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Leaver J.D.,Royal Agricultural College
Nutrition Bulletin

A major challenge for the future is to satisfy the nutritional needs of a much increased global population and to produce the additional food using less land, water and energy. Much of this increased food production will be from emerging developing countries. Sustainable intensive food production systems employing new genetic and precision technologies will be essential for this purpose. Food prices are likely to remain at a higher level and be more volatile than in the past and this will impact most on vulnerable poor people in the developing world. This is a major concern and should be a priority for action both nationally and internationally. So, while it is feasible to deliver the forecast of 70% increase in food supplies required by 2050, this will only be sustainable if the significant challenges of resource limitation and climate change are met, and the environmental and social impacts minimised. © 2011 The Author. Journal compilation © 2011 British Nutrition Foundation. Source

Soon J.M.,Royal Agricultural College
Animal health research reviews / Conference of Research Workers in Animal Diseases

This paper addresses food safety in beef cattle production, with particular emphasis on factors that affect the prevalence of Escherichia coli O157:H7 in beef cattle and on control methods that have been investigated. Product recalls and foodborne diseases due to this organism continue to occur even though control measures have been under investigation for over 20 years. Most meatborne outbreaks are due to improper food handling practices and consumption of undercooked meat. However, the majority of pathogenic bacteria that can spread at slaughter by cross-contamination can be traced back to the farm rather than originating from the slaughter plant. This would ideally require the adoption of rigorous on-farm intervention strategies to mitigate risks at the farm level. On-farm strategies to control and reduce E. coli O157:H7 at the farm level will reduce the risk of carcass contamination at slaughter and processing facilities although they will not eliminate E. coli O157:H7. The most successful strategy for reducing the risk of contamination of beef and beef products will involve the implementation of both pre- and post-harvest measures. Source

Conway J.S.,Royal Agricultural College

Geodiversity includes not just rocks and major geological features, it also embraces soft sediments and landscape features. This paper demonstrates how soil profiles can be promoted within geoheritage as an important feature of the aesthetics of the landscape as well as being vital to support biodiversity and many environmental functions including pollution abatement, climate change and food production. Their importance is recognised increasingly by scientists and policy makers but there is great diversity of soil types that often goes unrecognised, and hence soils are not always used appropriately. Whilst writing a guide to the coastal footpath around Anglesey, it became obvious that there are numerous opportunities to view the soil exposed on cliff edges and this prompted the idea of a trail leaflet for walkers and the interested public. This paper summarises the range of soils on view and how they support different land uses and form the underlying reason for the diversity of the landscape. © 2010 Springer-Verlag. Source

Manning L.,Royal Agricultural College
British Food Journal

Purpose: The purpose is to analyse the interaction between corporate social responsibility (CSR) strategies and consumer social responsibility (CNSR) and then contribute to theory-building by developing an interaction model. Design/methodology/approach: The research included a literature review and the development of a CSR/CNSR interaction model for the food supply chain. Findings: CSR is an organo-centric response to a series of supply chain drivers, which in a competitive market promotes corporate/product differentiation and more effective use of resources. CSR is however of limited value to the organisation if there is a lack of, or a change in, consumer engagement. Recent economic drivers have influenced CNSR behaviour with the consumerism component rather than the caring component of CNSR playing a lead role. However, this is not the case with all food products and CNSR can be a solo, product-centric purchasing decision within the shopping basket. Organisations need to recognise that their CSR activities must remain congruent with CNSR in order that they maintain or improve market share and customer loyalty. Originality/value: This research is of academic value and of value to policy makers and practitioners in the food supply chain. The results show that organisations need to consider the influence of the nature of consumer social responsibility associated with their products and services in the development and refinement of CSR strategies. © Emerald Group Publishing Limited. Source

Manning L.,Royal Agricultural College
British Food Journal

Purpose: The purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk. Design/methodology/approach: The research involved analysis of both qualitative and quantitative methods of verification. Findings: Effective development of the food safety management system (FSMS) is underpinned by appropriate determination of food safety hazards, as well as the acceptable level of risk to the consumer and measures for their control. Product and process validation, and revalidation if required, is the key to consistently producing safe food and the development of appropriate real-time monitoring activities. However, it is the development of effective verification processes for the FSMS and the pre-requisite programme (PRP) and the reduction of verification risk that ensures that food safety is assured for consumers. Originality/value: This research is of academic value and of value to those working in the food supply chain. © Emerald Group Publishing Limited. Source

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