Food Service Providers Research Articles

A Review on Livestock Marketing in Ethiopia: Opportunities and Challenges

Improving livestock marketing is critical to enhance households’ livelihoods and alleviate poverty in the country. This paper reviewed relevant documents in Ethiopian livestock marketing to know livestock marketing system; livestock marketing channels and key actors; and opportunities and challenges of livestock marketing. The domestic livestock marketing structure in Ethiopia follows four tiers: namely bush, primary, secondary and tertiary/terminal markets. Many actors are involved in livestock and livestock products marketing, they are broadly classified as: livestock producers, traders, processors, retailers, food service providers, and consumers. Ethiopia exports livestock and livestock products to various Middle East and North African countries. The opportunities for livestock marketing in the country are resource availability; demand availability both regionally and in the Middle East; proximity to the markets of neighboring countries; development of export-abattoirs within the country and their substantial demand for lowland animals, especially shoats; and the tendency of both the government agencies and the NGOs to work towards integrating the pastoral marketing cooperatives with the export abattoirs supply chains. Despite the above-mentioned opportunities, livestock producers and other people who engaged in livestock marketing face various challenges in marketing their livestock and livestock products. The major challenges are: poorly developed market infrastructures; inadequate and inappropriate road transport facilities; poorly developed port facilities; few and unevenly distributed export abattoirs; absence of market information and promotional activities; prevalence of diseases; repeated import bans by the major importing countries; lack of formal trade among the neighboring countries; and natural disasters (drought, famine, wars). Keywords : Livestock, marketing, challenges, opportunities, Ethiopia DOI : 10.7176/JMCR/59-01 Publication date : August 31 st 2019

배달앱의 사용자경험 요인이 만족과 지속이용의도에 미치는 영향

Recently, the mobile application has been competitively developed to increase the value of user experience. In food service industry, there are many different mobile delivery applications that connects the food service provider with customers which reflect the needs of customers. This study is to identify the delivery application factors that application users want and to verify the effects of those factors on satisfaction and continuous user intention.<BR> The result shows that the ease of use, reliability, and brand image has positive effect on satisfaction. Therefore, in order for customers to have continuous user intention, satisfaction should be preceded. This study could be used in various formats for the development and strategy establishment of the food delivery application market.

Food safety in low and middle-income countries: The evidence through an economic lens

• We review the research on the safety of food produced and consumed in LMICs. • Consumers have low WTP and may lack the knowledge to properly handle foods at home. • The predominance of small scale and informal producers and firms poses a challenge. • Actors along the value chain have low incentives to improve food safety practices. • The public sector often lacks capacity or funding to adequately enforce regulation. Foodborne diseases exact a large health toll in low and middle-income countries. We review the empirical research on the safety of food produced and consumed in these settings. We follow the value chain, from consumer demand to agricultural production, to describe existing knowledge and identify gaps for future research. We identify factors that contribute to food safety problems in low and middle-income countries. These factors include: limited consumer awareness and ability to pay for food safety; the lack of incentives to invest in food safety along the food supply chain, from farmers to aggregators, processors, food service providers, and retailers; and weakness of the public institutions responsible for regulatory enforcement. Programs that engage midsize and larger firms in co-regulation and reward farmers and firms for investment in food safety suggest potential ways forward.

Is the Emergence of the “Fresh Prep” Food Service Provider an Entrée into Local Foods?

AbstractDynamic changes in the structure of college and university food service have combined with a heightened public awareness of food to promote the rapid growth of farm to institution programs. This paper analyzes recent trends in food service provider/institution relationships at eight liberal arts colleges in the Great Lakes region, namely a move toward providers that freshly prepare food in house rather than purchasing processed foods. We explore the interplay between institutional and provider demands and ask the question: does the transition to a new fresh prep food service provider open the door for greater inclusion of locally sourced foods? At these institutions we find that the selection of a food service provider only moves an institution's local purchasing fractionally. Greater local sourcing requires institutional motivation, specified purchasing goals, and favorable contract structures. [farm to institution, local foods, higher education, outsourcing, contracts].

