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  • 1.
    Andrén, Thomas
    et al.
    Södertörn University, School of Life Sciences, Environmental science. Södertörn University, School of Life Sciences, Geography.
    Rytkönen, Paulina
    Södertörn University, School of Life Sciences, Culinary arts and meal science.
    Vinlandet Sverige - konsumtionen, produktionen och framtida förutsättningar2011In: Ymer, ISSN 0044-0477, p. 121-146Article in journal (Other academic)
  • 2.
    Bonow, Madeleine
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Environmental Science.
    Normark, Maria
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Media Technology.
    Community gardening in Stockholm: participation, driving forces and the role of the municipality2018In: Renewable Agriculture and Food Systems, ISSN 1742-1705, E-ISSN 1742-1713, Vol. 33, no 6, p. 503-507Article in journal (Refereed)
    Abstract [en]

    The paper reports on a study of community gardening in Stockholm. We contribute to the body of knowledge about the sustainability of community gardens and this new form of citizen-led initiatives in Stockholm, with the ambition of creating a debate about the best way to sustain and develop these initiatives in Sweden. We argue that although community gardening may provide leverage for means of developing a sustainable city, it is a marginal phenomenon and contributes little to sustainable development its present form. Through interviews we have investigated how the citizens and municipality officers of Stockholm try to adapt to the renewed interest in community gardening by looking at the policy makers’, municipality officers’ and grassroots movements’ incentives to start community gardens. We specifically focus on how the community gardeners articulate their reasons for participating in collaborative initiatives in the city and how these expectations evolve when they are faced with the reality of gardening and the problems relating to producing food in the city. We have found that there are a growing number of citizens and local authorities advocating community gardening, but the sustainability and endurance of gardens are hampered by vague responsibilities, lack of leadership and unclear expectations of the outcome. Community gardening cases in Stockholm contribute to the debate by exemplifying how formal (e.g. policy making) and informal advocacy (e.g. civic engagement in community gardening) groups are collaborating, but also showing that they often have different agendas and initial motivations for setting up new gardens. We argue that uncritical enthusiasm results in an overly instrumental approach to governance of community gardening and that the sustainability and endurance of the community gardening is not an issue that the governing bodies plan for, and hence it is forgotten. We suggest some routes forward, involving employing facilitators from various stakeholders such as the municipality, housing companies and various NGOs.

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  • 3.
    Bonow, Madeleine
    et al.
    Södertörn University, School of Life Sciences, Culinary arts and meal science. Södertörn University, School of Life Sciences, Geography.
    Rytkönen, Paulina
    Södertörn University, School of Life Sciences, Culinary arts and meal science.
    Gastronomins (politiska) geografi2011In: Ymer, ISSN 0044-0477, p. 7-36Article in journal (Other academic)
  • 4.
    Bonow, Madeleine
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences. Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Geography.
    Rytkönen, Paulina
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Platsen som varumärke2013In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 61-75Chapter in book (Other academic)
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  • 5.
    Bonow, Madeleine
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences. Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Geography.
    Rytkönen, Paulina
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Platsen som varumärke2013In: Entreprenörskap och varumärken / [ed] Mats Larsson, Mikael Lönnborg & Karin Winroth, Möklinta: Gidlunds förlag, 2013, p. 217-235Chapter in book (Other academic)
  • 6.
    Bonow, Madeleine
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences. Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Geography.
    Svanberg, Ingvar
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Biology.
    Karpfiskarnas tillbakagång i svenskt kosthåll2013In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 91-114Chapter in book (Other academic)
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  • 7.
    Bonow, Madeleine
    et al.
    Södertörn University, School of Life Sciences, Culinary arts and meal science. Södertörn University, School of Life Sciences, Geography.
    Svanberg, Ingvar
    Södertörn University, School of Life Sciences, Biology.
    "Säg får jag bjuda ur sumpen på en sprittande ruda": En bortglömd läckerhet från gångna tiders prästgårdskök2011In: Ymer, ISSN 0044-0477, p. 147-169Article in journal (Other academic)
  • 8.
    Dusingizimana, T.
    et al.
    University of Rwanda, Rwanda.
    Jones, A.
    University of Michigan, United States.
    Vasanthakaalam, H.
    University of Rwanda, Rwanda.
    Kjellqvist, Tomas
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Environmental Science.
    Household-Level Coverage of Iron-Biofortified Beans in the Northern Province of Rwanda2023In: Current Developments in Nutrition, ISSN 2475-2991, Vol. 7, no 6, article id 100106Article in journal (Refereed)
    Abstract [en]

