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2. British consumers preferred fatness levels of beef: surveys from 1955, 1982 and 2002
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Ngapo, T.M. (author) and Dansfield, E. (author)
- Format:
- Journal article
- Publication Date:
- 2006-07
- Published:
- UK
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C24831
- Journal Title:
- Food Quality and Preference
- Journal Title Details:
- 17(5) : 412-417
- Notes:
- Documents references for less fat in beef.
3. Challenges for the maintenance of traditional knowledge in the Satoyama and Satoumi ecosystems, Noto Peninsula, Japan
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Cetinkaya, Gulay (author)
- Format:
- Journal article
- Publication Date:
- 2009
- Published:
- Japan
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 146 Document Number: D11571
- Journal Title:
- Human Ecology Review
- Journal Title Details:
- 16(1) : 27-40
- Notes:
- 14 pages., Online via journal by open access., Researcher proposed an appropriate mechanism for the maintenance of traditional knowledge associated with wild edible plants, seaweeds, and mushrooms in these ecosystems. Assessment of linkages between traditional knowledge and human well-being showed that both the decline in traditional knowledge and the drivers of change adversely affect fundamental components of human well-being: health, development of good social relations, and security.
4. Green food: Silicon Valley gets a taste for food
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Format:
- Journal article
- Publication Date:
- 2015
- Published:
- USA
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 146 Document Number: D06634
- Journal Title:
- Technology Quarterly
- Journal Title Details:
- Q1
- Notes:
- "Tech startups are moving into the food business to make sustainable versions of meat and dairy products from plants."
5. The role of social media in gastronomy industry
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Hegyes, Eva Gorgenyi (author), Mate, Balazs (author), Vafacaei, Seyyed Amir (author), and Farkas, Maria Fekete (author)
- Format:
- Journal article
- Publication Date:
- 2017
- Published:
- Hungary
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 7 Document Number: D10281
- Journal Title:
- Applied Studies in Agribusiness and Commerce
- Journal Title Details:
- 11(3-4) : 95-104
- Notes:
- Via online., Considering the rapidly changing business environment, staying competitive is a key issue and challenge for companies in the 21st century. The criteria of a company’s success and competitiveness is the changing behavior of the different economic actors and its influence. Through the information society came to the fore, the use of diverse information technology tools and methods has become a significant influence factor in terms of the entrepreneurs or company management and also the customers or other partners. Due to the rapid expansion of new technology developments, the role and importance of social media is continuously increasing. Also statistics show that one of the most regularly used IT tool is the social media and the different web 2.0 applications. The current study is intended to provide a better understanding how social media can emphasize the competitiveness of companies and format the consumer behavior in a special sector – the rapidly developing gastronomy industry. This paper presents an empirical research about the role of social media in the above mentioned industry based on the primary data which are gathered through a survey performed in Hungary. Beyond the empirical results presented, the paper also aims to provide some recommendations for research methodology – based on the international literature review and the Authors’ own experiences – both in gastronomy industry’s and customers’ point of view. Through the analysis the research hypotheses were examined and the most important correlations were identified between the survey results and the Authors’ initial supposition