WS1: Food System: Food Quality and Safety for Sustainable Rural Development

Paper presentations

A. Woodhead, A. Jenkins and R. Packham. Interdisciplinary Dialogue for Sustainable Systems, pp. 3-14.

A.G. Ramos, I.B. Azcarate and I.A. Muniz. The Role of Geographical Labelling ro Insert Extensive Cattle into Beef Marketing Channels, Evidence form Three Spanish Case Studies, pp. 15-24.

C.R. Farnworth. Creating and Fixing Quality Relationships in the Organic Producer to Consumer Chain: From Madagascar to Germany, pp. 24-40.

G. Vittersø, B. Jansen, G. Lieblein, H. Torjusen and E. Østergaard. Organic food initiatives and their transformative power on the conventional food system, pp. 41-52.

H.N. Källstsröm. Recognizing the farmer: Local food systems can provide improved social conditions for farmers, pp. 53-62.

J. Sumelius, S. Bäckman and T. Sipiläinen. Agri-environmental Problems in Farming Systems of Central and Eastern European Countries Change During Transition 1989-2003, pp. 63-68.

M. Fillipi and P. Triboulet. Traditional Products and industrialization processes: The Coherence of Geographical Indications, pp. 69-83.

T. Gillebo. Sustainable Rural and Commercial Development (The BNU-Program): Participant Cooperation, Multi-Dimensionality and Learning, pp. 85-95.

V. Thénard, F. Coleno, J.-P. Theau, L. Marey and M. Duru.  How to analyse technical adaptability of dairy farms involved in quality cheese production? Case study of non-pasteurized cheese production with Protected Geographical Indication label in the Pyrenean Mountains, pp. 97-104.