Abstract The EU's ‘Farm to Fork’ strategy aims promote healthier diets that include more nutritious and natural foods instead of ultra-processed products. Although several producers geographical indication (GI) such as Parma ham advertise their products artisanal healthy, little is known yet about whether GIs can contribute these ambitions. Therefore, we examine the nutritional quality food com...

We tested the hypothesis that cattle aided by visual cues would be more efficient than uncued animals in locating and consuming foods placed in either fixed or variable locations within a 0.64-ha experimental pasture. Eight yearling steers were randomly selected and trained to associate traffic barricades and traffic cones with high- (oat-barley mixture) and low- (straw) quality foods, respecti...

This paper estimates heterogeneous effects of food source (food away from home, at home and from school) on child dietary quality. Using a quantile estimator designed for panel data, two non-consecutive days of intake are used to identify the effect of food source across the unconditional distribution of dietary quality. Main results suggest that food away from home has a negative impact on die...

OBJECTIVE The effects of food tolerance (if any) on diet quality several years post-surgery remain unclear. Our study aimed to assess food tolerance and diet quality after three bariatric procedures; adjustable gastric banding (AGB), sleeve gastrectomy (SG) and Roux-en-Y gastric bypass (RYGBP), 2â??4 years post-surgery. METHODS This prospective, cross-sectional study assessed weight loss, foo...

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...