Sustainable transition of meat and cured meat supply chain : a transdisciplinary approach / Anna Maria Fellegara, Riccardo Torelli, Andrea Caccialanza, editors.
Fellegara, Anna Maria, editor.; Torelli, Riccardo, editor.; Caccialanza, Andrea, editor.
2023
HD9410.5
Available Online

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Title Sustainable transition of meat and cured meat supply chain : a transdisciplinary approach / Anna Maria Fellegara, Riccardo Torelli, Andrea Caccialanza, editors.
ISBN 9783031349775 (electronic bk.)
3031349776 (electronic bk.)
9783031349768
3031349768
DOI https://doi.org/10.1007/978-3-031-34977-5
Published Cham : Springer, 2023.
Language English
Description 1 online resource (xii, 282 pages) : illustrations (some color).
Other Standard Identifiers 10.1007/978-3-031-34977-5 doi
Call Number HD9410.5
Dewey Decimal Classification 338.1/76
Summary This 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.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed August 30, 2023).
Added Author Fellegara, Anna Maria, editor.
Torelli, Riccardo, editor.
Caccialanza, Andrea, editor.
Series CSR, sustainability, ethics & governance, 2196-7083
Available in Other Form Sustainable Transition of Meat and Cured Meat Supply Chain
Linked Resources Online Access
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Chapter 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.

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