Bachelor-Arbeit Univ. St. Gallen, 2009.

Bachelor-Arbeit Univ. St. Gallen, 2009.

Techn. Universiẗat, Diss., 2003--Berlin.

Zugl.: Hohenheim, Univ., Diss., 2005

The food industry has an essential role in society and in the global economy. Nowadays, modernlifestyle demands convenience, which is driving the development of the food sector. This isparticularly evident with convenience food, especially ready-made meals, industrially preparedfood, which only requires a short preparation time at home by consumers, but has very complexand diverse supply chains and is associated with a range of sustainability issues. Therefore, theaim of this research is to evaluate the environmental, economic and social sustainability in theready-made meals sector with the focus on the UK market. A life cycle approach has been used forthese purposes, using life cycle assessment (LCA) as the tool for the environmental analysis, lifecycle costing (LCC) for the economic aspects and social sustainability indicators (SI) for the socialissues. Different types of ready-made meal from different cuisines have been considered, includingthe British, Italian, Chinese and Indian. The highest environmental impacts are found for the Italian and Indian cuisines, while Chinesemeals are environmentally most sustainable, followed by the British. At the sectoral level, theresults suggest that from ‘cradle to retailer’ the British ready-made meal sector contributes 4.45 Mtof CO2 eq. annually, which represents ~4% of the GHG emissions of the food and drink sector and~1% of the UK GHG emissions. Of this, 3.16 Mt of CO2 eq. is emitted by chilled and 1.28 Mt of CO2eq. by the frozen ready-made meals. The total life cycle costs at the sectoral level from ‘cradle tograve’ are estimated at £2.1 bn, with the chilled ready-made meals market contributing £1.42 bnand the frozen £676 million. The life cycle costs from ‘cradle to retailer’ are £1.02 bn, with the valueadded of £958 million. The common environmental and cost hotspot for all the meals studied is rawmaterials. In particular, the meat, fish and seafood are the greatest contributors. For theenvironmental impacts, the manufacturing and distribution stages are also important, while theconsumption stage is the largest contributor to the costs. The major social aspects are the foodrelated health issues and food security, in particular food affordability. In the supply chainagriculture, wholesale and retailers show high risk for indicators such as wages and employmentwhile the manufacturing presents high risk in fatal injuries. The study also shows that consumer choices play an important role for the economic andenvironmental impacts; therefore, educational programmes and better communicational strategiesshould be implemented by the industry, the government and consumers groups. Moreover, toensure a sustainable development of the ready-made meals sector, future policies and industrialinitiatives should consider a life cycle approach including relevant economic, environmental andsocial aspects.

abstract: The humans-food relationship is a 2.5 million year old, symbiotic connection of “living together” which encouraged a “system of communication up and down the food chain” (Pollan, 2008). (Reardon, 2015). Many researchers agree that this connection is a critical foundation for a beneficial relationship with food and engaging in healthy eating behaviors (McKeown, 2010; Neumark-Stainer et al., 2007; Ristovski-Slejepcevic et al., 2008; Simontacchi, 2007). Against the backdrop of a steadily increasing obesity rate and associated spending, it is critical to approach this issue from a systematic perspective such as understanding the powers that impact the consumer-food relationship (Aronne and Havas, 2009). Experts agree that the rapid increase in convenience food environments has contributed to an obesogenic foodscape that has negatively impacted consumers’ understanding of and interactions with food, resulting in consumption of nutritionally poor food, over-nutrition and chronic illness (Brownell and Battle-Horgen, 2004; Nestle, 2002). Additionally, designers and researchers are beginning to recognize the influence the built environment can have on actions (Patel, 2012; Wansink, 2010), behaviors and attitudes (Gallagher, 1993), even hindering or encouraging one to partake in healthy behaviors (Mikkelsen, 2011; Story et al., 2008). The goal of this study is to understand modern built convenience food environment design and its potential to impact the consumer-food relationship. This study utilizes a heavily qualitative approach, structured by a grounded theory methodology due to the lack of existing research (Martin & Hanington, 2012; O’Leary, 2010) and triangulates utilizing an analysis of secondary research, environmental audit through observations and a survey. The final result will be a compilation of design suggestions, based on those findings, for designing a BCCFE that encourages a healthy relationship between the consumer and food. / Dissertation/Thesis / Masters Thesis Design 2015

