3a. Alla inkluderade artiklar (82), sorterade efter artiklarnas kvalitetsnivå
Full information of paper Quality
level Hay, B. (2018). 'Why do kids' menus always have chicken nuggets?': Children's
observations on the provision of food in hotels on family holidays. Hospitality and Society, 8(1), 69-96. doi:10.1386/hosp.8.1.69_1
A-level
Huang, J. (2017). The dining experience of Beijing Roast Duck: A comparative study of the Chinese and English online consumer reviews. International Journal of Hospitality Management, 66, 117-129. doi:10.1016/j.ijhm.2017.07.003
Lim, W. M. (2015). It’s Time to Celebrate: How Can Restaurateurs Make Special Occasions Even Better? Journal of Hospitality Marketing and Management, 24(6), 573-600. doi:10.1080/19368623.2014.914863
Paulsen, M. T., Rognså, G. H., & Hersleth, M. (2015). Consumer perception of food–beverage pairings: The influence of unity in variety and balance.
International Journal of Gastronomy and Food Science, 2(2), 83-92.
doi:10.1016/j.ijgfs.2014.12.003
Akdag, G., Guler, O., Dalgic, A., Benli, S., & Cakici, A. C. (2018). Do tourists’
gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations: Turkey and Spain. British Food Journal, 120(1), 158-171. doi:10.1108/BFJ-01-2017-0017
B-level
Alonso, A. D., Kok, S., & O'Brien, S. (2018). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812-831. doi:10.1080/09669582.2017.1414224
Beldona, S., Moreo, A. P., & Das Mundhra, G. (2010). The role of involvement and variety-seeking in eating out behaviors. International Journal of Contemporary Hospitality Management, 22(2-3), 433-444. doi:10.1108/09596111011035990 Björk, P., & Kauppinen-Räisänen, H. (2016a). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280. doi:10.1080/13683500.2013.868412
Björk, P., & Kauppinen-Räisänen, H. (2016b). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194. doi:10.1108/IJCHM-05-2014-0214
Bogue, J. C., Henry, M. K., Delahunty, C. M., & Murray, J. M. (1999). Market- oriented methodologies to optimise consumer acceptability of Cheddar-type cheeses. British Food Journal, 101(4), 301-317. doi:10.1108/EUM0000000004561 Bondzi-Simpson, A., & Ayeh, J. K. (2017). Serving indigenous dishes in hotels: An inquiry into the conative response of menu decision makers. International Journal of Hospitality Management, 67, 115-124. doi:10.1016/j.ijhm.2017.08.010
Bujisic, M., Hutchinson, J., & Parsa, H. G. (2014). The effects of restaurant quality attributes on customer behavioral intentions. International Journal of
Contemporary Hospitality Management, 26(8), 1270-1291. doi:10.1108/IJCHM- 04-2013-0162
Chapman, A. S., Stévant, P., & Larssen, W. E. (2015). Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet. Botanica Marina, 58(6), 423-433. doi:10.1515/bot-2015-0044
Chen, Y. S., Raab, C., & Chen, C. C. (2017). The Influence of Celebrity Chefs on Restaurant Customers' Behavior. Journal of Hospitality Marketing &
Management, 26(5), 489-510. doi:10.1080/19368623.2017.1269305
Corrêa Simioni, S. C., Ribeiro, M. N., de Souza, V. R., Nunes, C. A., & Pinheiro, A. C.