    Background: Biofortification, the process of enhancing the micronutrient content of staple crops, is a nutrition-sensitive agricultural intervention with the potential to increase micronutrient intakes and improve health outcomes, especially among vulnerable populations. Although data are available on the number of farming households that grow biofortified crops, information on the coverage of biofortified foods in the general population is limited. Such information is critical to assess the performance of biofortification programs and guide decisions related to program implementation while ascertaining progress toward achieving expected impacts. Objective: This study aimed to assess the household coverage of iron-biofortified beans (IBBs) in rural areas of the Northern Province of Rwanda. Methods: We applied methods previously used to assess coverage in large-scale food fortification programs to develop coverage indicators for IBBs. These indicators were 1) consumption of beans in any form; 2) awareness of IBBs; 3) availability of IBBs; 4) consumption of IBBs (ever); and 5) consumption of IBBs (current). Results: Of the 535 households surveyed, 98% consumed beans in any form and 79% were aware of IBBs. Among the 321 households that provided bean samples, only 40% of the samples were biofortified (as determined by a breeding specialist) and only 21% of respondents were able to correctly identify IBBs. Although 52% of households reported to be ever consuming biofortified beans, only 10% of households were currently consuming these beans. Conclusions: Despite relatively high awareness of IBBs among surveyed households, a few households currently consume IBBs, highlighting the need to explore strategies to promote consumption. More research is also required to investigate factors hindering the consumption of IBBs. © 2023

  • 9.
    Lindqvist, Beatriz
    Södertörn University, School of Historical and Contemporary Studies, Ethnology.
    Al dente - Svensk konsumtion av italienskhet2013In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 115-133Chapter in book (Other academic)
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  • 10.
    Malitska, Julia
    Södertörn University, Centre for Baltic and East European Studies (CBEES).
    Dietary reforms in the Baltic and East Central Europe, ca 1850–19502022Collection (editor) (Refereed)
    Abstract [en]

    In this special section, the histories of dietary reform have been approached and explored from different perspectives. The essays weave together threads of the history of dietary advice and nutritional standards with social history, women’s history and food history, covering the elements of life reform and women’s movements, the establishment of communist food ideology, the development of modern food safety and food security, etc. Three peer-reviewed articles focusing on the case studies of Estonia, Bulgaria and the Russian empire are built on previously untapped sources and offer original perspectives on the topic. As the contributions suggest, the entangled histories of dietary reform efforts proved to be a valuable and novel prism through which to study the region and the history of Europe in general. 

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  • 11.
    Malitska, Julia
    Södertörn University, Centre for Baltic and East European Studies (CBEES).
    “Vegetarianism was part of social reformism”: Interview with Corinna Treitel2022In: Baltic Worlds, ISSN 2000-2955, E-ISSN 2001-7308, no 1-2, p. 5p. 150-155Article in journal (Other (popular science, discussion, etc.))
    Abstract [en]

    Corinna Treitel, Department Chair and Professor of History at Washington University in St. Louis, in conversation with Julia Malitska on dreams about and attempts at dietary reform in the 19th and 20th centuries, and on German life reformers and their long lasting, but forgotten, impacts on the ways we think today about eating naturally and environmentally consciously.

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    Interview with Corinna Treitel_Malitska
  • 12.
    Nygård, Odd
    et al.
    Södertörn University, School of Life Sciences, Coastal Management Research Center (COMREC). Södertörn University, School of Life Sciences, Environmental science. Södertörn University, School of Life Sciences, Biology.
    Wramner, Per
    Södertörn University, School of Life Sciences, Environmental science.
    Godset Almnäs i Norra Fågelås socken: odlingshistoria och markanvändning2012Report (Other academic)
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    Godset Almnäs i Norra Fågelås socken: odlingshistoria och markanvändning
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  • 13. Nygård, Odd
    et al.
    Wramner, Per
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Environmental Science.
    Terroir - ett nyckelbegrepp för att ge lokalproducerade livsmedel geografisk identitet2013In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 201-235Chapter in book (Other academic)
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    Terroir - ett nyckelbegrepp för att ge lokalproducerade livsmedel geografisk identitet
  • 14.
    Rytkönen, Paulina
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Gastronomiska regioner - ett verktyg för utveckling2013In: Landsbygd i Centrum, ISSN 2000-5245, no 2, p. 3-3Article in journal (Other (popular science, discussion, etc.))
  • 15.
    Rytkönen, Paulina
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Gastronomiska regioner: Ett verktyg för regional utveckling2014Report (Other academic)
    Abstract [sv]

