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1.
British Food Journal ; 2022.
Article in English | Web of Science | ID: covidwho-2191305

ABSTRACT

PurposeThis study aims to analyse how the adoption of Industry 4.0 technologies can help different types of agri-food supply chains introduce and manage innovations in response to the challenges and opportunities that emerged following the COVID-19 pandemic.Design/methodology/approachA systematic literature review methodology was used to bring together the most relevant contributions from different disciplines and provide comprehensive results on the use of I4.0 technologies in the agri-food industry.FindingsFour technological clusters are identified, which group together the I4.0 technologies based on the applications in the agri-food industry, the objectives and the advantages provided. In addition, three types of agri-food supply chains have been identified and their configuration and dynamics have been studied. Finally, the I4.0 technologies most suited for each type of supply chain have been identified, and suggestions on how to effectively introduce and manage innovations at different levels of the supply chain are provided.Originality/valueThe study highlights how the effective adoption of I4.0 technologies in the agri-food industry depends on the characteristics of the supply chains. Technologies can be used for different purposes and managers should carefully consider the objectives to be achieved and the synergies between technologies and supply chain dynamics.

2.
The Lancet Global Health ; 11(1):e145-e154, 2023.
Article in English | EMBASE | ID: covidwho-2184810

ABSTRACT

Biotherapeutics, such as recombinant proteins and monoclonal antibodies, have become mainstays of modern medicine as shown by their increasing number in the WHO Model List of Essential Medicines. However, despite frequently offering clinical advantages over standards of care, they remain largely out of reach for populations in low-income and middle-income countries (LMICs), partly because of high costs. Accordingly, the WHO Model List of Essential Medicines Expert Committee has requested that the Medicines Patent Pool explore intellectual property licensing to address this challenge. We therefore investigated how licensing could successfully improve affordability of and timely access to biotherapeutics in LMICs, by leveraging expert consultations, literature analysis, and internal technical knowledge. The key elements identified as relevant to support access to affordable biosimilars in LMICs through licensing include: prioritising potential biotherapeutic targets according to their potential for public health impact;supporting biosimilar product and clinical development (including through technology transfer to expedite regulatory approval);and facilitating biosimilars' entry and use in LMICs (by meeting procurement, supply chain, and health system requirements). Copyright © 2023 The Author(s). Published by Elsevier Ltd. This is an Open Access article under the CC BY-NC-ND 4.0 license

3.
Journal of Current Pharma Research ; 12(2):1-18, 2021.
Article in English | ProQuest Central | ID: covidwho-2168840

ABSTRACT

The COVID-19 pandemic might impact consumer demand for food Service industries. These impacts relate to the structure of preferences in the context of a pandemic, income and time constraints, and price effects. Discussion includes accounting for differential impacts of COVID-19 on demand for foodservice across socio-demographic characteristics in India, and several high-level issues and observations related to where and how to impact home consumption. My thinking leads me to conclude that demand-side factors will account for most of the changes, we see in Out home consumption. These demand-side effects will be dominated by income effects, the opportunity cost of time, and longer planning horizons on the part of the Food Service Business. In the present time only the foodservice Industry not doing well in the post COVID scenario. Let's be honest, even if tomorrow, the coronavirus moved out, people will still be avoiding ordering food or visiting restaurants or hotels for dining out -for a longer time to come. Small voting on Twitter that was reacted to by 10346 respondents showed more than half (53%) people saying no to ordering food while 13 % said that they may order and the rest 34% said they will continue to order food. This was before the Pizza delivery boy news came. The same goes for any service industry like movie halls/ malls. It is not just the food service industry but as a matter of fact whole of travel and tourism is going to suffer the hostile response of corona. From Movie halls to malls wherever there was interaction, people confined in close spaces, things will have to be reinvented, with newer techniques to minimize human interaction. In this paper, we shall have look at the problems that the foodservice industry will face and maybe suggest a way out It's been difficult for many operators and the only experience that for best understanding, how to come out of this situation is the learning's from past recessions or economic struggles while Pandemic time. And common sense will teach industries that starting a business in hard economic times is a bad idea and shows challenges to commercial viability, in the current situation has caused businesses to close and now needing to re-open, this is no different from starting a new business during hard times. Something one would normally advise against Overcoming this challenge will truly define the entrepreneurs amongst them.

