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AKTive Food: Semantic Web based knowledge conduits for the Organic Food Industry

Brewster, Christopher, Glaser, Hugh and Haughton, Barny (2005) AKTive Food: Semantic Web based knowledge conduits for the Organic Food Industry At ISWC Workshop, Semantic Web Case Studies and Best Practices for eBusiness, SWCASE05.

Record type: Conference or Workshop Item (Paper)

Abstract

We present a vision and a proposal for using Semantic Web technologies in the organic food industry. This is a very knowledge inten- sive industry at every step from the producer, to the caterer or restau- ranteur, through to the consumer. There is a crucial need for a concept of environmental audit which would allow the various stake holders to know the full environmental impact of their economic choices. This is a different and parallel form of knowledge to that of price. Semantic Web technologies can be used effectively for the calculation and transfer of this type of knowledge (together with other forms of multimedia data) which could contribute considerably to the commercial and educational impact of the organic food industry. We outline how this could be achieved as our essential ob jective is to show how advanced technologies could be used to both reduce ecological impact and increase public awareness.

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More information

Published date: 2005
Additional Information: Event Dates: November 2005
Venue - Dates: ISWC Workshop, Semantic Web Case Studies and Best Practices for eBusiness, SWCASE05, 2005-11-01
Organisations: Web & Internet Science

Identifiers

Local EPrints ID: 261565
URI: http://eprints.soton.ac.uk/id/eprint/261565
PURE UUID: fb238a4e-8ceb-4a1c-8d48-098e6c419ef3

Catalogue record

Date deposited: 21 Nov 2005
Last modified: 18 Jul 2017 09:01

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Contributors

Author: Christopher Brewster
Author: Hugh Glaser
Author: Barny Haughton

University divisions

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