| SN: |
6159 |
| Title: |
Eating Biodiversity: An Investigation of the Links between Quality Food Production and Biodiversity Protection, 2005-2007 |
| Persistent identifier: |
10.5255/UKDA-SN-6159-1 |
| Depositor(s): |
Buller, H., University of Exeter. Department of Geography |
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Principal investigator(s):
|
Buller, H., University of Exeter. Department of Geography
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| Data collector(s): |
Buller, H., University of Exeter. Department of Geography
|
| Sponsor(s): |
Economic and Social Research Council
Natural Environment Research Council
Biotechnology and Biological Sciences Research Council
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| Grant number: |
RES-224-25-0041 |
Consumer behaviour - Economics
Environmental and conservation issues - Environment, conservation and land use
Land use and planning - Environment, conservation and land use
Plant and animal distribution - Environment, conservation and land use
Nutrition - Health
Agriculture, forestry and rural industry - Industry and management
Rural life - Society and culture
This is a mixed method data collection. The study is part of the Rural Economy and Land Use (RELU) programme.
This project investigated the links between quality food production and biodiversity protection by asking the question: can production systems that use and maintain biodiverse natural grasslands, translate that into a source of additional product value in the production of meat and cheese and therefore benefit rural economies? The aim was to inverse the conventional understanding of landscape or environmental quality as the outcome of well managed farming to explore the idea of natural grassland biodiversity as an input into more sustainable farming and as an integral component of product quality.
Ecological data from this study are available at the Environmental Information Data Centre of the Centre for Ecology and Hydrology.
Further information and documentation for this study may be found through the RELU Knowledge Portal: Eating Biodiversity.
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Main Topics:
Farming practice, biodiversity, botanical composition, farm business, meat quality, consumer responses to meat quality, food production, food, meat, cheese, grassland, dairy farming, animal husbandry, consumers.
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Time period:
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01 March 2005 - 01 June 2007 |
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Country:
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England and Wales
Scotland
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Geography:
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Bristol
Devon
Lancashire
Wiltshire
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Spatial units:
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Council Areas
Counties (Metropolitan)
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Observation units:
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Individuals
Organisations
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Kind of data:
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Textual
Numeric
Alpha-numeric
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Universe:
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Subnational
Farmers from biodiverse beef and lamb farms (interviews); land managers responsible for the management of biodiverse grasslands (interview); consumers (focus groups); meat tasting panels; lamb and beef samples from animals grazed on biodiverse grassland (meat analyses).
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Time dimensions:
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Cross-sectional (one-time) study
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Sampling procedures:
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Purposive selection/case studies; Volunteer sample; Convenience sample
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Number of units:
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42 farms (12 lamb, 15 beef, 12 cheese, 3 control); 21 interviews; 5 focus groups; 20 lamb samples; 32 beef samples; 42 herbage samples with 3 repetitions.
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Method of data collection:
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Face-to-face interview; Observation; Transcription of existing materials; Focus group
Chemical analyses.
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Weighting:
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Not applicable
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Publications may be found via the RELU Knowledge Portal: Eating biodiversity.
Dunn, R.M., et al. (2007) 'Can biological diversity act as an input into sustainable rural development? A case-study using salt marsh-raised lamb' in J.J. Hopkins, et al. (eds.) High Value Grassland: Providing biodiversity, a clean environment and premium products, Cirencester: British Grassland Society. pp.158-166.
Wood, J.D., et al. (2007) 'Quality of meat from biodiverse grassland' in J.J. Hopkins, et al. (eds.) High Value Grassland: Providing biodiversity, a clean environment and premium product, Cirencester: British Grassland Society. pp.107-116.
Hopkins, A. and Holz, B. (2006) 'Grassland for agriculture and nature conservation: production, quality and multi-functionality' Agronomy Research, 4, pp.3-20.
Hopkins, A. (2005) 'Cashing in on biodiversity' Grass and Forage Farmer, 81, Spring, pp.20.