The San Antonio Sodium Reduction Initiative: Lessons Learned and Recommendations

ABSTRACTBackground: The Sodium Reduction Initiative (SRI), a voluntary collaboration among the local health department and community partners, aimed to reduce sodium in worksites and federally funded meal programs throughout Bexar County. Purpose: The purpose of this study was to assess sodium-related purchasing, preparation, and policies among food providers before and after the SRI and identify factors impacting implementation. Methods: Sodium-related practices and policies were assessed using the Sodium Practices Assessment Tool (SPAT). Stakeholder interviews were conducted to identify factors impacting initiative implementation. Results: SPAT data revealed increased healthy practices in worksites after SRI, including using recipes and measuring salt during food preparation. Qualitative analysis of interviews revealed that implementation was facilitated by the SRI team’s expertise; existing health initiatives; and an organizational culture of wellness but impeded by concerns regarding customer dissatisfaction with lower sodium items; lower sodium ingredient availability and expense; and time constraints. Discussion: Organizations interested in implementing similar initiatives might consider embedding efforts into existing health initiatives; establishing organizational networks to share resources; and providing new partners with evaluation assistance. Translation to Health Education Practice: Health Educators can educate foodservice providers on the importance of sodium reduction as well as develop and evaluate sodium reduction initiatives.

HARMONIZATION OF ECONOMIC AND LEGAL MECHANISMS FOR DEEPENING EU-UKRAINIAN RELATIONS

The policy of Ukraine for the establishment and development of relations with the European Union began in 1993, was carried out all the years of Ukraine’s existence, and received intensive deepening with the beginning of the formation of an international treaty – the Association Agreement, which includes a list of legal, social, economic, and technical regulations, and Deep and Comprehensive Free Trade Area (DCFTA), in 2014 and its final signing in 2017. Political and economic objectives of the Agreement are of fundamental importance to the future of both Ukraine and the whole European region. The political goal is to implement European standards on the territory of Ukraine. This implies the introduction of fundamental European values, namely democracy, rule of law, respect for human rights and the standards of the European security system. The Agreement does not foresee membership in the European Union, however, does not exclude such an opportunity in the future. The economic goal is to help to modernize the Ukrainian economy by expanding trade volumes with the EU and other countries, as well as reforming economic regulation mechanisms in line with the best European practices. Subject to the improvement of the business climate, Ukraine will become attractive for foreign and domestic investment for further production for export to the EU and other markets of the world. Harmonization of standards and European regulations has become a much more important process than the fulfilment of strictly technical requirements and underlies the introduction of effective governance without corruption. In the process of harmonization of interaction, an adaptive institutional mechanism was formed (the highest level – annual Summits; the key coordinator is the Association Council, consisting of members of the Council of the European Union and members of the European Commission, and members of the Cabinet of Ministers of Ukraine; the level of operational coordination – the Association Parliamentary Committee, which includes members of the European Parliament, representatives of the Verkhovna Rada of Ukraine, and the Civil Society Platform; in order to coordinate processes on the territory of Ukraine, the Ukrainian government has introduced a few supervisory committees and commissions). The harmonization of the economic aspect of the mechanism has been determined in solving issues of openness of markets for duty-free import from Ukraine in April 2014, obtaining a visa-free regime with the EU, abolishing export-import tariffs, implementing European technical standards for food safety, phytosanitary norms, competition policy, service provision, and public procurement policy. The issues of further deepening of relations include a review of the terms for the introduction of regulations and legislative provisions before their actual implementation, stabilization of financial and economic processes in the country, and further development of democratic values and social institutions.

