During the last years, producers and consumers have become increasingly aware of food safety. Foodborne illness and foodborne injury are in best case unpleasant but they can also be fatal. HACCP (Hazard Analysis Critical Control Point) is a preventative food safety system which is aimed to guarantee production of safe food free from pathogens, foreign materials and substances with potential to cause adverse health effect. In order to succeed in developing, installing, monitoring and verifying a HACCP system, there is a mix of hurdles for the company to overcome. While larger food companies meet a difficult challenge, small and medium size enterprises often feel that the hurdles are almost impossible to manage.

 Den här studien integrerar tidigare litteratur om Internationella Joint Ventures (IJV) som belyst variablerna ägarskap/kontroll, trust och performance och undersöker deras samexisterande betydelse för ett bra presterande IJV. Uppsatsen är utformad som en metaanalys som kombinerar kvalitativa och kvantitativa studier och ämnar se huruvida ägarskap/kontroll har betydelse för ett IJVs performance. Detta genom att studera dess indirekta påverkan genom variabeln trust. Resultatet av studien visar att ägarskap/kontroll och trust influerar varandra i ett IJV samt att trust påverkar ett IJVs performance. Slutsatsen blir därmed att ägarskap/kontroll får en indirekt betydande roll för ett IJVs performance..

Syftet med uppsatsen är att analysera och studera hur man skapar en position för Functional Food produkten i konsumentens medvetande, det vill säga undersöka vilka positioneringsstrategier svenska Functional Food produkten har, och vilka marknadsstrategier företagen har använt för att skapa önskad position i konsumentens medvetande. Genom fallstudier undersöker och analyserar vi hur företagen har lanserat och positionerat sina Functional Food produkter mot intressanta marknadssegment. Syftet med fallstudier är att exemplifiera vilka positioneringsstrategier Unilever och Skånemejerier använt sig av och under vilka förutsättningar de har lyckats nå en position med sina Functional Food produkter på den svenska marknaden. Det empiriska materialet har kompletterats med expertintervjuer. Den teoretiska referensramen utgörs av tre teoriområden, Innovation, Diffusionsprocessen samt Positionering, där vi fokuserar på skärningspunkten mellan dessa.

This report is a qualitative interview study which central content enlightens how movement and sports effects children?s performance in school. With the help of five different teachers in three different schools questions like; how does movement effect the performance of children in school? Have been answered.Lots of research and litterateur shows that children is doing better physical and mental, the concentration level is improved and the performance in school is better when exposed to more movement, also there are less conflicts and the students gets better motor skills.Comparison with the ?Bunkefloproject? has been done, which was a project in the south of Sweden where they let the children have physical education every day and then they examined how this effected their performance in school. With this basis this report will examine the teachers view on the subject.The result shows that the teachers think that there should be more movement in the daily schedule for the children because they seam to be more happy and concentrates better after movement.

Kopplingar mellan interna prestationsmätningar och ständig förbättring undersöks genom fallstudie av IKEA Food Service. Uppsatsen genererar fem hypoteser kring ämnet..

Public procurement stands for a substantial part of the total food consumption in Sweden. The majority of the procured food is today imported and according to market trends it?s intended to stay that way. Imported food is favoured for locally produced due to price pressure. Consequently domestic pork farmers have declined by 25 percent during the last twenty years.

The aim of this report has been to investigate the use of electricity energy before and after a conversion of foodservice. The ambition was also to highlight the food safety and the retention of nutrients in relation to the conversion. The methods being used were qualitative interviews, case studies, study visits and literature. The equipment and the use of energy was the same in 2008 as in 2011 for hot-holding of the tested component, sauce with ham. The chilled system used more than three times the energy and cost for one portion than one portion in the hot-hold system.

The Energy Performance Certification in Sweden was developed as a tool to achieve the Government's target to reduce Sweden's energy consumption by 20 percent by 2020. The Energy Performance Certificate has previously received some criticism for not fulfilling its purpose. Questions that formed the basis for this report is how the energy performance certification provides support to buyers of single-family houses and if the energy performance improved in terms of reliability. The report begins with a background description that describes how the energy declaration works and some of the findings of previous evaluations and surveys. A survey to investigate the broker's position to energy performance have been conducted as well as interviews with buyers and sellers of houses. An investigation whether the energy performance can vary between different calculation programs, depending on various assumptions made by the energy declarant, has been made.Brokers and sellers have proved negative attitudes towards energy performance, particularly brokers.

