Community Supported Agriculture (CSA) is an unconventional model of agriculture expected to contribute to a more sustainable food supply and a sustainable landscape; the development of rural areas; a stronger relationship between producer and consumer and a healthier diet. This study, with a focus on food production and the link between the producer and consumer, describes the origin and current development of CSA in Sweden, including the prerequisites for CSA in a Swedish context. Organizations and entrepreneurs working with CSA and related projects are identified and interviewed. The notion of CSA in Sweden is still in its infancy, but a rapidly growing interest currently can be detected. The fact that the identified CSAs are found in different Swedish regions with variations in degree of urbanization and intensity of agriculture indicates that the prerequisites are there for the concept to grow, both in rural as well as urban areas.

Miljöproblemen blir allt mer aktuella, människor blir mer upplysta och utbudet av de ekologiska livsmedlen ökar i butikerna. Allt fler börjar handla ekologiskt, men fortfarande är det merparten som väljer att inte handla ekologiskt trots att de har en positiv inställning till ekologisk konsumtion. För att klargöra vad som ligger bakom konsumentens val av varor intervjuades fyra informanter, två som till vardags handlar ekologiskt och två som handlar konventionellt.  Det finns många anledningar till varför inte konsumenter väljer att handla ekologiskt. När konsumenten står för ett val av vara så är det flera kriterier som spelar in så som kvalitet, hälsa, pris och etiska aspekter. Förutom dessa kriterier så handlar konsumenten utefter vana, kunskap och grupptillhörighet.

Every year 67000 tons of food is wasted by Swedish retail stores. The waste implies financial losses for the retailer and it has a huge impact on the global environment. Reducing in-store food waste is thus a win-win situation for both retailers and society. The most effective way to reduce waste is primarily by optimizing the logistics of supply, but customers expect a store with a wide range of products and stuffed shelves. Thus there will always be products about to expire.

The quality of meals is included in the constant improvement of each preschool. The study is carried out on behalf of the City of Malmö and Environmental Management and focuses on this quality work. By compiling a checklist of meal quality and by identifying what the meal quality means for persons working with the meal (managers, cooks, educators and parents), it is our wish that this will be a help in their quality work. To inspire the composition various organizations working methods and ways to manage, evaluate and make use of different models and tools to improve the dining quality, has been studied. In the literature, the work has received confirmation of theories that emerged during the analysis work of what a meal is and how quality can be measured. The results show that food quality is described as a complex concept consisting of different parts, where the food, atmosphere, service, together form the meal quality. The semi-structured interviews and the inquiry form, have given an indication of the preschool work with quality in the meal activities and it shows that on a wide range and large differences.

Today a lot of consumer and media interest lie in food production. Food is something everyone of us has a relationship to hence foodstuff and their making is a topic of current interest.Cattle?s rearing is one of many factors that have begun to play a bigger role when consumersare selecting beef from the shops? meat counters. This may well be a result of productdiversification and greater investments towards marketing. Many cattle rearers considerseveral grounds for added values being linked to their products and consumers are becomingmore aware of these primary sector related added values.

Term: Spring term 2007Study objects: Reitan Servicehandel AB, Vi-butikerna, ICA Sverige ABPurpose: The purpose of this study is to analyse how procurement is used as a strategy to achieve better competitive strength, within the retail food industry.Theoretical: The theoretical chapter illustrates different procurement organisations, multiple and single sourcing, brand equity, consumer behaviour and involvement, Efficient Consumer Response including supply chain and category management and finally Demand Chain Management.Method: For the case studies, three food retail companies have been interviewed: Reitan Servicehandel AB, Vi-butikerna and ICA AB. To illustrate how consumer behaviour influences retail food market, several secondary consumer research studies have been analysed.Conclusions: The results indicate that the procurement organisation can achieve a better competitive strength by a centralised organisation, which make it possible to improve conditions of terms when ordering higher purchase volumes. The sourcing strategies can improve a company?s power within the supply chain. All companies within the study had a very good knowledge about consumer behaviour.

Abstract Denna uppsats behandlar frågeställningar kring konsumenters motivation och kvalitetsupplevelse i samband med köp och konsumtion av Functional Food. Vi har genomgående i uppsatsen haft ett konsument- och ett producentperspektiv för att kunna identifiera skillnader som kan föreligga mellan dessa två. På så sätt utröner vi om konsumentens kvalitetsupplevelse stämmer överens med de mervärden som producenten vill förmedla. Vi har även kartlagt vilka faktorer som motiverar konsumenter till köp av en Functional Food. Till vår hjälp i den empiriska del som grundar sig på kvalitativa djupintervjuer med ladderingteknik har vi haft tillgång till ProViva Active.

