Case studies on sustainability in the food industry : dealing with a rapidly growing population / Samuel O. Idowu, René Schmidpeter, editors.
Idowu, Samuel O., editor.; Schmidpeter, René, editor.
2022
HD9000.5
Available Online

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Title Case studies on sustainability in the food industry : dealing with a rapidly growing population / Samuel O. Idowu, René Schmidpeter, editors.
ISBN 9783031077425 (electronic bk.)
3031077423 (electronic bk.)
9783031077418
3031077415
DOI https://doi.org/10.1007/978-3-031-07742-5
Published Cham : Springer, [2022]
Copyright ©2022
Language English
Description 1 online resource (xviii, 297 pages) : illustrations (some color).
Other Standard Identifiers 10.1007/978-3-031-07742-5 doi
Call Number HD9000.5
Dewey Decimal Classification 338.1/9
Summary The world's population continues to grow year after year, putting pressure on all global resources. This book provides examples of how we can deal with all the challenges associated with aspects of population growth in the quest for sustainable development. It presents case studies on different areas of sustainability in the food industry, which includes food production and consumption. The collection of illustrative examples includes cases from agriculture and fisheries, the food refining sector, the supply chain, wholesale and retail channels, and other relevant aspects that enhance our understanding of how sustainability takes place in this global sector. The book will appeal to a wide readership, from practitioners to researchers, teachers and students worldwide.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Idowu, Samuel O., editor.
Schmidpeter, René, editor.
Series Management for professionals.
Available in Other Form Case studies on sustainability in the food industry.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Chapter 1. Securing Sustainable Food Systems in Global Organic Agriculture, Attaining 40% by 2030 and 100% by 2040 in Combination With Other Measures
Chapter 2. Barrier to Supply Chain Sustainability Innovation Amongst Nigerian Entrepreneurs in the Food and Agriculture Industry
Chapter 3. Sustainable Supply Chains in Bolivia: Between Informality and Political Instability
Chapter 4. Why Chicken? Fileni (Italy): Between Taste, Circular Economy and Attention to the Territory
Chapter 5. Development and Planning of the Strategy Against Food Waste in the Spanish Region of Cantabria
Chapter 6. Food Security in South Africa: Lessons from Covid-19 Pandemic on Creating Sustainable Value Chains Through Corporate Social Responsibility
Chapter 7. Reducing Negative Environmental Impacts in Conventional Agriculture, but Not the Amount of Harvest: A Multi-stakeholder Joint Project in Conventional Citrus Production in Spain
Chapter 8. Challenges in Malaysians Sustainability Efforts: The Role of Traceability in the Food Industry
Chapter 9. Food Waste in Romania from an Individual and a National Perspective
Chapter 10. Sustainable Food Production in Serbia: An Exploration of Discourse/practice in Early 2020s
Chapter 11. Sustainability Challenges and the Way Forward in the Tea Industry: The Case of Sri Lanka.

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