Shahla M. Wunderlich and Charles H. Feldman
The purpose of this short communication is to shed light on the accuracy of quantification methods of household food waste (HFW).
Abstract
Purpose
The purpose of this short communication is to shed light on the accuracy of quantification methods of household food waste (HFW).
Design/methodology/approach
Thirty-seven recently published studies in HFW were surveyed for this commentary. Exemplary methods and findings of these studies were compared.
Findings
It is challenging to draw conclusions on the amount of the HFW per person/town/country due to the inconsistent and heterogeneous methodologies used. We recommend using direct measurements or triangulation of methods to help ensure valid findings. Governments should incentivize consumers to deliver their food waste to designated locations where weights could accurately be assessed. Monetary or tax incentives could help stimulate an accurate accounting of waste and encourage reductions. Food waste measurements should be consistently reported as kg/person/week.
Social implications
Food and water security must be provided for all. It is estimated that one-third of edible food for humans is currently lost or wasted globally. According to the World Food Program (WFP), this is about 1.3 billion tons of food per year and at the same time this wasted food could be sufficient to feed two billion people.
Originality/value
The aim of this paper is to fill a gap in the literature about the magnitude and significance of HFW and its impact on the environment and social welfare. Currently, there are no generally accepted uniform methods of food waste quantification at the household level. This original communication brings the importance and challenges of the quantification of HFW to light.
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Charles H. Feldman and Shahla Wunderlich
This manuscript focuses on theoretical past, present and future models for defining food culture and cuisine, comparing these principles with contemporary literature evidence of…
Abstract
Purpose
This manuscript focuses on theoretical past, present and future models for defining food culture and cuisine, comparing these principles with contemporary literature evidence of transformative global food practices during public health and environmental crisis. The purpose of this study, therefore, is to explain the point at which traditional practices are discernible from the effects of modern technology, globalization, marketing and the virtualization of consumption. The paper explains how current local and global ecologies contribute to the retainment or disassembly of established culinary borders.
Design/methodology/approach
This is a theoretical paper that highlights seminal and present discourse on food cultural practices. Furthermore, it underlines the cultural changes during environmental crises and whether these cultural transformations in food practices will be lasting. The authors suggest a perspective model for the future.
Findings
Deciphering whether traditional foodways are moderated by modernity and environmental changes is very complex and multifactorial. This is likely nuanced by the availability of commodities and the steadfastness of particular cultures. Whether or not consumers embrace a new food product is likely contingent on their fundamental familiarity with and availability of the product's traditional components. The integrity of traditional foodstuffs will continue to be valued and demanded by broad groups of consumers into the foreseeable future.
Research limitations/implications
As a primary objective, food producers, manufacturers and governments should not seek to actively diminish cultural borders and markets. Industry and governmental strategists should embrace and promote cultural food messages in any interventional strategies on household food security or marketing strategies and campaigns. The gathering of information from grassroot cultural groups about traditional food practices should ground the development of new policies and products.
Practical implications
Understanding the complexities surrounding traditional cuisines and food ways gives insight into the future of traditional food cultures and how they change. The food industry is undergoing profound transformation due to climate change; the decrease of arable land; environmental crisis, such as floods and droughts; war; food insecurity; aging populations; and chronic food-related diseases and disorders. Therefore, new food products are essential to adjust to these issues. However, the use and effectiveness of these foods would likely be enhanced if they were tailored with ingredients and techniques that have meaning to particular cultural groups.
Social implications
Social connectivity, the shared experiences of eating together (and the contingent health benefits) may have been subject to contemporaneous or permanent change due to transformation in local and global food ecologies. Whether or not consumers embrace new food products may be contingent on their fundamental familiarity with its traditional components. The integrity of traditional foodstuffs is likely to continue to be valued and demanded by broad groups of consumers into the foreseeable future.
