Baking business sustainability through life cycle management / João Miguel D. Ferreira da Rocha, Aleksandra Figurek, Anatoliy G. Goncharuk, Alexandrina Sirbu, editors.
Rocha, João Miguel, editor.; Figurek, Aleksandra, editor.; Goncharuk, Anatoliy G., editor.; Sirbu, Alexandrina, editor.
2023
HD9057.A2 B35 2023
Available Online

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Title Baking business sustainability through life cycle management / João Miguel D. Ferreira da Rocha, Aleksandra Figurek, Anatoliy G. Goncharuk, Alexandrina Sirbu, editors.
ISBN 9783031250279 (electronic bk.)
3031250273 (electronic bk.)
9783031250262
3031250265
DOI https://doi.org/10.1007/978-3-031-25027-9
Published Cham : Springer, [2023]
Language English
Description 1 online resource (250 pages) : illustrations (black and white, and color).
Item Number 10.1007/978-3-031-25027-9 doi
Call Number HD9057.A2 B35 2023
Dewey Decimal Classification 338.4/7664752
Summary This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Life Cycle Thinking In Managing Baking Business Sustainability begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to The Americas to Africa and beyond. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including an important chapter on the market risk and external shock effects from COVID-19, the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all of the most recent advances and methods for successful incorporation into bakery businesses. .
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Rocha, João Miguel, editor.
Figurek, Aleksandra, editor.
Goncharuk, Anatoliy G., editor.
Sirbu, Alexandrina, editor.
Available in Other Form Baking business sustainability through life cycle management.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Chapter 1 Bread Industry Sustainability Life Cycle Assessment
Chapter 2 Product Environmental Footprint and Bread Industry
Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance
Chapter 4 Ensuring sustainability of baking industry in North Macedonia
Chapter 5 Sustainability approach of the baking industry along the food supply chain
Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania
Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach
Chapter 8 Asian Overview on Sustainability Approach in Baking Industry
Chapter 9 African Experience in Ensuring Sustainability in Baking
Chapter 10 Indian experience in ensuring sustainability in baking industry
Chapter 11 Measuring Baking Business Performance
Chapter 12 Forming the efficient business model for bakery
Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine
Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production
Chapter 15 Impact of Bakery Innovation on Business Resilience Growth
Chapter 16 Innovation in the commercial system of the small bakery industry
New business models in food systems for farmers and companies, based on multi-actor approach
Chapter 18 The role of rural women in bread industry Job creation and retention in rural areas.

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