This study has a double purpose. First, it explores and maps out the use of quantitative key indicators in social performance reporting within a microfinance portfolio. This was done on behalf of Storebrand Asset Management, who would like to aggregate and report the social results of their microfinance investments to their customers. The study concludes that the extent of social reporting and types of indicators used varies, meaning that it is hard to aggregate data for use in further reporting. Thus, the work towards the goal of social reporting has only just begun.

This paper argues that the food industry in general and the one taking place in Scania in particular, are disregarded in the official management of industrial preservation carried out in Sweden today. Despite the articulated ambition of a cultural heritage that as many as possible could identify with, the practice tend to create an industrial heritage based on stereotype ideas about the landscape in Sweden and the characteristics of industry. The way the open land of Scania differs from the traditional image of the appearance of Sweden, is used as one possible way to explain why the food industries of Scania are overseen in the management of industrial heritage. It is also argued that the high number of female employees might bee a reason why the food industries in general are given low priority in the practice of cultural heritage. By putting the Findus pea industry and the cultivated landscape that provides the factory with primary products against the official criteria for industrial memories, it is examined what values for preservation the food industry contain..

The purpose of this study is to compare the energy related and environmental consequences of implementing optical sorting as a means of waste collection with those of reducing food waste. In addition to studying the possibility of implementing optical sorting in downtown Stockholm, the yielded amounts of energy from waste collection and reduced wastage will be calculated. This is done by way of literature reviews and interviews. The amount of energy that can be generated through optical sorting and biogas production via anaerobic digestion in downtown Stockholm is 29-44 TJ/year, compared to 118 TJ/year saved by completely eliminating food waste. The generated biogas can replace fossil fuels, but the required food waste contributes to increased greenhouse gas emissions as well as reduced bio diversity and eutrophication during the wasted food?s lifecycle.

Laws and regulations govern the school kitchens in Sweden. The municipality controls how well the school kitchens obey those laws. An annual fee covers the municipality?s expenses for the public control of the school kitchens. To be able to calculate this annual fee, a risk evaluation needs to be done.

Problem formulation: Recent results from the European Food Information Council?s consumer research on nutrition information and food labelling revealed that most consumers have little understanding of the nutrition information found on food products, feel that there is little authority regulating these matters and wish for a more trusted source of information and regulation and lastly it was found that consumers accept their limitations and have little motivation to even read or learn about nutrition information. Thus what are the reactions of the various legal authorities to this problem? How are food retailers and producers responding to the needs of the consumer? How are consumers then reacting to these two players in the industry and the changes they are making?Purpose: The purpose of this research is to gain new perspective and a better understanding of relationship between consumers, companies and legal instruments in relation to nutrition and health claim labelling of food products. Method: The nature of this multi-disciplinary research has led to the study of all three areas, business administration (containing consumer behaviour) and business law, which are contained in this paper.

Since several lifestyle diseases are associated with obesity much research is carried out within the area. Researchers have found that oxidation of fatty acids within the body?s cells may give rise to peripheral signals which regulate food intake, but it is still unclear where such a mechanism takes place. Although much evidence suggests that it is the hepatocytes in the liver that send signals regulating food intake, some researchers have begun to question this theory. Instead they argue that the mechanism takes place within the enterocytes since they are well localised in the gut for such assignment.

The cocoa produced in Fiji is exported to industrialized countries for processing of the raw material. The Swedish organization Cocoa Bello is involved in a project to provide the Fijian cocoa farmers with knowledge as well as resources to enable local processing and to attain added value of the cocoa crop. The purpose of this study is to discover a field of application for the Fijian cocoa among the rural population, using an ethnographic design. We spent one week in Namau Settlement, Fiji, where we applied in-depth interviews and participant obser-vations in six families. We found a number of aspects affecting food choices, such as social, economical and cultural beliefs.