According to The National Board of Health and Welfare, about 200 000 elderly persons get some help or support with eating or nutrition problems. This was approximately 2 percent of the population. Older people in sheltered accommodation in community care were not able to manage their own nutrition. The older people were dependent on the food that was offered to them, when and how the food was served. This was a specific responsibility for the nursing staff.

This paper deals with the connection between food and burial habits during the late Iron Age in present-day Sweden. The archaeological material used in the study consists of 16 potsherds from a burial site at Alsike hage, Alsike parish, in the province of Uppland in east-central Sweden. On these potsherds have been conducted FTIR- and GCMS-analyses, in order to see what types of food have been deposited in the burials. Furthermore, the result of the GCMS-analyses has been compared to contemporary material from both burial sites and settlement sites, in order to establish whether differences between the compared materials exist. The analyses show that there are differences between the material from burial sites compared with the material from settlement sites, but not any particular differences between the material from different burial sites.

Tritordeum is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum). Tritordeum have high viscosity and a nice yellow colour. The objective of this thesis was to evaluate Tritordeum lines HT 354, HT 361, HT 437, HT 2218 (JB3) and HT 1608 (JB1) for use as a new raw material within the food industry. Analyses made were on dietary fibre, fructan, ash, water content and colour. Compilation of data from analyses made for Agrasys an Agri-Food company in Barcelona having the commercial rights to Tritordeum, included Lutein and rheological properties.

In Sweden in January 2005, there is only one producer of organic broilers and none of organic turkeys. But there are, on the other hand, a few small-scale producers whose housing systems to some extent are similar to what is stipulated in the organic standards. The aims of this work are to investigate what housing systems are used by the Swedish small-scale producers of broilers and turkeys, what main challenges they are confronted with and if there is an interest and a possibility for a change-over to organic production. For the first part of this work a literature study was performed with the purpose of detecting the main health problems in conventional as well as smallscale production. A special focus was on coccidiosis and leg weakness as those were considered to be of particular importance. A study was made of Swedish small-scale poultry production units. In two groups of broilers from the same producer and in three flocks of turkeys the level of Eimeria oocysts in faeces and litter was investigated.

 The current estimations in regards to the increase in environmental threats underline the importance of influencing individual behavior towards a more sustainable lifestyle. At the same time current trends show an increasing interest into ecologically produced foods around the world and that the consumption has seen a major rise in the 20th century. It is therefore of great importance that companies show their interest and commitment in order to offer and influence the consumer into choosing the environmentally sustainable alternative. Also, in order to properly reach out to the consumers, it is of outmost importance to map out their attitude towards these types of products. It is equally important, in order to fully realize the potential of successful positioning, to show an understanding for the underlying decision processes that dictates purchase.

Background: The Swedish population is aging [1] and malnutrition is a common problem among elderly people [2]. A method called food registration is used to monitor the patients? nutritional intake, with the purpose of reducing the risk of patients deteriorating in nutritional status during hospitalisation. However, the current method is not satisfactory and many food registration lists are incomplete. [3-6] Thus, patients do not receive a qualitative nutritional care since the assessment of the patients? nutritional status is based on incomplete documentation.Purpose: The purpose of this master thesis is to increase the quality in the nutrition monitoring process in the geriatric units B72 and B74 at Karolinska University Hospital in Huddinge, Sweden.

In this paper, I design a new concept for a patio at Hotel and Restaurant Villa Anna in Odinslund, Uppsala, Sweden. Through this design, I examine how urban farming can thrive in a restaurant-context. The purpose of the design is to give the visitor a sense of the core values of the cuisine and to strengthen the sense of place by storytelling. My methods are comprised of a literature study on urban farming and storytelling as well as a discussion with the res-taurateur Rafael Löfstedt. I create a story of the place by examining its historical background and connect it to the current philosophy of the Villa Anna restaurant.

Bakgrund: Folkhälsan i Sverige beror till viss del på befolkningens matvanor. Matvanor grundläggs i de tidiga åren vilket ger den offentliga miljön, exempelvis förskolor, stora möjligheter att skapa goda förutsättningar för barnens matvanor. På såväl global som nationell nivå finns flera styrdokument som berör barns matvanor och hälsa. Det debatteras ofta vilka risker befolkningens matvanor innebär. Vi ville öka förståelsen för matens möjligheter genom ett salutogent perspektiv.