The aim of this essay is to analyze how food and meals produce and reproduce values and power relations and how these processes are portrayed in Virginia Woolf?s To the Lighthouse. Using sociological writings in the field of food consumption and production I study the structures that affect our relation to food and eating. This perspective is combined with a phenomenological view, aiming to examine how food is perceived, which is also inspired by queer theories. Using the method of close reading, the theories are applied to Woolf?s work.

This essay concerns medical- and dental tourism. The main purpose with the essay was to study which factors that affects Swedish choices to seek medical- and dental care abroad and therefore reach an understanding for Swedish medical- and dental tourism to other countries. The aim has also been to try to reach an insight in how Swedish medical- and dental tourism might develop the future. The study is based on qualitative interviews with five officials who were well-grounded in the field. The theoretical framework concerned the need of travel, push- and pull factors, Maslow?s hierarchy of needs and the thinking about needs within business activities.

To achieve the Government's milestones for 2018, which means that 50 % of food waste shall be separated from household waste and undergo biological treatment (composting or anaerobic digestion).   Hultsfred, Högsby and Vimmerby are three adjacent municipalities of Kalmar, county Småland. During 2012 and 2013 analyzes were performed on their household waste to determine its composition. The household waste is currently collected in one fraction. The work, examines how much food waste the household waste contains. From the amount of food waste, the biogas potential is examined - how much food waste biogas generates and how much energy it corresponds to.   Food waste is broken down by microorganisms under anaerobic conditions (anaerobic digestion) in a biogas plant.

Dark Tourism is a relatively new concept, but as a phenomenon it has existed for centuries in the form of pilgrimages and gladiator games. The term includes visits to places associated with death and disaster, and has in more recent years become a highlighted tourist niche. This paper addresses the phenomenon of Dark Tourism and the reasons behind a visit to such an attraction. To find out the motive behind people's visits, interviews were conducted with respondents who have previously visited one or more Dark Tourism sites. A total of 32 people were interviewed about what influenced them to go to such a macabre place.

In this essay we have been trying to get an understanding of what Swedish charter tourists cares for when they are going on vacation. The Tourism industry is a major field with a lot of winners, but it also comes with consequences. The purpose with this essay is to get an understanding of how aware the Swedish charter tourists is of these consequences. We would also like to get a perception of how the tourists themselves believe that their presence effects the locals at the destinations they are visiting (if they assume that they are). There are several different types of consequences that can appear in the context of tourism, but we have decided to focus on one kind.

In December 2008 the municipal council in Nybro, decided that the municipality shouldreduce the budget for food service. The budget should be reduced by 2 100 000 SEK.They decided that the children- and education committee, and the care committee would haveto lower their budget with 1 264 000 SEK respectively 636 000 SEK. The change have to bedone under two years, 60 % should be done under 2009 and 40 % under 2010.As a result of the decision, many kitchens have to become kitchens that only serve food, notcook it. This will result in preschool staff and nursing staff take over some of the tasks fromthe kitchen staff. The municipal council also decided that entrepreneurs could take over one(later two) cooking areas.A kitchen that serves food means that there isn?t any cooking involved.

In our everyday life we are faced with many choices that have consequences on the environment. One of these is the food we choose to eat since food production has a big impact on the environment. In organic production the aim is to have a natural production process, where environmental impacts are minimized. By choosing organic food it is therefore possible to contribute to a better environment. A large number of meals are served every day in the public sector, which makes it an important player in the consumer sector that could make a major difference for the environment..

The purpose with our study is to create an understanding of how tourism stakeholders within a tourism network can affect a Destination Marketing/Management Organization?s (DMO?s) work with the destination branding process. To fulfill this purpose we have clarified different relationships that can influence the DMO?s place marketing. In order to limit our study we have chosen to focus on two Swedish destinations, Öland and Norrköping, and their DMO?s.

