Made available in DSpace on 2016-10-13T14:10:24Z (GMT). No. of bitstreams: 1 Raquel Duarte Hadler.pdf: 17231098 bytes, checksum: 7e9885f9a6ef82a629789e0aa6dda6fd (MD5) Previous issue date: 2015-03-30 / Departing from a reflection on the concept of good life developed by Aristotle, we propose a discussion about the communication possibilities of this concept inside consumption cultures through the analysis of the Slow Food movement narrative. This dissertation was developed inside the research line called Reception Processes and Sociocultural Contexts Articulated to Consumption of PPGCOM-ESPM. Its objective is to analyze how the participation in the Slow Food movement can trigger communication processes of reframing the subject due to the daily articulation of consumption practices and interpersonal relations proposed by the movement, as opposed to the ideal of good life, dominant in consumption cultures. For this, we point out as research subject narratives of the Slow Food movement and its participants as a way to communicate an ideal of good life in consumption cultures, which are analyzed through theoretical and methodological framework of critical hermeneutics. / A partir de uma reflexão sobre o conceito de vida boa desenvolvido por Aristóteles, propomos a discussão sobre as possibilidades de comunicação deste conceito nas culturas de consumo, através da análise de narrativas do movimento Slow Food, dentro da linha de pesquisa de Processos de Recepção e Contextos Socioculturais Articulados ao Consumo do PPGCOMESPM. O objetivo desta pesquisa é analisar como a participação no movimento Slow Food pode desencadear processos comunicacionais de ressignificação do sujeito a partir da articulação cotidiana de práticas de consumo e de relações interpessoais propostas pelo movimento, contrapondo-se ao ideal de vida boa dominante nas culturas de consumo. Para isso, apontamos como objeto de pesquisa narrativas do movimento Slow Food e de seus participantes, como forma de comunicar um ideal de vida boa nas culturas do consumo, as quais analisamos através do referencial teórico-metodológico da hermenêutica de profundidade.

(in English): The diploma thesis deals with the issue of local foods and analyses factors influencing the purchasing behavior of Czech consumers. The theoretical part focuses on the problems related to the definition of local food, relying on the three domains of proximity taxonomy as proposed by Eriksen (2013). It further examines the reasons of increased interest in local production, which include anti-globalization trends, environmental issues and other value changes in society. Significant foreign and Czech research of local production and Czech consumer behavior is presented. At the end of the theoretical part, selected theories suitable for explaining the purchasing behavior of local foods as well giving insight into the theoretical foundation and research of this thesis are described. This is primarily the Alphabet Theory (Zepeda & Deal, 2009), which is based on earlier theories of Value-Belief-Norm Theory (Stern et al., 1999) and Attitude-Behavior-Context Theory (Guagnano et al., 1995). The empirical part builds on the theoretical basis and provides an analysis of the Czech consumer based on qualitative semi-structured interviews as well as a quantitative survey representative of Czech population aged 18 to 65 years in terms of selected sociodemographic characteristics. They give insight...

Obesity within the Canadian population is on the rise, as people continue to lead hurried lifestyles there is little time to slow down and prepare a meal for oneself or one’s family. As younger generations grow up in these rushed lifestyles, the opportunities to learn about food and nutrition in the home is quickly disappearing. As a result this practicum project explores promoting healthy lifestyles by reconnecting people with food through the creation of a Culinary Learning Centre located in The Forks Market Building, in Winnipeg, Manitoba. Individuals who are motivated to change the way they view and value food are provided with a comprehensive learning environment that approaches teaching through a holistic and collaborative manner. Informed by an extensive literature review into the Slow Food Movement, and learning theory; research into four case studies; and detailed programming, culminated in an interior design solution promoting positive learning, social interaction, and student well-being. / October 2016

Even with its opposition to “fast” and “globalization,” the Slow Food movement has embraced new media and speed to disseminate information to a worldwide audience. The organization’s use of new and social media is the focus of this ethnographic study to examine the online discourse of the movement through the theoretical lens of international political economy of media and globalization theory. Online interviews via social media and supplemental textual analysis of Slow Food-related online discourse reveals themes concerning time, education and community and shows that participation in the dialogic discussion surrounding Slow Food online varies widely across groups and new media platforms.

This interior design project involves investigation into the philosophies of the Slow Food Movement and how they may inspire and inform the design of a social space that fosters a connection between local people, food and place. This socio-cultural connection is implemented through the design of a concentrated, local food centre within the urban environment of Winnipeg, Manitoba. Investigation into interior design strategies which foster social interaction, taste education and sensory engagement contribute to the design of a space where the local food culture of southern Manitoba can be experienced in its authenticity. By combining the public spaces of food which contribute to the contemporary streetscape, with those that exist within the interior environment, this local food centre design aims to promote local identity and facilitate multisensory social engagement that sustains relationships, community, and the environment over time.

This interior design project involves investigation into the philosophies of the Slow Food Movement and how they may inspire and inform the design of a social space that fosters a connection between local people, food and place. This socio-cultural connection is implemented through the design of a concentrated, local food centre within the urban environment of Winnipeg, Manitoba. Investigation into interior design strategies which foster social interaction, taste education and sensory engagement contribute to the design of a space where the local food culture of southern Manitoba can be experienced in its authenticity. By combining the public spaces of food which contribute to the contemporary streetscape, with those that exist within the interior environment, this local food centre design aims to promote local identity and facilitate multisensory social engagement that sustains relationships, community, and the environment over time.

