Sustainable Transition of Meat and Cured Meat Supply Chain
portes grátis
Sustainable Transition of Meat and Cured Meat Supply Chain
A Transdisciplinary Approach
Fellegara, Anna Maria; Caccialanza, Andrea; Torelli, Riccardo
Springer International Publishing AG
08/2024
282
Mole
9783031349799
15 a 20 dias
Descrição não disponível.
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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Sustainability;Food Supply Chain;Meat Value Chain;Health Livestock;Animal Agriculture;Cured Meat;Meat Consumption
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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