M. (2018). Multiple-sip temporal dominance of sensations associated with
acceptance test: a study on special beers. Journal of Food Science and Technology, 55(3), 1164-1174. doi:10.1007/s13197-018-3032-2
37
Corsi, A. M., Mueller, S., & Lockshin, L. (2012). Let's See What They Have ... : What Consumers Look For in a Restaurant Wine List. Cornell Hospitality Quarterly, 53(2), 110-121. doi:10.1177/1938965511428448
Cousins, J., O'Gorman, K., & Stierand, M. (2010). Molecular gastronomy: cuisine innovation or modern day alchemy? International Journal of Contemporary Hospitality Management, 22(2-3), 399-415. doi:10.1108/09596111011035972 Dallinger, I., & Magnini, V. P. (2017). Chefs’ perceptions of using convenience food products versus scratch cooking. Journal of Foodservice Business Research, 20(1), 34-49. doi:10.1080/15378020.2016.1192892
Danelon, M. S., & Salay, E. (2015). Raw vegetable salad consumers in full-service restaurants. British Food Journal, 117(3), 1136-1149. doi:10.1108/BFJ-08-2013- 0216
Donadini, G., Fumi, M. D., Kordialik-Bogacka, E., Maggi, L., Lambri, M., & Sckokai, P. (2016). Consumer interest in specialty beers in three European markets. Food Research International, 85, 301-314. doi:10.1016/j.foodres.2016.04.029
Evans, J., Müller, A., Jensen, A. B., Dahle, B., Flore, R., Eilenberg, J., & Frøst, M. B.
(2016). A descriptive sensory analysis of honeybee drone brood from Denmark and Norway. Journal of Insects as Food and Feed, 2(4), 277-283.
doi:10.3920/JIFF2016.0014
Filimonau, V., & Grant, M. (2017). Exploring the concept of dining out organically:
a managerial perspective. Anatolia, 28(1), 80-92.
doi:10.1080/13032917.2016.1265566
Inwood, S. M., Sharp, J. S., Moore, R. H., & Stinner, D. H. (2009). Restaurants, chefs and local foods: Insights drawn from application of a diffusion of innovation framework. Agriculture and Human Values, 26(3), 177-191. doi:10.1007/s10460- 008-9165-6
Kim, H. J., Chung, S. J., Kim, K. O., Nielsen, B., Ishii, R., & O'Mahony, M. (2018). A cross-cultural study of acceptability and food pairing for hot sauces. Appetite, 123, 306-316. doi:10.1016/j.appet.2018.01.006
Kucek, L. K., Dyck, E., Russell, J., Clark, L., Hamelman, J., Burns-Leader, S., . . . Dawson, J. C. (2017). Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality. Journal of Cereal Science, 74, 19-27.
doi:10.1016/j.jcs.2016.12.010
Lahne, J., & Zellner, D. A. (2015). The great is the enemy of the good: Hedonic contrast in a coursed meal. Food Quality and Preference, 45, 70-74.
doi:10.1016/j.foodqual.2015.05.009
Lenglet, F., & Giannelloni, J. L. (2016). Does a Terroir Product Tell the Same Story to Tourists, Day-trippers and Local Consumers? The Moderating Role of Variety- seeking Tendency and Perceived Authenticity. International Journal of Tourism Research, 18(5), 494-505. doi:10.1002/jtr.2067
Lillywhite, J. M., & Simonsen, J. E. (2014). Consumer Preferences for Locally Produced Food Ingredient Sourcing in Restaurants. Journal of Food Products Marketing, 20(3), 308-324. doi:10.1080/10454446.2013.807412
Mielby, L. H., & Frost, M. B. (2010). Expectations and surprise in a molecular gastronomic meal. Food Quality and Preference, 21(2), 213-224.
doi:10.1016/j.foodqual.2009.09.005
Munoz, F., Hildebrandt, A., Schacht, A., Sturmer, B., Brocker, F., Martin-Loeches, M., & Sommer, W. (2018). What makes the hedonic experience of a meal in a top restaurant special and retrievable in the long term? Meal-related, social and personality factors. Appetite, 125, 454-465. doi:10.1016/j.appet.2018.02.024 Mykletun, R. J., & Gyimóthy, S. (2010). Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition, culinary art, scariness and entrepreneurship.
Tourism Management, 31(3), 434-446. doi:10.1016/j.tourman.2009.04.002 Nelson, P., Beckie, M. A., & Krogman, N. T. (2017). The “Locavore” Chef in Alberta:
A Situated Social Practice Analysis. Food, Culture and Society, 20(3), 503-524.
doi:10.1080/15528014.2017.1288798
Paulsen, M. T., Ueland, O., Nilsen, A. N., Ostrom, A., & Hersleth, M. (2012).
