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Article
Publication date: 26 October 2010

Abel Duarte Alonso and Martin O'Neill

Contemporary academic research generally discusses positive spillovers that consumption and purchase of local foods/produce may have for consumers, farmers and local economies…

2916

Abstract

Purpose

Contemporary academic research generally discusses positive spillovers that consumption and purchase of local foods/produce may have for consumers, farmers and local economies from which these products come. In a hospitality industry context, local produce can enhance culinary experiences as well as benefit regions and businesses that promote it. However, to what extent are hospitality businesses aware and receptive to the range of local products available? Furthermore, are small hospitality enterprises (SHEs), particularly those near rural areas, actively involved in utilising local products on their menus? And if so, to what extent is this demand driven or an attempt to seek out a unique selling proposition on the part of SHEs? The present paper seeks to answer these questions from the hospitality operators' perspective.

Design/methodology/approach

A total of 21 SHEs located in the southern United States were interviewed via telephone and face‐to‐face.

Findings

Despite their close geographical proximity to farms that grow fresh produce and a near‐by farmers' market open in the summer, SHEs' involvement with local foods in this study is very fragmented. In fact, more respondents are not involved in purchasing local products than those who are, while others are only marginally involved. Furthermore, convenience of direct deliveries by out‐of‐state food distributors and unawareness of existing fresh local produce availability are reasons expressed for not engaging in efforts to buy locally.

Research limitations/implications

The narrow geographical area chosen and low number of participating businesses in this study may not allow for making generalizations with regards to the findings.

Practical implications

The dysfunctional nature of the current relationship identified between SHEs and local food producers may be conducive to very unfavourable long‐term impacts for both parties, including lost sales opportunities by not providing fresher, higher quality produce that appeals to increasingly discerning customers.

Originality/value

The present study offers new insights into the relationship between SHEs and local food producers, an area that has been largely neglected in contemporary research.

Details

British Food Journal, vol. 112 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 April 2004

Peter Jones, Daphne Comfort and David Hillier

Consumers within the UK have access to a wide variety of international foodstuffs and cuisines but there is also a growing interest in local food. This case study explores what is…

10194

Abstract

Consumers within the UK have access to a wide variety of international foodstuffs and cuisines but there is also a growing interest in local food. This case study explores what is meant by local food, outlines some of the benefits claimed for, and the problems seen to be associated with, food that is produced and consumed locally and discusses some of the routes to market for local food.

Details

British Food Journal, vol. 106 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 September 2009

Kevin Hawken and Miles Bake

The purpose of this paper is to explain a new directive of the European Union adopted by the European Parliament on May 6 that governs, among other things, the amount of capital…

199

Abstract

Purpose

The purpose of this paper is to explain a new directive of the European Union adopted by the European Parliament on May 6 that governs, among other things, the amount of capital that banks and other credit institutions are required to hold in respect of credit risk.

Design/methodology/approach

The paper explains the background to the 5 percent retention agreement, outlines provisions of the new Article 122a, explains exemptions to the 5 percent retention, and discusses additional requirements for investing and originating credit institutions.

Findings

The amended Capital Requirements Directive requires investing credit institutions to demonstrate to their regulators that they understand the risks and valuations of their securitization positions, and have detailed performance and monitoring systems in place. Originators and sponsors will also have to comply with significant new disclosure rules, and originators will be required to align their lending criteria for securitized exposures with loans made for their own banking book. Further amendments are in prospect.

Originality/value

The paper presents practical guidance by experienced securities lawyers.

Details

Journal of Investment Compliance, vol. 10 no. 3
Type: Research Article
ISSN: 1528-5812

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Article
Publication date: 1 January 1972

Criminal proceedings can only follow the commission of an offence, made so by statute. If an act is not unlawful, it matters little with what motives a person commits it or the…

116

Abstract

Criminal proceedings can only follow the commission of an offence, made so by statute. If an act is not unlawful, it matters little with what motives a person commits it or the consequences; he is outside the law, i.e. criminal law; civil law might have a remedy, but criminal law does not. Even when a criminal offence is committed, it may contain ingredients without which, what would otherwise be a punishable act, becomes guiltless. Most qualifications to guilt are of longstanding, used by parliamentary draftsmen in a wide range of statutes and have acquired reasonably precise judicial meaning. Most relate to intention—wilfully, intentionally, knowingly—and in a few, judicial extension of the popular meaning and usage of the term has occurred to prevent an innocent stance being simulated by a guilty party. “Knowledge” is such an example. The term has been deliberately widened to cover persons who “shut their eyes” to an offence; where a person deliberately refrains from making enquiries, the results of which he would not care to know, this amounts to having such knowledge— constructive knowledge.

