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A utilização de alimentos da sociobiodiversidade nos cardápios é um dos eixos centrais da sustentabilidade na alimentação coletiva. Uma alimentação saudável e sustentável deve estar relacionada à produção de alimentos que protegem a biodiversidade e promovam o consumo variado de alimentos, resgatando preparações e hábitos culturais regionais. O objetivo da pesquisa foi analisar a oferta de alimentos da sociobiodiversidade local em cardápios de restaurantes institucionais situados em um estado do Nordeste brasileiro. Realizou-se um estudo exploratório em diferentes restaurantes institucionais selecionados por meio de uma amostragem não probabilística por conveniência. Foram analisados cardápios mensais disponibilizados pelos restaurantes durante 4 semanas (n=120). Todos os restaurantes estudados apresentavam alimentos da sociobiodiversidade nos cardápios, particularmente pela oferta de frutas regionais. Polpas de cajá e caju, farinha de mandioca, coentro e maxixe foram os alimentos da biodiversidade local mais frequentes nos cardápios. Destaca-se a ausência de alimentos nativos do grupo das hortaliças e dos tubérculos, raízes e cereais. Foi possível verificar que os restaurantes utilizam pouca variedade de alimentos da sociobiodiversidade, sendo apenas o grupo de ervas e temperos utilizados em 80% dos restaurantes estudados.Os dados propiciam uma reflexão acerca do quão pouco são utilizados os alimentos da biodiversidade local, baixo incentivo dos restaurantes para a aquisição e à oferta de alimentos nativos, o que poderia contribuir para a melhoria da Segurança Alimentar e Nutricional e para a promoção do desenvolvimento de sistemas agroalimentares mais saudáveis e sustentáveis. O artigo também traz uma reflexão acerca da importância da inclusão de alimentos regionais e da sociobiodiversidade desde o planejamento de cardápios. Food socio biodiversity is one of the pillars of collective food sustainability. Healthy sustainable nourishment involves the production of food that protects biodiversity and promotes a varied diet, based on regional cultural habits and dishes. This exploratory study aimed to analyze biodiverse foods in Rio Grande do Norte state (RN) of Brazil on 120 institutional restaurant menus selected by non-probability convenience sampling. The monthly menus of 2019 were analyzed. The list of regional biosocial-diverse foods was obtained from Law no. 10/2021 by environmental ministery. All the restaurants studied offered biodiverse foods on their menus, particularly fruits. Caja and cashew fruit pulp, manioc flour, cilantro and gherkin were the most frequently listed foods on the menus. Native vegetables were absent in one restaurant and tubers, roots and cereals in two others. The restaurants served a low variety of socio-biodiverse foods, with only herbs and seasonings used in 80% of the restaurants. The data reveal how little our food biodiversity is explored, and the lack of incentives for restaurants to serve native dishes, which could contribute to guaranteeing nutrition security and developing healthy sustainable eating habits. This paper also does a discussion about food biodiversity since menu planning.

