標(biāo)題: Titlebook: Digital Food Provisioning in Times of Multiple Crises; How Social and Techn Arne Dulsrud,Francesca Forno Book 2024 The Editor(s) (if applic [打印本頁(yè)] 作者: 佯攻 時(shí)間: 2025-3-21 16:18
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書目名稱Digital Food Provisioning in Times of Multiple Crises網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
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書目名稱Digital Food Provisioning in Times of Multiple Crises讀者反饋學(xué)科排名
作者: Macronutrients 時(shí)間: 2025-3-22 00:11 作者: terazosin 時(shí)間: 2025-3-22 03:56
Sustainable and Purchasing Behaviour of Online Food Shoppers: Survey Results from Italy, Ireland, and from January 2021. The participants were recruited from alternative food networks in Italy and Germany and online supermarket users in Ireland. We report on age and gender differences and differences between early adopters and newcomers to online food platforms during the pandemic in 2020. Most I作者: 河流 時(shí)間: 2025-3-22 06:58
,Driving the Digital and Sustainable Transition Through Law: Assessing the Food Consumer’s Legal Tooew policy framework on both food systems and the digital economy. In fact, organic to the European Green Deal is the need to align the entire food chain to sustainability criteria, and the Farm to Fork Strategy action plan includes a proposal for a legislative framework for sustainable food systems.作者: Rejuvenate 時(shí)間: 2025-3-22 10:51
Infrastructure, Impulsivity, and Waste. Exploring the (Un)sustainable Routines of Mainstream Food Sowever, with conventional mainstream retailers dominating retail markets (> 70% in Ireland), enabling consumers to navigate these retail spaces, from a sustainable consumption perspective, also warrants attention. This chapter utilises a social practice framework to capture the shopping practices of作者: 有害 時(shí)間: 2025-3-22 13:30 作者: 有害 時(shí)間: 2025-3-22 18:07 作者: DALLY 時(shí)間: 2025-3-22 22:05
Food, Health, and Sustainability: Choice, Care, Alternatives,tly, sustainability is also entering eaters’ kitchens, via their awareness that food production and consumption contribute to environmental and climate crises. An increasingly shared rhetoric suggests that the pursuit of health and sustainability might go together, so that promoting healthy eating m作者: 充氣球 時(shí)間: 2025-3-23 01:34
A Plate Full of Food and Care: Investigating Care Practices and Gender Relations at the Crossroads However, the demands of food-related care work have changed significantly, and mostly women are to reinvent their activities in the kitchen, for example, by using digital technologies of food provisioning. The role of the digitalisation of food provisioning in women’s workload and the possibilities作者: 割讓 時(shí)間: 2025-3-23 05:55
Online Food Provisioning Services (OFPS) as Sociotechnical Assemblages: Three Theoretical Threads aS, it is important to find out theoretical approaches to conceptualise and understand how these OFPS are interacting with consumption practices in the context of digitalisation and sustainable transition. This chapter compares the similarities and differences among three theoretical threads that are作者: 看法等 時(shí)間: 2025-3-23 12:20
https://doi.org/10.1007/978-3-031-53322-8mption and waste resulting from the adoption of digital technologies, particularly in the domestic sphere. Despite the surge in online food purchases, especially during the COVID-19 pandemic, there is a dearth of empirical studies investigating the impact of digital technologies and online food deli作者: Obligatory 時(shí)間: 2025-3-23 16:25
Peter Frejd,Jonas Bergman ?rleb?ck cross-country study conducted in five European countries (Germany, Ireland, Italy, Norway and Sweden) and considers trends that have emerged during the Covid-19 pandemic. Firstly, building on Parkers and his collaborators’ (. (1st ed.). W. W. Norton & Company, 2016) distinction between pipelines an作者: 不可救藥 時(shí)間: 2025-3-23 22:06 作者: 圣歌 時(shí)間: 2025-3-23 22:24
Palgrave Macmillan Memory Studiesew policy framework on both food systems and the digital economy. In fact, organic to the European Green Deal is the need to align the entire food chain to sustainability criteria, and the Farm to Fork Strategy action plan includes a proposal for a legislative framework for sustainable food systems.作者: 方舟 時(shí)間: 2025-3-24 04:13 作者: febrile 時(shí)間: 2025-3-24 06:39 作者: 生銹 時(shí)間: 2025-3-24 14:17 作者: 結(jié)果 時(shí)間: 2025-3-24 15:51 作者: 通情達(dá)理 時(shí)間: 2025-3-24 21:35
https://doi.org/10.1007/978-3-030-44113-5 However, the demands of food-related care work have changed significantly, and mostly women are to reinvent their activities in the kitchen, for example, by using digital technologies of food provisioning. The role of the digitalisation of food provisioning in women’s workload and the possibilities作者: Flustered 時(shí)間: 2025-3-24 23:40
Sigrun Marie Moss,Hajj Mohammed HajjS, it is important to find out theoretical approaches to conceptualise and understand how these OFPS are interacting with consumption practices in the context of digitalisation and sustainable transition. This chapter compares the similarities and differences among three theoretical threads that are作者: 圣人 時(shí)間: 2025-3-25 05:20 作者: Paleontology 時(shí)間: 2025-3-25 10:33