Details

British Food Journal, vol. 74 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 September 2009

Henry A. Davis

273

Abstract

Details

Journal of Investment Compliance, vol. 10 no. 3
Type: Research Article
ISSN: 1528-5812

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Article
Publication date: 1 August 1946

The shortage of grain, reflected by an increase in the rate of extraction in milling and then by the rationing of bread, has fully aroused the attention which it warrants…

54

Abstract

The shortage of grain, reflected by an increase in the rate of extraction in milling and then by the rationing of bread, has fully aroused the attention which it warrants. Avoidance of wastage, always important, now becomes imperative. In view of this, notes in connection with the occurrence of “rope” in bread which were recently made available to members of the baking industry by the Ministry of Food may be even more important than the warnings issued in previous years. The disease is associated with warm weather and develops most rapidly at about 100°F. The first of the symptoms is usually the development in the bread of a faint fruity odour, resembling that of an over‐ripe pineapple, which becomes more intense as the bread gets older. Discolouration and softening of the crumb next occurs, so that on attempting to cut the bread it tends to stick to the knife. When the crumb is pulled apart, fine gelatinous threads may be formed. Although an outbreak of “rope” is unpleasant, there is fortunately little or no evidence that such an occurrence is dangerous to health. The disease can of course occur in cakes and similar bakery products, but outbreaks are practically always confined to bread. The comparative immunity of cakes is probably due to a generally lower moisture content, which does not encourage development of the disease. Another possibility is that fruit, where present, may cause the development of a certain amount of acid, and acid conditions discourage the activity of the organism responsible for the trouble. “Rope” in bread is caused by the spore‐forming bacterium B. mesentericus. It has been suggested the disease is due to the decomposition of the starch by amylase, in which the organism is rich. There are several strains of this bacterium, which is of widespread occurrence—it is found, for example, in the soil. All kinds of flour, whether of high or of low extraction, and including those derived from cereals other than wheat, are possible carriers of the disease. However, carefully‐conducted experiments have shown that the “rope” spore content of the flour, unless particularly high, is of minor significance when outbreaks of “rope” occur. Far more important are the conditions under which the bread is made and under which it is treated after baking. It has been found that “rope” formation is more likely to develop in the dense crumb associated with under‐fermentation than in loaves in which the crumb is well‐developed. Use of sufficient yeast to cause the fermentation to be vigorous has also been found to be beneficial. The initial development of the organism appears to be at the expense of the soluble nitrogen compounds, sugars, etc., present in the bread. When these materials are exhausted, attack upon the protein of the loaf proceeds. A possibility is that prolonged fermentation causes a partial transformation of the gluten into nitrogenous substances which are more easily assimilated by the bacteria, whereas in a short, vigorous fermentation the formation of such substances may not occur to the same extent. Occurrences of the disease may be expected to be more severe with high extraction flours or whole‐meals, since higher extraction gives a medium which is better suited for the growth of the “rope”‐causing organism. All the members of the mesentericus group are characterised by the formation of spores which are extremely difficult to destroy by heating. For example, the spores can resist the temperature of boiling water for hours on end. Since the interior of a loaf probably does not exceed this temperature whilst in the oven, many of the spores will escape destruction. The spores will thus pass through the operation of baking and, if conditions are favourable, the development of the disease will start at or near the middle of the loaf. Since the damp, soggy crumb associated with an under‐baked loaf is conducive to the development of “rope,” thorough baking is a definite advantage. Owing to the fact that the “rope” organism requires warmth for its growth, rapid and thorough cooling of the bread in well‐ventilated cooling rooms is an important preventative factor. Spacing upon the racks should be such that the loaves do not touch, and the latter should not be packed whilst warm into delivery vans. Cleanliness is also of vital importance. Odd scraps of bread, dried dough, etc., may contain the spores of the organism and contact of the loaves with such material will lead to contamination which may bring to nought the preventative efforts made in other directions. Since the “rope” organism does not like acidity, addition to the bread dough of acidic substances is a useful deterrent. Acetic acid and acid calcium phosphate are particularly useful in this connection, since the requisite concentrations of these substances do not cause deterioration in bread quality. Bakeries with sackages below 100 per week may obtain without permit acetic acid solution of strength suitable for immediate addition. For larger users, the acid is supplied in a more concentrated form against a permit obtainable from the Directorate of Molasses and Industrial Alcohol, and is diluted before adding to the mixing. Though acetic acid or acid calcium phosphate may be used to suppress outbreaks or as preventatives during exceptional conditions, supplies of these agents are insufficient to enable them to be used continually as general preventatives during hot weather. For this purpose, the “acid dough” process of the British Arkady Co. Ltd., which requires no special materials, is recommended by the Ministry of Food. A small batch of “starter” dough is first prepared and is then incorporated into a larger mixing of “acid dough.” Portions of the latter are then added to the main mixing of bread dough, no alteration in the other constituents of the latter being required. Once the “acid dough” has been prepared, daily supplies may be kept up for months. A portion of the dough from the previous day is used as a starter for the new mixing, and from the second day onwards the “acid dough” becomes a fairly‐stabilised producer of acid.