4.
Journal of Phytomedicine and Therapeutics ; 21(2):783-785, 2022.
Article in English | EMBASE | ID: covidwho-2202277
5.
Zeszyty Naukowe Szkoly Glownej Gospodarstwa Wiejskiego w Warszawie Problemy Rolnictwa Swiatowego ; 22(3):33-42, 2022.
Article in English | CAB Abstracts | ID: covidwho-2205168

ABSTRACT

The second decade of the XXI century has experienced the development of meat substitutes. The origin of this niche is said to emerge from environmental concerns. One of the market leaders in this infant industry is Beyond Meat company. The study aims to identify the impact of the capital markets and media coverage for an infant industry, such as meat alternatives, on the example of Beyond Meat. A sizeable portion of the investment in this new branch of the food sector came from the capital markets, which expect a return on their investment. The Beyond Meat case suggests that these substantial investments did not bring expected returns, which several factors, such as the post-COVID bear market and lack of demand for meat substitute products, could have caused. Thus, despite awareness campaigns, so far, the company has experienced losses. The development of this market niche acted contrary to what was expected. The market failings correlate with the loss of interest of the retail investors, which was attempted to be measured by this research. As a proxy for the retail investor interest, Google Trends Index was used and compared to the stock prices (a method often described as a Buzz Indicator).

6.
Labour ; - (90):41, 2022.
Article in English | ProQuest Central | ID: covidwho-2156407

ABSTRACT

Foodsters United, une campagne de syndicalisation en milieu de travail menée par des coursiers alimentaires de Toronto, montre que, meme dans l'économie des petits boulots, les méthodes de syndicalisation classiques fonctionnent. Les Foodsters ont contesté avec succes leur classification erronée en tant qu'entrepreneurs indépendants, ont fait signer des cartes syndicales a plus de 40 pour cent d'une main-d'œuvre importante et ont déclenché un vote syndical qu'ils ont remporté avec 88,8 pour cent de soutien. Ces victoires ont été tempérées par un revers dévastateur: leur employeur, Foodora, s'est retiré des marchés canadiens. Néanmoins, ce que Foodsters United a réalisé grâce a l'organisation du lieu de travail a soutenu sa transformation en Gig Workers United, qui organise tous les travailleurs de la plateforme de livraison a Toronto. Bien que les sociétés de plateforme comme Foodora promeuvent l'idée que l'économie des petits boulots est sans précédent, ses continuités historiques sont plus importantes que ses discontinuités. Cela est également vrai de l'organisation du lieu de travail dans l'économie des petits boulots. Foodsters United a remporté des victoires substantielles, non pas parce qu'ils ont inventé de nouvelles méthodes d'organisation, mais parce qu'ils ont adapté les méthodes classiques, de maniere souvent ingénieuse, a leur lieu de travail de l'économie des petits boulots. Cet article est basé sur des entretiens avec les organisateurs de la campagne. Il est organisé de maniere thématique selon les méthodes classiques d'organisation du lieu de travail, en particulier celles développées dans la tradition d'organisation industrielle, y compris l'organisation des conversations, la cartographie, la mise en tableaux, l'identification des dirigeants, l'identification des problemes et la création d'organisations démocratiques.Alternate :Foodsters United, a workplace organizing campaign by Toronto food couriers, shows that, even in the gig economy, the classic organizing methods work. The Foodsters successfully challenged their misclassification as independent contractors, got over 40 per cent of a large workforce to sign union cards, and triggered a union vote that they won with 88.8 per cent support. These victories were tempered by a devastating setback: their employer, Foodora, exited from Canadian markets. Nevertheless, what Foodsters United achieved through workplace organizing sustained its transformation into Gig Workers United, which is organizing all delivery platform workers in Toronto. Although platform companies like Foodora promote the idea that the gig economy is unprecedented, its historical continuities are more important than its discontinuities. This is also true of the workplace organizing in the gig economy. Foodsters United achieved substantial victories, not because they invented new organizing methods but because they adapted the classic methods, in often ingenious ways, to their gig economy workplace. This article is based on interviews with the campaign organizers. It is organized thematically according to classic workplace organizing methods, particularly those developed in the industrial organizing tradition, including organizing conversations, mapping, charting, leader identification, issue identification, and the creation of democratic organizations.