A inclusão de alimentos regionais na dieta contribui para a promoção de hábitos alimentares saudáveis e para o desenvolvimento da economia da região. O objetivo deste trabalho foi desenvolver uma bebida fermentada tipo iogurte a partir de extrato hidrossolúvel de amêndoas de baru e leite integral. Foram desenvolvidas nove formulações diferentes, variando a concentração de extrato e açúcar, visando obter os parâmetros ideais de cada um dos substratos na formulação da bebida fermentada. As melhores formulações, selecionadas por Análise Sensorial Descritiva Quantitativa, foram as elaboradas com maior quantidade de açúcar. A quantidade de extrato hidrossolúvel de baru adicionada não afetou as características sensoriais nem a qualidade global das formulações. As três melhores formulações de iogurte, F5 (elaborada com 50% de EHB e 6% de açúcar), F6 (elaborada com 50% de EHB e 12% de açúcar) e F9 (elaborada com 75% de EHB e 12% de açúcar) foram caracterizadas físicoquímicamente e permaneceram armazenadas sob refrigeração durante quatro semanas, com verificação dos parâmetros microbiológicos (coliformes totais e termotolerantes, Salmonella e bolores e leveduras), pH, cor objetiva e teor de sólidos solúveis (°Brix) nos tempos de armazenamento 0, 7, 14, 21 e 28 dias. Também foram realizados testes afetivos de aceitação e de intenção de compra, com provadores não treinados. Não foram identificados microrganismos do grupo coliformes nem Salmonellas durante o período de armazenamento. Houve acidificação e alteração na cor e teor de sólidos a cada semana. Os resultados obtidos nos testes de aceitação e de intenção de compra demonstraram que a formulação F6, elaborada com 50% de extrato hidrossolúvel de amêndoas de baru e 12% de açúcar, foi a que alcançou melhores resultados, apresentando índice de aceitação de 83,5% no parâmetro impressão global e tempo de vida útil de 21 dias. The inclusion of regional foods in diet contributes to the promotion of healthy and the development of the regional economy. The objective of this study was to develop a drink type yogurt from water-soluble extract of the baru almond and milk. Nine different formulations were developed, varying the concentration of extract and sugar, in order to obtain the ideal parameter of each of the substrates in the fermented beverage formulation. The best formulations, selected by Quantitative Descriptive Sensorial Analysis, were those elaborated with the highest amount of sugar. The amount of water-soluble extract of de baru almond did not affect the sensory characteristics of the formulations. The three best yoghurt formulation, F5 (elaborated with 50% EHB and 6% sugar), F6 (elaborated with 50% EHB and 12% sugar) and F9 (elaborated with 75% HBs and 12% sugar) were characterized physico-chemically and were stored under refrigeration for four weeks with checking the microbiological parameters (thermotolerant and total coliforms, Salmonella and molds and yeasts), pH, objective color and soluble solids content (° Brix). There were also acceptance and purchase intention tests with untrained tasters. No microorganisms from the coliform group or Salmonellas were identified during the storage period. There was acidification and change in color and solids content at storage. The results obtained in the acceptance and purchase intention tests showed that the formulation F6, elaborated with 50% water-soluble extract of baru almond and 12% sugar, was the one that obtained better results, with acceptance of 83.5 % for the global impression parameter and shelf life of 21 days.

Submitted by GABRIELA GRANGHELLI GONÇALVES (gabriela.granghelli@gmail.com) on 2017-06-21T12:51:14Z No. of bitstreams: 1 TESE 3105 final pdf.pdf: 5900456 bytes, checksum: c87b800d1a9259175503e186fdc6bf1f (MD5) Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-06-21T14:37:55Z (GMT) No. of bitstreams: 1 goncalves_gg_dr_bot.pdf: 5900456 bytes, checksum: c87b800d1a9259175503e186fdc6bf1f (MD5) Made available in DSpace on 2017-06-21T14:37:55Z (GMT). No. of bitstreams: 1 goncalves_gg_dr_bot.pdf: 5900456 bytes, checksum: c87b800d1a9259175503e186fdc6bf1f (MD5) Previous issue date: 2017-02-02 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) A região do Baixo Rio Uaupés - Amazonas, habitada por diferentes etnias indígenas, possui rico e pouco explorado conjunto de plantas alimentícias, utilizadas por essas comunidades, através de sistema tradicional de cultivo e complementada com a coleta de espécies da floresta. Nesse contexto, e com o propósito de valorizar o conhecimento tradicional associado a essas plantas, o trabalho teve o objetivo de pesquisar a diversidade de plantas cultivadas e coletadas utilizadas como alimento e os fatores ambientais e sociais que influenciam na diversidade dessas espécies, em comunidades indígenas multiétnicas dessa região. Foram identificadas 163 plantas alimentícias, pertencentes a 51 famílias botânicas e 106 gêneros. As comunidades praticam a horticultura de subsistência em roças e capoeiras, tendo como cultivo predominante a mandioca e em seguida o abacaxi. O cultivo de espécies é complementado nos quintais, principalmente por espécies frutíferas, observando-se o predomínio do açaí-do-pará, cupuaçu, açaí-do-mato e outras espécies em menor número. Outros ambientes para a obtenção de alimento são: igapó, terra firme, caatinga e beira de rio ou igarapé, onde as comunidades realizam o extrativismo. Essas comunidades apresentam um significativo conhecimento sobre as plantas alimentícias cultivadas ou coletadas na floresta, inúmeras formas de consumo e preparo desde técnicas que transformam espécies tóxicas em comestíveis a técnicas de conservação, utilizadas em diversas comidas tradicionais que fazem parte do dia-dia dos indígenas. O conhecimento tradicional associado a essas espécies torna-se uma importante ferramenta de conservação dos recursos naturais e garante segurança alimentar da região. The region of LowerUaupés River - Amazon, inhabited by different indigenous ethnic groups, has a rich and little explored set of food plants, used by these communities, through a traditional system of cultivation and complemented by the collection of forest species. In this context, and with the purpose of valuing the traditional knowledge associated with these plants, the objective of this work was to investigate the diversity of cultivated and collected plants used as food and the environmental and social factors that influence the diversity of these species in indigenous multiethnic communities. A total of 163 food plants belonging to 51 botanical families and 106 genera were identified. The communities practice subsistence itinerant horticulture in fields and capoeiras, having as predominant cultivation cassava and then pineapple. The cultivation of species is complemented in the backyards, mainly by fruit species, observing the predominance of açaí-do-para, cupuaçu, açaí-do-mato and other species in lower numbers. Other environments for obtaining food are: igapó, terra firme, caatinga and river border or igarapé, where the communities accomplish the extractivism. These communities present a significant knowledge about the food plants cultivated or collected in the forest, numerous forms of consumption and preparation from techniques that transform toxic species in edible to conservation techniques, used in several traditional foods that are part of the daily life of the Indians. The traditional knowledge associated with these species becomes an important tool for the conservation of natural resources and guarantees food security in the region. CNPq: 140019/2013-8

