Healthy Cities: The Impact of Food Retail-led Regeneration on Food Access, Choice and Retail Structure

Housing, Regeneration and Planning: Research Findings No.25/2009: Literature review: policies adopted to support a healthy retail sector and retail led regeneration and the impact of retail on the regeneration of town centres and local high streets

■ There are not enough “before and after” studies in the literature to be certain of impacts in different circumstances and over time, and particularly in terms of town centres. Better town centre and retail monitoring would deliver benchmarking for assessing impacts and changes. Literature review: policies adopted to support a healthy retail sector and retail led regeneration and the impact of...

Effects of Climate Change on Food Expenditures of Rural Households in Iran

This study examined the effects of climate change on food expenditure in rural household of Iran. Food expenditure is investigated as a function of average income of rural households, retail food price index and food expenditure for rural households, agricultural sown area and climate change. Here, the Stata11 software is used and data are from 26 provinces of the country for 10 years. Precipit...

Literature Review: Policies Adopted to Support a Healthy Retail Sector and Retail Led Regeneration and the Impact of Retail on the Regeneration of Town Centres and Local High Streets

Retail-led Regeneration and Store Switching Behaviour

Retail-led regeneration of ‘food deserts’ has become accepted policy in the UK, although the impacts of such stores remain under-researched. It is assumed that residents will switch their shopping behaviour to the new store and then alter their purchasing patterns to include more healthy options. A preand post ‘intervention’ study in a deprived area and an equally deprived non-intervention area...

National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.

The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service ...