Sensory perception of salmon and culinary sauces - An interdisciplinary approach.
Food Quality and Preference, 23(2), 99-109. doi:10.1016/j.foodqual.2011.09.004 Pellegrino, R., Frederick, B., Tijare, V., da Silveira Venzel, A. H., Rios, A. A., Gomes, T. M. C., . . . Seo, H. S. (2017). The influence of condiment availability on cuisine selection. British Food Journal, 119(6), 1313-1323. doi:10.1108/BFJ-08-2016-0353 Scholderer, J., Kugler, J. O., Olsen, N. V., & Verbeke, W. (2013). Meal Mapping.
Food Quality and Preference, 30(1), 47-55. doi:10.1016/j.foodqual.2013.04.008 Starr, A., Card, A., Benepe, C., Auld, G., Lamm, D., Smith, K., & Wilken, K. (2003).
Sustaining local agriculture: Barriers and opportunities to direct marketing
between farms and restaurants in Colorado. Agriculture and Human Values, 20(3), 301-321. doi:10.1023/A:1026169122326
Velasco, C., Michel, C., Woods, A. T., & Spence, C. (2016). On the importance of balance to aesthetic plating. International Journal of Gastronomy and Food Science, 5-6, 10-16. doi:10.1016/j.ijgfs.2016.08.001
Alonso, A. D. (2011). Muscadine-wines, wineries and the hospitality industry: An exploratory study of relationships. British Food Journal, 113(2-3), 338-352.
doi:10.1108/00070701111116428
C-level
Alonso, A. D., & Liu, Y. (2011). The potential for marrying local gastronomy and wine: The case of the 'fortunate islands'. International Journal of Hospitality Management, 30(4), 974-981. doi:10.1016/j.ijhm.2011.02.005
Alonso, A. D., & O'Neill, M. (2010). Small hospitality enterprises and local produce:
a case study. British Food Journal, 112(10-11), 1175-1189.
doi:10.1108/00070701011088179
Baldwin, W. (2017). The transference of Asian hospitality through food: Chef׳s inspirations taken from Asian cuisines to capture the essence of Asian culture and hospitality. International Journal of Gastronomy and Food Science, 8, 7-13.
doi:10.1016/j.ijgfs.2017.01.002
Bech, A. C., Hansen, M., & Wienberg, L. (1997). Application of house of quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis. Food Quality and Preference, 8(5-6), 329-348.
doi:10.1016/s0950-3293(97)00062-1
Beer, C. L., Ottenbacher, M. C., & Harrington, R. J. (2012). Food Tourism
Implementation in the Black Forest Destination. Journal of Culinary Science and Technology, 10(2), 106-128. doi:10.1080/15428052.2012.677601
Bessiere, J., & Tibere, L. (2013). Traditional food and tourism: French tourist experience and food heritage in rural spaces. Journal of the Science of Food and Agriculture, 93(14), 3420-3425. doi:10.1002/jsfa.6284
Bitsani, E., & Kavoura, A. (2012). Connecting Oenological and gastronomical tourisms at the Wine Roads, Veneto, Italy, for the promotion and development of agrotourism. Journal of Vacation Marketing, 18(4), 301-312.
doi:10.1177/1356766712460738
Borkenhagen, C. (2017). Death of the secret recipe: "Open source cooking" and field organization in the culinary arts. Poetics, 61, 53-66.
doi:10.1016/j.poetic.2017.01.003
Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the global sustainable tourism criteria. European Journal of Tourism Research, 18, 120-132.
Bugge, A. B., & Lavik, R. (2010). Eating out a multifaceted activity in contemporary Norway. Food, Culture and Society, 13(2), 215-240.
doi:10.2752/175174410X12633934463150
Camillo, A., Kim, W. G., Moreo, P. J., & Ryan, B. (2010). A model of historical development and future trends of Italian cuisine in America. International Journal of Hospitality Management, 29(4), 549-558. doi:10.1016/j.ijhm.2009.09.002 de Rezende, D. C., & Silva, M. A. R. (2014). Eating-out and experiential
consumption: A typology of experience providers. British Food Journal, 116(1), 91- 103. doi:10.1108/BFJ-02-2012-0027
39
de St. Maurice, G. (2017). Everything but the Taste: Kyoto’s Shishigatani Squash as Culinary Heritage. Food, Culture and Society, 20(2), 281-301.
