Angela Tregear
Biographic Data
| ID | 251183 |
|---|---|
| NAME | Angela Tregear |
| GIVEN NAMES | Angela |
| FAMILY NAME | Tregear |
| SIGNATURE | TREGEAR A |
| AFFILIATIONS | University of Edinburgh |
| ORCID | 0000-0001-9897-162X |
| VERIFIED | Yes |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 259 |
| WORKS AS AUTHOR | 15 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1998 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 6 |
Nutritional, environmental and economic implications of children plate waste at school
Objective: This study aims at comparing two Italian case studies in relation to schoolchildren’s plate waste and its implications, in terms of nutritional loss, economic cost and carbon footprint. Design: Plate waste was collected through an aggregate selective weighting method for 39 d. Setting: Children from the first to the fifth grade from four primary schools, two in each case study (Parma and Lucca), were involved. Results: With respect to …
Trust in the programme
Trust formation in agri-food institutional support networks
Embeddedness, social capital and learning in rural areas
Geographical indications and upgrading of small-scale producers in global agro-food chains
In the context of the marginalising effects of agro-food chain dynamics on upstream suppliers, this paper examines the extent to which geographical indications may improve the positioning of small-scale producers. Making an original distinction between established and nascent geographical indication systems, the paper undertakes a case study of the latter type (the Makó Onion Protected Designation of Origin, Hungary), hitherto overlooked in the l…
Progressing knowledge in alternative and local food networks
Proximity and typicity
En choisissant une perspective de marché pour étudier les produits locaux, cet article se place au sein des débats entre sociologues et géographes ruraux, quant aux questions du rôle et de la valeur des systèmes de produits locaux. Après avoir pris en considération la réalité complexe du marché européen matière de produits locaux, l'article propose une typologie des systèmes de produits locaux, basée sur une perspective de marché. Les trois types…
From local food to localised food
From Artisans to “Factories”
This article traces the uneven development of English cheese-making from its early commercialization to the eventual triumph of the “cheese factory.” The narrative shows how contemporary actors initiated and adapted to changes in technology, distribution, consumption, and regulation. It indicates that artisanal practices have both borrowed from and become integrated with industrial logics and strategies, exemplifying a process that Charles F. Sab…
Regional foods and rural development
Lifestyle, growth, or community involvement? The balance of goals of UK artisan food producers
This paper examines the goals of contemporary artisans. Two strands of literature offer different conceptualizations of artisans, the first inferring proclivity towards co-operation and community involvement, the second assuming prioritization of lifestyle goals over growth. Each conceptualization presents alternative implications for regional development. To assess the contrasting theories of the character and socio-economic role of artisans, a …
Geographic Origin as a Branding Tool for Agri-Food Producers
Origin indication is a well-established means of differentiation in the agri-food sector, and is likely to become even more popular in light of market growth trends. However, agri-food producers face additional problems to other sectors when using origin due to the particular characteristics of agri-food products and systems. Drawing from the branding and country-of-origin (COO) effects literatures, this paper examines the challenges agri-food fi…
In search of the concerned consumer
From Stilton to Vimto
Typical products - foods with special characteristics due to local ingredients and traditional production techniques - have been the focus of many studies in rural sociology and geography. Shared suppositions have emerged regarding the historic, artisanal properties of these products and their beneficial contributions to rural development. However, extant studies tend to be fixed in certain theoretical contexts, and they under-appreciate the hist…
Policy initiatives for regional foods
Progressing knowledge in alternative and local food networks
In search of the concerned consumer
Regional foods and rural development
From Stilton to Vimto
Typical products - foods with special characteristics due to local ingredients and traditional production techniques - have been the focus of many studies in rural sociology and geography. Shared suppositions have emerged regarding the historic, artisanal properties of these products and their beneficial contributions to rural development. However, extant studies tend to be fixed in certain theoretical contexts, and they under-appreciate the hist…
Embeddedness, social capital and learning in rural areas
Policy initiatives for regional foods
Trust formation in agri-food institutional support networks
Geographical indications and upgrading of small-scale producers in global agro-food chains