Engaging the Dog Owner Community in the Design of an Effective Koala Aversion Program

Introduction:This article outlines a dog owner–focused social marketing pilot program implemented in 2017, which aimed to reduce koala and domestic dog interactions in one local city council in Australia.Literature:Dog attacks and predation are the third most common cause of death in koalas after habitat loss and vehicle strikes. Programs aiming to reduce wildlife and domestic pet interactions frequently neglect human dimensions, and social sciences have been called upon to complement conservation efforts.Methods:Developed in consultation with dog training experts and the local regional council Leave It was based on input from 41 dog owners. Leave It was a 4-week training program priced at AUD$150 that was delivered by local dog trainers who had previously received specialized koala aversion training.Findings:Co-design results indicated that the social marketing pilot program needed to emphasize training, be positive, and be dog and not koala-focused. A fun, positive dog-focused event, supported by dog retailers, entertainers, and food service providers, was held in June 2017 to launch the Leave It program. Outcome evaluations for Leave It indicated a statistically significant increase in wildlife aversion–related behaviors (stay, come back every time/some of the time, and stay quiet on command). Process evaluation indicated that people enjoyed the dog-focused event and the opportunity to seek training and obedience advice.Conclusions:Co-designing the program with dog owners in the local council area engaged community members, making them contributors rather than program participants. The program had a dog focus rather than wildlife focus as recommended by dog owners.

Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions

Based on a review of multidisciplinary literature, this paper explores the potential links between foodservice provision on university and college campuses and students’ wellbeing. The paper contends that on-campus foodservice provision contributes to positive student experiences, which can improve their overall wellbeing. It is argued that the majority of existing research on university foodservice has focused either on satisfaction with products, services or service environments, or on the nutritional intake of students consuming on-campus food, including factors shaping their eating habits and their health implications. Research considering interactions between student wellbeing, food and drink has focused primarily on eating whilst at university (i.e. enrolled on a programme of study) rather than eating in university (i.e. accessing food on campus). Given the relative absence of literature on this topic, the paper draws on insights from co-workplace design, service experience and hospitality management to identify areas for further research and constructive interventions.

Food Purchasing and Preparation at Child Day Care Centers Participating in the Child and Adult Care Food Program in the United States, 2017.

More than 3.6 million children are served daily by the Child and Adult Care Food Program (CACFP)-participating child day care centers. This study provides a nationwide assessment of center-level responsibilities for menu, meal/snack preparation, meal preparer training, and food and beverage (F&B) purchasing. A nationally representative survey of 5483 CACFP child day care centers was conducted between August 22, 2017, and September 30, 2017. One thousand three hundred forty-three centers (25% response) in 47 states and the District of Columbia responded. Descriptive statistics describe center-level menu, meal, and purchasing practices and center characteristics. Multivariate logistic regressions examined characteristics associated with F&B purchasing sources. Menus were primarily prepared by directors/assistant directors and on-site food manager/cooks, while site staff primarily prepared meals/snacks. Fifty-two percent of meal preparers held a food sanitation license, but only 5% had formal nutrition training (e.g., Registered Dietician). Most centers purchased F&B from food service providers (63%), local grocery stores (59%), warehouse stores (40%), or from 2+ sources (50%). Independent centers were more likely to purchase F&B from local grocery stores or 2+, while free or state-subsidized sites were more likely to purchase from a food service provider and less likely to purchase from other sources than were centers charging between $101 and $201.99 per week. Centers where an on-site cook/food manager prepared the menus were significantly more likely to purchase their F&B from local grocery and/or warehouse stores and/or from 2+ sources. Opportunities exist to target CACFP training to specific roles within and specific types of CACFP-participating child day care centers to facilitate compliance with the updated CACFP standards.

Key Characteristics of Public Health Interventions Aimed at Increasing Whole Grain Intake: A Systematic Review

ObjectiveTo identify characteristics of successful public health interventions aimed at increasing whole grain consumption. MethodsThe Preferred Reporting Items for Systematic Reviews and Meta-analyses framework, guided by higher-quality interventions with greatest effect size, was adopted to conduct a systematic literature review. ResultsOf 8,500 initial records, only 8 interventions with demonstrated reach (up to national populations) and effectiveness (increasing consumption 8–27 g/d) were eligible for synthesis. Their characteristics included multiple stakeholder involvement, specified target intakes in dietary guidelines, manufacturer codes of practice, product reformulation, evidence-based educational resources, social media, and community events with tasting and preparation opportunities. Empowerment of food service providers was also linked to success. Conclusions and ImplicationsSuccessful interventions require multifaceted strategies across multiple aspects of the food system, underpinned by multiple stakeholder partnerships. Uniform capture of interventions using an online, searchable, public domain resource may provide a strategy to enable health professionals globally to plan local interventions across cultural settings, drawing on best practice guidelines developed from interventions with demonstrated reach and effectiveness.

