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2. Benefits of regional food quality labels for Czech producers
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Sadilek, Tomas (author)
- Format:
- Journal article
- Publication Date:
- 2019
- Published:
- Czech Republic
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 121 Document Number: D11084
- Journal Title:
- International Journal on Food System Dynamics
- Journal Title Details:
- 10(2) : 195-205
- Notes:
- Available online at www.centmapress.org, Results showed that the producers had seen a positive improvement in sales following acquisition of the regional food quality label, although they had not noticed greater interest in their products during campaigns to support awareness of the label.
3. Every plate counts: evaluation of a food waste reduction campaign in a university dining hall
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Ellison, Brenna (author), Savchenko, Olesya (author), Nikolaus, Cassandra J. (author), and Duff, Brittany R.L. (author)
- Format:
- Journal article
- Publication Date:
- 2019
- Published:
- USA
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 7 Document Number: D10278
- Journal Title:
- Resources, Co nservation and Recycling
- Journal Title Details:
- 144 : 276-284
- Notes:
- Via UI online subscription., The foodservice industry generates food waste by disposing of unserved food in the kitchen as well as uneaten food from consumers’ plates. In all-you-care-to-eat dining settings, such as university dining halls or buffet-style restaurants, food waste can be problematic because there is little monetary incentive to take less food. In addition, university dining facilities primarily serve young consumers who tend to be more wasteful than the average adult, further increasing the likelihood of waste. Appeals to money-saving have generally been identified as the best motivator to reduce consumer food waste; however, alternative motivators are needed when the quantity of food and its associated cost are not directly linked in all-you-care-to-eat settings. The purpose of this study is to determine the efficacy of a food waste reduction campaign in a university dining hall. Consumer plate waste was collected, sorted, and weighed in a treatment and comparison dining hall for a semester to assess the impact of the campaign on the quantity and type of food waste. Results reveal that the campaign had a modest, though insignificant, impact on waste behavior, but there were changes in students’ beliefs related to food waste, which may be an important first step to achieving behavioral change.
4. The Florida tomato committee's education and promotion program 2011-2016: an evaluation
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- VanSickle, John J. (author) and Zhang, Fangyi (author)
- Format:
- Research report
- Publication Date:
- 2019-01-14
- Published:
- USA: Food and Resource Economics Department, Institute of Food and Animal Sciences, University of Florida, Gainesville.
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 12 Document Number: D10414
- Notes:
- 25 pages., Results suggest that education and promotion activities yield positive returns to the Florida tomato industry, much from shifting demand away from imported tomatoes to U.S. grown tomatoes.