研究課題/領域番号 |
22K14955
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研究種目 |
若手研究
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配分区分 | 基金 |
審査区分 |
小区分41010:食料農業経済関連
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研究機関 | 宇都宮大学 |
研究代表者 |
シュレーガ ベンジャミン 宇都宮大学, 農学部, 助教 (90943605)
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研究期間 (年度) |
2022-04-01 – 2025-03-31
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研究課題ステータス |
交付 (2022年度)
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配分額 *注記 |
4,420千円 (直接経費: 3,400千円、間接経費: 1,020千円)
2024年度: 1,430千円 (直接経費: 1,100千円、間接経費: 330千円)
2023年度: 1,560千円 (直接経費: 1,200千円、間接経費: 360千円)
2022年度: 1,430千円 (直接経費: 1,100千円、間接経費: 330千円)
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キーワード | artisan food / Japan / covid-19 / Artisan food / Covid / food system / sustainability |
研究開始時の研究の概要 |
The Covid-19 pandemic disrupted food systems across the world, but the pandemic’s impacts have varied greatly. This project will evaluate how the pandemic impacted artisan food producers to better understand how the pandemic is reshaping Japan’s food economies.
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研究実績の概要 |
In September 2022, I travelled to Okinawa to research about the impact of Covid-19 on artisan food and the Agu heirloom pork brand. In November and December 2022, I conducted a survey of all of the wagyu brands reporting production numbers in the 2001 beef handbook. I sent out surveys to roughly 190 organizations and received responses from roughly half.
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現在までの達成度 (区分) |
現在までの達成度 (区分)
3: やや遅れている
理由
I had a child in early February 2023. This disrupted my plan to conduct research from January to March 2023.
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今後の研究の推進方策 |
I will continue to analyze the data from the survey of wagyu brands. From these surveys, I will select a number of brands who agreed to follow-up interviews to conduct further ethnographic interviews. I am also considering expanding to analyze jidori and ji-beer. I plan to travel in Tochigi, Miyazaki, and Okinawa to conduct this research.
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