In recent years, modern methods of agriculture have attracted
criticism on the basis that they are no longer sustainable, and may
prejudice the health of humans and animals. Examines these issues, which
form the rationale behind organic farming, along with the associated
consumer and retailer response. Also discusses the potential of MAFF and
the EC to develop organic farming.
Presents the history and rationale behind vegetarianism. Considers
the nutritional profile of vegetarian diets before analysing the
consumer response to vegetarian cuisine and retail products.
Reviews changes in patterns of UK food and drink consumption over
the past decade. While increased interest in healthy eating is a
significant consumer trend the nutritional profile has not improved.
Discusses this and the possible reasons for it.
A significant achievement of the past decade has been the emergence
of a consensus on what contributes the optimum dietary intake for the
population at large. A research project was conducted – utilizing
recipe development, nutritional analysis and sensory evaluation –
to ascertain effective means of applying this consensus to practical
catering operations.
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