Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2009
Forfattere
Miklós Tóth Ferenc Szentkirályi József Vuts Agostino Letardi Maria Rosaria Tabilio Gunnhild Jaastad Geir Kjølberg KnudsenSammendrag
Det er ikke registrert sammendrag
Sammendrag
Det er ikke registrert sammendrag
Forfattere
Anne-Kristin Løes Liv SolemdalSammendrag
Bioforsk Organic Food and Farming coordinated a pilot project in the introduction of organic food in the public sector in Norway during 2002-06, when St.Olavs Hospital in Trondheim worked for and achieved a goal of 30 % organic food. Many papers, training manuals and a text book were produced, and many lectures were given about the activities already during the project period. Currently, many Norwegian municipalities are starting to introduce organic food in their kitchens, and hence the experiences learned at St.Olavs Hospital are very useful and attract much interest.
Forfattere
Kirsty McKinnonSammendrag
Det er ikke registrert sammendrag
Forfattere
Daniel P. Rasse Karin Knoth de Zarruk Line Tau StrandSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne-Kristin Løes Benjamin NöltingSammendrag
Nutritional and health problems related to life style alarm European governments. The interest in school meals as a lever for change is increasing because young people reside longer in public institutions and their often unsatisfactory eating patterns might be counterbalanced by healthy school food. Organic food contributes to sustainable nutrition, and hence is an interesting starting point for healthier menus and food education. The research project ‘innovative Public Organic food Procurement for Youth" (iPOPY) studies efficient ways to implement organic food in public serving outlets for young people. The project has four explorative work packages studying policies, supply chains and certification, the young consumers" perception and learning about sustainability and organic food, and health effects of organic menus in Denmark, Finland, Italy, and Norway. Finland and Italy serve a warm school meal daily for all pupils, whereas Denmark and Norway rely on packed lunch from home.Italy and Denmark have ambitious goals for organic food in schools, whereas Finland and Norway have not (yet). Political decisions are required, but not enough, to ensure well functioning organic school meal systems.
Forfattere
Chen He Bent Egberg MikkelsenSammendrag
In order to prevent children and young people from becoming obese, healthier eating patterns are urgent. Organic school meals may be an effective strategy to provide healthy food to children. The purpose of this study was to take a closer look into the current status of organic school meal systems in Denmark, by conducting a case study of three municipalities in the Zealand region that have the most developed models for school meals service in this country. These municipalities have for some years introduced organic food for sale in their primary schools, with three quite different approaches. Copenhagen has established a large central kitchen, producing partly organic food that is heated and sold in tuck shops at the schools. Roskilde cooperates with an organic catering company, delivering food to be sold in school canteens. Gladsaxe has part-time employed staff preparing and selling food at each school, and these people are educated about organic food by a municipal coordinator. Based on interviews with key informants in the three municipalities, the report describes the involved actors, interactions among actors, and barriers and future plans regarding an increased consumption of organic food in school meals. Similarities and differences between the municipalities are discussed. The main challenges for an increased consumption of organic food in schools are related to lack of infrastructure in the schools such as kitchens and dining halls, and that the school meal systems developed so far are not well rooted among the pupils, teachers, other school staff and the parents.
Forfattere
Jessica Stäb Espen Govasmark Bertram Kuch Jörg MetzgerSammendrag
Det er ikke registrert sammendrag
Forfattere
Trygve S. AamlidSammendrag
Det er ikke registrert sammendrag
Forfattere
Trygve S. AamlidSammendrag
Foredraget viser resultater fra STERF-prosjektet "BERIGOLF: Benefits and environmental risks of fungicide application on golf greens"