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Sustainable transition of meat and c...

Fellegara, Anna Maria.

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Sustainable transition of meat and cured meat supply chain = a transdisciplinary approach /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Sustainable transition of meat and cured meat supply chain/ edited by Anna Maria Fellegara, Riccardo Torelli, Andrea Caccialanza.
Reminder of title:	a transdisciplinary approach /
other author:	Fellegara, Anna Maria.
Published:	Cham :Springer Nature Switzerland : : 2023.,
Description:	xii, 282 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Meat industry and trade - Environmental aspects. -
Online resource:	https://doi.org/10.1007/978-3-031-34977-5
ISBN:	9783031349775

Sustainable transition of meat and cured meat supply chain = a transdisciplinary approach /
Sustainable transition of meat and cured meat supply chaina transdisciplinary approach /[electronic resource] :edited by Anna Maria Fellegara, Riccardo Torelli, Andrea Caccialanza. - Cham :Springer Nature Switzerland :2023. - xii, 282 p. :ill. (some col.), digital ;24 cm. - CSR, sustainability, ethics & governance,2196-7083. - CSR, sustainability, ethics & governance..

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.

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.

ISBN: 9783031349775

Standard No.: 10.1007/978-3-031-34977-5doiSubjects--Topical Terms:

2168712
Meat industry and trade
--Environmental aspects.

LC Class. No.: HD9410.5

Dewey Class. No.: 338.176

Sustainable transition of meat and cured meat supply chain = a transdisciplinary approach /
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505 0 $a 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.
520 $a 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.
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