The purpose of this thesis is design a collection of action, which will speed up distributional ways between regional grocery producers and schools cafeterias in the district of Jindrichuv Hradec and at the same time supports higher regional, fresh, seasonal and ecologist products in schools cafeterias via the website Regional Agrarian Chamber of the South Bohemian Region "Map of products" (interactive regional map of suppliers of foods and different schools cafeterias at www.produktova-mapa.cz). Not such a long distributional truck trips are much healthier for the milieu. Better quality of foods have major positive impact on health of children and teenagers and their eating habits. Regional products distribution is great way to independency. Study of documents, questionnaires of schools cafeteria employees and regional food producers, consultations with people they are interested were bedding for SWOT analysis potential "Map of products" and creating a lists of regional food producers, whom are or could by distributers for schools cafeterias. From study emerges that "Map of products" is very beneficial in shortening ways between distributers and different cafeterias in South Bohemia region. Strengths and opportunities already today outweigh the weaknesses and threats. The main opportunities emergent from results are 92% of certain school cafeterias are serving at least one time a week food from the same region. 70% certain regional producers are interested in supplying these cafeterias. There is a 1 650 000 students eating at the cafeterias. If following suggested strategies and steps we can prevent form weak parts of project and turn it in to a solid strong successful proceeding. For that we have build a list of accommodating regional producers for school cafeterias from district Jindrichuv Hradec. And also "Map of products" can be used as an example in improving in regional food production and also in other areas of the Czech Republic.

Since 2002, USDA’s Rural Business and Industry (B&I) Loan Guarantee program has increased its emphasis on farm-related business activities associated with renewable energy, local/regional food, and value-added agriculture. Other new programs and program modifications also have focused on these and other farm activities and related industries, including the use of farm and ranch natural resources. This trend represents a relatively new direction for USDA’s Rural Development programs, which have historically focused on nonfarm-related business. This report improves our understanding of the farm and farmer characteristics that may influence farm operator involvement in development-related activities, specifically by focusing on five farm activities: organic farming, value-added agriculture, direct marketing, agritourism, and energy/electricity production. The findings are based on descriptive data from USDA’s 2007 Agricultural Resource Management Survey (ARMS) and estimates from logit models used to identify statistically significant factors associated with involvement in certain farm activities.

