The global pandemic has impacted daily life significantly, particularly in China. Fears of the virus, in addition to stay-at-home policies made more and more people choose to shop online instead of going to a brick-and-mortar store. Existing research shows that online shopping can reduce energy consumption and positively affect the eco-environment and sustainable development compared with traditional shopping. In this study, minor redesigns involving green certification are implemented to the Hema Fresh, an online grocery shopping application under Alibaba. An interactive prototype was created on Figma and evaluated with regular users of the application, based in Shanghai. The purpose is to study how design considerations related to green certification labeling influence consumers in online grocery shopping platform in China. The results indicate that a majorty of consumers respond positively to green certifications but not from a sustainability aspect, but rather from a health aspect. Chinese consumers’ understanding and cognition of green product labels are influenced by social advocacy and cultural background, and there are some similarities and differences with the cognition in Western society. / Sedan pandemin började har människors dagliga liv förändrats avsevärt. Av rädsla för viruset och policyer för att stanna hemma väljer fler och fler människor att handla online istället för att gå till en fysisk butik. Befintlig forskning visar att näthandel kan minska energiförbrukningen och positivt påverka miljön och hållbar utveckling jämfört med traditionell shopping. I den här studien genomfördes gränssnittsdesignen för Hema Fresh, en onlineapplikation för matkonsumtion som ägs av Alibaba, och en prototyp gjordes i Figma. Hema Fresh-användare som bor i Shanghai bjöds in att genomföra ett semistrukturerat användarupplevelsetest. Syftet är att studera vilken diskussion som rör hållbarhet och andra aspekter som kan inspireras av kinesiska konsumenter av onlinematinköpsplattformar med införandet av grön certifiering. Resultaten tyder på att sex av åtta deltagare köper produkter med gröna livsmedelsmärkningar, vilket visar att hushållskonsumenter som bor i storsstäder och med goda ekonomiska förutsättningar tenderar att köpa produkter med gröna märkningar. Kinesiska konsumenters förståelse och insikt om gröna produktetiketter påverkas av social påverkan och kulturell bakgrund, och det finns vissa likheter och skillnader med kognitionen i det västerländska samhället.

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Tyrimo objektas – ekologiniai ūkiai Darbo tikslas – nustatyti ekologinio ūkininkavimo plėtros kryptis ir suformuoti skatinimo priemones Tyrimo uždaviniai: 1. Atskleisti ekologinio ūkininkavimo sampratos esmę ir svarbą darniam žemės ūkio vystimuisi. 2. Identifikuoti ekologinio ūkininkavimo plėtrą lemiančius veiksnius. 3. Išanalizuoti ekologinio ūkininkavimo būklę Lietuvoje ir nustatyti plėtros tendencijas. 4. Nustatyti ekologinio ūkininkavimo plėtros skatinimo galimybes. Tyrimo metodai: Lietuvos ir užsienio autorių mokslinės literatūros analizė, sisteminimas ir apibendrinimas taikant specialiosios literatūros bendruosius mokslinius tyrimo metodus: mokslinės literatūros loginę analizę ir sintezę, grafinį vaizdavimo metodą. / Research object: – the ecofarms Research aim: - to set the direction for the development of organic farming and create incentives. Research objectives: 1. To reveal the essence of the concept of organic farming and the importance of sustainable agricultural development 2. To identify the development of organic farming factors 3. To analyze the organic farming state of Lithuania and identify trends 4. Set the promotion of organic farming development opportunities Research methods: the Lithuanian and foreign authors of scientific literature analysis, organization and summary of the literature with the general research methods: scientific literature, logical analysis and synthesis, visualization method.

This business plan is focused on the feasibility of establishing My Chef in the Honduran market as a meal option for individuals who are too busy to cook and/or want the convenience of healthy food options delivered right to their office or home. The health food industry is an industry which has seen a lot of growth in the current years and it is starting to take off in Honduras. Even though we would not be the first movers, we are aware that we offer a unique selling proposition where we are not only focused on the meals but we understand the importance that support and a community play on individuals’ decision to continue a healthy lifestyle. The meal plan delivery service has taken off around the world in places such as The United States, Canada, Spain, and England. We intend to replicate this success in Honduras by assisting people in making healthier choices. From the research done we are confident that My Chef will be a successful option for individuals interested in maintaining a healthy lifestyle as well as those who do not have the time to cook.

