2016/2-3

THE DIRECT AND INDIRECT COSTS ASSOCIATED WITH FOOD HYPERSENSITIVITY IN HOUSEHOLDS: A STUDY IN THE NETHERLANDS, POLAND, AND SPAIN

by Jantine Voordouw, Gerrit Antonides, Margaret Fox, Inma Cerecedo, Javier Zamora, Belen de la Hoz Caballer, Ewa Rokicka, Judith R. Cornelisse-Vermaat, Maciej Jewczak, Pawel Starosta, Marek Kowalski, Monika Jędrzejczak-Czechowicz, Sonia Vázquez-Cortes, Sara Cano-Escudero, Bertine M.J. Flokstra-De Blok, Anthony E.J. Dubois, Miranda Mugford, Lynn J. Frewer Recent studies show that food hypersensitivity,…

THE MUTUAL INFLUENCES OF MAN-MADE POLLUTANTS AND ALLERGIC MANIFESTATIONS

by Prescilla V. Jeurink, Athanasios Damialis, Harry Wichers, and Huub F.J. Savelkoul The United Nations have projected the world population to reach 9.6 billion by 2050 and that, by then, over 50% of the world population will be living in urban areas. This continuing population growth and accompanying urbanization lead to…

SYNTHETIC BIOLOGY APPLIED IN THE AGRIFOOD SECTOR: SOCIETAL PRIORITIES AND PITFALLS

by Frewer, L.J., Coles, D., Dijkstra, A.M., Kuznesof, S., Kendall, H., and Kaptan, G. Synthetic biology offers potential for innovation in the agrifood sector, although concerns have been raised consumer rejection of applications will occur similar to that associated with the introduction of genetically modified foods. Risk-benefit assessment should address socio-economic,…

WOMEN AND MICROCREDIT IN RURAL AGRARIAN HOUSEHOLDS OF UGANDA: MATCH OR MISMATCH BETWEEN LENDER AND BORROWER?

by Faith Namayengo, Johan A.C. van Ophem and Gerrit Antonides The alignment of microfinance programs with the context and expectations of the recipients is critical for ensuring clients’ satisfaction and desired program outcomes. This study sought to investigate the extent to which the objectives and design of the BRAC microfinance program…

THE ADDED VALUE OF SUSTAINABILITY MOTIVATIONS IN UNDERSTANDING SUSTAINABLE FOOD CHOICES

by Muriel C. D. Verain, Marleen C. Onwezen, Siet J. Sijtsema, Hans Dagevos Understanding consumer food choices is crucial to stimulate sustainable food consumption. Food choice motives are shown to be relevant in understanding consumer food choices. However, there is a focus on product motives, such as price and taste, whereas…

INTERVENTIONS TO ENCOURAGE SUSTAINABLE CONSUMPTION

by Ynte K. van Dam & Hans CM van Trijp Sustainable consumption is hampered by a discrepancy between consumers’ attitudes and their actual behaviour in the market place. Psychological construal level theory provides an explanation for the attitude to behaviour gap as a motivational conflict between high and low level of…