https://doi.org/10.1007/978-3-031-46323-5Sustainable consumption and production; Digital platforms; Online shopping; Alternative Food Networks; S作者: Density 時(shí)間: 2025-3-25 15:21
978-3-031-46325-9The Editor(s) (if applicable) and The Author(s), under exclusive licence to Springer Nature Switzerl作者: Accrue 時(shí)間: 2025-3-25 16:45 作者: Decrepit 時(shí)間: 2025-3-25 22:04
Consumption and Public Lifehttp://image.papertrans.cn/d/image/279312.jpg作者: 燕麥 時(shí)間: 2025-3-26 02:34 作者: Negligible 時(shí)間: 2025-3-26 04:50
Book 2024for more than three years. As a result, this book will appeal to people working on food studies and on sustainable food production and consumption, offering both conceptual-theoretical insights into contemporary food issues alongside empirical illustrations..作者: locus-ceruleus 時(shí)間: 2025-3-26 08:48
Jill P. Brown,Gloria Ann Stillman observed in all three countries when comparing behaviour and frequencies between early adopters and newcomers. Most online food consumers expect to maintain or increase their online food shopping in the future. Expectations among newcomers vary, with a higher percentage of Irish newcomers expecting作者: 過(guò)份好問(wèn) 時(shí)間: 2025-3-26 15:53
Palgrave Macmillan Memory Studieso clarify what are the instruments granted by the law to citizens for fulfilling their food-related rights, needs and choices while navigating the digital market. The study will first give an account of the most recent advancements in EU food law for the promotion of the healthiness of diets, then i作者: 去才蔑視 時(shí)間: 2025-3-26 20:40 作者: legislate 時(shí)間: 2025-3-27 00:05
Palgrave Macmillan Memory Studiesces from constructivist market studies with insights from the sociology of consumption, we analyse and show how the Karma application—a food redistributor platform—works to re-qualify food waste as editable, economic, and sustainable, and how this food is again re-qualified by consumers in and throu作者: browbeat 時(shí)間: 2025-3-27 01:22
https://doi.org/10.1007/978-3-030-99914-8t to buy. The ongoing networking activities among peers within AFNs can facilitate different learning processes by leveraging individuals’ capacity to understand the intricate interdependence of environmental, social, and economic issues. By starting from the assumption that digitalisation represent作者: ABYSS 時(shí)間: 2025-3-27 08:20
Sigrun Marie Moss,Hajj Mohammed Hajjthe rhetoric of responsibility and choice puts the burden of sustainability on single subjects, depoliticising these matters. If articulated within kin relations, concerns around health go hand in hand with caring for humans and non-humans; yet, there is the risk that these practices will remain dep作者: 閑逛 時(shí)間: 2025-3-27 10:37 作者: craving 時(shí)間: 2025-3-27 17:23
Sigrun Marie Moss,Hajj Mohammed Hajjtill differ in their empirical orientation towards two research themes: (1) actor interactions and agencies; (2) stability and transition. These differences indicate that each theory has its own strengths and weaknesses in answering different research questions and queries for digital and sustainabl作者: Musculoskeletal 時(shí)間: 2025-3-27 20:41 作者: tenuous 時(shí)間: 2025-3-27 22:35 作者: Rebate 時(shí)間: 2025-3-28 02:29 作者: 贊成你 時(shí)間: 2025-3-28 09:13
Infrastructure, Impulsivity, and Waste. Exploring the (Un)sustainable Routines of Mainstream Food Se related practices such as meal planning and storing. Special offers encouraged impulse purchasing, without a clear plan on how to integrate that extra food into the household’s food consumption routines. The infrastructures and impulse buying had implications for household-level food waste, but th作者: 欺騙手段 時(shí)間: 2025-3-28 10:27
Making the Consumption of Food Circular: The Karma App and the Re-qualifications of Surplus Food,ces from constructivist market studies with insights from the sociology of consumption, we analyse and show how the Karma application—a food redistributor platform—works to re-qualify food waste as editable, economic, and sustainable, and how this food is again re-qualified by consumers in and throu作者: Demulcent 時(shí)間: 2025-3-28 14:55
From Grassroots to Platforms: How Digitalisation Reconfigures Learning and Engagement with Food,t to buy. The ongoing networking activities among peers within AFNs can facilitate different learning processes by leveraging individuals’ capacity to understand the intricate interdependence of environmental, social, and economic issues. By starting from the assumption that digitalisation represent作者: 笨重 時(shí)間: 2025-3-28 22:17 作者: 表示向前 時(shí)間: 2025-3-29 02:25
A Plate Full of Food and Care: Investigating Care Practices and Gender Relations at the Crossroads pirical insights, we argue that digital technologies enable care work towards family or household members as well as towards other food chain actors, particularly small-scale farmers. Nevertheless, consumers often reported a feeling of being overwhelmed by the various sustainability requirements. We