Details

British Food Journal, vol. 48 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 September 1954

F.J.H. Ottaway

In this article the author discusses the various points at which corrosion occurs in the bakehouse plant and mentions the probable factors involved. The three main sections of the…

79

Abstract

In this article the author discusses the various points at which corrosion occurs in the bakehouse plant and mentions the probable factors involved. The three main sections of the baking industry are covered, viz. bread making, flour confectionery (cake making) and biscuit making. An increasing number of bakers are now beginning to realise that metallic corrosion need not be an inevitable occurrence of conditions of the bakery, and the following article, by a member of the staff of the British Baking Industries Research Station, will help bakers to avoid this unnecessary waste of money.

Details

Anti-Corrosion Methods and Materials, vol. 1 no. 9
Type: Research Article
ISSN: 0003-5599

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Case study
Publication date: 15 February 2022

Anastacia Mamabolo

Analyse a social business model; explain the scaling motives in a social enterprise; identify and defend scaling strategies in a social enterprise; and use the social enterprise…

Abstract

Learning outcomes

Analyse a social business model; explain the scaling motives in a social enterprise; identify and defend scaling strategies in a social enterprise; and use the social enterprise scaling barrier model to evaluate factors that contribute to scaling failure and suggest ways to address the identified barriers.

Case overview/synopsis

Lufefe Nomjana, a Cape Town-based social entrepreneur, decided in 2011 to launch a social enterprise that promotes an affordable but healthy lifestyle by baking and selling spinach bread at a low cost. Nomjana combined a for-profit business venture with the social aspect of providing healthy products at a cost people can afford. When the lockdown was implemented in South Africa in March 2020, he still grew his business despite the strict restrictions. Inspired by the growth of the enterprise, in August 2020, and at the height of the national lockdown necessitated by the Covid-19 pandemic, Nomjana decided to open a company-owned outlet in Johannesburg miles away from the Cape. However, the launch of this company-owned outlet was not successful. The failure of the Johannesburg outlet left him with a dilemma, as he had planned to scale up his enterprise into other cities in South Africa. Launching his business in Cape Town had not been a challenge, but he struggled to launch outlets of his social enterprise outside of the Western Cape Province.

Complexity academic level

Social Entrepreneurship, Commercial Entrepreneurship and Business Management at the Postgraduate Diploma and Masters level.

Supplementary materials

Teaching notes are available for educators only.

Subject code

CCS 3: Entrepreneurship.

Details

Emerald Emerging Markets Case Studies, vol. 12 no. 1
Type: Case Study
ISSN: 2045-0621

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Article
Publication date: 1 December 2004

Low Sui Pheng

China is among one of the oldest civilizations in the world. The massive land mass of China also means that the Chinese people are subject to weather extremes as well as…

1222

Abstract

China is among one of the oldest civilizations in the world. The massive land mass of China also means that the Chinese people are subject to weather extremes as well as topographical variety in a country which cuts across alpine heights, treacherous deserts, lush valleys, dusty plains and lengthy rivers. With these weather extremes as the backdrop, it is crucial for the Chinese people to develop appropriate environmental control techniques for their dwellings as well as to ensure the structural integrity of their buildings. This paper discusses the protection, heating, anti‐seismic and dampness techniques developed and implemented in ancient China. It also documents the measures taken by the ancient Chinese to ensure the structural integrity of their buildings. The examples highlighted in this paper suggest that the building science principles adopted in ancient China remain relevant in the construction industry today.

Details

Structural Survey, vol. 22 no. 5
Type: Research Article
ISSN: 0263-080X

Keywords

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Book part
Publication date: 16 August 2021

Martin Cathcart Frödén

Abstract

Details

A Circular Argument
Type: Book
ISBN: 978-1-80071-385-7

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