| 1. |
- Röös, Elin, et al.
(författare)
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Diagnostic, regenerative or fossil-free - exploring stakeholder perceptions of Swedish food system sustainability
- 2023
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Ingår i: Ecological Economics. - : Elsevier B.V.. - 0921-8009 .- 1873-6106. ; 203
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Tidskriftsartikel (refereegranskat)abstract
- In an analysis of food system sustainability challenges and solutions among Swedish food system actors using Q-methodology, five perspectives were identified. One of the main three perspectives placed the highest priority on reduced meat consumption, food waste, and climate impact in agriculture, but downplayed strategies highlighted in the national food strategy and social aspects, and can be interpreted as a diagnostic climate mitigation-oriented perspective that does not reflect current negotiated policy processes or ‘softer’ values of food. In an alternative regenerative perspective, industrialized large-scale farming and lack of internalization of external costs were regarded as the main problems, and diversity, soil health, and organic farming as the main solutions. Proponents of a third perspective regarded phasing out fossil fuels, increased profitability of companies, increased meat production, and self-sufficiency as high priorities. These contrasting views can be a major barrier to transforming the Swedish food system. However, a number of entry points for change (i.e. aspects highly important for some and neutral for others) were identified, including focusing on healthy diets and increased production of fruit and vegetables. Focusing on these can build trust among stakeholders before moving to discussions about the larger and more sensitive systemic changes needed. © 2022 The Authors
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| 2. |
- Svensson, Teresia, 1975-, et al.
(författare)
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Chlorine cycling and the fate of Cl in terrestrial environments
- 2021
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Ingår i: Environmental Science and Pollution Research. - : Springer. - 0944-1344 .- 1614-7499. ; 28:7, s. 7691-7709
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Tidskriftsartikel (refereegranskat)abstract
- Chlorine (Cl) in the terrestrial environment is of interest from multiple perspectives, including the use of chloride as a tracer forwater flow and contaminant transport, organochlorine pollutants, Cl cycling, radioactive waste (radioecology; 36Cl is of largeconcern) and plant science (Cl as essential element for living plants).During the past decades, there has been a rapid developmenttowards improved understanding of the terrestrial Cl cycle. There is a ubiquitous and extensive natural chlorination of organicmatter in terrestrial ecosystems where naturally formed chlorinated organic compounds (Clorg) in soil frequently exceed theabundance of chloride. Chloride dominates import and export from terrestrial ecosystems while soil Clorg and biomass Cl candominate the standing stock Cl. This has important implications for Cl transport, as chloride will enter the Cl pools resulting inprolonged residence times. Clearly, these pools must be considered separately in future monitoring programs addressing Clcycling. Moreover, there are indications that (1) large amounts of Cl can accumulate in biomass, in some cases representing themain Cl pool; (2) emissions of volatile organic chlorines could be a significant export pathway of Cl and (3) that there is aproduction of Clorg in tissues of, e.g. plants and animals and that Cl can accumulate as, e.g. chlorinated fatty acids in organisms.Yet, data focusing on ecosystem perspectives and combined spatiotemporal variability regarding various Cl pools are still scarce,and the processes and ecological roles of the extensive biological Cl cycling are still poorly understood.
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| 3. |
- Stedt, Kristoffer, 1991, et al.
(författare)
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Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes
- 2022
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Ingår i: Frontiers in Marine Science. - : Frontiers Media SA. - 2296-7745.
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Tidskriftsartikel (refereegranskat)abstract
- Seaweed aquaculture can provide the growing human population with a sustainable source of proteins. Sea-based cultivation is an effective method for farming seaweeds on a large scale and can yield high biomass output. However, the quality and biochemical composition of the biomass is seasonally dependent, which limits the harvests to certain periods of the year. Here we show the possibility to extend the sea-based cultivation season of Ulva fenestrata when aiming for high protein levels, by post-harvest treatment in herring production process waters. We harvested U. fenestrata at an optimal period in terms of yield, but suboptimal in terms of protein content. We then cultivated the seaweed in onshore tank systems with the nutrient-rich process waters for 14 days. We monitored biomass yield, crude protein content, amino acid composition, and content of the health concerning metals arsenic, mercury, lead, and cadmium, as well as the sensory properties of the dried biomass. After cultivation in the process waters, biomass yields were 30 - 40% higher (210 – 230 g fresh weight) compared to in seawater (160 g fresh weight). Also, the crude protein and amino acid content increased three to five times in the process waters, reaching 12 - 17 and 15 – 21% dry weight, respectively. The protein enriched biomass followed food graded standards for heavy metal content, and consumption of the biomass does not exceed health based reference points. Additionally, no sensory attributes regarded as negative were found. This rapid, post-harvest treatment can help extend the cultivation season of sea-based seaweed farms, maximizing their output of sustainable proteins.