Engaging food service providers to change food service practices in aged care facilities.

The present study describes the impact of a novel education program for food service staff from Australian aged care facilities (ACF) to facilitate improvements in food service practices. The purpose was to explore; (i) the impact of the intervention (ii) barriers and facilitators of the program from food service providers' perspectives and (iii) make program planning and practice recommendations. Participants completed pre- and post-program questionnaires, attended two focus groups on program process and impact and 4 months later reported through individual interviews on changes they had implemented. Results were triangulated between the questionnaires, focus groups and interviews and impacts and outcomes identified through directed content analysis. Thirty senior-level chefs and a cook participated from 27 ACF from Victoria, Australia. Participation impacted on the menu, dining experiences and food service practices. All of the participants were enacting changes in their workplace 4 months later as change agents. A focus on skilling the participants as 'change agents', brokering ongoing peer-support and the celebrity and/or expert status of the facilitators were attributed to the success of the intervention. This novel intervention empowered Victorian food service providers to make positive changes in ACF. Further research is required to measure if these self-reported changes are sustainable and relevant to other facilities and to establish the effect on food experience, satisfaction and well-being of residents.

Ontario Menu Calorie Labelling Legislation: Consumer Calorie Knowledge Six Months Post-Implementation.

In the province of Ontario, a new law requires restaurants and food service providers, with more than 20 locations in Ontario, to prominently list the calorie content of their food items on the menu. This study examined if the new calorie information shifted the Ontario consumer's ability to more accurately estimate calories. Using an online survey, consumers (n = 665 non-Ontario control and n = 694 Ontario) were asked to estimate the calories of a popular menu item (a cheeseburger) prior to this new legislation and 3 months and 6 months after the introduction of the mandated calorie labels on menus. Early results suggest that one cannot yet see a clear overall change in the Ontario consumer's ability to estimate calories (based on 1 popular food item) since the introduction of mandated calorie labels on menus, although the most recent survey data suggest promise. Consumers, not just in Ontario, are poor at estimating calories. Repeated exposure to the calorie information now posted on most Ontario fast-food menus is an educational initiative expected to show benefits in the future, but additional time is required for measurable increases in consumer knowledge.

70 Ensuring Beef’s Domestic Market.

Since its 2015 inception, the U.S. Roundtable for Sustainable Beef (USRSB) has sought to ensure the U.S. beef value chain is the trusted global leader in environmentally sound, socially responsible and economically viable beef. The multi-stakeholder initiative is representative of all sectors of the beef community including cow-calf producers, auction markets, feedyard producers, packers, processors, restaurant owners, food service providers, civil societies, and many other allied industries. The USRSB focuses on advancing, supporting, and communicating continuous improvement of beef sustainability through developed tools: USRSB High Priority Indicators, USRSB Sustainability Metrics, and USRSB Sustainability Assessment Guides. Overreaching categories known as High Priority Indicators recognize areas where the beef supply chain can have a significant sustainability footprint. The USRSB High Priority Indicators include: Land Resources, Employee Safety & Well-being, Efficiency & Yield, Water Resources, Air & Greenhouse Gas Emissions, and Animal Health & Well-being. The USRSB High Priority Indicators were developed to be applicable across all segments of the beef supply chain. USRSB Sustainability Metrics are tools to assess and measure personal progress within corresponding USRSB High Priority Indicators. Unlike USRSB High Priority Indicators, USRSB Sustainability Metrics cannot be applied across all sectors. Each USRSB Sustainability Metric is unique to a segment of the beef supply chain. Development of USRSB Sustainability Metrics was led by individual constituency groups and Allied Industry and Civil Society membership, but included feedback from all other sectors. The USRSB is developing supporting documents to accompany each specific USRSB Sustainability Metric. These documents consist of guidance, descriptions, self-assessment tools, and resource libraries. Collectively, these documents are known as Sustainability Assessment Guides (SAGs). The USRSB embraces the Theory of Change and follows the American National Standards Institute (ANSI)/American Society of Agricultural and Biological Engineers (ASABE) Standard Number 629 Framework to evaluate the sustainability of agricultural production systems. This model was also used throughout the development of USRSB High Priority Indicators, USRSB Sustainability Metrics, and USRSB Sustainability Assessment Guides. In addition, USRSB Sustainability Metrics reflect the SMART model, promoting sustainability efforts that are specific, measurable, achievable, relevant, and time-bound. The entire work-product to date of USRSB, including the USRSB High Priority Indicators, Sustainability Metrics and Sustainability Assessment Guides will be made available for public review in the Spring of 2018.

