Chip Shops Research Articles

Vague labelling of shark products in Australia’s fish and chip shops undermines consumer choice and sustainability of domestic shark fisheries

Australia has a good reputation for promoting sustainable management of fisheries and protecting endangered and threatened shark species. In Australia, consumers mainly purchase shark products from retail outlets called fish and chip shops. Accurate and precise labelling of shark products is essential to ensure that consumers can make informed choices about the types of shark products they consume. However, little is known about labelling practices in fish and chip shops. We conducted a review of online menus to assess the quality of labelling of shark products in fish and chip shops across Australia. Using a Google search, we identified 1132 fish and chip shops and found that most had online menus (n = 850, 75% of 1132). Over half of the menus included shark products (n = 435, 51% of 850) with another 277 (33% of 850) selling unspecified ‘fish and chips’ products that could include shark and 138 (16% of 850) selling specific ‘scalefish’ products. Of those menus (712 of 850) that either offered shark products or products that could include shark meat, most were labelled using generic terms such as 'flake' (37%, 261 of 712) or unspecified 'shark' (9%, 64 of 712) and unspecified ‘fish and chips’ (38%, 275 of 712). Only 16% (111 of 712) of retail outlets provided shark species-specific labels and only 41% of these also provided information about the area of origin, which was typically expressed as either ‘Australian/Local’ or ‘Imported’. We argue that relevant authorities should focus on policies aimed at improving labelling practices, including a requirement for menus to incorporate authentic species name and area of origin information, as this has the potential to enable consumers to purchase products obtained from sustainable shark fishing, and would reward retailers who use informative product labels.

Umbrella terms conceal the sale of threatened shark species: A DNA barcoding approach

Food fraud in the seafood industry is a growing concern, including the authenticity and provenance of seafood products that are often unable to be confidently verified along complex, and at times obscure, supply chains. Among the diverse types of seafood fraud, mislabelling and species substitution are common, and have potential implications on human health, the economy, and species conservation. In particular, shark meat can be difficult to monitor, associated with the use of an array of convoluted nomenclature or ambiguous umbrella terms. In Australia, shark meat fillets are a popular seafood item sold under the umbrella term flake in takeaways, and fish and chip shops. We collected samples of flake as sold to consumers at 104 retailers in South Australia and used DNA barcoding to determine the shark species being traded. At least nine distinct species were identified, with only 27% of all samples identified as gummy shark (Mustelus antarcticus), a species that has sustainable fisheries, is locally caught, and is one of two species that is recommended to be labelled as flake in Australia. Four species were threatened taxa, including the CITES Appendix II listed short-fin mako (Isurus oxyrinchus) and smooth hammerhead (Sphyrna zygaena). Of all the samples and shops analysed, only 11% of retailers correctly identified the species they sold, another 20% were mislabelled and the remaining only had ambiguous labelling. Ultimately, the umbrella term flake allowed for species misrepresentation but DNA barcoding was an effective tool to test ambiguous labelling in processed and cooked shark meat products, and can guide policy, management, and compliance efforts to mitigate mislabelling, empowering consumers to make informed decisions and champion sustainable seafood.

