Using environmental imperatives to reduce meat consumption: perspectives from New Zealand

Sustainable food consumption is an important issue globally, that will intensify if current projections of population growth, urbanisation and the growing ‘middle-classes’ in developing countries continues. Reducing meat consumption is one approach that can help with food sustainability and security, while helping to address the problematic environmental outcomes associated with agricultural production – assuming that a reduction in meat consumption will at some point be reflected in production practices. Currently, sensory perception, health, convenience and price are more immediately influential than environmental concerns in determining meat consumption practices. Moreover, consumer culture under neoliberalism and the context of New Zealand as an agricultural nation are significant underpinning factors in lifestyle practices including food choice. In this paper, I share the perspectives of New Zealanders on meat (and meat-like) consumption and production practices in order to find out (a) what factors are prominent influences in meat consumption and (b) how these factors might be utilised to reduce meat consumption by applying them to meat-less/reduced foods. I argue that these environmental factors need to be promoted alongside known influential determinants of purchase decisions in order to make the idea of reduced-meat consumption a more attractive option for consumers.     

食物节约立法中违法行为的类型探讨

科学划定食物浪费违法行为的类型,是食物节约立法的重中之重.划分食物浪费违法行为的类型,行为主体、行为模式和主观过错是三个核心的考量因素.从行为主体的视角,可以划分为消费者浪费食物的行为、餐饮经营者或者食堂管理者浪费食物的行为、超市经营者浪费食物的行为、食品生产者浪费食物的行为、食品运输者浪费食物的行为和其他需要法律规制的食物浪费行为;从行为模式的视角,可以根据不同的情境划分为公共场合的浪费行为与私人场合的浪费行为,偶尔浪费的行为和多次浪费的行为,独自实施浪费的行为和组织他人群体实施浪费的行为;从主观过错的视角,可以划分为故意浪费食物的行为和过失浪费食物的行为.并非所有浪费食物的行为都应当纳入法律的调整范围,立法应当针对不同类型食物浪费的行为,合理确定认定违法行为的标准.     

考虑交货因素的热轧无缝钢管订单排程模型与算法

无缝钢管的市场需求具有多品种、小批量的特点，为了在满足客户需求的同时保证高效连续化生产，文章在满足生产工艺特征的基础上将配送地址和交货期等合同因素引入热轧无缝钢管订单排程问题中，建立了以适期交货、订单集中生产配送和最小化机器设备调整为优化目标的订单排程优化模型，并设计了两阶段求解算法：首先，以订单交货期与配送地址差异最小为目标，基于凝聚策略设计了订单聚类算法，将具有相同工艺约束、相似合同要求的订单进行聚类，并形成初始轧制计划；然后，以设备调整和提前/拖期最小为目标，设计混合变邻域搜索算法，对初始轧制批次进行排程优化。基于实际订单数据的实验结果表明，模型和算法对问题的描述和求解是可行有效的。     

基于改进联合采购及配送模型的RFID投资决策研究

随着商品需求差异化加深和物流响应的加快，多品采-配运作效率提升面临挑战。RFID通过实时追踪商品状态实现商品信息全流程共享。但RFID高成本要求在采-配过程中实施RFID需平衡其投资风险和效率回报的关系。因此，本文考虑到实施RFID可提升采-配的订货效率和JIT （Just in Time）效率，研究基于改进联合采购及配送（Joint Replenishment and Delivery，JRD）模型的RFID投资决策问题。改进JRD实现多品联采和多客户联配协同，以RFID投资下总成本最低为目标，获得最佳采购周期和频率。模型通过设计差分进化算法（Differential Evolution，DE）求解，数值实验结果表明：（1） DE在求解精度和速度方面具有优势；（2）实施RFID有助于降低改进JRD模型总成本，但需关注投资规模和回报的均衡；（3）基于JRD全流程的RFID投资效果优于仅部分流程投资效果，且成本越高流程实施RFID的收益潜力越大。     

食品科学与工程专业仪器分析课程教学探析

仪器分析是高等学校食品科学与工程专业的基础课程,根据课程理论与专业要求,不断进行教学改革是很有必要的。依据该学科发展需要,从教学理念和教学模式出发,基于采用研究型教学法,调整教学内容,使用多媒体辅助和虚拟实验室等,对教学内容、教学手段、实验教学方式进行探讨。     

气候变化与我国农业政策法律体系的完善

为有效应对气候变化对我国农业可持续发展带来的不利影响,我国需要进一步完善农业领域应对气候变化的政策法规体系。应将加强农业适应气候变化能力、减缓农业温室气体排放和促进农业可持续发展作为农业领域应对气候变化相关政策的完善导向,并从农业土地立法、农业水资源利用立法、林业保护立法、农业生态环境保护立法和农业气象灾害救济立法等方面来构建和完善我国农业领域应对气候变化的法律保障体系。     

食品科学与工程专业课教学与学生素质教育浅析

食品科学与工程专业的学生,应当肩负历史重任,为将来从事食品行业打下坚实的理论基础。在专业课教学中要加强学生素质教育,培养学生良好的专业素质和道德水准,为我国食品工业的良性发展提供有力的保证。     

多目标规划模型的应用研究

多目标规划方法是解决优化问题的一种重要方法,本文以最佳食品搭配问题和合理下料问题为例,针对其多目标、多变量的动态特点,分别建立了不同的多目标规划模型.分别用层次分析法和主目标法对模型进行求解,运用LINGO软件运行出理想的结果.     

基于库存分担策略的装配系统准时供货模型研究

本文考虑一个由多供应商和单制造商构成的装配系统。当市场的需求时间无法确定时,制造商通过对供应商设定合理的库存分担策略来降低自身成本,供应商则需要自行决定对制造商的补货时间并承担相应的库存持有成本和延迟惩罚成本。文章同时建立了供应商之间的纳什博弈模型和以制造商为主方的主从博弈模型,以找到供应商的最佳供货时间和制造商最优的库存承担时限。通过对比不同模式下供应链的整体绩效,找到实现供应链协调运作的必要条件,并通过数据分析进一步证明相关结论。     

Food Safety in the Domestic Environment: The Effect of Consumer Risk Information on Human Disease Risks

The improvement of food safety in the domestic environment requires a transdisciplinary approach, involving interaction between both the social and natural sciences. This approach is applied in a study on risks associated with Campylobacter on broiler meat. First, some web-based information interventions were designed and tested on participant motivation and intentions to cook more safely. Based on these self-reported measures, the intervention supported by the emotion "disgust" was selected as the most promising information intervention. Its effect on microbial cross-contamination was tested by recruiting a set of participants who prepared a salad with chicken breast fillet carrying a known amount of tracer bacteria. The amount of tracer that could be recovered from the salad revealed the transfer and survival of Campylobacter and was used as a measure of hygiene. This was introduced into an existing risk model on Campylobacter in the Netherlands to assess the effect of the information intervention both at the level of exposure and the level of human disease risk. We showed that the information intervention supported by the emotion "disgust" alone had no measurable effect on the health risk. However, when a behavioral cue was embedded within the instruction for the salad preparation, the risk decreased sharply. It is shown that a transdisciplinary approach, involving research on risk perception, microbiology, and risk assessment, is successful in evaluating the efficacy of an information intervention in terms of human health risks. The approach offers a novel tool for science-based risk management in the area of food safety.