An organisation in Skåne, Miljösamverkan Skåne, presented a project in 2011 concerning food labeling. All municipalities in Skåne, audited certain products in several stores, in order to determine if they were labeled correctly according to law. Stores who produced their own food where also audited. As Swedes generally have an interest in buying and cooking food from different countries, the demand is increasing, which makes stores provide the customers with a large range of different products to accommodate the demand. This essay will discuss the results of the project and how incorrect food labeling can affect human health.

 The food-safety legislation in Sweden were changed and updated in 1996, much because of demands from the European Union for a common legislation regarding the food-safety issues in the EU. This report discusses how the Swedish authorities are dealing with the new legislation in Sweden. Further on the report presents how the food safety officers in the municipalities in Sweden are implementing this new legislation in their daily work, especially the requirements regarding the HACCP, Hazard Analysis Control and Checkpoints. The report shows that the implementation is quite slow and that many foodsafety-officers don?t implement the legislation in the same way all over the country.

In this essay we have been trying to get an understanding of what Swedish charter tourists cares for when they are going on vacation. The Tourism industry is a major field with a lot of winners, but it also comes with consequences. The purpose with this essay is to get an understanding of how aware the Swedish charter tourists is of these consequences. We would also like to get a perception of how the tourists themselves believe that their presence effects the locals at the destinations they are visiting (if they assume that they are). There are several different types of consequences that can appear in the context of tourism, but we have decided to focus on one kind.

Launching and marketing a health food product is associated with larger problems than a launch of a traditional food product. There are several sales channels that can be used for a health food product, for example the product can be sold as a traditional food product, natural health food product or as a prescription drug. A smaller company can however experience problems while launching its product as a prescription drug because of the large costs associated with this particular sales channel. There is often no other alternative than to launch the product as a traditional food product, this can however create other problems because of the existing regulations on what can and cannot be mentioned in the marketing of a health food product. The limited amount of information about the product that can be enclosed together with it makes it hard for a company to differentiate and position it on the market.

The tourism industry is a young industry in Sweden but important for the economy and a large part of the field is mountain tourism. Marketing a place is called destination marketing, which has become a huge phenomenon and an important part of efforts for promotion in the tourism industry. The entrepreneurs in the tourism industry are an important part, as these are a big part of the destination. Their marketing and communication becomes a force to reckon with in order to attract tourists to the area. The purpose of this study is to examine how entrepreneurs through destination marketing reach their target market and with the intention to identify marketing channels that the entrepreneur uses.

Syftet med denna intervjustudie var att undersöka hur ett antal nyckelaktörer inom turismnäringen såg på matens roll och hur de arbetade med matupplevelser i praktiken. Insamling av data genomfördes genom semi-strukturerade intervjuer som transkriberades och analyserades utifrån en mall för kvalitativ bearbetning av text. De aktörer som fungerade som informanter för undersökningen arbetade samtliga med matturism på nationell, regional eller lokal nivå.  De aktörer som deltog i studien var Landsbygdsdepartementet, Visit Sweden, Regional Matkultur Småland, Smaka på Skåne, Kristianstad Kommun och Idala Gård. Undersökningens resultat visade att samtliga aktörer ansåg att maten hade en given roll inom turismnäringen.  Informanterna betonade vikten av att producenter ser matens potential till att bli en matupplevelse och synliggör den för turister. Ett skäl till att detta inte alltid görs kunde bero på den bild svenskar har av svensk mat och svensk matkultur menade informanterna.  De förespråkade en stolthet över svensk mat och mattradition.

The aim of this study was to investigate how the process of implementing a quality management system for food safety was handled in four different food producing companies in Sweden. The aim was also to analyze what difficulties the companies face and the possibilities that arise when certified. Furthermore, the reason for implementation was discussed as well as the main expectations on the certificate. Implementing a quality management system is a good way of ensuring the quality and hygiene of the food production and it also increases the traceability of food products through the whole food chain. A food safety standard provides a method of preventing problems and crisis and it can also help to handle requirements from authorities, the market and others.