doi:10.1080/15528014.2017.1305829
Everett, H. (2009). Vernacular Health Moralities and Culinary Tourism in Newfoundland and Labrador. Journal of American Folklore, 122(483), 28-52.
doi:10.2307/20487645
Feuer, H. N. (2015). Urban brokers of rural cuisine: Assembling national cuisine at cambodian soup-pot restaurants. Austrian Journal of South-East Asian Studies, 8(1), 45-66. doi:10.14764/10.ASEAS-2015.1-4
Frapin-Beaugé, A. J. M., Bennett, M. M., & Wood, R. C. (1994). SOME CURRENT ISSUES IN AIRLINE CATERING. Tourism Management, 15(4), 295-299.
doi:10.1016/0261-5177(94)90047-7
García-Segovia, P., Barreto-Palacios, V., Iborra-Bernad, C., Andrés-Bello, A., González-Carrascosa, R., Bretón, J., & Martínez-Monzó, J. (2012). Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin.
International Journal of Gastronomy and Food Science, 1(1), 54-60.
doi:10.1016/j.ijgfs.2011.11.011
Hirsch, D., & Tene, O. (2013). Hummus: The making of an Israeli culinary cult.
Journal of Consumer Culture, 13(1), 25-45. doi:10.1177/1469540512474529 Karaosmanoglu, D. (2009). Eating the past Multiple spaces, multiple times - performing 'Ottomanness' in Istanbul. International Journal of Cultural Studies, 12(4), 339-358. doi:10.1177/1367877909104242
Karaosmanoglu, D. (2013). Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London.
Journal of Intercultural Studies, 34(4), 371-386.
doi:10.1080/07256868.2013.807228
Kim, K., & Baker, M. A. (2017). The Impacts of Service Provider Name, Ethnicity, and Menu Information on Perceived Authenticity and Behaviors. Cornell
Hospitality Quarterly, 58(3), 312-318. doi:10.1177/1938965516686107
Kim, M. K., Greve, P., & Lee, Y. (2016). Identification of Drivers of Liking for Bar- Type Snacks Based on Individual Consumer Preference. Journal of Food Science, 81(1), S174-S181. doi:10.1111/1750-3841.13154
Kumpulainen, T., Sandell, M., Junell, P., & Hopia, A. (2016). The effect of freshness in a foodservice context. Journal of Culinary Science and Technology, 14(2), 153- 165. doi:10.1080/15428052.2015.1102783
Lane, C. (2011). Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants. British Journal of Sociology, 62(4), 696-717.
doi:10.1111/j.1468-4446.2011.01387.x
Lawley, M., & Howieson, J. (2015). What Chefs Want When Buying Australian Seafood. Journal of Food Products Marketing, 21(1), 1-11.
doi:10.1080/10454446.2013.838533
Lee, M., & Ulgado, F. M. (1997). Consumer evaluations of fast-food services: a cross-national comparison. Journal of Services Marketing, 11(1), 39-52.
doi:10.1108/08876049710158358
Lendway, W., Hesse, D., & Marquart, L. (2014). Minneapolis/St. Paul Chefs' Attitudes and Behaviors Regarding Whole Grain Use. Journal of Foodservice Business Research, 17(2), 122-135. doi:10.1080/15378020.2014.902646
Lindblom, T., & Mustonen, P. (2015). Culinary taste and the legitimate cuisines.
British Food Journal, 117(2), 651-663. doi:10.1108/BFJ-02-2014-0054
McWatters, K. H., Chinnan, M. S., Phillips, R. D., Walker, S. L., McCullough, S. E., Hashim, I. B., & Saalia, F. K. (2006). Consumer-guided development of a peanut butter tart: Implications for successful product development. Food Quality and Preference, 17(6), 505-512. doi:10.1016/j.foodqual.2005.05.013
Meiselman, H. L., Johnson, J. L., Reeve, W., & Crouch, J. E. (2000).
