Consumers' perceptions of sustainably produced food - a focus group study

The purpose of this study is to provide information on consumers' perceptions of sustainably produced food products and the main product attributes that influence consumer's buying behaviour in the case of organic, Fair Trade and locally produced food. The paper draws on data from four focus groups. The results provide empirical insight into the motivating as well as the restricting factors which influence consumers' purchasing behaviour in the case of sustainably produced food and introduce the emerging key themes associated with the attributes of sustainably produced food products

Policies to promote sustainable consumption: framework for a future-oriented evaluation

Governments are today developing policies to promote sustainable consumption, yet policy makers face many uncertainties about policy impacts. These include uncertainties about how policy instruments influence consumption patterns and about the impact of changes in consumption patterns on ecological, social and economic sustainability. An assessment of such impacts must account for the fact that consumer action is interlinked with the dynamic activities of other market players and the path-creating effects of technologies and systems of consumption and provision

On Approaching the Ultimate Limits of Photon-Efficient and Bandwidth-Efficient Optical Communication

It is well known that ideal free-space optical communication at the quantum limit can have unbounded photon information efficiency (PIE), measured in bits per photon. High PIE comes at a price of low dimensional information efficiency (DIE), measured in bits per spatio-temporal-polarization mode. If only temporal modes are used, then DIE translates directly to bandwidth efficiency. In this paper, the DIE vs. PIE tradeoffs for known modulations and receiver structures are compared to the ultimate quantum limit, and analytic approximations are found in the limit of high PIE. This analysis shows that known structures fall short of the maximum attainable DIE by a factor that increases linearly with PIE for high PIE. The capacity of the Dolinar receiver is derived for binary coherent-state modulations and computed for the case of on-off keying (OOK). The DIE vs. PIE tradeoff for this case is improved only slightly compared to OOK with photon counting. An adaptive rule is derived for an additive local oscillator that maximizes the mutual information between a receiver and a transmitter that selects from a set of coherent states. For binary phase-shift keying (BPSK), this is shown to be equivalent to the operation of the Dolinar receiver. The Dolinar receiver is extended to make adaptive measurements on a coded sequence of coherent state symbols. Information from previous measurements is used to adjust the a priori probabilities of the next symbols. The adaptive Dolinar receiver does not improve the DIE vs. PIE tradeoff compared to independent transmission and Dolinar reception of each symbol.Comment: 10 pages, 8 figures; corrected a typo in equation 3

Pemanfaatan Pati Garut pada Pembuatan Produk Cookies sebagai Upaya Peningkatan Bahan Pangan Lokal”(Erut Cheese Pie Cookies, Erut Ginger Nut Cookies, dan Erut Peanut Honey Cookies)”

Penelitian ini bertujuan untuk : 1) Menemukan formula produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies yang tepat, 2) Mengembangkan teknik olah produk Erut chesse pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies dengan bahan pati garut, 3) Menemukan teknik kemasan yang tepat cookies pati garut, 4) Mengetahui daya terima konsumen terhadap produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies. Penelitian dilakukan secara ekperimen di laboratorium Teknik Boga Jurusan Pendidikan Teknik Boga dan Busana Fakultas Teknik Universitas Negeri Yogyakarta pada bulan Maret hingga Juni 2012. Metode R & D yang digunakan dalam pembuatan produk ini adalah model ADDIE (Analyze, Design, Development or Production, Implementation or Delivery, and Evaluation), melalui beberapa tahap yaitu, 1) Analisis Resep, 2) Desain Resep Baru, 3) Eksperimen Formula, 4) Validasi Produk I, 5) Validasi Produk II, 6) Validasi Produk III, 7) Uji Penerimaan Produk dan 8) Publikasi (Pameran). Dari hasil penelitian diperoleh : 1) Formula yang tepat pada pembuatan Erut cheese pie cookies adalah subtitusi 40:60 (pati garut : tepung terigu) untuk kulit pie dan 100% (pati garut) pada pembuatan Erut cheese cookies, Erut ginger nut cookies dan Erut peanut honey cookies, 2) Teknik pengolahan Erut cheese cookies adalah mixing method dan pie adalah teknik flaky, Erut ginger nut cookies menggunakan mixing method dan Erut peanut honey cookies menggunakan all in method, 3) Kemasan yang digunakan untuk semua cookies pati garut adalah plastik PP, mika kotak kecil seperti kemasan truffle dan stoples, 4) Daya terima konsumen terhadap produk Erut cheese pie cookies sebanyak 90%, produk Erut ginger nut cookies sebanyak 83,3% dan produk Erut peanut honey cookies sebanyak 76,7%

Spread and establishment of Aedes albopictus in southern Switzerland between 2003 and 2014 : an analysis of oviposition data and weather conditions

The Asian tiger mosquito, Aedes albopictus, is a highly invasive mosquito species of public health importance. In the wake of its arrival in neighbouring Italy the authorities of the canton of Ticino in southern Switzerland initiated a surveillance programme in 2000 that is still on-going. Here we explored the unique data set, compiled from 2003 to 2014, to analyse the local dynamic of introduction and establishment of Ae. albopictus, its relative density in relation to precipitation and temperature, and its potential distribution at the passage from southern to northern Europe.; The presence of Ae. albopictus was recorded by ovitraps placed across Ticino. In addition to presence-absence, the relationship between relative egg densities and year, month, temperature and precipitation was analysed by a generalised linear mixed model.; Since its first detection in 2003 at Ticino's border with Italy Ae. albopictus has continuously spread north across the lower valleys, mainly along the trans-European motorway, E35. Detailed local analysis showed that industrial areas were colonised by the mosquito before residential areas and that, afterwards, the mosquito was more present in residential than in industrial areas. Ae. albopictus appeared sporadically and then became more present in the same places the following years, suggesting gradual establishment of locally reproducing populations that manage to overwinter. This trend continues as witnessed by both a growing area being infested and increasing egg counts in the ovitraps. There was a clear South-North gradient with more traps being repeatedly positive in the South and fewer eggs laid during periods of intensive precipitation. In the North, the mosquito appeared repeatedly through the years, but never managed to establish, probably because of unfavourable weather conditions and low road traffic.; Given the present results we assume that additional areas may still become infested. While the current study provides good estimates of relative egg densities and shows the local and regional dynamics of Ae. albopictus invasion, additional parameters ought to be measured to make an objective risk assessment for epidemic disease transmission. The likelihood of Ae. albopictus to further spread and increase in densities calls for continued surveillance

“Pemanfaatan Tepung Sukun Pada Pembuatan Cake Sebagai Upaya Untuk Meningkatkan Citra Pangan Lokal”

Tujuan dari penelitian ini adalah untuk : 1) Menemukan resep yang tepat untuk menghasilkan white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun sehingga menghasilkan produk yang disukai oleh masyarakat.2) Menemukan teknik pengolahan cake berbahan tepung sukun.3) Menemukan teknik penyajian white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun yang menarik 4) Mengetahui penerimaan masyarakat akan white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun. Penelitian ini dilakukan pada bulan Maret-Juni di Laboratorium Boga, Jurusan Pendidikan Teknik Boga dan Busana Universitas Negeri Yogyakarta. Metode yang digunakan dalam pembuatan produk ini adalah ADDIE melalui beberapa tahap yaitu,1) Menganalisis resep, 2) Merancang resep baru pengembangan genoise cake kombinasi pie (white forest pie), cake teknik creaming (mini chocolate cake), sponge cake (roll cake motif) subtitusi tepung sukun, 3) Melakukan pra eksperimen pembuatan produk, selanjutnya melakukan pembuatan produk untuk uji coba produk pertama (Validasi I) dan uji coba produk kedua (Validasi II), 4)Melakukan uji panelis dan pameran untuk mengetahui daya terima konsumen terhadap produk pengembangan.5) Melakukan analisis data dari penerimaan panelis semi terlatih dan masyarakat terhadap produk secara deskriptif dan kualitatif. Hasil penelitian diperoleh : 1) Resep yang tepat white forest pie dengan substitusi tepung sukun adalah perbandingan 50:50(tepung terigu:tepung sukun), resep yang tepat roll cake motif dengan substitusi tepung sukun adalah 50:50 (tepung terigu:tepung sukun), resep yang tepat mini chocolate cake dengan substitusi tepung sukun adalah 50:50(tepung terigu:tepung sukun).2) Teknik olah pembuatan white forest pie adalah genoise method dan baking atau memanggang, teknik olah pembuatan roll cake motif adalah sponge method dan baking atau memanggang, dan teknik olah pembuatan mini chocolate cake adalah creaming method dan baking atau memanggang 3) Penyajian pada white forest pie adalah dibuat berukuran kecil, diberi topping butter cream dan white chocolate, mini chocolate cake diberi topping berupa pastry cream dan dihias dengan cokelat, penyajian roll cake motif adalah digulung, bagian tengah bermotif kotak coklat putih dan diberi topping butter cream. Berdasarkan uji penerimaan produk terhadap produk cake tepung sukun yang paling disukai oleh panelis yaitu produk roll cake motif tepung sukun dengan persentase 100% dari total panelis, untuk genoise cake yaitu 93% dan produk mini chocolate cake yaitu 93%

Dividing the Pie

We examine the consequences of transparency in an experimentalmultiple-dealer market with asymmetrically informed dealers. Fiveprofessional securities traders make a market for a single security.In each trading round, one of the dealers (the "insider") is told thesecurity's true value. We vary both pre-trade and post-tradetransparency by changing the way quote and trade information ispublished. The insider's profits are greatest when price efficiency islowest. Price efficiency, in turn, is reduced by pre-tradetransparency and increased by posttrade transparency. Marketliquidity, measured by dealers' bid-ask spreads, is improved bypre-trade transparency and reduced by post-trade transparency.financial markets;information asymmetry;market microstructure;experimental economics

Point Information Gain and Multidimensional Data Analysis

We generalize the Point information gain (PIG) and derived quantities, i.e. Point information entropy (PIE) and Point information entropy density (PIED), for the case of R\'enyi entropy and simulate the behavior of PIG for typical distributions. We also use these methods for the analysis of multidimensional datasets. We demonstrate the main properties of PIE/PIED spectra for the real data on the example of several images, and discuss possible further utilization in other fields of data processing.Comment: 16 pages, 6 figure