7.
Flussiges Obst ; 89(3):84-88, 2022.
Article in German | CAB Abstracts | ID: covidwho-2124395

ABSTRACT

As COVID-19's effects continue to be felt throughout industries, food makers should anticipate seeing many of the same current trends this year, as well as some new ones. Manufacturers will prioritize innovation in sustainability strategies as they adjust to changing customer demands and ESG standards. The balance between food service and retail items will change as a result of supply chain disruptions and significant labor shortages. The industry prognosis for this year is encouraging, and manufacturers are in a good position to assist consumers in adjusting to these anticipated top trends. Consumers are more aware than ever before of how their individual actions and the brands they support effect the environment, and new facts and statistics continuously point to a rising urgency to address the human impact on climate change. Manufacturers are responding to consumer requests to be more environmentally aware. Reduced water usage, sustainable packaging (recyclable, biodegradable, or choices that dramatically decrease plastic use), and clean, eco-friendly washing and cleaning solutions for finished goods and equipment are trends that are gaining favor. Manufacturing technology should adjust as customer preferences and decisions continue to be influenced by rising health and environmental concerns. This rising demand is already being met by a number of current solutions, but manufacturers should also take into account adjusting to customers' particular internal processes, the kind of product being generated, and the methods of processing them. They may also anticipate a rise in automation in the near future. In the aftermath of the COVID-19 epidemic, shifting worker priorities, and other factors, the food production industry is one among several that are experiencing a labor shortage. This has put a tremendous amount of pressure on companies that offer technological solutions to create tools that will still enable clients to achieve their objectives even with fewer personnel present. Robotics and other forms of expanded automation will be crucial in reducing the lack of human labor, improving process effectiveness, and improving final goods for companies. This is but one stark illustration of how the epidemic has altered consumer behavior and will continue to need the food business to adapt as demands shift. Due to the drop in demand for food generally given to restaurants and the rise in demand for grocery shops during the start of COVID-19, the food service industry suffered and the retail sector often soared.

8.
Economia Agro Alimentare/Food Economy ; 24(2), 2022.
Article in English | CAB Abstracts | ID: covidwho-2124382

ABSTRACT

Four studies from the 29th Annual Conference of the Italian Association of Agri-Food Economics are presented. These studies analyse the Italian agri-food system from four different angles: the circular economy, retailer supply of sustainable food, food consumer preferences, and transaction costs. They are complementary in dealing with sustainability and the COVID-19 impact on the agri-food supply chain, and offer interesting new perspectives on these topics.

9.
Tecnologia En Marcha ; 35:247-259, 2022.
Article in Spanish | Web of Science | ID: covidwho-2121174

ABSTRACT

SARS-Cov-2 virus has caused a pandemic that has placed a critical position as life as we knew it, this investigation seeks to expose the main consequences of the pandemic over the costs in the supply chain in different industries. The investigation was based on the research of information related to the effects which were analyzed on documentary research of a qualitative nature. This impact was investigated on the industries of health, food, retail, textile and education. For the food industry, the impact on most of the world regions was not so negative. The health industry is considering the replantation of the distribution of the products in a sustainable way.For the education industry the desertion increased, and the students were limited with the necessary resources for the virtual education. On the other hand, for the retail and textile industries, the online shopping has increased. In was determined broadly, in different sectors, that the COVID-19 has affected positively and negatively, and in all the situations people had to take decisions and look for solutions.

10.
20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022 ; 2022-July, 2022.
Article in Spanish | Scopus | ID: covidwho-2091202

ABSTRACT

The objective of the research was to design a logistics management model for the competitiveness of an SME in the balanced food industry to the year2021. The methodology used has a mixed, applied and prospective approach. Validated instruments were applied according to experts, identifying nine root causes demonstrating inadequate logistical management and low competitiveness. A logistics management model was developed by means of eight strategies to improve the processes: supply, storage, inventory and distribution. Diagrams were restructured increasing 6% the total activitiesand 16% the automated activitiesby means of information technologies, annual savings of S/16 920 have been estimated in salaries and 80% in merchandise acquisition costs, likewise, the numberof operatorswasreduced by 50% anda recovery of 5% of merchandise is achieved. Implementation costs were estimated at S/61 103 and finally;the environmental impact was determined using the 3 R's, being a precedent for companiesin the same industry that want to increase their competitiveness. © 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.

12.
Journal of Modelling in Management ; 2022.
Article in English | Web of Science | ID: covidwho-2083187

ABSTRACT

Purpose The ongoing pandemic has gravely affected different facets of society and economic trades worldwide. During the outbreak, most manufacturing and service sectors were closed across the globe except for essential commodities such as food and medicines. Consequently, recent literature has focused on studying supply chain resilience and sustainability in different pandemic contexts. This study aims to add to the existing literature by exploring the economic, environmental and societal aspects affecting the food supply chain and assessing the impact of COVID-19 on food sustainability. Design/methodology/approach A survey method has been adopted with a questionnaire instrument investigating the role of technology, government policies, geopolitics and intermediaries on sustainable organisational management. A five-point Likert scale (i.e. 1 = strongly disagree;5 = strongly agree) is used to evaluate the responses. The findings are based on 131 responses from entry-level workers and senior executives of different food supply chains across Asia and Europe. The data has been analysed to derive insights into the impacts of this pandemic. Findings The survey concludes with the significant impact of COVID-19 on the three pillars of sustainability, i.e. economic, social and environmental dimensions. The empirical analysis shows digitalisation and its applications help mitigate the negative effect of COVID-19 on sustainability. In addition, the supportive government policies and intermediatory interventions were helpful in improving sustainability at each level. Research limitations/implications The findings have implications for businesses and policymakers. Companies can learn from the advantages of digitalisation to counter the challenges imposed by the pandemic or similar situations in the future in maintaining the sustainability of their supply chains. Managers can also learn the importance of effective organisational management in driving sustainability. Finally, policymakers can devise policies to support businesses in adopting sustainable practices in their supply chains. Originality/value This study adds to the limited literature exploring the impact of COVID-19 on food supply chain sustainability through the triple bottom line lens. To the best of the authors' knowledge, this is also one of the first empirical studies to examine the effect of technology, government and organisational management practices on the sustainability of food supply chains.

13.
Food Bioscience ; : 102124, 2022.
Article in English | ScienceDirect | ID: covidwho-2082397

ABSTRACT

Mushrooms have been an indispensable element of the human culture since antiquity and are cherished all over the globe for their nutritive and therapeutic benefits. Being acknowledged as “the new superfood” of the future, they are a cardinal component of human diet for boosting health status and well being. Mushrooms are endowed with antioxidant, antimicrobial, anticancer, prebiotic, antidiabetic, and anti-inflammatory activities, upholding a great therapeutic potential and a huge spectrum of clinical applications. The wide ranges of bioactive compounds including polysaccharides, polysaccharides protein complexes, peptides and proteins, terpenoids and phenolic compounds have been reported from diverse groups of mushroom. Laden with a wealth of nutrients and innumerable biomolecules of therapeutic worth, they are internationally appreciated and envisaged as world's largest untapped resources of dietary supplements. In the recent years, owing to significant healthier lifestyle changes, dietary practices of people and consumers opting for immunity enhancing supplements especially during the COVID-19 pandemic, the yearning for mushroom based nutraceuticals and functional foods is on rise. This review gives comprehensive details on the biodiversity of mushrooms, its nutritional and medicinal importance, secondary metabolites especially of nutraceuticals and pharmaceutical potential, and their role as bioactive agents and application in preparing mushroom based value-added products.

14.
Sustainability ; 14(19):12936, 2022.
Article in English | ProQuest Central | ID: covidwho-2066485

ABSTRACT

Mobile food order applications have become a phenomenal disruption in the food delivery industry. Customers demand better and more consistent experiences when making most purchases, including in food choices. Food delivery platforms have also been seen as the most convenient feature for customers during the global COVID-19 pandemic. Although food delivery applications have been widely used, there is only a scarce literature that focuses on the factors that optimize user experience and repurchase intention. The current study attempted to explore customer repurchase intention, driven through cognitive and affective experience, towards food delivery applications. In the current study, we conceptualized and empirically confirmed an integrated model of antecedents for cognitive and affective experience and its influence on application satisfaction and repurchase intention. The model also incorporated situational factors (distance to restaurant and availability of time to visit restaurant) as a moderating variable. To test the proposed model, data were collected from 350 regular users of different food delivery applications. Subsequently, the data were analyzed using partial least square-structural equation modeling where the findings substantially supported the significance of cognitive and affective experience on application satisfaction and repurchase intention towards food delivery applications. In addition, the results of multigroup analysis (MGA) also confirmed the positive impact of situational factors as a moderator between application satisfactions and repurchase intention. The findings of the study provide important insights into how food delivery applications can accelerate cognitive and affective experience and use application satisfaction to encourage repeat buying intention. The results also offer guidance in designing and implementing effective approaches and strategies for food delivery retailers.

15.
Frontiers in Physics ; 10, 2022.
Article in English | Scopus | ID: covidwho-2065616

ABSTRACT

Cold atmospheric plasma (CAP) is a promising technology quite useful in many industries including biotechnology, biomedical, textiles, and food processing. The contrivance of plasma technology can be a potential game-changer to use in any possible way in these industries. This CAP technology is technically a green process with no generation of chemically harmful substances with more ecological and economic benefits. This review article will focus on the research done in the textile industry and food processing, how plasma brings in an effective change in these industrial sectors as well the as application of CAP in disinfection, sterilization, microbial inactivation, and surface modification to obtain desirable results. Recently, there have been reports of successful use of CAP technology for surface inactivation of SARS-CoV-2, plasma-activated water for disinfection of SARS-CoV-2. This article will streamline the innovations in textiles and food industries achieved using plasma technology and what gaps industries face while manufacturing. The focus will be on what research has already done while depicting the gaps and opportunities for using plasma technology in these industries and making use of it to achieve a circular economy, which is one of the major policies of the European countries. A circular economy enables manufactures to produce goods which can be reused, recycled, refurbished, and repaired rather than scrapping them after a single use. The reduction of harmful chemicals, wastewater treatment, and sterilization is achieved using plasma technology and allows reusing the resources which consequently helps to achieve most of the UN’s sustainable development goals and help society to live a sustainable and better life. Copyright © 2022 Reema, Khanikar, Bailung and Sankaranarayanan.

16.
29th IEEE International Conference on Electronics, Electrical Engineering and Computing, INTERCON 2022 ; 2022.
Article in English | Scopus | ID: covidwho-2063267

ABSTRACT

This paper evaluates the integration of the UV ray applied to disinfection in food industry with an automatic packaging machine, instead of traditional methods. This systematic review allows to evaluate the most appropriate solution to the selection of the automatic process and devices involved, in order to reduce the bacterial and virus with UV treatment by a schematic development and its verification through modeling and simulation software. The results obtained demonstrate the ability to control the intensity of UV rays emitted by an OSRAM TYPE UVC lamp with a range between 200-280 nm. It is appropriated for a complete disinfection of food products. And also, that the Proportional-Integrative Control system regulates the set-point in a rise time of 24 ms, settlement of 87.8 ms and overshoot of 13.8%. Our findings are the the control time, efficiency, accuracy and uniformity to be integrated into the packaging process;compared to thermal disinfection methods;with a settlement error of ± 1.48 and its ability to counteract Covid-19. © 2022 IEEE.

17.
Journal of Animal Science ; 100:60-60, 2022.
Article in English | Academic Search Complete | ID: covidwho-2058014

ABSTRACT

Health and wellness of animals in our care is inexorably linked to their feeding experience (i.e., what and how food is offered). Usage of raw meat-based diets is longstanding and widespread in US zoos and aquaria, with a movement towards increased proportions of the diet from whole prey. Pet food industry has seen a steep rise in number and diversity of commercially available raw meat-based products for pets in recent decades, whereas the number of suppliers and products for zoo markets remain low. Budgetary constraints of zoos equate to lower quality ingredients than those in the premium pet food market. Zoo markets have not been immune to supply chain issues during the SARS-Cov-2 pandemic, resulting in the challenges of higher cost and decreased supply. Advances to the well-being of our animals could be achieved by leveraging findings from pet food research to include value-added nutrients such as probiotics, natural antioxidants, and Omega-3 enriched oils. In cases where animal needs differ from nutrition provided by commercial products (e.g., medical cases, enhancing feeding experience), zoo nutritionists rely on in-house formulations to provide additional support. Often these cases require creative formulation leveraging items from the human-food market and other unconventional sources. Examples and practical applications of individualized formulations for zoo and aquaria will be discussed. [ FROM AUTHOR] Copyright of Journal of Animal Science is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)

18.
IDS Policy Briefing 2022. (201):6 pp. ; 2022.
Article in English | CAB Abstracts | ID: covidwho-2056697

ABSTRACT

Small food businesses are vital to delivering affordable, nutritious food to low-income communities. Yet food systems are under threat from multiple stressors. During the Covid-19 pandemic, government support was directed at maintaining business activity, so understanding how this affected small food businesses offers insights for future policy design. Most policies aligned primarily with the short-term financial needs of larger businesses, leaving a gap for timely support for small enterprises. The recurrent nature of shocks means that such businesses also require longer-term agility to respond to shocks. Interventions to build this capacity can be integrated into nutrition programming.

19.
Journal of Fungal Research ; 19(1):1-5, 2021.
Article in Chinese | CAB Abstracts | ID: covidwho-2056454

ABSTRACT

The paper reviews and summarizes the development and current situation of China's edible fungi industry. The impact of the coronavirus epidemic on the edible fungus industry is analyzed, and the new opportunities and challenges of the mushroom industry are discussed. The new path of the development of edible fungi industry in the post epidemic era is expounded, and the direction for the sustainable development of edible fungi industry in China is also pointed out.

20.
International Journal of Multidisciplinary: Applied Business & Education Research ; 3(9):1765-1776, 2022.
Article in English | Academic Search Complete | ID: covidwho-2056367

ABSTRACT

Food businesses benefit from an online food ordering and delivery framework. The purpose of this study is to identify the factors that influence overall consumer satisfaction with online food delivery providers. The demographic information of the respondents was discussed in this study. Furthermore, this study also revealed a significant difference between respondents' perceptions of e-services and the variables listed in the study's objectives. The researchers used a quantitative approach to identify the factors that influence consumers' overall satisfaction with online food delivery services. To collect information from the respondents, the researchers used a convenience and snowball sampling technique. Descriptive statistics were used to depict the respondent profile. The Mann-Whitney U and Wilcoxon tests were used to determine the difference in e-satisfaction between female and male respondents, while the Kruskal-Wallis test was used to determine the difference in e-satisfaction of respondents when grouped by age. The Spearman rho was used to see if there was a link between personal aspect, E-Service Quality, and Perceived Food Quality and esatisfaction. The study found a significant relationship between personal aspect, E-Service Quality, and Perceived Food Quality and e-satisfaction. In terms of gender, most of the respondents are male, with 51.3%, and for the age of respondents, 29 to 40 years old. In terms of employment status, employed with a total of 162 and 61.60% has participated in the study. income salary, 50,000 and above are the highest, with a frequency of 64 and a percentage of 27.71%. [ FROM AUTHOR] Copyright of International Journal of Multidisciplinary: Applied Business & Education Research is the property of Future Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)

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