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| 4. |
- Drottberger, Annie, et al.
(författare)
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Alternative Food Networks in Food System Transition-Values, Motivation, and Capacity Building among Young Swedish Market Gardeners
- 2021
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Ingår i: Sustainability. - : MDPI AG. - 2071-1050. ; 13
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Tidskriftsartikel (refereegranskat)abstract
- This study sheds light on a new generation of Swedish food producers, market gardeners, who are attracting attention in terms of food system sustainability, prompted by increasing consumer awareness about the value of healthy and locally produced food. Market gardening is part of a global agroecological movement opposed to industrialized agriculture and its negative impacts on the environment and rural communities. These food producers challenge the incumbent agri-food regime through the building of alternative food networks. This case-based study involving 14 young vegetable producers showed that young people who engage in market gardening are strongly motivated by dual incentives, namely entrepreneurship and transformation to sustainability. Six main competences were identified as important for market gardeners: practical skills related to growing vegetables, business management, innovation and continuous learning, systems thinking, pioneering, and networking. Individuals develop their skills through continuous experiential learning and gain knowledge through peer-to-peer learning using social media. However, they need to acquire certain skills relating to their daily work in the field and to managing a business. Market gardeners currently face a number of barriers erected by the sociopolitical environment, in particular regarding access to research-based knowledge, extension services, and business support.
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| 5. |
- Marklinder, Ingela, et al.
(författare)
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Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
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Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
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Tidskriftsartikel (refereegranskat)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
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| 6. |
- Trigo, João Pedro, 1995, et al.
(författare)
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Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content
- 2023
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 404
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Tidskriftsartikel (refereegranskat)abstract
- The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 °C ∼ control > soaking ∼ blanching-80 °C. Although blanching-45 °C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p < 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 °C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 °C since it is effective at removing iodine and does not compromise total protein extraction yield.
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| 7. |
- Röös, Elin, et al.
(författare)
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Less meat, more legumes : prospects and challenges in the transition toward sustainable diets in Sweden
- 2020
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Ingår i: Renewable Agriculture and Food Systems. - : Cambridge University Press. - 1742-1705 .- 1742-1713. ; 35:2, s. 192-205
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Tidskriftsartikel (refereegranskat)abstract
- The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and replaced by domestically grown grain legumes. We quantify and discuss the implications for nutritional intake on population level, consequences for agricultural production systems and environmental performance. The reduction in meat consumption is assumed to come primarily from a decrease in imported meat. We use data representing current Swedish conditions including the Swedish dietary survey, the Swedish food composition database, Statistics Sweden and existing life cycle assessments for different food items. At population level, average daily intake of energy and most macro- and micro-nutrients would be maintained within the Nordic Nutrition Recommendations after the proposed transition (e.g., for protein, fat, zinc, vitamin B12 and total iron). The transition would also provide a considerable increase in dietary fiber and some increase in folate intake, which are currently below the recommended levels. The transition scenario would increase total area of grain legume cultivation from 2.2% (current level) to 3.2% of Swedish arable land and is considered technically feasible. The climate impact of the average Swedish diet would be reduced by 20% and the land use requirement by 23%. There would be a net surplus of approximately 21,500 ha that could be used for bioenergy production, crop production for export, nature conservation, etc. Implementation of this scenario faces challenges, such as lack of suitable varieties for varying conditions, lack of processing facilities to supply functional legume-based ingredients to food industries and low consumer awareness about the benefits of eating grain legumes. In sum, joint efforts from multiple actors are needed to stimulate a decrease in meat consumption and to increase cultivation and use of domestically grown grain legumes.
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| 8. |
- Roleda, Michael Y., et al.
