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Carola Strassner
Department of Food, Nutrition & Facilities, FH Münster—University of Applied Sciences, 48149 Munich, Germany

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Review
Published: 01 June 2021 in Sustainability
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Agri-food systems (AFS) have been central in the debate on sustainable development. Despite this growing interest in AFS, comprehensive analyses of the scholarly literature are hard to find. Therefore, the present systematic review delineated the contours of this growing research strand and analyzed how it relates to sustainability. A search performed on the Web of Science in January 2020 yielded 1389 documents, and 1289 were selected and underwent bibliometric and topical analyses. The topical analysis was informed by the SAFA (Sustainability Assessment of Food and Agriculture systems) approach of FAO and structured along four dimensions viz. environment, economy, society and culture, and policy and governance. The review shows an increasing interest in AFS with an exponential increase in publications number. However, the study field is north-biased and dominated by researchers and organizations from developed countries. Moreover, the analysis suggests that while environmental aspects are sufficiently addressed, social, economic, and political ones are generally overlooked. The paper ends by providing directions for future research and listing some topics to be integrated into a comprehensive, multidisciplinary agenda addressing the multifaceted (un)sustainability of AFS. It makes the case for adopting a holistic, 4-P (planet, people, profit, policy) approach in agri-food system studies.

ACS Style

Hamid El Bilali; Carola Strassner; Tarek Ben Hassen. Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy. Sustainability 2021, 13, 6260 .

AMA Style

Hamid El Bilali, Carola Strassner, Tarek Ben Hassen. Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy. Sustainability. 2021; 13 (11):6260.

Chicago/Turabian Style

Hamid El Bilali; Carola Strassner; Tarek Ben Hassen. 2021. "Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy." Sustainability 13, no. 11: 6260.

Journal article
Published: 13 June 2020 in Current Research in Nutrition and Food Science Journal
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Consumers assume organic rice to be healthy. However, there are several concerns regarding the bioactive compounds and sensory properties found in organic rice. This study aims to examine the effect of the milling duration of organic rice (0s, 30s, 60s, 90s and 120s) on its bioactive compounds (total phenolic content, flavonoid content, and dietary fibre) and sensory properties (taste, aroma, colour and texture). This study reveals that the degree of milling and the degree of whiteness increase when the milling duration increases, while the total number of phenolic, flavonoid, and dietary fibres decrease significantly as the milling duration increases. Moreover, the moisture content remains constant as the milling duration increases. Panellists can divide the rice samples based on colour and taste into three distinct groups. The overall liking of organic rice at different degrees of milling revealed that as the milling duration increases, the overall degree of consumer’s preference for the product also increases.

ACS Style

Wahyudi David; Ardiansyah Ardiansyah; Slamet Budijanto; Johannes Kahl; Carola Strassner. Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling. Current Research in Nutrition and Food Science Journal 2020, 8, 391 -401.

AMA Style

Wahyudi David, Ardiansyah Ardiansyah, Slamet Budijanto, Johannes Kahl, Carola Strassner. Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling. Current Research in Nutrition and Food Science Journal. 2020; 8 (2):391-401.

Chicago/Turabian Style

Wahyudi David; Ardiansyah Ardiansyah; Slamet Budijanto; Johannes Kahl; Carola Strassner. 2020. "Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling." Current Research in Nutrition and Food Science Journal 8, no. 2: 391-401.

Journal article
Published: 06 November 2019 in Learning, Culture and Social Interaction
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Community gardening has become an international movement with a simultaneously growing scientific interest. This is due to the community gardens` multiple contribution to sustainable development, among other characteristics, through their educational role and potential for social learning. While there are several research papers expressing that social learning occurs in community gardens, there is a lack of examination covering how this social learning is taking place in detail. We investigate empirically who is learning, what is learned, and how learning is taking place, based on a Germany-wide survey of 123 community gardens. We built a set of respective criteria that helped to demonstrate the high diversity in the learning community, the learning content, and the learning process. The latter is here understood as a process of social interaction, participation, and knowledge sharing, indicating gardens' social learning potential. We therewith provide systematization for the gardens' learning potential, which can be operationalized. In addition, we studied the effect of aspects of group heterogeneity on gardens´ social learning potential. Results on social learning potential depict a normal distribution curve and show a significant negative effect of communities' cultural and educational heterogeneity on gardens social learning potential.

ACS Style

Nicole Rogge; Insa Theesfeld; Carola Strassner. The potential of social learning in community gardens and the impact of community heterogeneity. Learning, Culture and Social Interaction 2019, 24, 100351 .

