British Food Journal: Volume 110 Issue 2

Food processing: barriers to, or opportunities for, organic foods in the catering sector?

Anna Post, Helena Shanahan, Lena Jonsson

The aim of this article is to examine whether food processing is a limitation when using organic potatoes and tubers and to suggest which catering category is most likely to…

Wine origin and organic elaboration, differentiating strategies in traditional producing countries

Rodolfo Bernabéu, Margarita Brugarolas, Laura Martínez‐Carrasco, Mónica Díaz

This article aims to analyse various wine differentiation strategies (price, origin, type and production system) to counteract the commercial success of new wine producers…

Coordinative structures and development of food supply chains

Minna Mikkola

This case study aims to analyse dyadic empirical relations within food supply chains. The categories of market, hierarchy or power, network and social relations were used to…

Grocery lists: connecting family, household and grocery store

Raewyn Bassett, Brenda Beagan, Gwen E. Chapman

This paper aims to investigate grocery list use in the lives of participant families in a study on decision making about food choices and eating practices.

Opportunities and realities of supply chain integration: the case of food manufacturers

Dirk Pieter van Donk, Renzo Akkerman, Taco van der Vaart

The purpose of the paper is to investigate the limitations and barriers for supply chain integration that food manufacturers experience and to highlight their planning and…

Dietary fibre in human nutrition: the problem of providing nutrition advice

Anne Sibbel

The aim of this paper to explain the difficulties associated with applying the science of nutrition in formulating advice to protect public health, using the example of dietary…