1110, 2018

Meet the Researcher – Marina Tomić Maksan

Marina Tomić Maksan is a postdoctoral researcher at the Department of Agricultural Marketing, University of Zagreb Faculty of Agriculture. As part of Strength2Food, Marina is currently working on assessing the economic, social and environmental impacts of two Croatian geographical indications – (Olive oil and Dalmatian prosciutto). Marina’s academic background is in food consumer behaviour and she completed her PhD in Agricultural Economics in 2016. Marina writes a blog called Riblja priča and is passionate about promoting seafood consumption. Despite bordering the Adriatic Sea, Croatians consume, on average, relatively little fish and through recipes, cooking tips and facual information, Marina seeks to [...]

709, 2018

3rd Interim Meeting and the 164th EAAE Conference, Crete

The 3rd S2F Interim Meeting took place in Chania, Crete, on 5th September 2018, and was hosted by the Mediterranean Agronomic Institute of Chania and organised in collaboration with the Aristotle University of Thessaloniki (AUTH). The event was organised in conjunction to the 164th European Association of Agricultural Economists (EAAE) Seminar “Preserving Ecosystem Services via Sustainable Agro-Food Chains”, on 5-7th September. On the first day of the meeting, parallel sessions took place to discuss the progress of project tasks, including: data collection and fieldwork progress on food quality schemes (WP5), school meals public procurement (WP6) and short food supply [...]

1608, 2018

Strength2Food at the ICAE, Vancouver

Professor Monika Hartmann organised a special session at the 30th International Conference of the Agricultural Economists (28th July to 2nd August) to showcase Strength2Food work on the effects of Geographical Indications (GIs). The session included papers on the effects of GIs on: trade (Curzi, Raimondi, Falco and Olper), farm incomes and their stability (Arfini, Donati and Menozzi), price volatility and transmission (Ferrer-Pérez, Abdelradi and Gil) as well as consumers’ understanding and use of GI labels (Yeh, Hartmann, Török, Filipović, Veneziani). The session identified that GIs can positively affect export trade margins, farm incomes and reduce price volatility along the [...]

1608, 2018

Strength2Food Goes to Washington

What leads consumers to trust the EU’s organic label? That was the focus of a presentation by Ching-hua Yeh, from Universität Bonn, at last week’s Agricultural & Applied Economics Association (AAEA) annual meeting in Washington D.C. Dr. Yeh revealed that consumers’ trust of the EU’s organic label depends on trust in the EU generally – what is known as institutional trust. Much of this transfer of trust from the EU as an institution is blind as consumers generally lack a detailed knowledge of what the EU’s organic label certifies. The analysis draws on a large survey conducted across 7 [...]

2607, 2018

Fivizzano-Hybrid Forum: “Agriculture and Food: which recipes help fight against the depopulation of the MaB-UNESCO (Man and Biosphere Reserve) Appennino Tosco Emiliano”

On June 1st, at the San Giovanni Museum in Fivizzano (MS), during the 17th edition of the "Sapori" event, a "hybrid" forum of experts and non-experts gathered around a table to discuss and suggest solutions to help fight against the depopulation of the area of the MaB-UNESCO (Man and Biosphere Reserve) Appennino Tosco Emiliano reserve (Figure 1). The day was divided into two parts: the first part being a meeting of experts and panelists (14.30-16.00), the second part (16.00 – 18.00) involving public participation. The panelists where Nino Folegnani (President of the Lunigiana LAG ), Rachele Grassi (Agricultural holding [...]

1107, 2018

Reducing food waste from school meals in Italy

While much effort goes into planning school meals to meet nutritional guidelines, this can be wasted if children reject what is on offer. This was the subject of a seminar led by Beatrice Biasini, from the University of Parma (Italy), who is currently visiting Newcastle University. Together with her Italian colleagues (Dr. Alice Rosi and Prof. Francesca Scazzina) on the Strength2Food project, Beatrice has carefully measured plate waste from school meals in primary schools located in Parma and Lucca. Preliminary results from one school revealed that for some dishes more is wasted than consumed. However, what is consumed or [...]