‘Why do kids’ menus always have chicken nuggets?’: Children’s observations on the provision of food in hotels on family holidays

Abstract This article examines the influence of children on the selection of their food on family holidays and is explored through three research questions: what do children expect from hotel food services? Do the existing hotel food services meet their expectations, and, if not, how could they be improved? Through 26 face-to-face individual discussions at five hotels over 2009–2014, children (9–14 years old) outlined their observations on hotel food services both in the formal hotel restaurant and in the more informal hotel café. The results highlighted the following: the importance for children of the socialization experiences provided by holidays; a temporary increase in children’s power within families, as reflected in their ability to select their food on holiday; the high degree of movement between childhood and adulthood; and the need for more fluidity in the provision of food services for children. The article also calls for more honesty in the challenges faced by researchers when interviewing children. It concludes by suggesting that children were very critical of children’s menus, as they were seen to restrict their food choices; did not reflect their increasing awareness of the importance of healthy food; and regulated their entry into the adult world.

HUBUNGAN PENGETAHUAN DENGAN SIKAP DAN HIGIENE PERORANGAN (PERSONAL HYGIENE) PENJAMAH MAKANAN PADA PENYELENGGARAAN MAKANAN ASRAMA PUTRI

Food service provider of student dormitory have to pay attention to the principles of hygiene and sanitation. One of factors that support the principles of hygiene and sanitation on f ood service establishment is p ersonal hygiene of food handlers, in order to prevent contamination of food. Knowledge and a ttitude of food handlers can affect the p ersonal hygiene behavior of food handlers. The purpose of this study was to analyze correlation of k nowledge with a ttitude and p ersonal hygiene of food handlers in f ood service provider of female student dormitory. This study was an observational study with cross sectional design. The sample of this study was all food handlers at f ood service provider of female student dormitory Al Izzah Batu City and Ar Rohmah and it was twenty respondents with saturated sampling method (population &lt; 30). The analysis technique used in this study was Spearman’s Rank test. The results showed that most food handlers have good knowledge (55.0%) and attitude (65.0%), meanwhile personal hygiene were moderate (85.0%). The test results showed that there was no correlation between knowledge and attitude (p&gt;0.10), but there was a correlation between knowledge and personal hygiene (p&gt;0.10). This study concluded that knowledge is not the only factor that can infl uence the attitude, but knowledge is one of factors that may affect personal hygiene of food handlers. Food organizer of female student dormitory needs to improve the supervision and give hygiene and sanitation training for food handlers.

School Lunch Consumption Among 3 Food Service Providers in New Orleans.

Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of this cross-sectional study was to examine whether HSFC membership was associated with lunch consumption rates in elementary school children. An 8-week plate waste study examining 18,070 trays of food among fourth and fifth graders was conducted. Participants included 7 schools and the 3 FSPs (2 HSFC and 1 non-HSFC member) that serviced them. Mixed models analysis examined whether consumption rates of food items differed among FSPs. On average, students consumed 307 cal during lunch. Analyses showed significant differences in consumption rates of entrée, vegetables, fruit, and milk between the 3 FSPs (p < .01). The highest consumption rate was among entrées at 65%. One HSFC provider had consumption levels consistent with the non-HSFC FSP. Overall, students consumed less than 60% of the US Department of Agriculture recommended calories for school lunch. While overall caloric consumption was higher among the non-HSFC schools, interventions to increase lunch consumption across all schools are needed.