Originality/value
Seminal food culture theories are still being utilized in recent publications to explain contemporary practices, particularly in times of crisis such as the recent pandemic. Current scholarship has indicated, to degrees, that links to traditional food practices may be strong, evolving or are becoming more obscure as they are incorporated into a global fabric. There are gaps in the literature that necessitate more exportation of the impact of environmental changes and health crisis on cultural and traditional food practices. This further raises questions about how the formative theories on food culture apply to modern and future food practices.
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Charles H. Feldman, Heather Hartwell, Joseph Brusca, Haiyan Su and Hang Zhao
The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves…
Abstract
Purpose
The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves.
Design/methodology/approach
Based on USDA healthy eating standards, a menu comprising seven healthy and seven unhealthy meal options were presented, once unlabeled as control (n=214) and once labeled with healthy and non-healthy nutrient icons as an intervention test menu (n=212).
Findings
Findings demonstrate that despite a positive observed trend, there were no significant differences between healthy selection of labeled and unlabeled dishes (p=0.16).
Practical implications
Providing nutritional information in student cafeterias may be challenging but helpful. However, more strategies need to be developed with student input to provide nutrition data on menus in an informative, comprehensive, yet friendly way that encourages healthy eating in campus foodservices.
Social implications
No labeling system or legislation can control choices made by individuals, so the responsibility for a healthy selection must always remain personal. However, consumers should have input on menus as they have a stake in the outcome of the products.
Originality/value
This novel study tested a student-designed menu to assess whether user input can influence food choice.
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Douglas W. Murray, Heather Hartwell, Charles H. Feldman and Meena Mahadevan
Public health policy has long called for significant reductions in salt intake. To date most research has been confined to processed foods. This approach fails to include the…
Abstract
Purpose
Public health policy has long called for significant reductions in salt intake. To date most research has been confined to processed foods. This approach fails to include the foodservice industry and its impact on population health. The purpose of this paper is to understand perceptions of what responsibility, if any, these professionals felt they had within the public health agenda. International comparisons were made to assess whether previous reductions of salt intake among UK adults was attributable to groundswell attitudinal changes at the chef/manager level, which US counterparts may not have embraced.
Design/methodology/approach
This study took the qualitative approach of phenomenology as the research strategy to explore prevailing perceptions of the role and responsibility of food service regarding salt intake. Chefs and managers who deal directly with consumers were given in-depth semi-structured interviews designed to reveal the underlying themes that inform the participant’s perceptions of added salt.
Findings
Major findings from both the USA and UK indicate that ground-level chef/managers do not feel a social responsibility to limit public salt consumption. Chef/managers of both countries exhibited little nutritional understanding of the health impacts of salt intake and strong reluctance to make any reductions in salt use in their daily operations. The participants cite a lack of consumer interest and the fear that any salt adjustment would change the food’s sensory acceptability putting them at a competitive disadvantage.
Originality/value
To the authors’ knowledge this is the first study to examine professional foodservice personnel’s perceptions and knowledge of salt intake and the public health perspective.
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Hannes Zacher, Daniel C. Feldman and Heiko Schulz
We develop a conceptual model, based on person-environment fit theory, which explains how employee age affects occupational strain and well-being. We begin by explaining how age…
Abstract
We develop a conceptual model, based on person-environment fit theory, which explains how employee age affects occupational strain and well-being. We begin by explaining how age directly affects different dimensions of objective and subjective P-E fit. Next, we illustrate how age can moderate the relationship between objective P-E fit and subjective P-E fit. Third, we discuss how age can moderate the relationships between P-E fit, on one hand, and occupational strain and well-being on the other. Fourth, we explain how age can impact occupational strain and well-being directly independent of P-E fit. The chapter concludes with implications for future research and practice.