A pesquisa visa descrever o conteúdo nutricional e as características sensoriais do tomate orgânico em comparação ao convencional, bem como conhecer o perfil, a opinião e as atitudes dos consumidores com relação aos alimentos orgânicos. Foram analisadas as características físico-químicas e sensoriais dos tomates dos cultivares Carmem e Débora produzidos por meio do cultivo orgânico e convencional. As amostras de tomate foram avaliadas fisicamente, considerando-se a textura e cor, e quimicamente o pH, sólidos solúveis totais, acidez total titulável, ácido ascórbico, teores de licopeno, b-caroteno e de minerais. As amostras de tomate foram também avaliadas sensorialmente quanto ao aroma, sabor, cor e aspecto geral. Visando preencher a lacuna de informações sobre o comportamento do consumidor, no tocante aos alimentos orgânicos, realizou-se uma pesquisa envolvendo amostra, contendo indivíduos pertencentes à comunidade universitária, entre outros. Os resultados revelaram que os frutos do cultivar Débora convencional apresentaram tonalidade maior da cor vermelha, quando comparados aos frutos Débora orgânico, enquanto o tomate Carmem orgânico apresentou tonalidade maior de vermelho do que o Carmem convencional. Analisando- se os valores, de acordo com o método de cultivo, pode-se observar quanto à textura, que os resultados foram, praticamente iguais entre o lote orgânico (8,85) e convencional (8,47) do cultivar Carmem. Para o cultivar Débora foram observados valores de 10,28 e 9,38 para o cultivo orgânico e convencional, respectivamente. Verificou-se que o tomate Carmem produzido organicamente apresentou um teor de vitamina C mais elevado quando comparado com o obtido pela produção convencional. Para o cultivar Débora foi identificado um teor de vitamina C, mais elevado, nas amostras de frutos produzidos convencionalmente. Os teores de licopeno identificados nas amostras do cultivar Carmem foram de 2,9 e 2,5 mg/100g nos frutos produzidos pelo cultivo orgânico e convencional, respectivamente. Observou-se uma discreta diferença entre os teores de licopeno obtidos nos frutos do cultivar Débora cultivados organicamente (3,5 mg/100g) e convencionalmente (3,7 mg/100g). Com relação aos teores dos minerais, destaca-se o enxofre que se revelou superior para os frutos produzidos organicamente e o cobre que apresentou conteúdo muito elevado nos frutos produzidos convencionalmente (0,33mg e 0,26mg), quando comparado com os valores obtidos nos frutos cultivados organicamente (0,07mg e 0,05mg). Por meio da análise sensorial dos frutos, constatou-se que apenas para os atributos de sabor e aspecto geral houve diferença significativa ao nível de 5%, entre os tratamentos. Considerando a opinião do consumidor, preocupações com a saúde foram as principais motivações para a compra de alimentos orgânicos. O fato de serem identificados como livres de pesticidas foi considerada, pelos consumidores, como uma característica importante. Com relação às restrições, registradas pelos consumidores, ao consumo de alimentos orgânicos, merece destaque as citações relativas aos preços elevados e a disponibilidade limitada. / This survey seeks to describe the nutritional content and the sensorial characteristics of organic tomato in comparison to the conventional tomato, and assesses the current consumer's opinion on organic foods. The physical, chemical and sensorial characteristics of the tomatoes Carmem and Débora cultivate produced through the organic and conventional cultivation were determined. Samples of tomatoes underwent physical analyses of texture and color, and chemical analyses of pH, total soluble solids, titratable acidity, ascorbic acid, licopene, b-carotene and minerals. Samples also were sensorally evaluated for aroma, flavor, color and general aspect. With the purpose of filling gap of information on consumer behavior about organic foods, a survey was conduced among individual that included members of the university community. The results showed that Débora cultivate conventionally grown exhibited larger tonality of red than Débora organically grown, while the Carmem organic tomato presented larger tonality of red than Carmem conventional. With the analysis of the texture values in agreement with the cultivation method, it can be observed that the texture presented very similar values between the organic lot (8,85) and conventional lot (8,47) of Carmem cultivate. Débora cultivate exhibited values of 10,28 and 9,38, these values were observed for the organic and conventional cultivation, respectively. It was verified that the tomato Carmem organically grown presented a higher content of vitamin C in comparison to the conventional production. Débora cultivate exhibited greater content of vitamin C in the samples of conventionally produced tomatoes. The licopene content exhibit for Carmem cultivate were of 2,9 and 2,5 mg/100g in tomatoes produced by the organic and conventional cultivation, respectively. A small difference was observed between the licopene content presented in Débora organically (3,5 mg/100g) and conventionally (3,7 mg/100g) produced tomato. In relation to the mineral contents, the sulfur turned out to be superior in organically produced tomatoes and the copper turned out to be higher for the conventionally produced fruits (0,33mg and 0,26mg) in comparison to the values obtained in organically grown tomatoes (0,07mg and 0,05mg). Through the sensorial analysis of the fruits, it was verified that just for the flavor and general aspect had significant difference at the level of 5%, among the treatments. Considering the consumer's opinion, concerns about the health were the main reason for purchasing for organic foods, and the fact of they be considered free from pesticides an important characteristic of those products. In relation to the restrictions to the consumption of organic foods, the most important factors are the high prices and the limited availability.