A Chip Shop in Poznań: My Unlikely Year in Poland

A Chip Shop in Poznań: My Unlikely Year in Poland

Autobiography through Anecdotes in Joe Pieri’s Isle Of The Displaced

Associated with such life writing genres as (auto)biographies and memoirs, anecdotes are described as stories which “illustrate particular ideas, concepts, and views of the way a life is lived, making considerable editorial commentary on the nature of a particular ideological moment and the effect of that moment on individual lives.”(Encyclopedia of Life Writing) Anecdotes thus focus on, and highlight, episodes of a person’s life by transforming them into tales and stories using fictional narrative techniques and suspenseful plot twists.
 Having emigrated from Italy to Scotland at the beginning of the twentieth century and established his fish and chip shop in Glasgow, Joe Pieri was then interned and turned into an “enemy alien” on the day Italy declared war on Britain in 1940. In Isle of the Displaced, his book about this traumatic event, Pieri turns the most marking aspects of his journey to, and life in “Camp S” in Canada into a series of witty and comic anecdotes. This paper focuses on the definitions and history of anecdotal theory in order to analyse Pieri’s fictionalisation strategies and the way these stories function as a psychological dam in times of crisis, in addition to re-inscribing these important events in British and Italian histories. The main contention of this article is that the appeal of fiction increases during life’s most difficult times mainly thanks to the imaginative and tragic-comic powers of literariness.

ANALYSIS OF HUMAN RESOURCE DEVELOPMENT TO INCREASE ONLINE SALES OF PAYU LEGI SHOP DURING THE COVID-19 PANDEMIC

From 2019 to 2020, Payu Legi's sales turnover is expected to drop. The purpose of this research is to determine how Payu Legi's online store sales are affected by human resource development. Only Payu Legi in Sukabumi, Bandar Lampung, is examined in this study. Payu Legi, the proprietors of small businesses, were the subjects of this survey. Five persons participated in this study: one owner and four staff. Descriptive data analysis is used in this form of qualitative study. All data gathered from the field, including observations, interviews, and data included in specific documents, are included in data gathering. To view the whole picture or just one component of the study, data is presented in an effort to do so. Payu Legi's online shop's sales have suffered as a consequence of its Human Resource Development efforts, according to a study on "Analysis of Human Resource Development to Increase Sales of Payu Legi's Online Shop." This is because in finding employees employers do not pay attention to the skills and education of these employees so that employers must teach their employees from zero to understand. For business actors, it is expected to focus on developing human resources for the employees they already have because good human resources will have a positive impact on production, promotion, quality, service, and so on in chip shops which will directly increase sales turnover.

Associations of Food Outlet Densities with Obesity Measures Identify Fish and Chip Shops as a Uniquely Important Problem.

Increases in the number of food outlets have been proposed as a key factor driving obesity. This study aimed to investigate the association between the densities of food establishments serving meals (excluding supermarkets and grocery stores), with body mass index (BMI), waist to hip ratio (WHR) and percentage of body fat among middle-aged adults in the UK. BMIs, WHR, %fat and socioeconomic factors were obtained from 456,079 individuals from the UK Biobank and averaged across 923 postcode districts (PD). The number of Fast-Food Restaurants (FFRs), Full-Service Restaurants (FSRs), delivery shops, takeaways, fish and chip shops, pubs and cafes were also obtained for each PD. We adjusted the obesity measures for deprivation level, education, employment, ethnicity, household size, household income and age. After adjustment, the density of fish and chip shops (per 1000 population) was positively associated with BMI and %fat for both sexes (males: BMI converted (exponentiated coefficient) β = 0.5, R2 = 4.14%, p < 0.0001; %fat converted β = 0.8, R2 = 3.32%, p < 0.0001; females: BMI converted β = 0.9, R2 = 5.31%, p < 0.0001; %fat converted β = 1.4 R2 = 4.65%, p < 0.0001). The densities of FFRs and delivery shops (per 1000 population) were not related to the adjusted obesity measures among males and females, except BMI in males where FFRs were significantly negatively associated. The densities (per 1000 population) of FSRs, pubs, cafes and total food outlets were all significantly inversely related to the obesity measures for both sexes. The number of fish and chip shops per 1000 individuals was significantly positively associated with obesity in middle-aged adults in the UK. A negative association between the other types of food outlet densities and the measures of obesity suggests access to such establishments is not a major driver of obesity. This is potentially because the food supplied at such establishments is not significantly less healthy than what is eaten elsewhere including at home (and may even be better). Paying attention only to fast food and/or full-service restaurants in intervention policy will likely not be effective. Policy intervention should potentially focus on the numbers of fish and chip shops and the deep-fried food served in such restaurants.

