The quality of local and regional food
2015 (English)In: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015, 71-83 p.Chapter in book (Other (popular science, discussion, etc.))
It is no simple task to define food quality and depending on whether you ask a scientist or a consumer you could end up with two very different definitions. In the following chapter we will provide a definition and explanation of food quality in the context of local and regional food. The quality concept is divided in production quality, the way the food has been produced, and product quality, the quality of the produce itself. Most effort will be put on the latter, based on an illustration of four important product quality traits. Last, a short account for how consumers perceive the quality of local and regional food and their very varying reasons for purchasing it or not.
Place, publisher, year, edition, pages
Kristianstad: Kristianstad University Press , 2015. 71-83 p.
Kristianstad University Press, 05
IdentifiersURN: urn:nbn:se:hkr:diva-14905ISBN: 978-91-981338-6-8OAI: oai:DiVA.org:hkr-14905DiVA: diva2:858531
Founded by the EU South Baltic Program2015-10-022015-10-022015-12-20Bibliographically approved