基于安全的食品供应链管理

建立基于食品安全为首要目标的食品供应链管理十分必要。为此,应构建应对食品安全事故快速反映的信息共享平台,在供应链内部建立统一的产品质量标准,提高食品供应链上企业的集约化程度,实施标识管理和可追溯制度,确保食品安全。     

Using Local Cuisines when Promoting Small Caribbean Island Destinations

This study compares how four Caribbean small islands—Aruba, the Dominican Republic, Jamaica, and Martinique—use their authentic cuisines to promote their destinations. Brochures, catalogs, websites, and other promotional materials for each destination were content analyzed. Although all four destinations seem to use their authentic cuisines for tourism promotion, key differences exist among these islands in their marketing and promotional strategies. Martinique appears to use its local cuisine most aggressively, using a combination of locally prepared foods, cocktails, rum, fruits, and vegetables to visually portray this aspect of the country's heritage. Jamaica, in contrast, uses mainly fruit and vegetable imagery. The study findings suggest a need for these four Caribbean island destinations to develop expertise in culinary tourism, followed by promotion through brochures, catalogs, websites, and other marketing materials.     

Leisure in Living Local through Food and Farming

This article reflects on aligning leisure research with the local foods movement while placing the local foods movement into the larger framework of sustainability and the fields of leisure and recreation. The local foods movement has persisted during difficult economic times; growth in local foods venues and young people endeavoring to establish small-scale sustainable farms continues to flourish. Given the history of leisure research and its continued success alleviating participation barriers and constraints, the need for leisure researchers to focus on local food systems is imperative and timely. This essay highlights the notion of leisure in living through local foods and the serious leisure aspects of small-scale sustainable agriculture. This article also encourages leisure researchers to explore and assess the relationships between the local foods movement and small-scale farming as embedded in the larger framework of sustainability.     

Comparing online reviews of hyper-local restaurants using deductive content analysis

This study explored consumer-generated online reviews of six hyper-local restaurants in UK and US. A deductive content analysis was carried out involving intrinsic and extrinsic cues of locally grown food. Overall quality, taste, price, region of origin, and menu information were found to be important variables of hyper-local restaurants’ online reviews. Although there were substantially more reviews about price in the UK-based hyper-local restaurants, consumers were found to be more critical of price in the US restaurants. In the UK hyper-local restaurants, a need to provide great selections and variety in the menu offerings was noticed, whereas the US counterparts showcased a need for more creativity in addition to offering a great selection of food and drinks. Region of origin (local) is more important and positive to consumers in the UK restaurants. Contrary to popular beliefs, health benefit and to some extent freshness were not found to be important variables.     

Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry

The COVID-19 health crisis has engendered a set of additional health and safety regulations and procedures (e.g. social distancing) to the hospitality industry. The purpose of this paper is to explore in-depth how organizations can facilitate employees’ deep compliance with these procedures. Employing an instrumental case-study approach, we collected multi-level interview data and archival data in a small-medium sized restaurant in China. The findings reveal that employees’ deep compliance with safety procedures includes a four-stage psychological process, and this process is underpinned by both management safety practices and organizational crisis strategies. As the hospitality industry starts to exit lockdown and ramp up operations, this study offers theoretical and practical insights on how organizations in hospitality can protect the health and safety of their employees and the broader community.     

货币供给、通货膨胀和粮食价格波动互动关系研究

在VAR模型和方差分解基础上,利用1997年以来的月度数据,分析货币供应量、通货膨胀和粮食价格之间的关系。结果显示：通货膨胀对粮食价格有显著影响,存在货币供应量、通货膨胀到粮食价格变动这一传导途径,同时发现通货膨胀有较强的自身惯性,通过抑制粮食价格来控制通货膨胀是无效的。     

新疆油田市场化钻井队伍监督管理模式探讨

通过对新疆油田市场化钻井队伍监督管理现状的分析,查找原因,采取以井控安全为中心,突出重点工序、关键环节的监督检查,探索出适合新疆油田市场化钻井队伍的监督管理方式。通过推广应用,充分发挥了工程监督的作用,促进了市场化钻井队伍的良性发展。     

基于潮汐交通的可变车道分流带设置研究

为了提高潮汐交通道路的安全度,基于南京市虎踞路调查的交通数据,分析其潮汐交通特性,针对潮汐路段提出优化设计方案,在可变车道内,分析车辆的速度、道路宽度以及汽车转弯半径对分流带长度的影响,利用切函数与约束函数,设计一定长度的自动可移动式分流带。利用交通微观仿真平台vissim对实施协调控制后的结果进行仿真实验,结果表明控制后的车头间距增大,通行效率得到提高,安全度提高。     

Understanding heterogeneity in price changes and firm responses to a national unhealthy food tax in Mexico

To address the high prevalence of overweight and obesity in Mexico, an eight percent ad valorem excise tax on non-essential energy-dense foods came into effect on 1 January 2014. This paper estimates price changes after the tax implementation among the top four food categories and by leading vs. non-leading firms using purchase information from over 6000 urban households in the 2012–2015 Nielsen Mexico Consumer Panel. We create product-city-month specific prices that correct for potential biases associated with household and retailer characteristics. Using these corrected prices, we conduct before and after quasi-experimental analyses and find that price increases were larger than eight percent for cookies but were less than eight percent for ready-to-eat cereals, salty snacks, and pre-packaged sweet bread. For the latter food group, event-study analyses on the gradual price change over time suggest that price changes might be the result of an increasing price trend rather than the tax implementation. Firm-level analyses mostly show that price increases by the leading firms were larger than the overall increase at the food market level, helping explain variability in post-tax declines in food purchases as reported in other research. We also find that price changes are generally underestimated when we do not correct prices for biases associated with households and retailers. These results improve our understanding of the mechanisms behind heterogeneous changes in purchases after the tax implementation. Additionally, these results can assist policymakers when designing or improving taxes on non-essential energy-dense foods at a time when these policy options are high on the agenda in many places.     

Chinese consumers’ preferences for food quality test/measurement indicators and cues of milk powder: A case of Zhengzhou,China

Many food regulations focus on test/measurement indicators, such as hazard analysis and critical control points (HACCP) and traceability, etc. Other than these indicators, the food industry uses various cues such as product origin as indicators of product quality. However, in an environment where consumers’ confidence in food safety is low due to frequent food safety scandals, little is known about the efficiency of these test/measurement indicators and cues. This paper used the primary data collected in Zhengzhou (China) to estimate consumers’ preferences for test/measurement indicators and a new cue of “own farm” for milk powder. Our results show that country of origin is the most important cue attribute, followed by price and own farm. The importance of test/measurement indicators such as organic, traceability, and HACCP certification is relatively low. Also, the individual parameter estimates show that consumers’ preferences for test/measurement indicators currently in the market are weak and fragile. Interestingly, price has an inverse-U-shaped relationship with consumer utility, implying that Chinese consumers may perceive low-price milk powder as low quality. The results of this study provide important insight for regulatory authorities and the food industry to develop more effective policies and programs to improve consumer preferences for milk powder.