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Susanne Scheibe and Hannes Zacher
Researchers in the field of occupational stress and well-being are increasingly interested in the role of emotion regulation in the work context. Emotion regulation has also been…
Abstract
Researchers in the field of occupational stress and well-being are increasingly interested in the role of emotion regulation in the work context. Emotion regulation has also been widely investigated in the area of lifespan developmental psychology, with findings indicating that the ability to modify one’s emotions represents a domain in which age-related growth is possible. In this chapter, we integrate the literatures on aging, emotion regulation, and occupational stress and well-being. To this end, we review key theories and empirical findings in each of these areas, summarize existing research on age, emotion regulation, and stress and well-being at work, and develop a conceptual model on how aging affects emotion regulation and the stress process in work settings to guide future research. According to the model, age will affect (1) what kinds of affective work events are encountered and how often, (2) the appraisal of and initial emotional response to affective work events (emotion generation), and (3) the management of emotions and coping with affective work events (emotion regulation). The model has implications for researchers and practitioners who want to understand and facilitate successful emotion regulation and stress reduction in the workplace among different age groups.
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Florian Ritter, Anja Danner-Schröder and Gordon Müller-Seitz
In this study, the authors applied a routine dynamics perspective to examine how agile routines enhance efficiency while allowing flexibility in a world of flux. Hence, the…
Abstract
In this study, the authors applied a routine dynamics perspective to examine how agile routines enhance efficiency while allowing flexibility in a world of flux. Hence, the authors conducted an ethnographic case study in the IT sector, following a scrum team. The findings indicate that agile routines create affordances for addressing temporal orientations toward the past, present, and future. Within the scrum framework, each routine has a designed temporal orientation, such that the planning meeting is oriented toward the future. Actors enacted this single, temporal orientation through temporal demarcating patterns. However, in some instances, other temporal orientations conflicted with the dominant one. In those cases, actors enacted temporal integrating patterns that embraced multiple temporal orientations. The authors contribute to research on routine dynamics by demonstrating how (1) temporal demarcating enables organizational benefits, (2) temporal integrating enables learning from and anticipating problems, and (3) temporal spaces emerge within routine enactments to solve problems at hand.
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Hannes Zacher and Cort W. Rudolph
As the workforce is aging and becoming increasingly age diverse, successful aging at work has been proclaimed to be a desirable process and outcome, as well as a responsibility of…
Abstract
As the workforce is aging and becoming increasingly age diverse, successful aging at work has been proclaimed to be a desirable process and outcome, as well as a responsibility of both workers and their organizations. In this chapter, we first review, compare, and critique theoretical frameworks of successful aging developed in the gerontology and lifespan developmental literatures, including activity, disengagement, and continuity theories; Rowe and Kahn’s model; the resource approach; the model of selective optimization with compensation; the model of assimilative and accommodative coping; the motivational theory of lifespan development; socioemotional selectivity theory; and the strength and vulnerability integration model. Subsequently, we review and critically compare three conceptualizations of successful aging at work developed in the organizational literature. We conclude the chapter by outlining implications for future research on successful aging at work.
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This chapter provides a presentation about Chapter 1 of The Balance of the National Economy, 1923–24, edited by Pavel Illich Popov. The Balance was issued in June 1926 by the…
Abstract
This chapter provides a presentation about Chapter 1 of The Balance of the National Economy, 1923–24, edited by Pavel Illich Popov. The Balance was issued in June 1926 by the Central Statistical Administration (CSU or TsSU) of the USSR, which Popov had headed from July 1918 to January 1926. In the first part of our chapter, we show how Popov’s work on the balance of the national economy was rooted in the specific scientific and political culture of zemstvo statisticians inherited from the Tsar. Statistical inquiry was considered an objective scientific process based on international standards. Furthermore, like zemstvo statisticians, CSU statisticians developed great autonomous political power. The balance of the national economy was built according to these principles, which met harsh criticism from revolutionaries and Bolsheviks. In the second part, we analyze the contents of Popov’s Chapter 1, especially the theoretical foundations of the balance and its connection with Soviet planning. In the third part, we discuss the balance’s significance in the years 1926–1929, years which ended the NEP and launched the first Five-Year Plan, so as to understand how CSU’s balance didn’t become a standard Soviet statistical instrument and was discarded as a “bourgeois” device.