ISBN 13 : 9781472456052

Sommaire : Contributors: Luciana M. Vieira, Alexia Hoppe, Luis C. Schneider, Lars Esbjerg, Stefanie Bröring, Felix Andreae, Nina Preschitschek, Amar Aouzelleg, Vanessa Fonseca, Valaria Sodano, Martin K. Hingley, Andrea Insch, Alicia Collier, Claire May, Robert J. Angell, Zaklina Stojanovic, Jelena Filipovic, Matthew Gorton, Suzan Burton, Daniela Spanjaard, Ewen C. D. Todd, Philip Leat, Cesar Revoredo-Giha, David Byrom, Meredith Lawley, Michael Clements, Leigh Sparks, Carlos Mena, Denyse Julien, Vahid Mirzabeiki , Martin K. Hingley, Alan Revill, Adam Lindgreen, Egil Petter Stræte, Anne-Flore Maman Larraufie, Tarek Talbi, Erik de Bakker, Hans Dagevos, Meredith Lawley, Dawn Birch, Jane Craig, Sharad Agarwal , Ramendra Singh, Christoph Teller, Christina Holweg, Herbert Kotzab.

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

Langue : Anglais

Collection : FOOD AND AGRICULTURAL MARKETING

Localisation : Bibliothèque Campus de Nice

Support : Papier

Etat : Présent

Professeur EDHEC : Oui

Propriétaire : Bibliothèque