Demonstrations of the influence of the eating environment on food acceptance.
Appetite, 35(3), 231-237. doi:10.1006/appe.2000.0360
Mohammad, T., Barker, S., & Kandampully, J. (2005). Multicultural student perceptions of fast food restaurant brands: An australian study. Journal of Hospitality and Leisure Marketing, 12(4), 93-117. doi:10.1300/J150v12n04_06 Murphy, J., & Smith, S. (2009). Chefs and suppliers: An exploratory look at supply chain issues in an upscale restaurant alliance. International Journal of Hospitality Management, 28(2), 212-220. doi:10.1016/j.ijhm.2008.07.003
Pang, L. (2017). The training and creativity of professional chefs: Stoking the imagination in global gastronomic discourse. Appetite, 119, 48-53.
doi:10.1016/j.appet.2017.08.014
Pantelidis, I. S. (2010). Electronic Meal Experience: A Content Analysis of Online Restaurant Comments. Cornell Hospitality Quarterly, 51(4), 483-491.
doi:10.1177/1938965510378574
Poulston, J., & Yiu, A. Y. K. (2011). Profit or principles: Why do restaurants serve organic food? International Journal of Hospitality Management, 30(1), 184-191.
doi:10.1016/j.ijhm.2010.04.004
Presenza, A., Abbate, T., Casali, G. L., & Perano, M. (2017). An innovative approach to the intellectual property in haute cuisine. International Journal of Hospitality Management, 65, 81-88. doi:10.1016/j.ijhm.2017.06.009
Shrestha, S., Cornforth, D., & Nummer, B. A. (2010). Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored Marinade. Journal of Food Science, 75(7), C607-C612. doi:10.1111/j.1750- 3841.2010.01728.x
Stanton, J. L., Meloche, M. S., & Charette, P. (2012). Defining bar food
consumption patterns in United States chain restaurants. Worldwide Hospitality and Tourism Themes, 4(3), 227-234. doi:10.1108/17554211211232328
Teixeira, V. A. V., & Ribeiro, N. F. (2013). The lamprey and the partridge: A multi- sited ethnography of food tourism as an agent of preservation and disfigurement in central Portugal. Journal of Heritage Tourism, 8(2-3), 193-212.
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Tešanovic, D., Krasavcic, M., Kalenjuk, B. M., Portic, M., & Gagic, S. (2014). The influence of the structure of employees on sensory quality of restaurants' food.
British Food Journal, 116(3), 527-543. doi:10.1108/BFJ-05-2012-0112
Vega, O., Carvajal, L. M., Rodriguez, F., Marin, M. C., Ramirez, C., Simpson, R., &
Valdenegro, M. (2018). Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz). Journal of Food Process Engineering, 41(1).
doi:10.1111/jfpe.12612
Walker, M. A. (2013). Border food and food on the border: Meaning and practice in Mexican haute cuisine. Social and Cultural Geography, 14(6), 649-667.