Stop the global slaughter of sharks

The unsustainable slaughter of millions of sharks for their fins continues unabated even in EU waters, threatening the survival of several species. Meanwhile, new discoveries about the ecology of the top predators illustrate how much we still have to learn about the life we are about to destroy. Michael Gross reports.

Taste and Organization Studies

Using the example of the British fish and chip shop, I explore the socio-historical connections among culture, taste and organizations. Specifically, the British ‘chippie’ illustrates how cultural tastes affect our comprehension of organizations. In examining this occupation in depth, we see how the fish and chip shop reveals the ways class and cultural prejudices affect how an organization is perceived. Considering an organization’s history offers us a glimpse into how organizational tastes are shaped by broader social processes. Additionally, I explore taste and organizations through diverse theoretical lenses. First, the chippie constitutes an organizational example of Pierre Bourdieu’s contrast between taste as luxury and taste as necessity. Second, the work of Hannah Arendt highlights the intersubjective nature of taste, and its connection with judgement. Third, exploring taste with Antoine Hennion’s writings reveals the connection between practices and things. Examining taste through diverse theoretical lenses can thus open up productive lines of inquiry for taste and organizational studies.

“Real Men Mark their Territory!” Spatial Constructions of Masculinity in Joe Pieri’s Autobiographical Narratives

The history of Scots-Italian “male” encounters has an air of violence and brutality, one epitomized from ancient times by relentless “Picts” defending their lands from Roman invasions and by fearless mercenaries of the middle Ages protecting Italian cities. Such a peculiar waltz of animosity and loyalty created a deeply ingrained bond between the two cultures, until the first waves of rather “harmless” Italians started coming to Scotland, particularly to Glasgow, since the nineteenth century. These immigrants have irreversibly influenced the spatial and social infrastructure of the city, mainly through their connection with the catering business and the consequent establishment of ice-cream cafés and fish and chip shops. Now, they have to defend and “mark” their territory again. This essay is concerned with the autobiographical stories and memoirs of Joe Pieri, a Glasgow Italian fish and chip café owner, whose main events take place in the 1920s and 1930s. The main argument of this essay is that spatial narration in Pieri’s accounts influences the construction of his and other masculinities. By examining four of his autobiographical works, I consider how these narratives spatially construct a wide variety of masculinities through their various defence and adaptation strategies in the poverty- and delinquency-stricken Glasgow of the period.

Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before-and-after study in British Fish & Chip shops

ObjectivesTo explore the feasibility of working with a wholesale supplier to co-design and deliver, and to assess the acceptability of, an intervention to promote smaller portions in Fish & Chip...

Editorial and News

Editorial and News

Observation and assessment of the nutritional quality of \u2018out of school\u2019 foods popular with secondary school pupils at lunchtime

BackgroundThe contemporary Scottish diet is unhealthy and a risk factor for poor health outcomes including obesity. Over a third of Scottish children are at risk of being overweight or obese, and there have been calls to strengthen the evidence base on the role of the food retail environment around schools in influencing the consumption of unhealthy foods.MethodsWe examined the food retail environment around five secondary schools in Glasgow city, Scotland. Trained fieldworkers observed the food purchasing behaviour of school pupils in local shops. Samples of the most popular foods were subsequently purchased by the research team and assessed for nutritional content, including energy, total and saturated fat, and salt. This was compared with the nutrient standards for school lunches established by the Scottish Government.ResultsThere was marked variation in the number of outlets identified within a 10 min walk from each school, ranging from five in the area with the lowest number of outlets to thirty in the area with the highest number of outlets. Outlets identified were heterogeneous and included fish and chip shops, kebab shops, convenience stores, newsagents, bakeries, mobile catering units, cafés, pizzerias, sandwich shops and supermarkets. Lunchtime offers and other marketing strategies targeting school pupils were observed at most outlets. Nutritional analysis of the 45 savoury food items purchased was conducted by laboratory staff. Of the foods analysed, 49% of the samples exceeded recommended calorie intake, 58% exceeded total fat recommendations and 64% exceeded saturated fat recommendations, 42% exceeded recommended salt levels. Over 80% of the 45 food items sampled did not comply with one of more of the nutrient standards for fat, saturated fat and salt. Meal deals and promotions of unhealthy foods aimed at pupils were widely available.ConclusionsThe majority of pupils purchased unhealthy convenience food of poor nutritional value at lunchtime in local shops around their school. Further effort is required to implement regulatory levers such as taxation on unhealthy foods, restriction on the concentration of outlets selling unhealthy foods as well as the development of partnerships and additional measures within and beyond schools to promote healthy foods.

