise F. Talsma. Urban food environments through the lens of adolescents in Addis Ababa, Ethiopia. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134022.

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Walker, David, Craig Baker-Austin, Andy Smith, Karen Thorpe, Adil Bakir, Tamara Galloway, Sharron Ganther, et al. A critical review of microbiological colonisation of nano- and microplastics (NMP) and their significance to the food chain. Food Standards Agency, April 2022. http://dx.doi.org/10.46756/sci.fsa.xdx112.

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Microplastics are extremely small mixed shaped plastic debris in the environment. These plastics are manufactured (primary microplastics) or formed from the breakdown of larger plastics once they enter the terrestrial, freshwater and marine environments (secondary microplastics). Over time, a combination of physical, photochemical and biological processes can reduce the structural integrity of plastic debris to produce microplastics and even further to produce nanoplastics. NMPs have been detected in both the aquatic and terrestrial environments and can be easily spread by water, soil and air and can be ingested by a wide range of organisms. For example, NMPs have been found in the guts of fish and bivalve shellfish. Microplastics have also been detected in food and in human faeces. Therefore, NMPs are not only found in the environment, but they may contaminate the food supply chain and be ingested by consumers. There is evidence suggesting that microorganisms are able to colonise the surfaces of microplastics and aggregates of nanoplastics. However, the risk to consumers posed by NMPs colonised with microorganisms (including those that are AMR) which enter the food supply chain is currently unknown.
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Twyman, Jennifer, Elise F. Talsma, Konstantina Togka, Chiara Ferraboschi, and Inge D. Brouwer. Gender equity considerations in food environments of low and middle income countries: A scoping review. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134225.

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Walker, Elizaveta. Aligning Food Environments with Institutional Values: A Mixed Methods Study of Oregon Health Care Organizations. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.7493.

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Mockshell, Jonathan, Collins Asante-Addo, Kwaw S. Andam, and Felix A. Asante. Transitioning to nutrition-sensitive food environments in Ghana: Triple sector strategies to reduce the triple burden of malnutrition. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134522.

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Resnick, Danielle, Kola Anigo, and Olufolakemi Mercy Anjorin. Enabling environments for nutrition advocacy: A comparison of infant and young child feeding and food fortification in Nigeria. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134724.

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James, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams, and Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, August 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.

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Addressing the public health threat posed by AMR is a national strategic priority for the UK, which has led to both a 20-year vision of AMR and a 5-year (2019 to 2024) AMR National Action Plan (NAP). The latter sets out actions to slow the development and spread of AMR with a focus on antimicrobials. The NAP used an integrated ‘One-Health’ approach which spanned people, animals, agriculture and the environment, and calls for activities to “identify and assess the sources, pathways, and exposure risks” of AMR. The FSA continues to contribute to delivery of the NAP in a number of ways, including through furthering our understanding of the role of the food chain and AMR.Thorough cooking of food kills vegetative bacterial cells including pathogens and is therefore a crucial step in reducing the risk of most forms of food poisoning. Currently, there is uncertainty around whether cooking food is sufficient to denature AMR genes and mobile genetic elements from these ‘dead’ bacteria to prevent uptake by ‘live’ bacteria in the human gut and other food environments - therefore potentially contributing to the overall transmission of AMR to humans. This work was carried out to assess these evidence gaps.
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Houzer, Ella, and Ian Scoones. Are Livestock Always Bad for the Planet? Rethinking the Protein Transition and Climate Change Debate. Institute of Development Studies (IDS), September 2021. http://dx.doi.org/10.19088/steps.2021.003.

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Urgent climate challenges have triggered calls for radical, widespread changes in what we eat, pushing for the drastic reduction if not elimination of animal-source foods from our diets. But high-profile debates, based on patchy evidence, are failing to differentiate between varied landscapes, environments and production methods. Relatively low-impact, extensive livestock production, such as pastoralism, is being lumped in with industrial systems in the conversation about the future of food. This report warns that the dominant picture of livestock’s impacts on climate change has been distorted by faulty assumptions that focus on intensive, industrial farming in rich countries. Millions of people worldwide who depend on extensive livestock production, with relatively lower climate impacts, are being ignored by debates on the future of food. The report identifies ten flaws in the way that livestock’s climate impacts have been assessed, and suggests how pastoralists could be better included in future debates about food and the climate.
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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