In the context of the marginalising effects of agro-food chain dynamics on upstream suppliers, this paper examines the extent to which geographical indications may improve the positioning of small-scale producers. Making an original distinction between established and nascent geographical indication systems, the paper undertakes a case study of the latter type (the Makó Onion Protected Designation of Origin, Hungary), hitherto overlooked in the l…
Proximity and typicity
En choisissant une perspective de marché pour étudier les produits locaux, cet article se place au sein des débats entre sociologues et géographes ruraux, quant aux questions du rôle et de la valeur des systèmes de produits locaux. Après avoir pris en considération la réalité complexe du marché européen matière de produits locaux, l'article propose une typologie des systèmes de produits locaux, basée sur une perspective de marché. Les trois types…
From Artisans to “Factories”
This article traces the uneven development of English cheese-making from its early commercialization to the eventual triumph of the “cheese factory.” The narrative shows how contemporary actors initiated and adapted to changes in technology, distribution, consumption, and regulation. It indicates that artisanal practices have both borrowed from and become integrated with industrial logics and strategies, exemplifying a process that Charles F. Sab…
Policy initiatives for regional foods
In search of the concerned consumer
From Stilton to Vimto
Typical products - foods with special characteristics due to local ingredients and traditional production techniques - have been the focus of many studies in rural sociology and geography. Shared suppositions have emerged regarding the historic, artisanal properties of these products and their beneficial contributions to rural development. However, extant studies tend to be fixed in certain theoretical contexts, and they under-appreciate the hist…
Lifestyle, growth, or community involvement? The balance of goals of UK artisan food producers
This paper examines the goals of contemporary artisans. Two strands of literature offer different conceptualizations of artisans, the first inferring proclivity towards co-operation and community involvement, the second assuming prioritization of lifestyle goals over growth. Each conceptualization presents alternative implications for regional development. To assess the contrasting theories of the character and socio-economic role of artisans, a …
Geographic Origin as a Branding Tool for Agri-Food Producers
Origin indication is a well-established means of differentiation in the agri-food sector, and is likely to become even more popular in light of market growth trends. However, agri-food producers face additional problems to other sectors when using origin due to the particular characteristics of agri-food products and systems. Drawing from the branding and country-of-origin (COO) effects literatures, this paper examines the challenges agri-food fi…
From Artisans to “Factories”
This article traces the uneven development of English cheese-making from its early commercialization to the eventual triumph of the “cheese factory.” The narrative shows how contemporary actors initiated and adapted to changes in technology, distribution, consumption, and regulation. It indicates that artisanal practices have both borrowed from and become integrated with industrial logics and strategies, exemplifying a process that Charles F. Sab…
Regional foods and rural development
Proximity and typicity
En choisissant une perspective de marché pour étudier les produits locaux, cet article se place au sein des débats entre sociologues et géographes ruraux, quant aux questions du rôle et de la valeur des systèmes de produits locaux. Après avoir pris en considération la réalité complexe du marché européen matière de produits locaux, l'article propose une typologie des systèmes de produits locaux, basée sur une perspective de marché. Les trois types…
From local food to localised food
Progressing knowledge in alternative and local food networks
Embeddedness, social capital and learning in rural areas
Geographical indications and upgrading of small-scale producers in global agro-food chains
In the context of the marginalising effects of agro-food chain dynamics on upstream suppliers, this paper examines the extent to which geographical indications may improve the positioning of small-scale producers. Making an original distinction between established and nascent geographical indication systems, the paper undertakes a case study of the latter type (the Makó Onion Protected Designation of Origin, Hungary), hitherto overlooked in the l…
Trust formation in agri-food institutional support networks
Trust in the programme
Nutritional, environmental and economic implications of children plate waste at school
Objective: This study aims at comparing two Italian case studies in relation to schoolchildren’s plate waste and its implications, in terms of nutritional loss, economic cost and carbon footprint. Design: Plate waste was collected through an aggregate selective weighting method for 39 d. Setting: Children from the first to the fifth grade from four primary schools, two in each case study (Parma and Lucca), were involved. Results: With respect to …
Business (11 works) · Culinary Culture and Tourism (9 works) · Geography (9 works) · Organic Food and Agriculture (9 works) · Political science (8 works) · Sociology (8 works) · Marketing (7 works) · Economics (6 works) · Social science (6 works) · Agriculture (5 works)