TY  - THES
A1  - Schwardmann, Annika
T1  - Challenges and opportunities of organic and regional food supply in community catering
N2  - The currently widespread agricultural practices have been increasingly criticised in recent years. They are especially criticised for being unsustainable on an ecological, economic and social level (compare Kalfagianni & Skordili, 2019). Recent developments in the global food system lead to a lack of transparency and unethical practices with negative impacts on human health and the environment from the consumer’s perspective (Wellner & Theuvsen, 2017, p. 235) and to pressure of modernisation and intensification processes from the producer’s perspective. This results in fear for farmers’ existences (Boddenberg et al., 2017, p. 126) and leads to an increased vulnerability of the current food system (Kalfagianni & Skordili, 2019, pp. 3–4). It endangers long-term reliable food provisions and therefore calls for a change of supply and production practices.
Y1  - 2020
UR  - http://pub-data.leuphana.de/frontdoor/index/index/docId/1066
UR  - https://nbn-resolving.org/urn:nbn:de:gbv:luen4-opus4-10666
ER  -