Impacts of current EU regulation on the UK whitefish value chain

Cod and haddock are two of the “big 5” UK supermarket fish species and intrinsic to fish and chip shops nationwide. UK whitefish fleets produce a significant amount, however there is a reliance on imports to maintain supply. The UK is in a strong position to compete for raw material from Iceland and Norway given high prices paid for imports and investment by Icelandic and Norwegian companies in the UK. Regarding UK production of whitefish, the European Common Fisheries Policy landing obligation has introduced significant uncertainty. To avoid discarding of any quota stock, fishing may be stopped before all target stocks quota is reached. For demersal fleets, there is a transition period between 2016 and 18 where target stocks are introduced according to Advisory Council and EU agreement and Article 15, with all quota stocks from 2019. As the capacity of the fleets balance to the new regulations, supply will likely return and if maximum sustainable yield (MSY) is reached in 2020 then an increase in TACs from current levels is likely too. However, markets and industries can change in a short period. Particularly, most processing companies are small to medium size enterprises and those that concentrate on cod and haddock may have to adjust their business. Fleets could be resilient to such short term reductions in landings however this cannot be assumed. The competitiveness of producers will surely be affected in the short to medium term as a result.

Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study.

BackgroundTakeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tested. We aimed to determine if there was a difference in sodium content of standard fish and chip meals served by Fish & Chip Shops that use standard (17 holes) versus reduced-holed (5 holes) salt shakers, taking advantage of natural variations in salt shakers used.MethodsWe conducted a cross-sectional study of all Fish & Chip Shops in two local government areas (n = 65), where servers added salt to meals as standard practice, and salt shaker used could be identified (n = 61). Standard fish and chip meals were purchased from each shop by incognito researchers and the purchase price and type of salt shaker used noted. Sodium content of full meals and their component parts (fish, chips, and fish batter) was determined using flame photometry. Differences in absolute and relative sodium content of meals and component parts between shops using reduced-holed versus standard salt-shakers were compared using linear regression before and after adjustment for purchase price and area.ResultsReduced-holed salt shakers were used in 29 of 61 (47.5 %) included shops. There was no difference in absolute sodium content of meals purchased from shops using standard versus reduced-holed shakers (mean = 1147 mg [equivalent to 2.9 g salt]; SD = 424 mg; p > 0.05). Relative sodium content was significantly lower in meals from shops using reduced-holed (mean = 142.5 mg/100 g [equivalent to 0.4 g salt/100 g]; SD = 39.0 mg/100 g) versus standard shakers (mean = 182.0 mg/100 g; [equivalent to 0.5 g salt/100 g]; SD = 68.3 mg/100 g; p = 0.008). This was driven by differences in the sodium content of chips and was extinguished by adjustment for purchase price and area. Price was inversely associated with relative sodium content (p < 0.05).ConclusionsUsing reduced-holed salt shakers in Fish & Chip Shops is associated with lower relative sodium content of fish and chip meals. This is driven by differences in sodium content of chips, making our results relevant to the wide range of takeaways serving chips. Shops serving higher priced meals, which may reflect a more affluent customer base, may be more likely to use reduced-holed shakers.

Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions.

