The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.
Kampus yang hijau tentunya akan memberikan efek kenyamanan bagi insan civitas akademisi dalam sebuah perguruan tinggi. Universitas Sulawesi Barat merupakan salah satu kampus terbesar di Sulawesi Barat yang kehadirannya diharapkan dapat menjadi cikal bakal kampus yang ramah lingkungan. Oleh karena itu, green campus sebagai wujud kecintaan terhadap lingkungan yang perlu ditumbuhkan akan di mulai dari lingkungan internal kampus melalui gerakan penanaman 100 pohon yang terdiri dari pohon ketapang kencana (Termenelia mantily) dan ki hujan (Samanea saman) disekitar areal kampus dengan melibatkan mahasiswa Fakultas Pertanian dan Kehutanan. Gerakan penanaman 100 pohon ini diharapkan mampu membawa lingkungan kampus di Universitas Sulawesi Barat sebagai kampus yang hijau, asri dan nyaman. Program penanaman 100 pohon diharapkan menjadi langkah awal timbulnya kesadaran untuk menjadikan Universitas Sulawesi Barat sebagai eco-green campus. Salah satu elemen dari penerapan eco-green campus adalah green open space melalui gerakan menghijaukan ruang terbuka di areal sekitar bangunan baik perkantoran dan ruang perkuliahan di kampus Padang-Padang, rektorat dan LPPM Universitas Sulawesi Barat. Selain green open space ke depannya, elemen green campus yang lain seperti green movement, green transportation dan green energy dapat diterapkan di Unversitas Sulawesi Barat seperti yang telah diterapkan oleh kampus-kampus besar di Indonesia seperti Institut Pertanian Bogor (IPB). Program ini selain tujuan utama yang ingin dicapai dalam mewujudkan green campus di Universitas Sulawesi Barat juga membantu program dunia dalam mengurangi pemanasan global (global warming).
Various efforts to improve maize grain competitiveness need to be immediately increased so that Indonesian maize has a competitive advantage and even eliminates the dependence on maize imports. Factors that need to be considered in which Indonesian maize production can be improved and able to be competitive is originated from production which is then offered on the potential market. This paper focused on identifying competitive advantages through 3 variables; cost leadership, product differentiation and focus by descriptive analysis. This study was conducted in Jeneponto Regency, South Sulawesi, Indonesia as one of the maize grain centers production in Indonesia. The result showed that the focus variable had a higher score than cost leadership and product differentiation. This indicated that farmers chose maize as a superior commodity and devote time and energy to the cultivation of maize, because it had advantages and was done by trying to minimize production costs in order to achieve the good quality standard and high production of maize grain in achieving competitiveness to reach potential market either national or international.
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