    Rapporten sammanfattar resultatet från åtta fokusgrupper, samt intervjuer, seminarier och en enkät som genomfördes under 2013 i syfte att  ta fram ett underlag för hur vi skall bygga gastronomiska regioner i Sverige.

    Projektets huvudfrågor var: 1. Vad är gastronomiska regioner i ett svenskt sammanhang? 2. Hur skall gastronomiska regioner byggas i Sverige? 3. Vad kan satsningen heta?

    På förslag från deltagarna föreslås att satsningen framgent skall heta kulinariska regioner. Dessutom föreslås en handlingsplan som bygger på fem identifierade områden, nämligen en tydlig organisation och ledarskap; framtagning av en terroiratlas på nationell och regional nivå; satsa på marknadsutveckling; att utveckla regional unikitet och särart; samt att tillämpa de sistnämnda. Projektet genomfördes på uppmaning frånLlandsbygdsdepartementet som ett samarbete mellan Lantbrukarnas Riksförbund, Restaurangakademien och Södertörns högskola.

     

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    Gastronomiska regioner: Ett verktyg för regional utveckling
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  • 16.
    Rytkönen, Paulina
    Södertörn University, School of Life Sciences, Culinary arts and meal science.
    Skyddade ursprungsbeteckningar - ett bidrag till "Sverige det nya matlandet"?2011In: Ymer, ISSN 0044-0477, p. 37-66Article in journal (Other academic)
  • 17.
    Rytkönen, Paulina
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Värdet av SUB-skydd: Fallet Kalix Löjrom2014In: Regional Matkultur: Terroir i Matlandet Sverige / [ed] Martin Ragnar, Stockholm: Carlsson Bokförlag, 2014, p. 287-294Chapter in book (Other (popular science, discussion, etc.))
    Abstract [sv]

    Kapitlet beskriver vilka utmaningar men också möjligheter som SUB-ansökan gav upphov till. Kapitlet lämnar också, utifrån erfarenheter från Europa, ett antal förslag på hur marknaden för Kalix Löjrom skulle kunna utvecklas.

  • 18.
    Rytkönen, Paulina
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Bonow, Madeleine
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Geography.
    Johansson, Magnus
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Biology. Örebro universitet.
    Persson, Ylva
    Goat cheese production in Sweden - a pioneering experience in the re-emergence of local food2013In: Acta Agriculturae Scandinavica - Section B, ISSN 0906-4710, E-ISSN 1651-1913, Vol. 63, no SI, p. 38-46Article in journal (Refereed)
    Abstract [en]

    The re-emergence and modernization of traditional goat-cheese production in Jamtland led to the articulation of a localized agri-food system that represents the frontline of the return and reinforcement of local food in Sweden. Already in the 1970s, some initiatives were undertaken to formalize the productive activities of this branch and to improve the product quality. The most important project was the articulation of a cooperative that, unlike all other Swedish cooperatives, engaged its members in the development of a joint trademark, development of a standardized assortment, common marketing efforts and finding creative solutions for infrastructure problems. Despite the overall success, we also found some downsides. Producing goat cheese requires that at least two people are involved, because the workload often leads to body injuries and illness for people working alone. By studying the institutional frameworks, rules and regulations, the economic function and entrepr! neurial dynamics, and the dynamics of knowledge and competences, the article highlights how and why farm dairies in Jamtland became reinforced and modernized. This grasps both the actions of individual economic agents and their interaction with their environment. A special emphasis was put on the role of regional authorities in this process. Even though many obstacles have been removed and the trade has found successful ways to solve strategic issues concerning product development and marketing, there are still important structural shortcomings that might decrease the profitability and endanger the future development of the trade. There is a lack of experience and infrastructure to solve more complex problems like animal healthand the potential risks related to the consumption of unpasteurized cheese and the increasing incidence of Tick-Borne Encephalitis (TBE).

