Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding

This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets

Preclinical Evaluation Of Infrared Light Therapy In A Rat Model Of Neonatal Hypoxic-Ischemic Encephalopathy

Hypoxic events encountered during the perinatal period leading to pathologic decreases in fetal cerebral oxygen availability are detrimental resulting in neonatal hypoxic-ischemic encephalopathy (HIE). This work focused on the characterization of a rat model of neonatal HIE for use in the preclinical evaluation of infrared light therapy (IRL). Consistent with results from previous IRL efficacy studies using a rat model of adult global brain ischemia, IRL treatment attenuated cerebral injury resulting from hypoxia-ischemia in the neonatal rat. Thus, and perhaps most importantly, this work contributes to the development of a potential novel therapeutic approach in the management of brain injuries arising as a result of perinatal asphyxi

Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes

This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets

On the Use of Geometric Elements in the Works of Laszlo Moholy-Nagy and Piet Mondrian

Working in overlapping artistic circles in the first half of the twentieth century, Laszlo Moholy-Nagy and Piet Mondrian had very different intentions for how their pieces would affect viewers. But while their aims differed dramatically, the individual techniques they employed were both rooted in a mathematical foundation. Moholy-Nagy used simple two-dimensional shapes, scaled repetition of those shapes, and variations in perspective to illustrate the potential benefits of machine technology to the common person. Mondrian, alternatively, limited the elements in his work to perpendicular lines, asymmetry, and a dedicated adherence to the plane in order to align his viewer\u27s metaphysical state with an underlying universal spirit. In this article, we focus on the mathematical inspiration and general intentions behind two pieces from the two artists, an untitled collage by Moholy-Nagy and Broadway Boogie Woogie by Mondrian, in the context of their writings and other works

Local food hubs in deprived areas: an 'action pack' for community organisations

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Exploring the potential of food hubs to address food poverty in your area: core issues for community organisations to consider

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Agri-food chain relationships in Europe – empirical evidence and implications for sector competitiveness

The roles of business relationships in selected European agri-food chains are analysed. Using survey data from 1,442 farmers, food processors and retailers in two commodity sectors (meat and cereals) and across six different EU countries, we test the empirical relevance of several theory-based determinants influencing the choice of relationship type and the sustainability of inter-enterprise relationships. This is undertaken for the overall dataset and separately for different chain stages (farmer-processor versus the processor-retailer relationships), commodities and individual countries. Overall, we find that sector and enterprise-specific determinants seem to influence the choice of a certain relationship type while chain-internal, dyadic factors affect the sustainability of relationships. A logistic regression analysis reveals that the preference for a relationship type, while being highly chain-specific, depends on the long-term orientation and the strive for independence of an enterprise and the product-quality requirements within a corresponding market. As for the sustainability of the analysed relationships, structural equation modelling results suggest that its most important determinant is effective communication, with its two components, adequate communication frequency and high information quality, being equally important. The existence of personal bonds and an equal power distribution between buyers and suppliers are the second most important determinants, followed by the negative impact of key staff leaving. The analysis also reveals that the relative importance of these determinants differs significantly across the two considered chain stages and between the countries investigated. Agribusiness managers, seeking to improve their supplier or buyer relationships, need to consider the crucial role of effective communication and the positive contribution that the existence of personal bonds can make to the development and maintenance of sustainable interactions.business relationships, agri-food chains, competitiveness, Agribusiness,