The paper situates itself within a Ph.D. research investigating the relationship between food cultural habits and the built environment, aiming to understand how thinking on sustainable food production and distributio...The paper situates itself within a Ph.D. research investigating the relationship between food cultural habits and the built environment, aiming to understand how thinking on sustainable food production and distribution can help deal in a new way with urban sustainability by considering the cultural principles connected to the Slow Food philosophy. The paper investigates the activities of a small group of Italian wine producers and farmers within the agricultural landscape around Piacenza, and the way they influence the transformation of local urban and rural environments through either the application of the principles promoted by the Slow Food organization, or the creation of alternative “unofficial” strategies. Through the analysis of documents relating to the past and present history of the agricultural territory around Piacenza and its material culture, the presented study aims to understand how historically consolidated contexts are physically transformed through food culture. Considering historical and economic works on the Italian agricultural landscape, the paper stresses the dichotomy between consolidated cultural practices acting on a historically traditional landscape, and the innovation coming from the subversion of those practices, by visualizing them through a qualitative-quantitative gastronomic map of the local territory.展开更多
The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of polici...The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste.These policies have had a huge impact on China’s catering industry,especially the development of high-end catering.Based on expert scoring and interviews with government managers,the catering industry organizations,catering enterprises,researchers and consumers,this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering industry.The results show that:(1)Policies after 2012 have been very strong in their strength and duration,and this can ensure that the policies can effectively perform their restraint and management functions in the long term.(2)As affected by policies after 2012,the frequency and amounts of public expenditures in China have dropped significantly,and mass consumption is developing faster.(3)The impact of policies on income is quite controversial.On the whole,the policies have continued to promote the increasing of catering income after 2012,and have played a significant role in optimizing the catering structure and reducing food waste.However,the policies have had little effect on the improvement of industry standards and environmental protection.(4)The sustainable development of the catering industry requires the efforts of the government,industry organizations,restaurants and consumers.Steady income growth,a reasonable and healthy industry structure,sound industry standards,and low food waste are important standards and goals for the sustainable development of the catering industry.展开更多
文摘The paper situates itself within a Ph.D. research investigating the relationship between food cultural habits and the built environment, aiming to understand how thinking on sustainable food production and distribution can help deal in a new way with urban sustainability by considering the cultural principles connected to the Slow Food philosophy. The paper investigates the activities of a small group of Italian wine producers and farmers within the agricultural landscape around Piacenza, and the way they influence the transformation of local urban and rural environments through either the application of the principles promoted by the Slow Food organization, or the creation of alternative “unofficial” strategies. Through the analysis of documents relating to the past and present history of the agricultural territory around Piacenza and its material culture, the presented study aims to understand how historically consolidated contexts are physically transformed through food culture. Considering historical and economic works on the Italian agricultural landscape, the paper stresses the dichotomy between consolidated cultural practices acting on a historically traditional landscape, and the innovation coming from the subversion of those practices, by visualizing them through a qualitative-quantitative gastronomic map of the local territory.
基金The National Natural Science Foundation of China(71874178)。
文摘The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste.These policies have had a huge impact on China’s catering industry,especially the development of high-end catering.Based on expert scoring and interviews with government managers,the catering industry organizations,catering enterprises,researchers and consumers,this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering industry.The results show that:(1)Policies after 2012 have been very strong in their strength and duration,and this can ensure that the policies can effectively perform their restraint and management functions in the long term.(2)As affected by policies after 2012,the frequency and amounts of public expenditures in China have dropped significantly,and mass consumption is developing faster.(3)The impact of policies on income is quite controversial.On the whole,the policies have continued to promote the increasing of catering income after 2012,and have played a significant role in optimizing the catering structure and reducing food waste.However,the policies have had little effect on the improvement of industry standards and environmental protection.(4)The sustainable development of the catering industry requires the efforts of the government,industry organizations,restaurants and consumers.Steady income growth,a reasonable and healthy industry structure,sound industry standards,and low food waste are important standards and goals for the sustainable development of the catering industry.