Die Akzeptanz kleinräumiger Angebote der Lebensmittelversorgung im Untersuchungsraum Stuttgart steht im Mittelpunkt dieses Arbeitsberichts, der grundsätzliche Überlegungen und aktuelle empirische Untersuchungen am Fachgebiet Agrarmärkte und Agrarmarketing der Universität Hohenheim hierzu bündelt. Betrachtet werden die Akteure Verbraucher und Unternehmen in Stuttgart gleichermaßen. Die zentralen Fragen der Untersuchungen lauten: Was bedeuten einer Stadtbevölkerung Lebensmittel regionaler Herkunft? Wie werden kleinräumige Angebote der Lebensmittelversorgung von den urbanen Verbrauchern im Untersuchungsraum Stuttgart angenommen und welche Bedeutung können diese in Zukunft gewinnen? Welche Bedeutung haben Lebensmittel regionaler Herkunft für Händler und Direktvermarkter in Stuttgart und welche Entwicklungen lassen sich ableiten? The working paper analyzes the acceptance of short-chain food supply systems by consumers and companies in Stuttgart, the provincial capital of Baden-Württemberg, based on theoretical considerations and empirical studies carried out by the Chair of Agricultural Markets and Marketing at the University of Hohenheim. The key questions of the empirical studies focus on the following points: How does the city population reflect the importance of regional foods? What are the attitudes and purchase behavior of urban consumers in regard to regional food or self production and what importance can the subjects gain in the future? Of which importance is regional food to local merchants? assortment in Stuttgart and which future developments can we derive?

The aim of my work is to analyze the brand "Kvalitní potraviny z našeho regionu" and determine whether this brand has got the benefits its creator, Jednota České Budějovice. To achieve this goal, I chose a questionnaire survey and structured interview with marketing officer for Jednota, České Budějovice. In the first part of my work, I studied literature and current information about the issue. In this part I also contacted the Jednota, České Budějovice. In the practical part I implemented a questionnaire survey. The research I conducted in 13 stores Trefa in České Budějovice and Terno České Budějovice. To assess the hypotheses I also carried out price comparing and analysis of sales of foods involved in the project "Kvalitní potraviny z našeho regionu". In the end I suggested measures for Jednota, České Budějovice.

In Aquitaine today prosper all kinds of events promoting regional food products, whether food fairs or gastronomic salons, where “produits de terroir” are celebrated. This touristic area, characterised by an important and varied agro production, is particularly famous for its food although it has not always been the case. The ethnologist examines the processes which give existence to such products and how they are used by diverse protagonists.; Aujourd'hui en Aquitaine prolifèrent toutes sortes de mise en scènes des productions agro-alimentaires régionales sous la forme de foires, salons gastronomiques, marchés où les “ produits de terroir ” sont mis à l'honneur. Cette région touristique jouit aujourd'hui d'une notoriété alimentaire même s'il n'en fut pas toujours ainsi ! Au-delà du sens que l'on peut donner à ce développement culinaire, l'ethnologue s'intéresse aux logiques qui donnent existence à ces produits et aux usages qui en sont faits par différents protagonistes.

End of Project Report This research was undertaken as part of the RIPPLE (Regional images and the promotion of quality products and services in the lagging regions of the European Union) project, funded within the FAIR Programme (1994-1999). The project objective was to assist public and private institutions develop strategies, policies and structures to aid the successful marketing of quality products in the lagging regions of the EU. The project also sought to provide consumer perspectives on the issue of regional quality products using survey research. This research was carried out within the framework of the EC-FAIR3 CT96 1827, “Regional images and the promotion of quality products and services in the lagging regions of the European Union”.

