FOOD CONSUMPTION AND HEALTH IN ITALY: THE ROLE OF INNOVATION
Keywords:
nutrition, health, consumers behavior, innovation, agri-food sector.Abstract
During the last years, the increasingly close link between health and nutrition and the spread of chronic diseases, are emerging the need to develop innovative practices, due to ensure health and wellness to the community and also to guarantee more competitiveness to the agri-food sector. This paper aims to underline the central role of the innovation as an essential tool to meet the new needs expressed by consumers and to answer at the health problems related to nutrition. The work is part of the research project "In.be.sa" conducted by the University of Naples "Parthenope".
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References
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Verbeke W. (2006), Functional foods: Consumer willingness to compromise on taste for health? Food Quality and Preference. 17:126-131.
Annunziata A., Borrelli I., Misso R., Regazzi D. (2010). Innovazione, qualità responsabile nel settore agroalimentare. Presented at AISSA 2010, Udine, 24-26 November.
Bech-Larsen. T., Scholderer. J. (2007). Functional foods in Europe: Consumer research. market experiences and regulatory aspects. Trends in Food Science & Technology, 18:231–234.
European Commission (2005), Il rilancio della Strategia di Lisbona - Crescita e occupazione, lavorare insieme per il futuro dellEuropa.
Conner, D. (2004). Beyond Organic: Information Provision for Sustainable Agriculture in a Changing Market. Journal of Food Distribution Research, 35: 34-39.
Finkelstein, E.A., Ruhm, C.J., Kosa, K.M. (2005). Economic causes and consequences of obesity. Annual Review of Public Health, 26: 239-257.
Gracia, A., Albisu, L.M. (2001). Food consumption in the European Union: main determinants and country differences. Agribusiness, 17: 469-488.
Grunert, K.G. (2005). Food quality and safety: consumer perception and demand. European Review of Agricultural Economics, 32: 369-391.
ISMEA [Institute of Food Services for the Agricultural Markets] (2007). Gli acquisti alimentari in Italia: tendenze recenti e nuovi profli di consumo [Food purchases in Italy: Recent trends and new profles of consumption]. Rome: Author.
ISTAT (2007), Condizioni di salute, fattori di rischio e ricorso ai servizi sanitari. Mazzocchi, M., Traill, W.B., Shogren, J.S. (2009). Fat Economics: Nutrition, Health, and Economic Policy. Oxford: Oxford University Press.
Turchetti, G. (2009) The interaction of public and private systems in healthcare provision: the Italian two-faced. Janus European Papers On The New Welfare - n. 11 (January) : 110:122 (2009)
World Health Organization (2008), Health statistics and informatics Department, GBD 2004, Geneva, Switzerland.
Menrad, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56: 181-188.
Olsen, S.O., Scholderer, J., Brunsø, K., Verbeke, W. (2007). Exploring the relationship between convenience and fsh consumption: A cross-cultural study. Appetite, 49(1): 84–91.
Roberfroid, M.B. (2002). Global view on functional foods: European perspectives. British Journal of Nutrition, 88: S133–S138.
Schumpeter J.A. (1942), Capitalism. Socialism and Democracy. Harper and Brothers, New York.
Sirò I., Kapolna S., Kapolna B., Lugasi A. (2008) Functional food. Product development, marketing and consumer acceptance: a review. Appetite. 51:456–467.
Verbeke W. (2006), Functional foods: Consumer willingness to compromise on taste for health? Food Quality and Preference. 17:126-131.
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Published
2011-12-31
How to Cite
Cesaretti Gian, P., Annunziata, A., Ardeleanu Monica, P., Carbone, G., Scarpato, D., & Vecchio, R. (2011). FOOD CONSUMPTION AND HEALTH IN ITALY: THE ROLE OF INNOVATION. Ekonomika Poljoprivrede, 58(1 Book 2), 209–214. Retrieved from https://ea.bg.ac.rs/index.php/EA/article/view/771
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Original scientific papers