Adotando novos hábitos de consumo, os consumidores passaram a ser mais exigentes e conscientes de que suas práticas de consumo impactam na dinâmica ambiental, social e econômica, de forma a explorar o uso de recursos e quantidade de resíduos descartados na natureza. Essas mudanças são práticas do consumo consciente e responsável, o que é tido como politização do consumo. Percebendo isso, empresas de vários segmentos se adaptaram para fornecer produtos e serviços que atendam a essas exigências dos consumidores. Dentro dessa dinâmica, incluem-se os alimentos orgânicos, biodinâmicos, naturais e com práticas sustentáveis integradas em seus processos produtivos. Nessa perspectiva, vinícolas brasileiras iniciaram a produção de uvas orgânicas para produção de vinhos e, posteriormente, para produção de suco de uva. Contudo, devido às dificuldades climáticas e limitações de técnicas produtivas, essas vinícolas depararam-se com obstáculos para o fornecimento do vinho orgânico, seja pela questão técnica do sistema orgânico, ou mesmo pela forma de relacionamento de mercado, que faz com que o valor de orgânico e sustentável não chegue integralmente aos públicos de interesse. A partir da realidade produtiva do vinho orgânico, questiona-se, então, qual o panorama atual e futuro para o vinho orgânico. Nesse sentido, o objetivo desse trabalho é compreender a dinâmica da produção e consumo desse produto, a partir da implementação e manutenção de valor, descrição e análise das limitações produtivas, percepção de valor e análise do atual e futuro panorama do setor. Para a realização desse estudo, desenvolveu-se uma pesquisa exploratória com os principais atores dessa cadeia. Foram entrevistadas e visitadas 05 (cinco) vinícolas, sendo 04 (quatro), das 06 (seis) existentes no Brasil, que produzem suco e vinho orgânicos e que possuem mix completo de produtos convencionais e a vinícola que produziu o primeiro vinho fino orgânico brasileiro, um representante do setor vitivinícola, um intermediário de comercialização e 20 (vinte) consumidores, além de busca de evidências em visitas a supermercados e internet. Os dados foram analisados a partir do cruzamento dos dados coletados, com análise de conteúdo simples, para então retirar temas que surgiram nas entrevistas com esses atores. Os resultados mostram que as vinícolas ainda têm dificuldade na implementação e comunicação do valor do vinho orgânico, bem como apresenta limitações nos processos produtivos, sobretudo por questões técnicas e climáticas. Contudo, já existem esforços para solucionar essas questões, como pesquisas e atividades para colaborar com os produtores de uva, principalmente em busca de técnicas para a produção orgânica. Com relação ao consumidor final, verifica-se que o valor ainda não chega a ele em sua integralidade, especialmente no que se refere a outras ações de sustentabilidade realizadas pelas vinícolas. Por outro lado, os consumidores percebem como um vinho de má qualidade, principalmente devido à variedade de uva utilizada para sua elaboração, levando à discussão sobre a adoção de práticas sustentáveis e fornecimento de um produto intermediário, entre orgânico e convencional, para em um futuro próximo se chegar à produção de um vinho fino orgânico que satisfaça a expectativa do consumidor final. / Adopting new consumption habits, consumers have became more demanding and conscious that their consumption practices impact on the environmental, social and economic dynamics, in order to worry about the exaggerated use of resources and quantity of waste used and discarded in nature. These are practices of conscious and responsible consumption, which are part of the politicization of consumption. Aware of this, companies from various segments have adapted to provide products and services that meet these consumer demands, in this dynamic, including organic, natural, biodynamic foods and that have sustainable practices integrated into their processes of production. In this perspective, Brazilian wineries began the production of organic grapes for wine production and later for the production of organic grape juice. However, due to the climatic difficulties and limitations of productive techniques, there were obstacles in the supply of this product, either by the technical question of the organic system or even by the form of market relationship, which does not reach there target public. It is questioned, therefore, from the organic wine production reality, its present and future panorama, in order to understand the dynamics of the production and consumption of this product, from the implementation and maintenance of value, description and analysis of the productive limitations, value perception and analysis of the current and future panorama of the sector. To carry out this study, an exploratory research was developed with the main actors of this