Food culture is an interesting concept. Before moving to France, I don't know that I noticed America's lack of all-encompassing food culture: food, like everything else in America, is linked to capital. More is better. Food in excess in the States is the norm: we "supersize," we are habitually served plates of spaghetti that would feed a family of four. We take home our leftovers in "doggie bags" and unceremoniously reheat them in the microwave for dinner the following night. Middle class American children often dine alone, if you can call reheating a frozen dinner or ordering Chinese takeout "dining." Americans are accustomed to having things--food included--the way we want them. "On the side is a big thing with you," as Harry Burns memorably told Sally Albright in When Harry Met Sally. It's a big thing for all of us. Food lacks ceremony: it is just another purchase, another thing that drives our capitalist economy forward and keeps the dollar from plummeting lower and lower (.66 Euro cents, by the way... oh, how we expats suffer in persuit of a culture that actually cares enough to refuse to serve a steak well done.) I exempt you all, my foodie brothers and sisters, from this rant. I swear, I didn't have politics in mind when I started writing today. But really, living in France puts things into perspective, and traveling to Spain has made me remember all of the things I noticed when I first moved here almost two years ago. In France, food is a way of life. Food brings people together, and everyone, from the tiny bakery to the giant French fast food chain Quick, to housewives serving dinner to their families, prides themselves on the quality of what they serve. Restaurants have no problem telling the customer "no." "No," you can't have ketchup, "no," you can't have sauce on the side, "no," you can't take the rest home with you, "no," we don't do oil-free-egg-white-only-vegetarian-carb-free omelettes. It's refreshing. And it infuriates most "the customer is always right" Americans. I am currently in Barcelona, a foodie capital. Food snobbery, for lack of a better term, is nowhere near as intense as it is back in France, but the Spaniards retain their own brand of food culture, in the laid-back sort of way that Spaniards seem to do everything. Dinner in Spain is late: people often don't get around to sitting down to dinner until 11 pm because they're too busy doing what Spaniards do so well: socializing over tapas and drinks. Dinner here is not the immense affair it is in France. The French may love their apéro, but dinner is the star. Not so in Barcelona, where choices for main meals are generally so-so. Here, tapas are the kings of the night. From stuffed pimentòn peppers to baccalà (salt cod) to pulpitos (tiny octopus), even the smallest bars and restaurants take painstaking care with their tapas, even if they serve mediocre pizza or sandwiches to those who choose to venture from the bite-sized bar snacks. As for me, I'm perfectly happy to do as the Spaniards do when in Spain and focus on tapas and Sangria. I am American, after all, so who am I to judge? [ABSTRACT FROM PUBLISHER]

I have been a bad, bad blogger. I don't know how many of you have actually noticed, but I often drop by here on Saturdays and say something clever about food in France. And this Saturday, I left you in the lurch. I was bad. I apologize. The ironic thing about this is that I recently got praised to high heavens for my blogging, both here and at my own food blog. Why? Because I've forged a connection between the language camp where I work and the Moulin d'Omer that I posted about a few weeks ago. The "meunier," or miller, and my boss have decided to work together next year to teach the little Americans something about one of the pillars of French culture: bread. And it doesn't stop there. This was one of my boss' dreams when she set up the camp: to create connections with local artisans, specifically those specializing in wine, cheese and bread. So recently, on a trip back from the medieval village of Carcassonne, she was inspired to stop at an artisan cheesemaker's to see if there was a possibility of creating the same sort of program with him. I still think it's so incredible how willing the artisans are to share their craft. We had a tour of the Bertrand Bergé winery here in Paziols a few weeks ago. We didn't even have an appointment: the woman who works there just offered to explain the entire process to us one afternoon as we were coming back from an excursion to the post office. The miller at the Moulin d'Omer didn't have to give the same explanation twice to two different groups of kids, much less listen to me cough out a rough translation in English every two sentences, but he didn't seem to mind in the slightest. And the man who worked at the cheese shop certainly didn't have to reopen the store after he had been closed for more than half an hour to show a group of tired and restless American kids the secrets of the French cheese industry, but he was more than happy to do so. There's something about food here in France that drives people and makes them want to go the extra mile, to take an extra step. Our camp is closed for the summer, and Alex and I are the only ones left in this huge house. Pretty soon, we'll be gone too, and our summer home will stand empty, at least for a little while. But the memories that the kids, and I, have of this place, of the excursions, the games, and, at least for me, the food, will stay with me throughout the year, reminding me in the cold winter months what it is to taste a freshly picked blackberry from the side of the road, what it's like to see huge vats of wine in the countryside, and how generous and kind people are, especially when it comes to sharing what they believe to be some of the most important parts of their culture. [ABSTRACT FROM PUBLISHER]