(författare)
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Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications
- 2021
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 341
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Tidskriftsartikel (refereegranskat)abstract
- The increasing use of seaweeds in European cuisine led to cultivation initiatives funded by the European Union. Ulva lactuca, commonly known as sea lettuce, is a fast growing seaweed in the North Atlantic that chefs are bringing into the local cuisine. Here, different strains of Arctic U. lactuca were mass-cultivated under controlled conditions for up to 10 months. We quantified various chemical constituents associated with both health benefits (carbohydrates, protein, fatty acids, minerals) and health risks (heavy metals). Chemical analyses showed that long-term cultivation provided biomass of consistently high food quality and nutritional value. Concentrations of macroelements (C, N, P, Ca, Na, K, Mg) and micronutrients (Fe, Zn, Co, Mn, I) were sufficient to contribute to daily dietary mineral intake. Heavy metals (As, Cd, Hg and Pb) were found at low levels to pose health risk. The nutritional value of Ulva in terms of carbohydrates, protein and fatty acids is comparable to some selected fruits, vegetables, nuts and grains.
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| 9. |
- Stedt, Kristoffer, 1991, et al.
(författare)
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Cultivation of Ulva fenestrata using herring production process waters increases biomass yield and protein content
- 2022
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Ingår i: Frontiers in Marine Science. - : Frontiers Media SA. - 2296-7745. ; 9:988523
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Tidskriftsartikel (refereegranskat)abstract
- Ulva spp. (sea lettuce) has recently gained attention as a sustainable protein source due to its high productivity and many nutritional properties interesting for the food industry. In this study, we explored a possible industrial symbiosis between herring production processing industries and Ulva fenestrata cultivation. We show that U. fenestrata cultivated in herring production process waters had four to six times higher biomass yields (27.17 - 37.07 g fresh weight vs. 6.18 g fresh weight) and three times higher crude protein content (> 30% dry weight vs. 10% dry weight) compared to U. fenestrata cultivated in seawater. Along with the elevation of protein, the herring production process waters also significantly increased levels of all essential amino acids in the seaweed biomass. The content of some heavy metals (arsenic, mercury, lead, and cadmium) was well below the maximum allowed levels in foodstuff. Therefore, quantities of biomass around 100 g dry weight could be consumed daily following the US Environmental Protection Agency’s reference doses. Combined, the results show that cultivation of U. fenestrata in herring production process waters has great potential to produce sustainable proteins for the growing world population. At the same time, nutrients of currently discarded process waters are circulated back to the food chain.
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| 10. |
- Majaliwa, Nuria, 1980, et al.
(författare)
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Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)
- 2021
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Ingår i: International Food Research Journal. - 1985-4668 .- 2231-7546. ; 28:3, s. 479-488
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Tidskriftsartikel (refereegranskat)abstract
- East African highland bananas (EAHBs) contain high amount of phenolics especially tannins, and are used to produce low-viscosity banana juice by a purely mechanical process. Occasional juice failure and cloudy appearance are the major problems facing juice production. The present work thus examined the variations in phenolic content of EAHB cultivars and their changes during ripening. The aim was to obtain a better knowledge of the various forms and amounts of phenolic compounds in different EAHBs, and how these properties may affect the ability of cultivars to produce low viscosity banana juice. Eleven banana cultivars including juice-producing and cooking bananas were harvested at the green maturity stage and analysed for total phenolic content (TPC), tannin content (TC), and tannin monomers at different ripening stages for five days. Analyses of TPC and TC were performed using the Folin-Ciocalteu method, whereas tannin monomers were identified by High-Performance Liquid Chromatography (HPLC) with UV detection. Multivariate analysis of variance was used to evaluate the relationship between cultivar, ripeness stage, and TPC/TC. A substantial difference in TPC was observed between juice-producing and cooking cultivars. The highest TPC was found in the juice-producing cultivar Kibungara (360.68 +/- 17.12 mg GAE/100 g) at day 5 (the ripe stage), while the lowest TPC (8.67 +/- 0.22 mg GAE/100 g) was observed in the cooking cultivar Malindi at ripening day 5. The results revealed that TPC and TC of banana pulp seemed to be more related to cultivar (p <= 0.05) than physiological changes during ripening (p >= 0.05). Further, HPLC analysis showed that among the individual catechins, gallocatechin was the predominant monomer in juice-producing cultivars, whereas in cooking cultivars, gallic acid was dominant. The present work indicated that high amount of total phenolic such as tannins especially gallocatechin in juice-producing banana cultivars favour the release of banana juice, and that analysis of phenolic compounds will provide a basis in the selection of banana cultivars with high potential for juice production.
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