  • 19.
    Rytkönen, Paulina
    et al.
    Södertörn University, School of Life Sciences, Culinary arts and meal science.
    Gratzer, Karl
    Södertörn University, School of Business Studies, Business studies.
    Geografiska ursprungsbeteckningar: En preliminär reflektion2012Report (Other academic)
    Abstract [sv]

    Denna rapport beskriver och diskuterar vad EU:s ursprungs- och särartsskydd är, det vill säga Skyddad Ursprungsbeteckning (SUB), Skyddad Geografisk Beteckning (SGB) och Garanterad traditionell specialitet (GTS). Syftet med rapporten är att beskriva hur dessa certifieringar används för att skapa landsbygdsutveckling i andra Europeiska länder; att utifrån andra länders erfarenheter visa på vilka för- och nackdelar certifieringarna har, ge exempel på hur man kan bygga mervärde för bönder, producenter och regioner med utgångspunkt från certifieringarna. Rapporten omfattar också en avslutande reflektion om vilken roll certifieringarna skulle kunna spela för att förverkliga visionen om ”Sverige – det nya matlandet”, samt vilka resurser som finns eller saknas för att öka antalet SUB-, SGB- och GTS-certifieringar i Sverige.

    Rapporten är framtagen inom ramen för samproduktionsprojektet ”Wrångebäck Sweden – en fallstudie för att samla know-how och stärka konkurrenskraften för producenter av traditionell ost”. Projektgruppen består av forskare från Södertörns högskola, Hushållningssällskapens Förbund, samt Almnäs Bruk AB. Rapporten är i huvudsak skriven av Paulina Rytkönen och baseras på en sammanfattning av tidigare forskning samt på hennes forskningsresultat från erfarenheterna av SUB-certifiering i Kantabrien i Spanien. Rapporten omfattar också ett avsnitt som baseras på professor Karl Gratzers forskningsresultat där erfarenheterna av SUB- och SGB-certifiering i Hermagor i Österrike sammanfattas.

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    Geografiska ursprungsbeteckningar: En preliminär reflektion
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  • 20.
    Rytkönen, Paulina
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences.
    Wramner, PerSödertörn University, School of Natural Sciences, Technology and Environmental Studies, Environmental Science.Bonow, MadeleineSödertörn University, School of Natural Sciences, Technology and Environmental Studies, Meal Sciences. Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Geography.
    Från matproduktion till gastronomi2013Collection (editor) (Other academic)
    Abstract [sv]

    Antologin Från matproduktion till gastronomi belyser aktuella frågor kring livsmedel och måltider. Förändringarna inom detta område illustrerar på flera sätt dagens samhällsutveckling. Boken består av tre tematiska delar.

    ”Strukturella förändringar och aktuella trender” tar upp efterfrågemönster, institutionella förhållanden, interaktion mellan olika aktörer och varumärkesstrategier. Fokus ligger på småskalig livsmedelsproduktion.

    ”Måltider och måltidskultur” tar upp kulturella och sociala faktorer bakom förändringar av popularitet, status etc. hos olika livsmedel. Här behandlas också betydelsen av miljön kring måltiden och av restaurangsektorns utveckling.

    ”Maten och naturen” tar upp hur lokalproducerade livsmedel påverkas av naturmiljön på produktionsplatsen och hur deras lokala identitet kan användas i marknadsföringen. Vidare behandlas hur lokal produktion kan gynna naturvården i odlingslandskapet.

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    Från matproduktion till gastronomi
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  • 21.
    Wramner, Per
    et al.
    Södertörn University, School of Natural Sciences, Technology and Environmental Studies, Environmental Science.
    Nygård, Odd
    Småskalig livsmedelsproduktion som ett instrument för att främja naturvården i odlingslandskapet2013In: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, p. 181-200Chapter in book (Other academic)
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    Småskalig livsmedelsproduktion som ett instrument för att främja naturvården i odlingslandskapet
1 - 21 of 21
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