Hasil untuk "Nutrition. Foods and food supply"

D. Barrett, J. Beaulieu, R. Shewfelt

Mohammad Peydayesh, Massimo Bagnani, W. L. Soon et al.

For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.

Courtney P. Leisner

Anthropogenic increases in fossil fuel emissions have been a primary driver of increased concentrations of atmospheric carbon dioxide ([CO2]) and other greenhouse gases resulting in warmer temperatures, alterations in precipitation patterns, and increased occurrence of extreme weather events in terrestrial areas across the globe. In agricultural growing regions, alterations in climate can challenge plant productivity in ways that impact the ability of the world to sustain adequate food production for a growing and increasingly affluent population with shifting access to affordable and nutritious food. While the knowledge gap that exists regarding potential climate change impacts is large across agriculture, it is especially large in specialty cropping systems. This includes fruit and vegetable crops, and perennial cropping systems which also contribute (along with row crops) to our global diet. In order to obtain a comprehensive view of the true impact of climate change on our global food supply, we must expand our narrow focus from improving yield and plant productivity to include the impact of climate change on the nutritional value of these crops. In order to address these questions, we need a multi-faceted approach that integrates physiology and genomics tools and conducts comprehensive experiments under realistic depictions of future projected climate. This review describes gaps in our knowledge in relation to these responses, and future questions and actions that are needed to develop a sustainable future food supply in light of global climate change.

Erik van der Linden, Marcel Meinders, Egbert H. van Nes et al.

Unravelling current complex food systems is relevant for their adjustment and redesign under the current changing climate conditions. Redesign may be necessitated by migration of people and changes of locations of major agri-food production. The redesign should be conducted synchronously with that of systems entangled with the food system, such as the socio-economic and cultural system. For such synchronous redesign a common methodological approach with a common set of methods is required. In the current article we suggest a common set of methods, and discuss how these methods find their basis in vastly different science fields, ranging from soft matter, biology, urban socio-economics, ecology, to machine learning. We address the various ways such methods have been applied in relatively small parts of the food systems and how they can be applied to larger parts of current and future food systems. The set of methods facilitates to identify the level of structuredness and randomness in complex systems. It helps to better predict upcoming transitions in complex systems, according critical points, and sudden instabilities. It facilitates in extracting information from a system, before, during and after the time that one makes an intervention, which in turn will help to decide which interventions are best to maintain or change functions of a complex system.

R. Gómez-García, D. Campos, Cristóbal N. Aguilar et al.

Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and husk, derived during food processing. Due to their overproduction and the lack of sustainable management, such by-products have been conventionally rejected and wasted in landfills, being the principal strategy for their treatment, but nowadays, this strategy has been associated with several environmental, social and economic issues. Hence, we focused on the use of different consolidated biotechnological processes and methodologies as suitable strategies for food by-products management and valorisation, highlighting them as potential bioresources because they still gather high compositional and nutritional value, owing to their richness in functional and bioactive molecules with human health benefits. Food by-products could be utilised for the development of new food ingredients or products for human consumption, promoting their integral valorisation and reincorporation to the food supply chain within the circular bioeconomy concept, creating revenue streams, business and job opportunities. In this review, the main goal was to provide a general overview of the food agro-industrial by-products utilised throughout the years, improving global sustainability and human nutrition, emphasising the importance of biowaste valorisation as well as the methodologies employed for the recovery of value-added molecules.

Alexia D. M. Sawyer, F. V. van Lenthe, C. Kamphuis et al.

Background Inequalities in obesity pertain in part to differences in dietary intake in different socioeconomic groups. Examining the economic, social, physical and political food environment of low-income groups as a complex adaptive system – i.e. a system of multiple, interconnected factors exerting non-linear influence on an outcome, can enhance the development and assessment of effective policies and interventions by honouring the complexity of lived reality. We aimed to develop and apply novel causal loop diagramming methods in order to construct an evidence-based map of the underlying system of environmental factors that drives dietary intake in low-income groups. Methods A systematic umbrella review was conducted on literature examining determinants of dietary intake and food environments in low-income youths and adults in high/upper-middle income countries. Information on the determinants and associations between determinants was extracted from reviews of quantitative and qualitative studies. Determinants were organised using the Determinants of Nutrition and Eating (DONE) framework. Associations were synthesised into causal loop diagrams that were subsequently used to interpret the dynamics underlying the food environment and dietary intake. The map was reviewed by an expert panel and systems-based analysis identified the system paradigm, structure, feedback loops and goals. Results Findings from forty-three reviews and expert consensus were synthesised in an evidence-based map of the complex adaptive system underlying the food environment influencing dietary intake in low-income groups. The system was interpreted as operating within a supply-and-demand, economic paradigm. Five sub-systems (‘geographical accessibility’, ‘household finances’, ‘household resources’, ‘individual influences’, ‘social and cultural influences’) were presented as causal loop diagrams comprising 60 variables, conveying goals which undermine healthy dietary intake. Conclusions Our findings reveal how poor dietary intake in low-income groups can be presented as an emergent property of a complex adaptive system that sustains a food environment that increases the accessibility, availability, affordability and acceptability of unhealthy foods. In order to reshape system dynamics driving unhealthy food environments, simultaneous, diverse and innovative strategies are needed to facilitate longer-term management of household finances and socially-oriented practices around healthy food production, supply and intake. Ultimately, such strategies must be supported by a system paradigm which prioritises health.

Masaki Kato, Kento Koyama, Shige Koseki

Predictive models for bacterial growth developed on the basis of experimental data obtained from culture media often yield different results from observations in actual foods. Although this discrepancy may be due to differences in compositional characteristics, food structure, and other factors, the impacts on bacterial behavior have not yet been quantified and modeled mathematically. This study first aimed to quantify the effects of amino group concentrations on the growth kinetics of Escherichia coli. A predictive model incorporating the effect of the amino group concentration was subsequently developed, and its potential for improving prediction accuracy in foods was verified. The growth kinetics of E. coli ATCC 25922 were examined at 37 °C in a protein mixture comprising albumin (0.001–30% (w/w)) and phosphate-buffered saline. The maximum specific growth rate (μmax) and maximum population density (Nmax) estimated by the Baranyi and Roberts models were successfully described as equations of the amino group concentration in the form of Monod’s model (Monod, 1949)and logarithm, respectively. The developed μmax equation was further incorporated into the square-root type μmax model developed by Ross (2003) to improve the predictive robustness. The model performance was validated using the experimentally obtained changes in E. coli numbers over time in actual foods. The root mean squared error (RMSE) of the model incorporating amino group concentration was better (RMSE = 0.652) than that of the model without amino group concentration (RMSE = 0.681). Notably, for lettuce, the prediction accuracy was significantly improved with the model incorporating amino group concentration (RMSE = 0.661) compared to the model without it (RMSE = 1.015). The developed model incorporating the effect of the amino group concentration indicated the potential to reduce the discrepancy between observed bacterial growth in actual foods and model predictions depending on the food type.

Stelios Viazis, Michael C. Bazaco, Tyann Blessington et al.

Leafy greens are a reoccurring source of Shiga toxin-producing Escherichia coli (STEC) outbreaks. We summarize data from farm investigations following STEC outbreaks linked to leafy greens conducted by the Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC), and state and local partners, during 2009–2021. Investigational and laboratory data on multistate STEC outbreaks linked to leafy greens were collected during 2009–2021 from CDC’s Foodborne Disease Outbreak Surveillance System and FDA’s Coordinated Outbreak Response & Evaluation Network. Farm investigation information was retrieved from the FDA Farm Investigation Questionnaires and Investigation Memos. During 2009–2021, there were 49 leafy greens STEC outbreaks; 37 were linked to a specific type of leafy green. Traceback investigations were conducted for 25, and farm investigations for 17. Seven outbreaks were traced back to a single farm, and 10 were traced back to multiple farms. Environmental samples collected per investigation increased over time, and farm investigations since 2018 included a more diverse collection of environmental sample types. This overview includes a summary of the results obtained from the samples collected, including leafy greens, air, water, sediment, animal feces, and soil. The outbreak strain was identified in 6 of 17 investigations by genomic analysis, though sample and testing methods changed over time, increasing the sensitivity for pathogen detection. Collaboration between investigative partners improved the collection of samples and data through contributions from a diverse set of experts and identified possible contamination sources. Improved traceability in the supply chain can help identify single farms for investigations and focused product actions; continued grower outreach and education and adoption of regulations and best practices can help improve leafy green safety; and research to address food safety gaps can help minimize the impact of future outbreaks.

Petra Fant, Juana C.C. Chagas, Mohammad Ramin

This study evaluated the effects of barley and four oat cultivars differing in lipid content, including one high-oil cultivar, and the replacement of rapeseed meal (RSM) with cold-pressed rapeseed cake (RSC), on in vitro ruminal fermentation, degradability, and methane (CH4) production. An in vitro gas production experiment was conducted using a 5 × 3 factorial arrangement of treatments with four 48-h runs. Treatments included a barley mixture [22.6 g crude fat/kg dry matter (DM)] and the oat cultivars Sonja, Niklas, Perttu, and the high-oil oat cultivar Fatima (41.2, 53.7, 58.5, and 81.2 g crude fat/kg DM, respectively), each combined with three levels of RSC (0, 50, and 100 % of protein feed). The basal diet consisted of grass silage (550 g/kg diet DM). Dynamic rumen models were applied to in vitro gas data to predict in vivo CH4 production. Predicted CH4 production (mL/g DM) was 8.3, 9.0, and 12.6 % lower, respectively, for Niklas, Perttu, and Fatima compared with barley (P ≤ 0.01), and was also lower for Fatima than for Sonja and Niklas (P ≤ 0.01). Replacing RSM with RSC linearly reduced predicted CH4 production by 4.3 % (P ≤ 0.01). In vitro ruminal DM and organic matter degradability were lower for all oat cultivars compared with barley (P ≤ 0.01), and further reduced for Perttu and Fatima compared with Sonja (P ≤ 0.04). Acetate proportion was higher for Sonja, Niklas, and Perttu than for barley and Fatima (P ≤ 0.02), while propionate was higher for Perttu and Fatima than for barley, at the expense of butyrate (P ≤ 0.02). In conclusion, high-oil oats and RSC each reduced predicted in vivo CH4, with additive effects when combined. However, high-oil oats also lowered in vitro ruminal degradability. Further in vivo studies are required to evaluate effects on digestibility, CH4 production, and animal performance.

Aryan Singh Dalal, Yinglun Zhang, Duru Doğan et al.

The focus on "food as medicine" is gaining traction in the field of health and several studies conducted in the past few years discussed this aspect of food in the literature. However, very little research has been done on representing the relationship between food and health in a standardized, machine-readable format using a semantic web that can help us leverage this knowledge effectively. To address this gap, this study aims to create a knowledge graph to link food and health through the knowledge graph's ability to combine information from various platforms focusing on flavonoid contents of food found in the USDA databases and cancer connections found in the literature. We looked closely at these relationships using KNARM methodology and represented them in machine-operable format. The proposed knowledge graph serves as an example for researchers, enabling them to explore the complex interplay between dietary choices and disease management. Future work for this study involves expanding the scope of the knowledge graph by capturing nuances, adding more related data, and performing inferences on the acquired knowledge to uncover hidden relationships.

John Buckell, Thomas Hancock

There is increasing acknowledgement - including from the UK government - of the benefit of employing deliberative processes (deliberative fora, citizens' juries, etc.). Evidence suggests that the qualitative reporting of deliberative fora are often unclear or imprecise. If this is the case, their value to policymakers could be diminished. In this study we develop numerical methods of deliberative processes to document people's preferences, as a complement to qualitative analysis. Data are taken from the Food Conversation, a nationwide public consultation on reformations of the food system comprising 345 members of the general public. Each participant attended 5 workshops, each with differing stimuli covering subtopics of the food system. In each workshop, individuals twice reported responsibility, from 0-10, for changing the food system for 5 stakeholders (governments, the food industry, supermarkets, farmers, individuals). Analyses examined individuals' perceptions of food system change responsibility. Governments were most responsible and farmers least so. We assessed variation by workshop content, and by demographics. Reported responsibility changed most for individuals, and changed least for the food industry. We devise a model to document a reversion effect, where shifts in perceptions on responsibility that occurred during workshops waned over time; this was strongest among those who intended to vote (rather than not to). These results can support qualitative analyses and inform food system policy development. These methods are readily adopted for any such deliberative process, allowing for statistical evaluation of whether they can induce opinion change.

Ewa Duda, Adamina Korwin-Szymanowska

Urban food production is becoming an increasingly significant topic in the context of climate change and food security. Conducting research on this subject is becoming an essential element of urban development, deepening knowledge regarding the benefits, challenges, and potential for the development of urban agriculture as an alternative form of food production. Responding to this need, this monograph presents the results of a project study developing innovative socio-technological solutions for sustainable food production and consumption. The idea behind this unique project was to install twenty hydroponic cabinets in the corridors of the selected block of flats, where residents would grow edible plants. The presented research aimed to understand the people who joined this unique initiative. The qualitative study employed purposive sampling and in-depth interviews conducted in two waves. The study comprised 42 participants drawn from two communities of residents in Łódź and Warsaw, Poland. The findings outline the reasons that motivate urban residents to implement sustainable food production solutions, their farming experiences and the educational activities that led to their decision to join an innovative urban food production project. The results obtained will be relevant for those involved in the urban education process, including city authorities, urban educators, pro-environmental associations, and grassroots activists.

Pavan Kumar, N. Mehta, A. Abubakar et al.

ABSTRACT With the ever-increasing global population, it is impossible to meet the demand for animal protein by relying only on conventional methods due to the depleting natural resources. It is very challenging to ensure a sustainable supply of animal proteins from a single source or form and requires a holistic approach by using all suitable options. The present review critically reviewed various technological, sustainability, nutritional value, regulatory framework, food safety challenge, and prospect aspects of plant-based meat analogs, in vitro meat, edible insect, and single-cell proteins as suitable candidates for future food security and supply of animal protein in a sustainable way. For in vitro meat, the technological challenge in the supply of raw inputs, large-size bioreactors, and scale-up remains a major issue. Although having a lower environmental impact, the acceptance of edible insects to more comprehensive sections and associated food safety risks remains a major concern. There is a need for uniform and proper regulations of these alternatives/novel foods across the globe, covering various aspects throughout the food supply chain. Plant-based meat analogs, in vitro meat, insects, and single-cell proteins along with conventional meat can meet the demand for high-quality protein in the near future.

Jingwen Xu, Yanting Shen, Yi Zheng et al.

ABSTRACT With continuous global population growth, the challenges of expanding demand for sufficient and nutritious foods need to be addressed by exploring new and supplemental agricultural and food systems. Duckweed demonstrates a great potential for human food with many advantages. This review covers recent research on duckweed regarding plant cultivation, nutritional composition and quality, product development, and related safety issues and regulations for human food uses. Challenges and future research needs are discussed. Species and cultivation conditions have a significant effect on chemical and nutritional compositions of duckweed. Certain duckweed species contain high protein content (up to 45%) that provides all the essential amino acids meeting FAO references and can support human body growth and development. Duckweed also contains versatile carbohydrates including starch, cellulose, trace hemicellulose, and pectin that deliver functional properties and nutrients. In addition, duckweed is rich in minerals, vitamins, and phytochemicals, especially lutein and β-carotene which are positively associated with reduced risk of many chronic diseases. Duckweed could be used either in conventional cereal-based foods by partial substitution of wheat flour or for extraction of proteins and phytochemicals as functional ingredients. Studies are warranted for developing a duckweed supply chain and establishing duckweed as a novel staple food.

Rajiv B. Kale, Abhishek D. Gavhane, Shailendra S. Gadge et al.

The genus Allium is a prominent member of the Amaryllidaceae family and encompasses approximately 1,063 species worldwide. These diverse species vary in appearance and flavor but they share biochemical similarities. Underutilized Alliums present a promising alternative to onion and garlic in various Indian regions, given their adaptability, versatile utility, and nutraceutical properties. Their adaptation in the plains of India is a great opportunity to add medicinal and nutraceutical value to Indian cuisine. Therefore, the present study aimed to evaluate the underutilized raw Allium leaves for their sensory perception by hedonic test (n = 60), consumer perceptions and willingness to purchase (n = 180), and the development and validation of value chain model (n = 30) to popularize these species in plains. For the various sensory attributes evaluated, Allium tuberosum Kazakhstan CGN-1587 emerged out to be the most suitable for its advancement into the consumer survey. The consumer perception study recorded 74.44% willingness to purchase of total respondents and a majority preference for consuming it in cooked form (38.30%). A value chain model of Allium tuberosum Kazakhstan CGN-1587 with supply chain agencies was subsequently developed. Validation of this value chain model was done with a panel of different stakeholders. Panelists perceived the value chain as highly valid, particularly in terms of economic feasibility (4.30 ± 0.70) and sustainability (4.20 ± 0.81). Thus, the present study provides valuable insights that can support and promote the use of underutilized Alliums in non-traditional areas of India.

Kongtao Wei, Hang Xiang, Yaofeng Liu et al.

Medicago ruthenica is a promising leguminous forage crop due to its lack of saponins, which prevents bloat in livestock from excessive consumption. Legume/grass mixed cropping is an effective forage planting method widely used in agricultural and pastoral regions. However, there is a lack of research on using legume-grass mixed cropping to establish perennial, high-yield, and high-quality cultivated grasslands in the Longxi Loess Plateau. This study conducted a legume/grass intercropping experiment in the Longxi Loess Plateau region of northwestern China, using Medicago ruthenica and Bromus inermis. Experimental plots were established in 2021, with field sampling and laboratory analysis starting in 2022 and 2023, respectively. The research aimed to investigate the effects of intercropping Medicago ruthenica with Bromus inermis on forage yield and quality, and to determine the optimal intercropping ratios. The experiment tested various intercropping ratios of Medicago ruthenica and Bromus inermis in the fall (2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2), with sole crops of each species serving as controls. Results showed that, in the second and third years of mixed cropping, the forage yield under mixed cropping treatments was significantly higher than that of Medicago ruthenica and Bromus inermis monoculture, with increases of 40.89–70.88% and 13.97–38.22% in the second year, and 131.91–199.13% and 44.06–85.82% in the third year. When the legume proportion in the mixed cropping system was around 30%, competition between the two forages reached equilibrium, demonstrating the benefits of mixed cropping. The crude protein and ether extract content of mixed forage were significantly higher than those of monoculture, while the neutral detergent fiber and acid detergent fiber contents were significantly lower, indicating a higher feeding value for the mixed forage. The legume proportion was a key factor influencing the yield of mixed forage. In conclusion, a mixed planting ratio of Medicago ruthenica and Bromus inermis at 3:7 resulted in higher yield and nutritional quality, making it an optimal ratio for establishing cultivated forage fields in the Longxi Loess Plateau.

M Profe-Fuchsloch, N Koen, M Wicks

Objectives: A study was undertaken to describe South African dietitians and key role players’ perceptions regarding their role in reporting food labelling legislation transgressions.Design: A multimethod study design was employed to explore a previously unstudied topic.Setting: Dietitians registered with the Health Professions Council of South Africa (HPCSA) together with key role players in food labelling in South Africa.Methods: Quantitative data were collected using a self-administered electronic questionnaire and qualitative data using a semi-structured interview guide. Quantitative data were analysed using Microsoft Excel and qualitative data using ATLAS.ti software. Data were analysed independently in the results section but integrated for interpretation of the findings.Results: In total, only 6% (n = 7) of the included dietitians (n = 126) reported food labelling transgressions, and 12% (n = 15) believed dietitians have a role to play in reporting transgressions. Interestingly, half of the included dietitians (50%, n = 63) stated they would report an identified transgression. Dietitians demonstrated a lack of awareness of the current food labelling regulations, with 43% wrongly identifying the draft regulation to consult. Almost all (99%, n = 125) of the included dietitians reported that their transgression reporting practices would improve if a clear guideline from the Department of Health: Directorate Food Control (DoH DFC) was available. Key role players (n = 8) cited enforcement issues and a perceived gap in dietitians’ understanding of legislation and reporting processes as barriers to reporting non-compliance. Key role players identified enablers such as awareness of regulations, contacts within the DoH DFC and familiarity with the reporting process for transgressions. They also provided insight on the proper procedure for reporting food labelling transgressions.Conclusion: The low prevalence of food labelling transgression reporting by dietitians stems from several barriers, including a perceived lack of confidence regarding the current regulation, awareness of the applicable legislation, uncertainty regarding the correct reporting procedure and scepticism that transgression reports will be acted upon. Regular communication regarding food and nutrition regulations and the development of an easy-to-use transgression reporting framework could support the implementation and impact of food labelling regulations in South Africa.

Pedro M. Silva, Miguel A. Cerqueira, Lorenzo Pastrana et al.

Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functional snacks (crackers and cookies) loading 4 mg resveratrol/g were developed using resveratrol-loaded emulsions and free resveratrol. Results showed that the incorporation of emulsified resveratrol in the dough led to an increase in its elasticity and a decrease in its consistency. Slight color differences were noticed between non-encapsulated resveratrol and reference samples. The texture of baked crackers and cookies showed a decrease in hardness for the emulsified cookies and an increase in the crackers.Sensory analysis was conducted with over one-hundred volunteers. For both products, the reference sample was the highest-rated sample in overall liking, followed by the emulsion-loaded sample and the unencapsulated resveratrol-loaded sample. Unencapsulated resveratrol-loaded and emulsion-loaded samples displayed an increase in bitterness when compared to the reference. The sensory analysis revealed a slight positive impact of the encapsulation of resveratrol versus the unencapsulated resveratrol. Nonetheless, further progress needs to be achieved to reduce resveratrol's impact.

Aldair A. Meza-Santiago, Maria Guadalupe Hernandez-Herrera, Erick A. Zuñiga-Estrada et al.

While fruit is a common ingredient in beer, our research takes a unique approach by studying the effects of pomegranate juice (PJ) on the physicochemical and nutraceutical characteristics of craft fruit beer. These properties have been studied in PJ and other beverages using pomegranate; however, there is insufficient information on fruit beer. PJ, known for its health benefits, was obtained by compressing the fruit in a manual press and characterizing it. The base beer, a blonde ale with two hops, Cascade (C) and Saaz (S), was used. PJ was added to the beer during the second and third fermentation steps. Beer quality was analyzed using ASBC methods: phenolic compounds, sugars, and ethanol content by HPLC, and antioxidant capacity by ORAC. PJ presented a pH of 3.8 and 14°Brix. The beer evaluated was the third fermentation beer called 3FC and 3FS; due to the type of hops used, in general, 3FS presented better physicochemical characteristics; the relevant result was alcohol content around 6.0%, but ethanol content by HPLC was 7.36% for 3FS and 7.19% for 3FC. PJ in phenolic compounds provides the beer with 4-hydroxybenzoic acid, epicatechin, and synaptic acid. However, the hop used influenced the phenolic profile of each beer. The antioxidant capacity of 3FC was higher at 19.75 mm ET/L. In conclusion, our study demonstrated that pomegranate juice in a fruit beer style provides good physicochemical and nutraceutical characteristics, offering a unique twist to the craft beer industry.

José Luis Sánchez-Hernández

Sustainable food networks involve different food supply arrangements which attempt to construct a more sustainable, democratic, and egalitarian food system. Since the concept appeared at the end of the 20th century (labelled as ‘alternative food networks’), two approaches have been employed to explore these initiatives. The ‘view of differences’ emphasizes alternativeness and opposition to the hegemonic food system, governed by large food production and retail firms. The ‘view of influences’ highlights the complex interactions between the mainstream food system and these more sustainable initiatives. As a result of these interactions, many sustainable food networks apply organizational practices similar to those of mainstream companies: this process has been called ‘hybridization’. The present article studies the process of hybridization in the sustainable food networks based in the Spanish provinces of Salamanca and Zamora (region of Castilla y León). An inventory of sustainable food initiatives across the region has been compiled and semi-structured interviews have been conducted with initiatives all along the food value chain. According to qualitative data recorded in the interviews, it is argued that the broad set of hybrid practices embodied in these sustainable food networks are legitimized by the members’ values because they contribute to achieving three key objectives: protecting the environment, promoting health, and fostering local development. These three goals frame an ‘inward’ notion of sustainability rooted on the product itself that is likely to turn these networks less transformative, but also more resilient against the competition of the mainstream companies.