Исследование и прогнозирование восприятия импортного продовольствия на уровне агрегированных потребителей: случай России и Бразилии (1992–2020 гг.)
The research contains the estimation of Revealed Comparative Advantage indices for food exporters and structural shifts in the global composition of food trade. The finding about the income elasticity of consumption for imported food have been done on the basis of AIDS and QAIDS models. At the final stage of the paper the authors implement the сombined forecast of the share of expenditures on imported food in total expenditures on food and the income elasticity of imported food consumption in Russia and Brazil till 2020. The key implication is that food (both imported and produced domestically) is a second need good.
The article tells about new for the Russian market models of direct interaction between producers and end users of agricultural production. The following directions are named to be the main directions of food sale development: retail servicization, electronic trade popularization and retail starting to make direct purchases from small agricultural producers.
Seasoned Socialism reflects on select Soviet everyday practices, their significance for those who wrote about them or performed them, and their impact on the meaning and quality of life in the former USSR. For the first time in the scholarship about late Soviet everyday life, all everyday practices chosen for this volume gravitate to food and foodways. As essential to Soviet everyday life as food is the notion of gender, which was largely the factor upon which most everyday Soviet experiences and practices are predicated. Seasoned Socialism, therefore, engages Soviet men and women where they eat—in the kitchen, the garden, the grocery, the marketplace and the dining establishment.
This paper attempts to put G8 and G20 institutions within the same assessment paradigm on the basis of a functional framework. This approach allows comparing the G8 and G20 across at least three groups of indicators: performance of global governance functions, accountability and compliance performance; contribution towards global governance agenda; and engagement with the other international institutions. It begins with outlining the methodology, and goes over to the main findings and conclusions on each of the dimensions. Thus the study contributes to building a quantifiable evidence base for an assessment of the G20 and G8 effectiveness and to inform forecast of their future roles.
Few aspects of today’s world system demand such urgent response as our ability to produce sustainable food. Yet at the same time as malnutrition plagues the world, overuse of land, water, and energy in the agricultural and livestock sectors exacerbates environmental degradation and climate change. This important book, in its focus on the interrelated topics of food, nutrition, animals, health, and environment, critically analyses whether the current food production chain – as regulated by domestic, European, and international food law – is sufficient to guarantee a sustainable food supply, respectful of the right of future generations to adequate nutrition and a healthy environment. The book’s chapters, written by eminent scholars from a variety of countries and legal backgrounds – including leading experts at the Food and Agriculture Organization (FAO) – explore such issues and topics linked to food production as the following: – concentrated animal feeding operations; – relation of human well-being and animal welfare; – manufacturing, trade, and distribution of food products; – human rights concepts of right to food and right to health; – the COVID-19 Pandemic and the One Health Approach; – genetically modified organisms; – deforestation, habitat destruction and zoonoses; – food naming and labelling; and – food risk management. Throughout there is reference to an abundance of legislation, treaties, conventions, and case law at domestic, regional, and international levels, with particular attention to European, US, and World Trade Organization law and the work of the FAO. The book clearly demonstrates the necessity for reform of the global system of food production in the direction of a more sustainable and environment-friendly model. In its authoritative discussion of the relations among fields of law that are rarely discussed together – food law and the environment, food law and human rights, food law and animal welfare – this collection of chapters will prove a valuable resource both for officials working in food governance and security and for lawyers and scholars concerned with environmental management, sustainable development, and human rights around the world.
Psychoanalytic tradition of study of food as a primary form of communication of a person and the world is represented in the researches of M. Klein, D. Frankl, F. Perls - in their works we can see evolution of the psychoanalytic tradition of study of food experience of a person - from the analysis of the primary food experience in the relationship mother-baby to the idea of mental metabolism, which has structural similarity with food metabolism. F. Perls and D. Frankl articulated the communicative concept of food experience, according to which the identity of a person is formed and his/her existential choice is constructed, too. The main psychoanalytic idea is that food experience is passed through the human positive / negative energy of libido - that is encounter with the world as Others in the primary act of food awakens ones own libidinal energy of an individual and serves as a stimulus to personal development. Psychoanalysis insists that the underlying constructs of interaction with the world are formed in early childhood, are based on the primary food reactions, and are projected to all other forms of its communications. The theory of assimilation and introjection of the authority is the most important discovery of F. Perls. Standards to ensure the quality of physical and mental metabolism are assimilation. At the level of introjection an embedded object maintains without any processing. Normal personal growth always implies a critical attitude toward any objects from the surrounding world, a molar, rather aggressive attitude towards them, and as a result - their assimilation. While introduction of any values in the consciousness of a person occurs when a person forms ability to introjecton and inability to assimilation. Therefore, a totalitarian society has a special food culture - when the level of the body inculcates the habit of introjection of the external object in the form of food, the habit, which is extrapolated to other areas of life, including the sphere of consciousness. Then mental metabolism is also disturbed, and the person is ready to introjection what is suitable for a totalitarian power. Therefore, a totalitarian society cannot be an affluent society - in particular, the culture of food of a totalitarian society must have defective nature and must be accompanied by repressive nutritional practices.
In the 1970s and 80s, Soviet sociology published a great deal about women's empowerment in the USSR. Researchers emphasized two sides of this phenomenon: on one hand the achievements of the state in equalizing the rights of women with those of men, along with the high levels of women's employment and participation in public life, and on the other hand the ensuing "double burden," resulting from the need to combine a career with the "traditional" duties of a spouse, mother and housewife