Please read the abstract in the section 00front of this document / Dissertation (MSc(Consumer Science))--University of Pretoria, 2005. / Consumer Science / unrestricted

The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein. / Master of Science

Submitted by Aelson Maciera (aelsoncm@terra.com.br) on 2017-06-26T18:08:14Z No. of bitstreams: 1 Tese LMBR.pdf: 4645855 bytes, checksum: f9c9fbd979a6bc69113a891ee67d3075 (MD5) / Approved for entry into archive by Ronildo Prado (ronisp@ufscar.br) on 2017-06-27T13:38:58Z (GMT) No. of bitstreams: 1 Tese LMBR.pdf: 4645855 bytes, checksum: f9c9fbd979a6bc69113a891ee67d3075 (MD5) / Approved for entry into archive by Ronildo Prado (ronisp@ufscar.br) on 2017-06-28T20:18:47Z (GMT) No. of bitstreams: 1 Tese LMBR.pdf: 4645855 bytes, checksum: f9c9fbd979a6bc69113a891ee67d3075 (MD5) / Made available in DSpace on 2017-06-28T20:27:33Z (GMT). No. of bitstreams: 1 Tese LMBR.pdf: 4645855 bytes, checksum: f9c9fbd979a6bc69113a891ee67d3075 (MD5) Previous issue date: 2017-03-08 / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Convenience food can provide individuals with savings in time and effort – both physical and mental – at all stages of food provisioning, from meal planning to cleaning up. In this sense, its consumption fits into the contemporary changes in eating habits, attitudes towards the act of cooking, and also into increasingly stressful lifestyles. Although there is an increasingly shift on the demand from raw foods to foods with some degree of convenience in Brazil, national studies portraying this topic are still scarce. In order to contribute to this debate, this thesis proposes a conceptual model relating attitudinal and socio-demographic variables – directly and indirectly – to the declared consumption of convenient food. This framework is based on premises of two main theories: the theory of domestic production and the convenience orientation approach. The methods we employed include a systematic bibliographic research, followed by a survey with consumers of the state of São Paulo. In order to test the proposed hypotheses we employed a structural equation modeling approach based on a valid sample of 1391 consumers. The use of convenient foods was mainly promoted by an individual’s convenience orientation on the food provisioning process, in the stages of meal planning and preparation and cleaning up, and by an individual’s perception of time constraint. The main attitudinal factors that are likely to restrict the consumption of those products were the desire to keep a healthy and natural way of eating and the pleasure achieved by culinary activities. Based on the impact of certain attitudinal variables on the use of convenient foods, the results deepen the discussion regarding the set of factors supporting the growth of the trend of convenient food consumption in the Brazilian market. By understanding the dimensions of this trend, food manufacturers are able to better seize the emerging opportunities to position their products successfully in the market. / Os alimentos convenientes podem proporcionar aos indivíduos economias de tempo e esforços – físicos e mentais – em todos os estágios do aprovisionamento de alimentos, do planejamento das refeições à limpeza da cozinha. Dessa forma, seu consumo se enquadra nas mudanças contemporâneas dos hábitos alimentares e atitudes em relação ao ato de cozinhar, bem como em estilos de vida cada vez mais atribulados. Embora haja um crescente deslocamento da demanda de alimentos brutos para alimentos com algum grau de conveniência no Brasil, estudos sobre esse quadro ainda são escassos. Visando avançar nesta discussão, esta tese propõe um modelo conceitual que relaciona, direta e indiretamente, variáveis atitudinais e sociodemográficas ao consumo declarado de alimentos convenientes, com base em premissas de duas teorias principais: a teoria da produção doméstica e a abordagem de orientação para conveniência. Os métodos empregados incluíram pesquisa bibliográfica sistemática, seguida de survey com consumidores do estado de São Paulo. Os dados foram tratados com a técnica de modelagem de equações estruturais, a fim de testar as hipóteses propostas com base numa amostra válida de 1391 consumidores. O uso de alimentos convenientes foi principalmente promovido pela orientação para conveniência no aprovisionamento, nos estágios de planejamento e preparo de refeições e limpeza da cozinha, e pela percepção de restrição de tempo do indivíduo. Os principais fatores atitudinais que tendem a restringir o consumo desses produtos foram a busca por uma alimentação natural e saudável e o prazer relacionado às atividades culinárias. Os resultados elencados permitem o aprofundamento da discussão sobre o conjunto de fatores que sustentam o crescimento da tendência de consumo alimentos convenientes no mercado brasileiro, com base no impacto de determinados fatores atitudinais sobre a utilização desses produtos. Ao entender as dimensões dessa tendência, os fabricantes de alimentos serão capazes de melhor aproveitar as oportunidades emergentes e posicionar seus produtos com sucesso no mercado.

