http://www.dietcan.net/docs/Polifenoles%20en%20alimentos%20y%20biodisponibilidad.pdf

Polyphenols: food sources and bioavailability

The present historical moment may seem a particularly inopportune time to review Bowling Alone, Robert Putnam's latest exploration of civic decline in America. After all, the outpouring of volunteerism, solidarity, patriotism, and self-sacrifice displayed by Americans in the wake of the September 11 terrorist attacks appears to fly in the face of Putnam's central argument: that \"social capital\" -defined as \"social networks and the norms of reciprocity and trustworthiness that arise from them\" (p. 19)'has declined to dangerously low levels in America over the last three decades. However, Putnam is not fazed in the least by the recent effusion of solidarity. Quite the contrary, he sees in it the potential to \"reverse what has been a 30to 40-year steady decline in most measures of connectedness or community.\"' As an example of how the current \"war on terrorism\" could generate a durable civic renewal, Putnam points to the burst in civic practices that occurred during and after World War II, which he says \"permanently marked\" the generation that lived through it and had a \"terrific effect on American public life over the last half-century.\" 3 If Americans can follow this example and channel their current civic

Bowling alone: The collapse and revival of American community

行銷硏究 : Marketing research

Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioral patterns are not univocally consistent with attitudes. This study investigates the presumed gap between favorable attitude towards sustainable behavior and behavioral intention to purchase sustainable food products. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentions towards sustainable food products is analyzed. The empirical research builds on a survey with a sample of 456 young consumers, using a questionnaire and an experimental design with manipulation of key constructs through showing advertisements for sustainable dairy. Involvement with sustainability, certainty, and PCE have a significant positive impact on attitude towards buying sustainable dairy products, which in turn correlates strongly with intention to buy. Low perceived availability of sustainable products explains why intentions to buy remain low, although attitudes might be positive. On the reverse side, experiencing social pressure from peers (social norm) explains intentions to buy, despite rather negative personal attitudes. This study shows that more sustainable and ethical food consumption can be stimulated through raising involvement, PCE, certainty, social norms, and perceived availability.

Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap

Cost Effectiveness in Health and Medicine.

Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey

This paper focuses on innovation in small food‐ and drink‐manufacturing enterprises in two Belgian regions. The aim of the research was to identify patterns of innovative activities. Based on both literature and empirical analyses, a framework was developed to help in understanding some aspects of the determinants of innovation in small food firms. Two conclusions can be drawn from the research. On the one hand, it is clear that innovation was regarded as essential by most small food firms. Such firms tended to continuously introduce new products, develop new processes, make changes in the organisational structure and explore new markets. On the other hand, the research demonstrated that some aspects of innovation depend on the age of the company, company size and regional economic performance.

Determinants of innovation in small food firms

The paper examines the determinants of product and process innovation in small food manufacturing firms. Small food manufacturing firms are generally viewed as operating in a mature and low technology area, where R&D activities are limited and patenting is rare. This research is based on an in-depth survey among 177 firms located in six rural areas in the EU. Four groups of firms are identified: non-innovators, traditionals, followers and leaders. Multiple logistic regression is developed to identify the drivers of product and process innovation in the firms. The results highlight the key role of the skills of the workforce, the firm's investment in know-how and the use of external sources of information. There is, however, no evidence of a significant relationship between the characteristics of the entrepreneur and the firm's innovation performance.

https://biblio.ugent.be/publication/437666/file/6812971.pdf

Determinants of product and process innovation in small food manufacturing firms

Livestock production today faces thedifficult task of effectively meeting emergingconsumer concerns while remaining competitive on majortarget markets. Meeting consumer concerns aboutproduct safety and animal welfare are identified askey attention points for future livestock production.The relevance of these issues pertains to productionefficiency and economic benefits and tore-establishing meat sector image and consumer trust.The current paper analyses consumer concerns about theethical issues of meat safety and animal welfare fromcurrent livestock production. The research methodologyis based on literature review, secondary data sources,and primary research through focus group discussionsand a survey of 320 meat consumers in Belgium.Objectives were to assess importance attached byconsumers to product safety and animal welfare asethical issues in commercial livestock production, andto evaluate consumer perception of these issues forbeef, pork, and poultry. Significant differences inissue importance and perception are identified amongconsumer groups based on socio-demographic andbehavioral characteristics. From the analysis, meatsafety emerges as an absolute but minimum requirementfor future success of livestock and meat production.Additionally, animal welfare can be expected to becomea critical theme especially for pork and poultryacceptance.

Ethical challenges for livestock production: meeting consumer concerns about meat safety and animal welfare

http://smas.chemeng.ntua.gr/miram/files/publ_127_10_2_2005.pdf

Jacques Viaene

Papers

Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey

Determinants of innovation in small food firms

Determinants of product and process innovation in small food manufacturing firms

Ethical challenges for livestock production: meeting consumer concerns about meat safety and animal welfare

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork.