Publication: ”Sustainability as a new paradigm regarding food consumption”

September 24, 2010 15:52

Researchers from Skretting ARC have contributed to the paper "Sustainability as a new paradigm regarding food consumption". The paper was published in Emerald British Food Journal, No. 5, 2010, reports www.megafishnet.com with reference to Skretting.

The experimental studies have shown that appearance, flavour, odour, texture and overall acceptance of farmed salmon is at least as accepted as wild salmon. The sustainability analysis has shown that under the right conditions, sustainability elements may be applied in aquaculture as a means to improve quality and catalyse sustainable food consumption.

The paper was written by Karolin Schacht (main author) and Walter Leal Filho from the Faculty of Life Sciences, Hamburg University of Applied Sciences, Hamburg, Germany, Wolfgang Koppe and Gunvor Struksnæs from Skretting ARC, Stavanger, Norway, and Mechtild Busch-Stockfisch from the Faculty of Life Sciences, Hamburg University of Applied Sciences, Hamburg, Germany.

The complete paper is published by Emerald British Food Journal, No. 5, 2010:

Link: Sustainability as a new paradigm regarding food consumption

Abstract
Purpose: The purpose of this paper is to discuss the concept of sustainability as a new paradigm regarding food consumption and, by means of a case study from the aquaculture sector, to illustrate how sustainability elements may lead to a new paradigm in food consumption.

Design/methodology/approach: The study described involved sensory analyses and personal responses from different consumers representing the population for who the product is intended. Standard methods were adopted for field and laboratory studies.

Findings: The experimental studies have shown that appearance, flavour, odour, texture and overall acceptance of farmed salmon is at least as accepted as wild salmon. The sustainability analysis has shown that under the right conditions, sustainability elements may be applied in aquaculture as a means to improve quality and catalyse sustainable food consumption.

Practical implications: The work was carried out in order to discuss the extent to which the concept of sustainability may apply to food consumption projects.

Originality/value: This is the first time a holistic analysis of the links between sustainability in food consumption projects has been made. The paper provides useful data and knowledge on which further research can be carried out.

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