In the present electronic torrent of MTV and teen flicks, Nintendo and Air Jordan advertisements, consumer culture is an unmistakably important—and controversial—dimension of modern childhood. Historians and social commentators have typically assumed that the child consumer became significant during the postwar television age. But the child consumer was already an important phenomenon in the early twentieth century. The family, traditionally the primary institution of child socialization, began to face an array of new competitors who sought to put their own imprint on children's acculturation to consumer capitalism. Advertisers, children's magazine publishers, public schools, child experts, and children's peer groups alternately collaborated with, and competed against, the family in their quest to define children's identities. At stake in these conflicts and collaborations was no less than the direction of American consumer society—would children's consumer training rein in hedonistic excesses or contribute to the spread of hollow, commercial values? Not simply a new player in the economy, the child consumer became a lightning rod for broader concerns about the sanctity of the family and the authority of the market in modern capitalist culture. Lisa Jacobson reveals how changing conceptions of masculinity and femininity shaped the ways Americans understood the virtues and vices of boy and girl consumers—and why boys in particular emerged as the heroes of the new consumer age. She also analyzes how children's own behavior, peer culture, and emotional investment in goods influenced the dynamics of the new consumer culture. Raising Consumers is a provocative examination of the social, economic, and cultural forces that produced and ultimately legitimized a distinctive children's consumer culture in the early twentieth century.

Using the principles of responsible business conduct identified in the OECD Guidelines for Multinational Enterprises, this report reviews three key areas of corporate action accounting for greenhouse gas emissions, achieving emissions reductions and engaging suppliers, consumers and others.

Food-borne diseases are an important cause of morbidity and mortality, and a significant impediment to socioeconomic development worldwide, but the full extent and burden of unsafe food is unknown. Precise information on the burden of food-borne diseases can adequately inform policy-makers, allowing them to allocate appropriate resources for food safety control and intervention efforts. In 2007, the World Health Organization (WHO) listed food safety as an increasingly important public health issue, hence governments all over the world are intensifying their efforts to improve food safety. A study conducted by WHO to estimate the global burden of food-borne diseases revealed that the most frequent cause of food-borne illnesses were diarrheal disease agents, particularly norovirus and campylobacter spp. Food-borne diarrheal disease agents caused 230,000 deaths, particularly non-typhoidal salmonella enterica that causes diarrheal and invasive diseases. Other major causes of food-borne deaths were salmonella enterica, salmonella typhi, taenia solium, hepatitis A virus and aflatoxin. Forty percent of the food-borne disease burden was amongst children under five years of age (WHO, 2015). To prevent food-borne illness, it is necessary to understand how food becomes unsafe and what proactive measures can be taken to ensure food safety. In this context, FAO commissioned Al Markaz for Development and Marketing Consultancies (Al Markaz) to conduct this study to identify Palestinian households’ knowledge, attitudes and practices (KAP) on food safety and KAP gaps as well as to develop a proper educational program for households. This report presents the main findings of the study, based on a survey of a representative sample of household consumers in the West Bank and Gaza Strip (WBGS).

Compares 3 methods of reducing gasoline comsumption in the United States: setting higher Corporate Average Fuel Economy (CAFE) standards for passenger vehicles; raising the Federal tax on gasoline; and setting a limit on carbon emissions from gasoline combustion and requiring gasoline producers to hold allowances for those emissions, known as a cap-and-trade program.

It has never been so difficult to raise a healthy eater in America.Along with the picky eating and public tantrums that have forever tested the limits of parental patience, today's parents also fend off sophisticated assaults from outside their kitchens: unhealthy food-marketing campaigns aimed at kids; misleading product labels aimed at parents; and a school-foodprogram so starved for cash that it sells name-brand junk food to grade school students.In Kid Food, nationally recognized food writer Bettina Elias Siegel (New York Times, The Lunch Tray) explores the cultural delusions and industry deceptions that have made it all but impossible to raise a healthy eater in America. Combining first-person reporting with the hard-won understanding of afood advocate and parent, it presents a startling portrayal of the current food landscape for children - and the role of parents in navigating it.Siegel also lifts the curtain on shadowy food industry front-groups, including clever marketing techniques that intentionally confuse parents about a product's nutritional value. (Did you know that "made with real fruit" may mean a product is less healthy?) What emerges is the industry'sdivide-and-conquer strategy, one that stokes kids' desire for junk food while breaking down parents' ability to act as responsible gatekeepers.For anyone who frets over what their child is eating, Kid Food offers both essential reading and a deeper understanding of the factors at play in their child's food environment. Written in the same engaging and relatable voice that has made The Lunch Tray a trusted resource for parents for almost adecade, Kid Food offers a well of compassion - and expertise - for those fighting the good fight at home.

The term 'consumption' covers the desire for goods and services, their acquisition, use, and disposal. The study of consumption has grown enormously in recent years, and it has been the subject of major historiographical debates: did the eighteenth century bring a consumer revolution? Was there a great divergence between East and West? Did the twentieth century see the triumph of global consumerism? Questions of consumption have become defining topics in all branches of history, from gender and labour history to political history and cultural studies. The Oxford Handbook of the History of Consumption offers a timely overview of how our understanding of consumption in history has changed in the last generation, taking the reader from the ancient period to the twenty-first century. It includes chapters on Asia, Europe, Africa, and North America, brings together new perspectives, highlights cutting-edge areas of research, and offers a guide through the main historiographical developments. Contributions from leading historians examine the spaces of consumption, consumer politics, luxury and waste, nationalism and empire, the body, well-being, youth cultures, and fashion. The Handbook also showcases the different ways in which recent historians have approached the subject, from cultural and economic history to political history and technology studies, including areas where multidisciplinary approaches have been especially fruitful.

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics.The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. - Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics - Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control - Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality