Food Business and Development - Journal Articles

Permanent URI for this collection

http://hdl.handle.net/10468/400

Browse

Recent Submissions

Now showing 1 - 5 of 62
  • Thumbnail Image
    Item
    Using collective memory work in development education
    (Centre for Global Education, 2021-03) Mishra, Nita; Onyx, Jenny; McCormick, Trees
    This article captures aspects of community responses to COVID-19 through a participatory and interdisciplinary approach, namely collective memory-work (CMW). Using an autoethnographic CMW, we share experiences on the theme of solidarity in the backdrop of a global health pandemic and ‘black lives matter’ across continents. As a methodology CMW has been adapted and adjusted by scholars informed by the purpose of its application, institutional frameworks, and organisational necessities. In the summer of 2020, a CMW symposium was scheduled in an Irish university but postponed due to COVID-19 restrictions. The scholars, however, decided to go online and work on the symposium. This article provides insights into the impact of the two events on the lives of four women scholars aged between 51 and 79 years who formed one of the discussant groups. The unfolding of the two global pandemics, namely racism and COVID-19, leads to reflections upon the conflicts experienced around solidarity, especially between participating in demonstrations in solidarity with #blacklivesmatter, and distancing ourselves in solidarity with all risk groups for COVID-19. One group’s right to breathe stood in opposition to another group’s right to breathe. The process of writing this piece on CMW also taught us to collectively own our final thoughts and words in this article.
  • Thumbnail Image
    Item
    Table banking plus certified organic agriculture: an integrated microfinance approach to sustainable livelihoods
    (Taylor & Francis, 2022-06-22) Canwat, Vincent; Onakuse, Stephen; European Commission
    The understanding of integrated microfinance effects has been limited by variability in the sector and microfinance studied. While sectors ranged from health to agriculture and microfinance varied from special-licensed banks to non-governmental organizations; table banking plus organic agriculture received no research attention. This study analyzed the effects of table banking plus certified organic agriculture on sustainable livelihoods. Using propensity score matching, the study found that table banking plus certified organic agriculture increases social and financial capital, but reduces incomes and food consumption. Therefore, table banking plus certified organic agriculture increases livelihood capitals, but reduces livelihood outcomes.
  • Thumbnail Image
    Item
    Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector
    (Elsevier Ltd., 2022-04-25) Ross, Megan M.; Collins, Alan M.; McCarthy, Mary B.; Kelly, Alan L.; Lauritzson Foundation
    The purpose of this study is to investigate the potential uptake and inhibitors of 3D-printed food applications in the food service market to provide market salient evidence to inform business investments. An online survey was designed and distributed to an adult Irish population and was completed by 1,045 participants. The collected data was analysed using Structural Equation Modelling to test a hypothesised model of willingness to try 3D-printed food applications. Results showed that perceived personal relevance of the technology is a strong positive determinant of willingness to try (Standardised β = 0.614***). Novel Food Technology Neophobia (NFTN) represents a barrier to willingness to try 3D-printed food applications as evident from its significant negative direct effect (Standardised β = -0.167***). NFTN is also found to have a depressing indirect effect when mediated through perceived personal relevance (Standardised β = -0.202***), while the importance consumers attach to naturalness is yet another barrier (Standardised β = 0.053*). Overall, considering its total effect, NFTN (Standardised β = -0.369***) presents the greatest barrier to willingness to try 3D printed foods. The role of trust in science by directly diminishing the effects of NFTN (Standardised β = -0.445***) and the importance of naturalness also emerges (Standardised –β = 0.137***). Consequently, this work has identified some of the major obstacles facing the technology in the forms of NFTN and the importance of naturalness but has pointed to possible resolutions in building continued support and trust in science, and a focus on designing and delivering both customisable consumer-focused food products and accompanying marketing strategies that communicate and emphasise the personal benefits that this novel food technology affords.
  • Thumbnail Image
    Item
    All you need to know about 'buy now, pay later' services
    (Raidió Teilifís Éireann, 2021-11-16) McCarthy, Olive
  • Thumbnail Image
    Item
    Why retrofitting homes will be difficult for low income households
    (Raidió Teilifís Éireann, 2021-11-08) McCarthy, Olive; Amato, Ashley