chain, interviewing and visiting 05 (five) wineries, 04 (four) of 06 (six) existing in Brazil, that produce organic juice and wine and have a complete chain of conventional products and 01(one) interview with the winery that produced the first Brazilian organic fine wine, interview with 01 (one) representative of the sector, 01 (one) marketing intermediary and 20 (twenty) consumers, as well as search for evidences in visits to supermarkets and internet. The data were analyzed from the cross-tabulation of the data collected, using simple content analysis, and then themes emerged during the interviews with these actors. The results show that the wineries still have difficulty in implementing and communicating the value of this product, it has limitations in the productive processes, mainly due to technical and climatic issues. However, there are already efforts to address these issues, such as research and activities to collaborate with producers, mainly in search of techniques for organic production. On the other hand, the value still does not reach the final consumer, especially with regard to other sustainability actions carried out by the wineries. On the other hand, consumers still perceive as a product of poor quality, with regard to the taste and variety of grapes, which leads to a discussion on the adoption of sustainable practices and to provide an intermediate product, between organic and conventional, in the near future to obtain the production of an organic fine wine (from Vitis Vinifera grapes) that meets the expectations of the final consumer.

Made available in DSpace on 2016-04-28T20:12:47Z (GMT). No. of bitstreams: 1 Marcelo Castaneda de Araujo.pdf: 2211859 bytes, checksum: ed2e943bbeb885785f5e8072e3e1d4ea (MD5) Previous issue date: 2010-03-08 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The practices that may characterize a potential greenerism and politicization of consumption arise from the perception of the impact of standards and levels of consumption in the global environment. From the 1990s, certain practices of consumption started being socially and environmentally responsible. This research had as general objective to reflect on greenering processes and the politicization of consumption and everyday life in the contemporary Brazilian society, emphasizing the multifaceted field of food. The shopping practices of organic food, especially from those individuals who are not organized collectively in social movements configure the object of the research. The main reason for its development was the gap in Brazilian social science in relation to studies on the consumers perspectives while social actors and the different uses they perform on their practices of consumption, especially the political use. The main questions included issues such as: Are the shopping practices of organic food perceived and experienced by consumers as a form of political action? In what ways do consumers deal with the discourses and responsibility charging for the environmental crisis? When seeking to answer them through an ethnography of the shopping practices of organic food in the city of Nova Friburgo/RJ and conducting in depth interviews with consumers, this research has identified an increased political autonomy of the individual against the public and private spheres, which occurs in the field of consumption. The shop of organic food is perceived and used as a repertoire of "romantic-individualistic" political action in the public sphere. These practices prove themselves capable of feeding bridges to citizenship, enabling the emergence of new collective engagement periods in a context of social reflexivity and global risk society. / As pr?ticas que podem caracterizar uma poss?vel ambientaliza??o e politiza??o do consumo surgem com a percep??o do impacto dos padr?es e n?veis de consumo no meio ambiente global. Com isso, a partir da d?cada de 1990, determinadas pr?ticas de consumo passaram a ser reconhecidas como sendo social e ambientalmente respons?veis. A pesquisa teve como objetivo geral refletir sobre os processos de ambientaliza??o e politiza??o do consumo e da vida cotidiana no ?mbito da sociedade brasileira contempor?nea, enfatizando o multifacetado campo da alimenta??o. Desta forma, as pr?ticas de compra de alimentos org?nicos, especialmente daqueles indiv?duos que n?o est?o organizados coletivamente em movimentos sociais configuraram o objeto de pesquisa. A principal justificativa para seu desenvolvimento era a lacuna existente nas ci?ncias sociais brasileiras no que se refere aos estudos sobre as perspectivas dos consumidores enquanto atores sociais e os diferentes usos que fazem de suas pr?ticas de consumo, em especial seu uso pol?tico. Os problemas centrais inclu?am quest?es como: as pr?ticas de compra de alimentos org?nicos s?o percebidas e experimentadas pelos consumidores como uma forma de a??o pol?tica? De que maneiras os consumidores lidam com os discursos e cobran?as de responsabilidades pela crise ambiental? Ao procurar respond?