갭분석을 활용한 대학 푸드서비스 공급자의 경쟁우위 분석 연구

갭분석을 활용한 대학 푸드서비스 공급자의 경쟁우위 분석 연구

Assessing the potential impact of a front-of-pack nutritional rating system on food availability in school canteens: A randomised controlled trial

BackgroundFront-of-pack graphical nutritional rating of products is becoming an important strategy in many countries to improve healthy food purchases by consumers. Evidence of the effectiveness of such on facilitating healthy food choices by school food service providers has not been reported. The primary aim of the study was to assess the impact of providing front-of-pack nutritional rating information on school canteen managers’ likely food selections. Secondary outcomes were canteen manager awareness, attitudes and reported barriers to using the front-of-pack information. MethodsA randomised controlled trial involving primary school canteen managers was conducted in a single region in New South Wales, Australia. Eligible participants were randomised to an intervention or control group and asked in a telephone interview which of 12 common food products sold in school canteens they would sell. Both groups received product name and brand information. The intervention group also received information regarding the nutritional rating of products. ResultsCanteen managers in the intervention group were significantly more likely than those in the control group to indicate they would sell three of the six ‘healthier’ products (p = 0.036, 0.005, 0.009). There was no difference between groups in the likelihood of making available for sale any of the six ‘less healthy’ products. The majority of canteen managers who had heard of a product nutritional rating system agreed that it was helpful in identifying ‘healthier’ foods (88%, n = 31). ConclusionsThe inclusion of product nutritional rating information has the potential to improve the availability of some ‘healthier’ items on canteen menus and contribute to improving child dietary intake. Further research is required to determine whether the use of product nutritional rating information actually makes a difference to canteen manager choices.

Measuring food waste and creating diversion opportunities at Canada’s Green UniversityTM

ABSTRACTThe paradox of food insecurity and food waste existing side by side in developed countries is also widely observed at institutions of higher education (IHEs) across North America. A collaborative faculty, staff, and student-run food waste audit at the University of Northern British Columbia (UNBC) was conducted for the 2 primary foodservice providers at its Prince George Campus in the spring of 2015. Food wastes totaled 1.1 tonnes/week. Food wastes collected in campus composting green bins made up 43% of currently compostable food wastes at UNBC and only 26% of both currently and potentially compostable food wastes.

Optimal production planning utilizing leftovers for an all-you-care-to-eat food service operation

Food service operations in an all-you-care-to-eat environment need to consider two conflicting objectives: a desire to reduce overproduction food waste (and its corresponding environmental impacts), and an aversion to shortfalls (in which some customer demands go unsatisfied). A particular challenge in such buffet-style operations is the absence of any lost marginal revenue associated with lost sales that can be used to measure the shortfall cost, complicating any attempt to determine a minimum-cost solution. This research presents a multi-criteria optimization approach to identify the efficient frontier of points lying between the minimum-waste and minimum-shortfall solutions. In particular, we identify optimal production adjustments relative to demand forecasts, demand thresholds for utilization of leftovers, and percentages of demand to be satisfied by leftovers, considering two alternative metrics for overproduction waste: mass; and greenhouse gas emissions (to account for the embodied chemical usage during farming, transportation, and landfill decomposing of overproduced food waste). A statistical analysis of the changes in decision variable values across each of the efficient frontiers can then be performed to identify the key variables that could be modified to reduce the amount of wasted food at minimal increase in shortfalls (or, alternatively, to reduce the amount of shortfalls at minimal increase in waste). We illustrate our approach with an application to empirical data from Campus Dining Services operations at the University of Missouri. Our analysis suggests that targeted production level modifications, rather than blanket increases or decreases, can allow food service providers to reduce overproduction food waste without significant increases in demand shortfalls.