AMA Style

Nicole Rogge, Insa Theesfeld, Carola Strassner. The potential of social learning in community gardens and the impact of community heterogeneity. Learning, Culture and Social Interaction. 2019; 24 ():100351.

Chicago/Turabian Style

Nicole Rogge; Insa Theesfeld; Carola Strassner. 2019. "The potential of social learning in community gardens and the impact of community heterogeneity." Learning, Culture and Social Interaction 24, no. : 100351.

Journal article
Published: 27 November 2018 in Sustainability
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Sustainable diets are drivers and results of sustainable food systems. Therefore, they are crucial for improving our global diet-related problems. When trying to adopt sustainable diets, people often struggle with the gap between their good intentions and their actual behavior. Here we see a need for support. To understand people’s needs and what could help them, it stands to reason that they can be directly involved in the development processes for appropriate ideas. On that account, we conducted six workshops in different German cities from September to December 2016 with 82 participants in total. We collected data by letting participants generate ideas to bridge the intention-behavior gap. The qualitative data was then coded in internal (168) and external factors (989). Analyzing data shows that the higher numbers of external factors offer a wider range of aspects that contribute to closing the intention-behavior gap from the participant’s point of view. We discuss whether the external factors such as availability, advertising, pricing, and education about food and nutrition may be a prerequisite for a broad mass of people to practice a more sustainable diet.

ACS Style

Leonie Fink; Angelika Ploeger; Carola Strassner. Participative Processes as a Chance for Developing Ideas to Bridge the Intention-Behavior Gap Concerning Sustainable Diets. Sustainability 2018, 10, 4434 .

AMA Style

Leonie Fink, Angelika Ploeger, Carola Strassner. Participative Processes as a Chance for Developing Ideas to Bridge the Intention-Behavior Gap Concerning Sustainable Diets. Sustainability. 2018; 10 (12):4434.

Chicago/Turabian Style

Leonie Fink; Angelika Ploeger; Carola Strassner. 2018. "Participative Processes as a Chance for Developing Ideas to Bridge the Intention-Behavior Gap Concerning Sustainable Diets." Sustainability 10, no. 12: 4434.

Journal article
Published: 05 April 2018 in Sustainability
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Community gardening has become a growing movement in cities all over the world, where these diverse collectively managed spaces provide various economic, ecological, and social benefits for urban residents. Particularly in developed countries such as Germany, social benefits are the motivation to participate in community gardens more so than the harvests. Although research on community gardens has grown, including the question of their benefits to a sustainable development, there is little literature studying the social importance and social sustainability of community gardens. Therefore, the purpose of this paper is to examine social interaction, participation, and perceived success as a concept to assess social sustainability. The paper further aims to examine the conditions influencing social sustainability within community gardens. With the help of an online survey, we collect data from 123 community gardens throughout Germany, with which we assess diverse degrees of social sustainability. Causalities of gardens’ social sustainability are analyzed with a multiple linear regression model. Results indicate that there is no significant relationship between size of community and social sustainability, rather aspects of trust and management have a strong effect on social sustainability. Findings like these lead to a better understanding of social interaction in urban communities that contribute to more social sustainability.

ACS Style

Nicole Rogge; Insa Theesfeld; Carola Strassner. Social Sustainability through Social Interaction—A National Survey on Community Gardens in Germany. Sustainability 2018, 10, 1085 .

AMA Style

Nicole Rogge, Insa Theesfeld, Carola Strassner. Social Sustainability through Social Interaction—A National Survey on Community Gardens in Germany. Sustainability. 2018; 10 (4):1085.

Chicago/Turabian Style

Nicole Rogge; Insa Theesfeld; Carola Strassner. 2018. "Social Sustainability through Social Interaction—A National Survey on Community Gardens in Germany." Sustainability 10, no. 4: 1085.

Review
Published: 08 March 2018 in Urban Science
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This review explores the current evidence on the role and success factors of grassroots initiatives in sustainability transitions, with special attention given to social innovations and the transformation of urban food systems, a field that is still rather scantly dealt with in literature compared to technological innovations in other sectors such as energy. In addition to their contributions to get the necessary transformation towards sustainable futures off the ground, the preconditions for grassroots initiatives to thrive are presented—as well as limitations regarding their possibilities and the challenges they face. Increasingly, the importance of civil society and social movements in facilitating societal transformation is recognized by both researchers and policy makers. Within their radical niches, grassroots initiatives do not have to adhere to the logics of the wider systems in which they are embedded. This allows them to experiment with diverse solutions to sustainability challenges such as local food security and sovereignty. By means of democratic, inclusive and participatory processes, they create new pathways and pilot a change of course. Nevertheless, upscaling often comes at the loss of the transformative potential of grassroots initiatives.

