Removing barriers to labour mobility is expected to contribute to processes of spatial integration in cross-border regions, by an efficient allocation of labour and consequently a convergence between territories separated by a common border. Nevertheless, despite the de-bordering process within the European Union, administrative, legal and language barriers still hamper cross-border labour mobility preventing the process of labour market integration. The aim of this paper is to identify obstacles to the mobility of crossborder workers commuting within the Euroregion Galicia-Norte de Portugal. Methodology combines the analysis of official data on labour mobility, with qualitative data gathered from interviews with cross-border commuters aiming to contribute to explain the different attitudes towards cross-border mobility inside this Euroregion. While traditional push and pull factors remain relevant to explain cross-border labour flows, the qualitative information adds new insights into different levels of indifference of cross-border workers. The result is a fragmented labour market were Norte de Portugal is providing low qualified-low wage labour while Galicia is contributing with well-paid and qualified labour.
Abstract. Mediterranean countries play a crucial role as olive oil producers and consumers compared to other world regions. In particular, the Northern Mediterranean countries, where Spain, Italy, Greece and Portugal alone represent 68% of the world's olive oil production and 43% of world consumption. Nevertheless, aspects such as communication with emphasis on the benefits of the Mediterranean diet -which is a distinctive characteristic of the Mediterranean culture and identity and where olive oil plays an important role -the Slow Food Movement, the International Olive Council campaigns, and the successive Common Agricultural Policies, have triggered production, trade and consumption around the world. Such increases and stimuli brought and are still bringing changes to the olive oil sector such as a shifting tendency in production modes as well as modernization of the sector and new plantations, in response to consumers' increasing demand. But these shifts are creating a paradoxical situation in the sense that the promotion of a healthier diet is having a perverse environmental effect as the production of olive oil is shifting to more intensive production systems and monoculture plantations which are changing landscapes and are referred to as environmentally harmful to the ecosystems. These issues are here debated and illustrated with case study examples, referring to the Mediterranean countries, particularly in the Iberian Peninsula.JEL classification: Q18
Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p ˂ 0.001), main course (R = 0.674; p ˂ 0.001), and dessert (R = 0.639; p ˂ 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.
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