Lindgreen A. (ed.), Hingley M.K. (ed.), Angell R.J. (ed.), Memery J. (ed.), Vanhamme J. (ed.). (2017). A stakeholder approach to managing food: local, national and global issues. Londres (Royaume-Uni) : Routledge. 332 p. (Food and Agricultural Marketing Series, n. 4).
https://doi.org/10.4324/9781315565262
https://doi.org/10.4324/9781315565262
Titre : | A stakeholder approach to managing food: local, national and global issues |
Auteurs : | A. Lindgreen, ed. ; M.K. Hingley, ed. ; R.J. Angell, ed. ; J. Memery, ed. ; J. Vanhamme, ed. |
Type de document : | Ouvrage |
Editeur : | Londres [Royaume-Uni] : Routledge, 2017 |
Collection : | Food and Agricultural Marketing Series, num. 4 |
ISBN/ISSN/EAN : | 978-1-4724-5605-2 |
Format : | 332 p. |
Langues : | Anglais |
Langues du résumé : | Anglais |
Catégories : |
Catégories principales 06 - AGRICULTURE. FORÊTS. PÊCHES ; 6.4 - Production Agricole. Système de ProductionThésaurus IAMM PARTIE INTERESSEE ; CHAINE D'APPROVISIONNEMENT ; DEMARCHE QUALITE ; ENTREPRISE MULTINATIONALE ; INDUSTRIE ALIMENTAIRE ; PRODUCTION ALIMENTAIRE ; APPROVISIONNEMENT ; AGRICULTURE ; ECONOMIE ALIMENTAIRE ; EXPLOITATION AGRICOLE ; COMMUNAUTE RURALE ; GESTION DES RESSOURCES ; PRODUIT ALIMENTAIRE ; PRODUIT AGRICOLE ; CIRCUIT DE COMMERCIALISATION ; CONSOMMATION ALIMENTAIRE ; CONSOMMATEUR ; FOURNISSEUR ; BIOPOLYMERE ; CONSERVATION DES RESSOURCES ; AGRICULTURE DE CONSERVATION ; POLITIQUE ALIMENTAIRE ; REGULATION ; TECHNOLOGIE ALIMENTAIRE ; NANOTECHNOLOGIE ; ALIMENTATION DURABLE ; SECTEUR AGROINDUSTRIEL ; ECOLABEL ; ALIMENT SANTE POUR HOMME ; SECURITE ALIMENTAIRE ; SYSTEME AGROALIMENTAIRE ; SYSTEME ALIMENTAIRE ALTERNATIF ; GASPILLAGE ALIMENTAIRE ; VENTE AU DETAIL ; DURABILITE ; ENVIRONNEMENT RURAL ; ENTREPRISE RURALE |
Mots-clés: | plasma froid ; super-aliment ; responsabilité alimentaire |
Résumé : | This research anthology explores the concept of food production and supply, from farm gate to plate, bringing together contemporary thinking and research on local, national, and global issues from a stakeholder perspective. A Stakeholder Approach to Managing Food includes a number of sections to represent these challenges, opportunities, conflicts, and cohesions affecting relevant stakeholder groups within food production and supply and their reaction to, engagement with, and co-creation of the food environment. For some, local, national, and global interests may seem at odds. We are in an era of growing and pervasive multi-national corporations, and these corporations have significant influence at all levels. Rapidly growing economies such as China are a focus for the global brand, but is this a scenario of adaptation or homogenization of food? Alongside this trend toward national and global development in food, this volume presents the counter-reaction that is taking place (especially in developed countries) toward local speciality and culturally bound foods, with emphasis on the importance of the inter-connection of local communities and agri-food culture and economy. With an in-depth analysis of agricultural businesses, this book shows that the entrepreneurial spirit is alive and well in rural communities with often renewed and engaged connection with consumers and imaginative use of new media. This book will be of interest to students, researchers and policy-makers concerned with agriculture, food production and economics, cultural studies |
Note de contenu : |
Part 1: Food Product and Channel Development
- 1. Multi-stakeholder Initiative for Sustainable Beef Production Standards - 2. Managing the Quality of Potatoes: Enacting a Mundane Product from Field to Shop - 3. How does Industry Convergence Affect Suppliers and Consumers? An Analysis of the Emerging Sectors of Functional Foods and Biopolymers - 4. Novel Non-Thermal Food Preservation Technology: The Science and Industrial Implementation of High Pressure, Pulsed Electric Field and Cold Plasma - 5. Chia: From Tribute to Superfood> Part 2: Food Policy, Regulation, Labelling, and Consumption - 6. Conflicting Interests and Regulatory Systems of New Food Technologies: The Case of Nanotechnology - 7. Food Manufacturers Adoption of Eco-Labels: Motives, Barriers, and Pressures - 8. Consumer Understanding of and Potential for Eco-Labelling of Food - 9. Understanding Attitudes toward and Consumption of Functional Food - 10. Trying to Lose Weight in an Obesogenic Environment: Strategies, Temptations, and Implications - 11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food Industry Part 3: Sustainable Food Supply Chain - 12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish Beef - 13. Barriers to Supply Chain Integration in the Australian Seafood Industry - 14. Spatial-Structural Change in Food Retailing in the UK - 15. Collaborating for Sustainability in Food Logistics and Distribution - 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships - 17. Quality as a Competitive Advantage for the Rural Food Industry - 18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case Study Part 4: Socially Responsible Food - 19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the - Netherlands - 20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent Consumer - 21. Corporate Social Responsibility Practices in Indian Food Industry: A Content Analysis - 22. Stores, Edible Food Waste, and Social Redistribution |
Cote : | I2-LIN-2017 |
URL / DOI : | https://doi.org/10.4324/9781315565262 |
Exemplaires (1)
Code-barres | Cote | Support | Localisation | Section | Disponibilité |
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28000 | I2-LIN-2017 | Papier | Centre de documentation | Espace Thématique | Disponible |