ACS Style

Maria Gernert; Hamid El Bilali; Carola Strassner. Grassroots Initiatives as Sustainability Transition Pioneers: Implications and Lessons for Urban Food Systems. Urban Science 2018, 2, 23 .

AMA Style

Maria Gernert, Hamid El Bilali, Carola Strassner. Grassroots Initiatives as Sustainability Transition Pioneers: Implications and Lessons for Urban Food Systems. Urban Science. 2018; 2 (1):23.

Chicago/Turabian Style

Maria Gernert; Hamid El Bilali; Carola Strassner. 2018. "Grassroots Initiatives as Sustainability Transition Pioneers: Implications and Lessons for Urban Food Systems." Urban Science 2, no. 1: 23.

Journal article
Published: 15 August 2017 in Sustainability
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The field of nutrition will face numerous challenges in coming decades; these arise from global consumption patterns and lead to a high use of resources. Actors in the catering sector face difficulties in promoting their solutions for a more sustainable situation in their field, one of them being the lack of acceptance from consumers. We must ask the question of how to influence consumer behavior and bring forth a transition towards more sustainable food consumption. This paper presents results of a qualitative assessment of eating practices. A group of ten consumers participated in problem-centered interviews and provided data on their eating-out behavior over the course of two weeks. Using the theoretical approach of practice theory, the data gathered in this study were used to form an understanding of the practice of eating out with a focus on the daily routines that influence consumer choices. The results indicate that the practice of eating out is highly dependent on external factors. Busy lifestyles, mobility routines and a perceived lack of time prompt the decision to eat out. Consumers consciously do so to save time and effort and to streamline their schedules. Mobility seems to be an important driver for eating out. Participants try to limit the ways they undertake eating out yet often stop for a meal in-between appointments spontaneously. Findings suggest that nutrition knowledge and sustainable mindsets have little influence on the eating decisions away from home: Participants show a high level of distrust towards quality claims and put their health concerns aside eating out. We can conclude that the act of eating out is strongly influenced by daily routines and those practices that precede or succeed it. Changes in work and mobility patterns are very likely to have an impact on the way consumers eat away from home.

ACS Style

Cynthia Pfeiffer; Melanie Speck; Carola Strassner. What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits. Sustainability 2017, 9, 1437 .

AMA Style

Cynthia Pfeiffer, Melanie Speck, Carola Strassner. What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits. Sustainability. 2017; 9 (8):1437.

Chicago/Turabian Style

Cynthia Pfeiffer; Melanie Speck; Carola Strassner. 2017. "What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits." Sustainability 9, no. 8: 1437.

Perspective article
Published: 30 June 2015 in Frontiers in Nutrition
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Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet.

ACS Style

Carola Strassner; Ivana Cavoski; Raffaella Di Cagno; Johannes Kahl; Emmanuelle Kesse-Guyot; Denis Lairon; Nicolas Lampkin; Anne-Kristin Løes; Darja Matt; Urs Niggli; Flavio Paoletti; Sirli Pehme; Ewa Rembiałkowska; Christian Schader; Matthias Stolze. How the Organic Food System Supports Sustainable Diets and Translates These into Practice. Frontiers in Nutrition 2015, 2, 19 .

AMA Style

Carola Strassner, Ivana Cavoski, Raffaella Di Cagno, Johannes Kahl, Emmanuelle Kesse-Guyot, Denis Lairon, Nicolas Lampkin, Anne-Kristin Løes, Darja Matt, Urs Niggli, Flavio Paoletti, Sirli Pehme, Ewa Rembiałkowska, Christian Schader, Matthias Stolze. How the Organic Food System Supports Sustainable Diets and Translates These into Practice. Frontiers in Nutrition. 2015; 2 ():19.

Chicago/Turabian Style

Carola Strassner; Ivana Cavoski; Raffaella Di Cagno; Johannes Kahl; Emmanuelle Kesse-Guyot; Denis Lairon; Nicolas Lampkin; Anne-Kristin Løes; Darja Matt; Urs Niggli; Flavio Paoletti; Sirli Pehme; Ewa Rembiałkowska; Christian Schader; Matthias Stolze. 2015. "How the Organic Food System Supports Sustainable Diets and Translates These into Practice." Frontiers in Nutrition 2, no. : 19.