ObjectivesTo determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving.DesignFour laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving.SettingControlled, laboratory, conditions.ParticipantsA quota-based convenience sample of 10 participants (five women) aged 18–59 years.Main Outcome MeasuresAmount of salt delivered by salt shakers.ResultsAcross all trials, the 17 holed shaker delivered a mean (SD) of 7.86g (4.54) per trial, whilst the five holed shaker delivered 2.65g (1.22). The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker. There was a significant difference in salt delivered between the five and 17 holed salt shakers when time spent shaking, amount of salt in the shaker and participant were all kept constant (p<0.001). This difference was robust to variations in the starting weight of shakers, time spent shaking and participant shaking (ps</ = 0.001).ConclusionsFive holed salt shakers have the potential to reduce the salt content of takeaway food, and particularly food from Fish & Chip shops, where these shakers are particularly used. Further research will be required to determine the effects of this intervention on customers’ salt intake with takeaway food and on total dietary salt intake.

Self-building safe havens in a post-service landscape: how adults with learning disabilities are reclaiming the welcoming communities agenda

Personalisation in adult social care, allied with more ‘austere’ funding of social services, is leading to a sharp decline in day care services. Support is becoming less placement-driven and instead woven into everyday spaces within the community. Consequently, support is being re-framed from ‘care’ in formal settings towards a broader effort at enabling meaningful lives nested in local neighbourhoods and ordinary spaces. This article explores what it means to live in a ‘welcoming community’ within the context of declining social care services from the perspective of adults with learning disabilities. It draws on empirical data collected from focus groups and photo diaries with adults with learning disabilities on their experiences of negotiating a life in the community. We identify a process of ‘self-building’ safe havens in ordinary British spaces, including allotments, marinas and ‘fish and chip shops’, and argue that adults with learning disabilities are reclaiming the welcoming communities agenda.

(Lecture de) Your Place or Mine ?

“A very inebriated young male student was curled up in a foetal ball of Mammy-knit jumper and raggedy-arsed jeans on the footpath outside Cork’s famous Lennox’s chip shop. To test his lucidity, and to check whether I needed to call him an ambulance, I crouched down and asked him the question, “Where are you from?’” From his compromised position on the pavement, and from the depths of his drunken consciousness, he answered, “Well, I’m from Clare originally, ...

The ‘Chip Shop Welsh’: Aspects of ‘Welsh Speaking’ Identity in Contemporary Wales

AbstractConsiderable research has explored the relationship between majority and minority language speaking communities in bilingual contexts. Comparatively little research, however, has explored relations within as opposed to between a language group in these contexts. Antecedent to a new order of social and cultural life in Wales, this article explores how two groups of Welsh speakers, one relatively privileged and one relatively marginalized, positioned themselves as they talked about ‘being Welsh speaking’. For all respondents the ability to speak Welsh was understood to confer sameness beyond linguistic competence on Welsh speakers. Claims to a strong Welsh‐speaking identity, however, were legitimized by drawing on different resources. Whilst the relatively privileged group identified themselves as ‘traditionally Welsh’ based on their linguistic and social practices, members of the more marginalized group were unable to define their own linguistic and social practices as ‘traditional’ for a Welsh speaker. In response they forged a distinctive social space for themselves by developing a class‐based communal Welsh identity. With reference to Bourdieu's work on the process of boundary construction and maintenance, this article makes a contribution to understanding ethnolinguistic diversity and how discourses about being Welsh speaking might be reproduced and negotiated in contemporary post‐diglossic Wales. It suggests that ethnolinguistic identity may become implicated in the process of classificatory struggle, with social groups emerging through a social space of hierarchical difference.

Advances in microfluidic materials, functions, integration, and applications.

Advances in microfluidic materials, functions, integration, and applications.

Fishing for ideas

From Joe's Fish and Chip Shop to Judy's Fish Bar and The Fish Plaice, Miriam Bianco discusses a creative and enterprising lesson idea for the ICT classroom