-las, atrav?s de uma etnografia das pr?ticas de compra de alimentos org?nicos na cidade de Nova Friburgo/RJ e da realiza??o de entrevistas em profundidade com consumidores, a pesquisa identificou um aumento da autonomia pol?tica individual no encontro das esferas p?blica e privada que se d? no campo do consumo. A compra de alimentos org?nicos ? percebida e utilizada como um repert?rio de a??o pol?tica rom?nticoindividualista na esfera p?blica. Estas pr?ticas se mostram capazes de alimentar pontes com a cidadania, abrindo possibilidades para a emerg?ncia de novos per?odos de engajamento coletivo em um contexto de reflexividade social e sociedade de risco global.

The worldwide market for organic foods is growing fast, but New Zealand meat producers have been slow to respond. Specifically, New Zealand producers have little or no organic lamb products for export or domestic sale. Part of the reason for this hesitancy to meet demand with supply is that the nature of the demand and consumer willingness to pay for the product is not well understood. The purpose of this study is to investigate New Zealand organic food consumers’ attitudes towards organic food and production methods and to evaluate consumer willingness to pay for an organic lamb product. Data for this study was collected using computer aided personal interviewing (CAPI) in supermarkets and speciality stores in Christchurch and Wellington. The study questioned consumers about their consumption habits, attitudes towards organic food and production methods and presented choice modelling scenarios to test willingness to pay for different attributes of lamb. Factor analysis is used to group the 12 attitudinal questions into three factors which were then placed into a two step cluster analysis to create consumer segments. Choice modelling was then used to measure consumer preferences for the tested attributes of lamb. From the factor and cluster analysis three distinct consumer segments were found and labelled as Committed Organic Seekers, Convenience Organic Consumers and Incidental Organic Consumers. These labels reflect each group’s organic consumption habits and attitudes towards organic food. The choice modelling results show that there is a willingness to pay for organic lamb. The three identified consumer groups state they would pay a premium of 61%, 44% and 26% respectively for organic lamb over standard pasture raised lamb. This paper gives an insight into consumer attitudes and preferences towards a product that could provide a way for New Zealand farmers to increase their returns. It contributes to the body of knowledge about the likely consumer profiles of regular consumers of organic food. There are only a few other studies that have attempted to measure consumer attitudes and willingness to pay for organic meat, however, the author is not aware of any published example of a study that has specifically investigated demand for organic lamb anywhere in the world. The study provides information about stated willingness to pay for five different attributes of lamb; this information should be of value in assisting the industry by showing which product offerings are likely to generate the highest sale price.

<p>In order to study the <i>effect of production systems</i> aimed at sustainability<i> on product quality</i> and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.</p><p>Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread.</p><p><i>Milling technique</i> influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did <i>farming system</i> and <i>baking technique</i>. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals.</p><p>The <i>effect of year </i>on the white bread was greater than the effect of <i>farming system </i>or <i>recipe modification</i>. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread.</p><p>Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. <i>Information</i> affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different <i>values</i> and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.</p>

In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests. Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. Milling technique influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did farming system and baking technique. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals. The effect of year on the white bread was greater than the effect of farming system or recipe modification. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread. Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. Information affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different values and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.