This thesis presents a multi-sited and multi-scalar ethnography of the processes and practices through which producers attempt to designate food as heritage. Grounded in cultural geography, it adopts a cultural economy approach to addressing concerns within agro-food studies by joining in conversation notions of heritage, place-making and time. By underlining the intrinsic relation between articulations of time and constructions of place, this thesis further maps the alternative geographies of food. It engages with three overarching questions, drawing on research conducted within two heritage-based food initiatives in Mexico and Scotland, both linked to the Slow Food movement. These produce, respectively, a traditional sweet called pinole and 'real' bread. The thesis asks: what objectives are pursued through the heritagisation of food whereby various actors strategically coin foods as heritage? How is time articulated in the discourse of heritage food, and how do heritage food networks and producers understand time as a component of food quality? Finally, what senses of place emerge from the various uses of time as a quality in global, translocal and local heritage food discourses? This thesis explores Slow Food's heritage qualification scheme and the ensuing commodification of heritage food, as well as translocal networks, and practices of 'slow' production. Through empirical engagements it argues that the qualification of heritage foods is multifunctional and that various articulations of time enable small-scale producers to engage with a plethora of socio-economic and political issues. Numerous and at times conflicting constructions of place surface from the discourses woven around these two heritage products and problematise identity formation and narratives of the past linked to producers and communities. This thesis concludes that the constructions of place associated with heritage foods depend not only upon the authority and circumstances of actors articulating a heritage discourse, but also on the scale of the dissemination of that discourse, and on the notions and understandings of time associated with heritage and place.

Submitted by Daniela Rodrigues Alves de Lima null (1304330@fclar.unesp.br) on 2016-04-22T02:03:47Z No. of bitstreams: 1 Dissertação final.pdf: 2326817 bytes, checksum: 3d0881a8e863eccd8c5386c212a8865d (MD5) / Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-04-26T16:49:39Z (GMT) No. of bitstreams: 1 lima_dra_me_arafc.pdf: 2326817 bytes, checksum: 3d0881a8e863eccd8c5386c212a8865d (MD5) / Made available in DSpace on 2016-04-26T16:49:39Z (GMT). No. of bitstreams: 1 lima_dra_me_arafc.pdf: 2326817 bytes, checksum: 3d0881a8e863eccd8c5386c212a8865d (MD5) Previous issue date: 2016-03-29 / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / O objetivo deste trabalho é entender os impactos do Slow Food a partir do estudo local com os produtores artesanais de queijo de leite cru em Minas Gerais, Serra do Salitre – Alto Paranaíba. A pesquisa visa a identificar de que forma o Slow Food atua, no sentido de preservar a cultura e a tradição local, qual a sua posição quanto à legislação específica para o queijo de leite cru e como se aplica a sua proposta para a produção de um alimento que seja ―bom, limpo e justo‖. O resultado demonstra o surgimento de novos agentes no Slow Food, que atuam politicamente para a preservação da pequena produção artesanal de queijo de leite cru, preocupados com a segurança alimentar e com a qualidade do produto, estimulando o sabor tradicional da alimentação ao aliar tradição e inovação, valorizando a história e o contexto cultural da variedade alimentar no Brasil, contribuindo, dessa forma, para o debate sobre o novo desenvolvimento rural para a produção dos alimentos. Foi, também, verificada a necessidade de uma melhor articulação e aproximação do SLow Food Brasil com os produtores, com o intuito de estabelecer um diálogo mais amplo quanto à legislação para o queijo artesanal. / The goal of this research is to understand the impact of the slow food , through the local study of artisan raw milk cheese producers in Minas Gerais, Serra do Salitre – Alto Paranaíba. The research aims to identify in which form the movement acts in the sense of preserving the culture and the local tradition, what's its position on the specific legislation for raw milk cheese and how its proposal is aplied in order to have a food production that is ―good, clean and fair‖. The result shows the appearance of new agents in the Slow Food, that act politically for the preservation of the small artisan raw milk cheese production. These new agents are mainly concerned about the food safety and the product quality: they stimulate the traditional flavor of the food by combining tradition and innovation, valuing the history and the cultural context of food variety in Brazil, contributing, in this way, for the debate about the new rural development of food production. It was also verified the need of better articulation and approach of the movement to the producers, with the aim to establish a broader dialogue about the legislation for artisan cheese. / CNPq: 130563/2014-5

With society’s growing population and the earth’s limited resources, the current world food system is unsustainable. Slow Food USA (SFUSA) is an existing food-related Non-Governmental Organization (NGO) focusing on the expansion of Good, Clean, and Fair food. This research aims to help SFUSA to strategically support society’s move towards sustainability. To do this, the authors used the Framework for Strategic Sustainable Development (FSSD) to examine the current reality of SFUSA, where the opportunities and challenges for the organization to strategically plan toward sustainability were identified. The authors then used Leverage Points (LPs) to identify opportunities for how SFUSA can strategically intervene in the world food system to create change and the challenges that exist in doing so. The results of this research allowed the team to create a list of recommendations. Of these results, five were picked as the most strategic recommendations for SFUSA: 1) Co-create a shared common vision of sustainable food for society 2) Define a common language and branding among chapters that are in alignment with SFUSA 3) Implement a strategic planning process founded in a principle-based definition of sustainability 4) Expand educational outreach to specific targeted groups at the chapter level 5) Advocate for policy changes to remove barriers to widely available and affordable, sustainably produced agriculture.

The thesis is focused on slow tourism. The first chapter is dedicated to national and international documents governing sustainable development of tourism, impacts of tourism and approaches to sustainable tourism. It also defines slow tourism, presents the history of its origin, present and future position in the world tourism and the typical participant of slow tourism. Destination of slow tourism and requirements of slow tourists are characterized in this thesis. The next chapter deals with slow tourism potential in the Czech Republic, which is evaluated by statistical analysis.