The search result changed since you submitted your search request. Documents might be displayed in a different sort order.
  • search hit 17 of 54
Back to Result List

Challenges and opportunities of organic and regional food supply in community catering

  • 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.

Download full text files

Export metadata

Additional Services

Share in Twitter Search Google Scholar
Author:Annika Schwardmann
Subtitle (English):Insights from a literature review for building cooperation between local producers and community catering in kindergartens in the region of Lüneburg as a contribution to food sovereignty and sustainable development
Advisor:Philip Bernert
Referee:Jennifer Rao-Williams
Document Type:Bachelor Thesis
Year of Completion:2020
Date of Publication (online):2020/10/20
Date of first Publication:2020/10/20
Publishing Institution:Leuphana Universität Lüneburg, Universitätsbibliothek der Leuphana Universität Lüneburg
Granting Institution:Leuphana Universität Lüneburg
Date of final exam:2020/07/27
Release Date:2020/10/20
Pagenumber:74 Seiten
Institutes:Fakultät Nachhaltigkeit
Licence (German):License LogoDeutsches Urheberrecht