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dc.contributor.authorKlimczuk, Andrzejde
dc.contributor.authorKlimczuk-Kochańska, Magdalenade
dc.contributor.editorThompson, Paul B.de
dc.contributor.editorKaplan, David M.de
dc.date.accessioned2021-02-11T16:29:59Z
dc.date.available2021-02-11T16:29:59Z
dc.date.issued2019de
dc.identifier.isbn978-94-007-6167-4de
dc.identifier.urihttps://www.ssoar.info/ssoar/handle/document/71571
dc.description.abstractConsumers are becoming increasingly more informed about food systems and are interested not only in healthy, safe, and tasty food but also sustainable production, animal welfare, climate changes, and food waste. Consumers are also more focused on changing their lifestyle related to improved health knowledge and nutrition education (Timmer 2005). Maxwell and Slater (2004) have proposed criteria to evaluate food systems, including nutrition and health, rights and influence, security, sustainability, equality, and social inclusion. The authors also point out that the primary international institutions in the food value chain are not only the Food and Agriculture Organization and World Health Organization but also United Nations Industrial Development Organization, International Labour Organization, and World Trade Organization. The emerging trends in the food system are features of the {\dq}new economy.{\dq} This term describes the outcome of the transition from production- and manufacturing-based economy to a service-based or post-industrial economy at the end of the twentieth century. The traditional production factors such as cheap labor, land, and raw materials lose their importance in generating profits and competitiveness. The key is understanding of food consumer demand, knowledge of food industry and agriculture employees based on creativity, and flexibility of processes of production.de
dc.languageende
dc.publisherSpringerde
dc.subject.ddcSoziologie, Anthropologiede
dc.subject.ddcSociology & anthropologyen
dc.subject.otherBlue economy; Circular economy; Creative economy; Digital economy; Innovative economic systems; New economic systems; Sharing economy; food and agriculturede
dc.titleNew Economy, Food, and Agriculturede
dc.description.reviewbegutachtet (peer reviewed)de
dc.description.reviewpeer revieweden
dc.source.collectionEncyclopedia of Food and Agricultural Ethicsde
dc.publisher.countryNLD
dc.publisher.cityDordrechtde
dc.subject.classozWirtschaftssoziologiede
dc.subject.classozSociology of Economicsen
dc.identifier.urnurn:nbn:de:0168-ssoar-71571-8
dc.rights.licenceDeposit Licence - Keine Weiterverbreitung, keine Bearbeitungde
dc.rights.licenceDeposit Licence - No Redistribution, No Modificationsen
internal.statusformal und inhaltlich fertig erschlossende
dc.type.stockincollectionde
dc.type.documentSammelwerksbeitragde
dc.type.documentcollection articleen
internal.identifier.classoz10205
internal.identifier.document25
internal.identifier.ddc301
dc.identifier.doihttps://doi.org/10.1007/978-94-007-6167-4_629-1de
dc.description.pubstatusPreprintde
dc.description.pubstatusPreprinten
internal.identifier.licence3
internal.identifier.pubstatus3
internal.identifier.review1
dc.subject.classhort10900de
internal.pdf.wellformedtrue
internal.pdf.encryptedfalse


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