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Wellton, L., Jonsson, I. M., Walter, U., & Svingstedt, A. (2017). Restaurant practices - time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17(3), 297-311. doi:10.1080/15022250.2016.1176951
Zeppa, G., Bertolino, M., & Rolle, L. (2012). Quantitative descriptive analysis of Italian polenta produced with different corn cultivars. Journal of the Science of Food and Agriculture, 92(2), 412-417. doi:10.1002/jsfa.4593
41
3b. Representerade länder baserat på författarnas anknytning (82 artiklar)
Sid 40 (46)
Bilaga 4 : Sammanställning av alla nyckelord från artiklarna
THE GASTRONOMIC FIELD
Branding; Consumer-food research; Culinary arts; Culinary culture;
Gastronomic discourse; Gastronomy; Gastrophysics; Hospitality;
Market research; Molecular gastronomy; oenology; Restaurant study
FOOD & TOURISM Culinary tourism; destination branding; destination choice; Destination competitiveness; development of agritourism; Experience marketing; Experiential marketing; Food adventure; Food consumption in tourism; food tourism; Global Sustainable Tourism Criteria; gourmet tourism; sustainable culinary tourism; Tourism; tourist eater; Travel and tourism;
Traveller typology; Typology of gastronomy tourists; wine tourism; winery visitors’ profile
METHODS/ANALYSIS
Conceptual model; Conjoint analysis; Creative Design; descriptive analysis; discrete choice analysis; Ecological validity; flavour descriptors; Food pairing; Generalized estimating equations; Hedonic assessment; New product development; partial least squares regression; Peak-end profiles; practice theory; principal component analysis; Product development; quantitative descriptive analysis;
Segmentation; Semantic network analysis; Sensory; Sensory acceptance; sensory analyses; Sensory analysis; Sensory characteristics; sensory evaluation; Sensory interactions; Sensory quality; social practice theory; Stakeholder theory; Systematic approach; Temporal description; Theory of planned behaviour;
Variety evaluation
CULTURE/IDENTITY
Borders; Commodifying Ethnicity; Cross-cultural; Culinary Nationalism; Cultural distance; Cultural fields; Cultural Identity;
cultural production; Culture; ethnicity;
Exoticism; food heritage; globalization;
Heritage; Historical development;
multicultural student market; National cultures; National Identity; lifestyle; Nordic;
Ottoman past; social class; Social interactions;
social relationship; Subjective norms; tradition;
Traditional food; Traditions; Transnationalism;
ACTORS (IN THE FOOD SECTOR) Adults; Alexa.com; Catering industry; Celebrity chefs; Chef; Chefs; Children; Consumer; culinary entrepreneurship; Dairy industry; Entrepreneur;
Ethnic Entrepreneurship; ethnic restaurant;
External eater; Families; Fast-food industry; fast-food restaurants; fast-food industry; Food media;
Food service; foodservice; gourmet; haute cuisine;
Hawkers; Hospitality services; Hotels; Local food systems; management; Michelin Guide; Michelin starred chefs; Michelin-starred restaurants; on-premises wine sales; online consumer guides;
Quick-service restaurants; Relais & Châteaux restaurants; restaurant; restaurant operators;
Restaurants; Small enterprises; Small farms;
Small restaurants; social media; Supply chains;
Teenagers; Upscale restaurants; Winery Aesthetics; Affective memory; Ambience; Attitude; Authenticity; Balance;
Celebrity endorsement; Complexity; Consumer acceptability; consumer acceptance; consumer behavior; consumer behaviour; consumer perception; Consumer preference; consumer satisfaction; Consumption;
Context; Cuisine popularity; Cuisine trends; culinary-gastronomic experiences; Dining experience; dining out; Eating out; Emotional eater;
employee appearance; employee name; Ethics; Expectations; experience;
fashion; Flavor; food authenticity; Food behaviour; Food choice; Food consumption; food experiences; Food preference; Food quality; Food trends; freshness; Future trends; Gastronomic satisfaction; Hedonic contrast; Hot and spicy; Information; Intention;
Likelihood to repurchase; menu description; menu name; perceived authenticity; Perceived customer patronage; referrals; Repeated consumption; Restaurant attributes; restaurant management; restaurant marketing; Restaurant quality attributes; restaurant spaces; service environment; Service quality; special occasions; Structure of employees;
Taste; Tipping; value; variety-seeking tendency; Willingness to pay; wine list; word of mouth Appetizers; artisanal food; Bar food; Beer;
Beers; casual dining; convenience food; ethnic food; fast food; Italian cuisine; Local cuisine;
Local cuisines; Local food; Local wine; Meal solutions; Mediterranean cuisine; National Cuisine; nontraditional university dining;
Nordic cuisine; Ready meals; Restaurant cuisine; Restaurant dining; Restaurant food;
Scary food; Sheep’s-head meal; Specialty beers; Street food; terroir product; Turkish Cuisine; Wines
INGREDIENTS/
DISHES Cuisine types; Cuisines; Food;
Food and drink; food products;
Local ingredients; Meal; Meals;
rural spaces; Shortening food links; Socio-demographic variables; Standardisation;
sustainability; Sustainable agriculture;
Sustainable development