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001476398 001__ 1476398
001476398 003__ OCoLC
001476398 005__ 20231003174647.0
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001476398 008__ 230830s2023\\\\sz\a\\\\o\\\\\000\0\eng\d
001476398 019__ $$a1395067581$$a1395180987
001476398 020__ $$a9783031349775$$q(electronic bk.)
001476398 020__ $$a3031349776$$q(electronic bk.)
001476398 020__ $$z9783031349768
001476398 020__ $$z3031349768
001476398 0247_ $$a10.1007/978-3-031-34977-5$$2doi
001476398 035__ $$aSP(OCoLC)1395567675
001476398 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP$$dYDX$$dOCLCQ
001476398 049__ $$aISEA
001476398 050_4 $$aHD9410.5
001476398 08204 $$a338.1/76$$223/eng/20230830
001476398 24500 $$aSustainable transition of meat and cured meat supply chain :$$ba transdisciplinary approach /$$cAnna Maria Fellegara, Riccardo Torelli, Andrea Caccialanza, editors.
001476398 264_1 $$aCham :$$bSpringer,$$c2023.
001476398 300__ $$a1 online resource (xii, 282 pages) :$$billustrations (some color).
001476398 336__ $$atext$$btxt$$2rdacontent
001476398 337__ $$acomputer$$bc$$2rdamedia
001476398 338__ $$aonline resource$$bcr$$2rdacarrier
001476398 4901_ $$aCSR, sustainability, ethics & governance,$$x2196-7083
001476398 5050_ $$aChapter 1. Generation Z and Sustainable Cured Meat Consumption: Educational Challenges and Pedagogical Perspectives -- Chapter 2. Sustainability of Swine Breeding: Future Challenges and Opportunities -- Chapter 3. Sustainable Development of Meat Supply Chain and Human Rights -- Chapter 4. Genomics for Sustainable Cured Pork Supply Chain -- Chapter 5. The Quality of Heavy Pork Meat: the Role of PDO Production Specifications -- Chapter 6. Animal Welfare in Swine Production -- Chapter 7. Taxation and Ecological Transition in Production Chains -- Chapter 8. Protecting Farm Animal Biodiversity Through Geographical Indications: A Legal Analysis -- Chapter 9. Firm Financial Performance and Growth in the Italian Meat Industry: A Longitudinal Analysis -- Chapter 10. Climate Change Risk Management and Firms' Adaptive Responses: Evidence From the Livestock Industry -- Chapter 11. A Specific Risk Approach to the Meat and Cured Meat Supply Chain -- Chapter 12. Managing Generational Handover in Family Business: Some Case Studies in the Charcuterie Factories -- Chapter 13. Generation Z, Consumption of Cured Meats, Lifestyles -- Chapter 14. The Sustainability of Meat and Cured Meat Supply Chain: Where Are We Now? -- Chapter 15. The Spread of Sustainability Reporting in the Italian Food Manufacturing Context -- Chapter 16. The Vis Assessment Tool for the Cured Meat Italian Supply Chain: Fostering Accountability for Sustainability Through a FAO Safa-based Framework.
001476398 506__ $$aAccess limited to authorized users.
001476398 520__ $$aThis edited volume provides an innovative perspective on the future of food systems. The contributors analyse relevant issues for a sustainable and responsible food consumption and cover fundamental steps for a broader approach to the sustainability of meat-based products. The book presents several issues and solutions to engage food firms in a measurable ecological transition. Topics discussed include not only the pedagogical perspective on sustainable food consumption, the evolution of (meat-based) food production systems and the animal welfare perspective, but also the adaptation of firm's strategies to the sustainable transition, the effects of climate change on agri-food firms' governance structures and the evolution of consumers perceptions on meat-based products and the role of CSR labels. This book targets managers and entrepreneurs who work in the meat industry and are seeking to improve their socio-environmental performance and governance, accountants that works at the production of sustainability reports for food companies, researchers working at the cutting edge of the food and environmental fields, professionals working in the meat industry and researchers interested in the investigation of novelties in European food regulation.
001476398 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed August 30, 2023).
001476398 650_0 $$aMeat industry and trade$$xEnvironmental aspects.
001476398 655_0 $$aElectronic books.
001476398 7001_ $$aFellegara, Anna Maria,$$eeditor.
001476398 7001_ $$aTorelli, Riccardo,$$eeditor.
001476398 7001_ $$aCaccialanza, Andrea,$$eeditor.
001476398 77608 $$iPrint version:$$aFellegara, Anna Maria$$tSustainable Transition of Meat and Cured Meat Supply Chain$$dCham : Springer,c2023$$z9783031349768
001476398 830_0 $$aCSR, sustainability, ethics & governance,$$x2196-7083
001476398 852__ $$bebk
001476398 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-34977-5$$zOnline Access$$91397441.1
001476398 909CO $$ooai:library.usi.edu:1476398$$pGLOBAL_SET
001476398 980__ $$aBIB
001476398 980__ $$aEBOOK
001476398 982__ $$aEbook
001476398 983__ $$aOnline
001476398 994__ $$a92$$bISE