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Food by Mind Map: Food

1. Health

1.1. food education

1.1.1. project for vegetables and fruits in the schools

1.2. obesity

1.2.1. statistics and comparative analysis

1.2.2. obesity governance

1.2.3. obesity and social structures

1.3. disturbs of eating behaviour

1.3.1. anorexia

1.3.2. bulimia

1.3.3. ortorexia

1.3.4. vigorexia, or reverse anorexia

1.4. Food safety

1.4.1. truffe e sofisticazioni alimentari

1.4.2. contaminazioni lungo la filiera

2. environment

2.1. concept of sustainable diets

2.1.1. concept of sustainable gastronomy

2.2. sustainability indicators

2.2.1. CO2 emissions from the supply chains

2.2.2. water footprint

2.2.3. biodiversity

2.3. contaminants

2.4. climate changes

2.5. waste production

2.5.1. packaging

2.6. availability and quality of land

3. society

3.1. consumers

3.1.1. vital worlds and barriers

3.1.2. gastro-anomies (Fischler, 1979)

3.1.3. consumers-actors

3.2. poverty and food access

3.3. intercultural dialogue

3.4. food quality

3.5. food culture

3.5.1. food education

3.6. models of consumption

3.7. discourse building

3.8. ethic

3.8.1. right to food

3.8.2. animal welfare

3.8.3. work dignity

3.9. lifestyles

4. Economy

4.1. SFSC

4.1.1. Solidarity purchasing groups

4.1.2. Farmer's markets

4.1.3. Logistic platforms

4.1.4. small scale distribution

4.1.5. supply organization

4.1.6. Food hub

4.1.7. community supported agriculture

4.1.8. Food swap

4.2. civic farms

4.3. sustainable catering

4.4. models of agrofood production

4.4.1. intensive agricolture and taylorism

4.5. organic canteens

4.5.1. structure and regulation of canteen's commission

4.5.2. diets sustainability analysis

4.5.3. food waste in canteens

4.5.4. supply chain organization

4.5.5. organic canteens

4.5.5.1. case studies

4.5.5.2. tenders (specifications) and contracts

4.5.5.3. supply organization

5. Food Democracy

5.1. Food councils

5.2. Food Plan

5.3. Food sovereignty

5.4. education to food consumption

6. Rules

6.1. Interests to protect

6.1.1. interests of community/ies

6.1.1.1. common goods

6.1.2. public interests

6.1.2.1. public goods

6.1.3. private interests

6.1.3.1. of the industry

6.1.3.2. of agricultural entrepreneurs

6.1.3.3. of consumers

6.2. Instruments for defense

6.2.1. prohibitions/prescriptions

6.2.2. incentives/disincentives

6.2.3. regole privatistiche

6.2.4. Class actions

6.3. regulatory subjects

6.3.1. public/private

6.3.2. Authorities in food sector: competences and roles

6.3.2.1. Possibility to recur in court

6.4. processes of norms' formation

7. science and research

7.1. GMO

7.2. clones

7.3. nutraceutics

7.3.1. functional food and pharma food

7.4. nanotechnologies

7.5. nutrigenomics

7.6. analysis of agrofood systems

7.6.1. relocalization of agrofood systems

7.7. discourse analysis

7.7.1. media analysis

8. Culture

8.1. Il Gastronauta (Tv, Radio, sole24ore)

8.1.1. Eating the territory

8.1.1.1. From the book "Sotto il sole giaguaro", of Italo Calvino

8.2. Foodies: food as a passion

8.2.1. research in Italy - Negroni/GPF

8.3. Boom of kitchen books

8.4. ethnic aspects

8.4.1. Halal food

8.4.2. Star-K Kosher certification

8.5. Slow Food

8.6. New domesticity