A efetiva consolidação da piscicultura depende do escoamento da produção, que por sua vez depende da demanda. Para que o consumo de pescado no Brasil seja ampliado, é necessário que haja oferta de produtos com a qualidade exigida pelo consumidor. Esta pesquisa teve como objetivo a obtenção de um novo produto, tipo alimento de conveniência - tilápia minimamente processada, estabelecendo a vida útil deste, por monitoramento dos componentes físico-químicos e avaliação sensorial e microbiológica. Foram utilizados peixes provenientes de áreas de cultivo do Estado de São Paulo, da região de Jaú, da espécie tilápia do Nilo, Oreochromis niloticus, os quais foram submetidos à depuração, eviscerados, filetados, acondicionados em bandejas de poliestireno e recobertos com filmes plásticos de etileno-álcool-vinílico - EVOH (controle); também foi feito o embalamento sob atmosfera modificada - EAM (60%CO2+40%O2) e a vácuo. Parte dos peixes foi submetida ao tratamento químico, por imersão em ácido acético a 1%. As amostras embaladas foram mantidas sob refrigeração, na faixa de 1 ± 1 o C, quando foram submetidas às análises, no 1 o dia de experimento e aos 7, 13 e 20 dias de armazenamento refrigerado. Os tratamentos aplicados não apresentaram diferenças significativas para composição centesimal, nitrogênio não protéico - NNP, bases nitrogenadas voláteis totais - BNVT e pH. A EAM associada ou não ao ácido acético apresentou valores mais elevados de TBA (ácido tiobarbitúrico), sendo detectada a presença de ranço pelos provadores, integrantes da equipe de análise sensorial. Os filés tratados com ácido acético apresentaram-se descoloridos e com textura menos firme, em relação aos demais tratamentos. Durante o período de armazenamento não detectou-se a presença de Salmonella, Clostridium sulfito-redutores e E. coli. Os tratamentos embalados em EAM e a vácuo, associados ou não ao ácido acético, inibiram o desenvolvimento de S. aureus, coliformes totais e psicrotróficos proporcionando uma vida útil de 20 dias. O embalamento a vácuo associado ao ácido acético foi o tratamento que manteve as características físico-químicas, microbiológicas e sensoriais mais estáveis até o término do experimento. / The effective aquaculture consolidation depends on the production sale, which in the other hand, depends on the demand. In order to increase Brazilian fish consumption, it is necessary to offer products with quality demanded by the consumers. The purpose of this research was to obtain a new convenience product - minimally processed tilapia. The shelf-life of the product were determining by monitoring physical-chemical components, sensory and microbiological analysis. With this intent, aquacultured Nile tilapia (Oreochromis niloticus) raised in farms located in the Jau region, Sao Paulo State, was depurated, gutted, filleted, packed in polyestirene trays and covered with ethylene-vinyl-alcohol (EVOH) plastic films (control). It was also made packing with modified atmosphere (MAP) 60%CO2+40%O2 and vacuum packing. Part of the fish was chemically treated by immersing in a 1% acetic acid solution. The packed samples were storage under a temperature which ranged from 1 ± 1 oC and had been analyzed at the 1st day of experiment and to the 7th , 13th and 20th days. No significant differences were verified among treatments for the centesimal composition, non-protein nitrogen (NPN), total volatile bases nitrogen (TVBN) and pH as well. The use of the MAP, whether associated with acetic acid or not, promoted the TBA (thiobarbituric acid) increasing. It was detected rancidity the team responsible for the sensory evaluation. The fillets treated with acetic acid were fainted colors and showed less firm texture, when compared to the non-treated ones. Salmonella, Clostridium sulfite-reducing and E. coli were not detected during the storage period. Treatments using MAP and vacuum packing, whether associated with acetic acid or not, inhibited the development of S. aureus, total coliforms and psychrotrophic, maintaining the shelf life to 20 days. However, the treatment combining vacuum packing and acetic acid maintained the physical-chemical, microbiological and sensory characteristics stabler until the end of the experiment.