Results 31 to 40 of about 27,626 (198)

Gastronomy in Public Meals—A Scoping Review

Gastronomy
Many meals are consumed in public settings such as schools, hospitals, and elderly care. These meals have the potential to impact public health as well as promote sustainable lifestyles.
Susanne Bryngelsson, Stina-Mina Ehn Börjesson, Anna Calvén, Bo Ekstrand, Sarah Forsberg, Karin Höijer, Maria Nyberg, Viktoria Olsson, Elisabet Rothenberg, Emily Sonestedt, Karin Wendin   +10 more
doaj   +1 more source

Gastronomic tourism, a differential factor

Millenium, 2018
Introduction: Gastronomic Tourism has grown considerably worldwide and even at European level. According to the World Tourism Organization (UNWTO, 2012), the destinations and tourism companies are aware of the importance of gastronomy to diversify ...
Sandra Cunha
doaj   +1 more source

Biodegradable and Edible Milli‐Fluidic Logic Circuits

Advanced Materials Technologies, EarlyView.
Fully biodegradable and edible fluidic circuits are developed using gelatin‐based valves that operate at low pressure. Logic gates, a one‐bit memory, and a ring oscillator are demonstrated, showing that biodegradable materials can perform computation and control.
Shuhang Zhang, Bokeon Kwak, Özgün Ekrem, Dario Floreano   +3 more
wiley   +1 more source

Biomedical Kitchen Supports Student Transition to Higher Education Through Transdisciplinary Simulation

Biochemistry and Molecular Biology Education, EarlyView.
ABSTRACT The transition to university presents a significant challenge for undergraduate students in Biomedical Sciences, many of whom lack prior laboratory experience. This inexperience can create a discrepancy between students' perceived and actual competencies, leading to a self‐efficacy gap when compared to peers with previous laboratory exposure ...
Phillip Lawton, Luisa Garcia‐Haro, Alison McGregor, Eliel Cohen, Julianne Viola, Jozef Youssef, Alan Spivey, Roger Kneebone, Niamh Martin, Jakub Radzikowski   +9 more
wiley   +1 more source

Glocal gastronomy

, 2023
This book aims to open the doors to this multidimensional world by focusing on the conceptual framework of gastronomy and providing readers with new intellectual frameworks and perspectives.
Güneren, Ebru, Belber, Burcu Gülsevil
core  

Tourists' Role in Achieving Sustainable Gastronomy

Jurnal Aplikasi Bisnis dan Manajemen
Background: Not all tourists are aware of and able to support sustainable gastronomy; one factor influencing it is the age of tourists. Purpose: This research aims to determine the priority level of tourists' abilities based on age in supporting ...
Sandra Sanggramasari, Indriyani Handyastuti, Riadi Darwis, Vany Octaviany   +3 more
doaj   +1 more source

Fair Business Models for Climate‐Smart Agriculture: A Design Science Research Approach

Business Strategy and the Environment, EarlyView.
ABSTRACT Organisations in agri‐food value chains face urgent demands to address climate change, environmental degradation and social inequities through climate‐smart agriculture (CSA). However, sustained CSA implementation remains constrained by business models (BMs) that fail to offer fair solutions to stakeholders. Existing business model innovation (
Christopher Jr. Galgo, Gohar Isakhanyan, Jos Bijman, Verena Otter, Katja Logatcheva, Michiel van Galen, Marilena Gemtou, Liselotte Puggaard, Magdalena Nertinger, Jon Bienzobas Adrián   +9 more
wiley   +1 more source

From Circular Gastronomy to Destination Competitiveness: Evidence from Rural Tourism Economies

Tourism and Hospitality
Circular economy principles are increasingly influencing tourism development strategies, particularly in rural destinations characterized by strong linkages between agriculture, gastronomy, and local economic systems.
Antun Marinac, Barbara Pisker
doaj   +1 more source

Patrimoines gastronomiques et développement local : les limites du modèle français de gastronomie élitiste

Mondes du Tourisme, 2013
To understand the diversity of gastronomy - local development relation, the article proposes a framework which connects trends of gastronomic development, model of gastronomy and gastronomic heritage.
Christian Barrère
doaj   +1 more source

Interpreting Sustainability in Design: How Design Cues Shape Evaluation in Symbolic Product Categories

Journal of Consumer Behaviour, EarlyView.
ABSTRACT The present research examines how consumers interpret visible manifestations of circular production and how these interpretations shape product evaluation in symbolic product categories. Prior research has primarily examined sustainability as an evaluative attribute, with comparatively less attention devoted to how sustainability cues embedded
Eun‐Jung Lee
wiley   +1 more source