Sustainable Transition of Meat and Cured Meat Supply Chain

Edited by Anna Maria Fellegara (), Riccardo Torelli () and Andrea Caccialanza ()

in CSR, Sustainability, Ethics & Governance from Springer, currently edited by Samuel O. Idowu and René Schmidpeter

Date: 2023
ISBN: 978-3-031-34977-5
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Chapters in this book:

Introduction

Anna Maria Fellegara, Riccardo Torelli and Andrea Caccialanza

Generation Z and Sustainable Cured Meat Consumption: Educational Challenges and Pedagogical Perspectives

Cristina Birbes and Sara Bornatici

Sustainability of Swine Breeding: Future Challenges and Opportunities

Federico Froldi, Giulia Ferronato and Aldo Prandini

Sustainable Development of Meat Supply Chain and Human Rights

Francesco Zecchin

Genomics for Sustainable Cured Pork Supply Chain

Matilde Maria Passamonti, Riccardo Negrini and Paolo Ajmone-Marsan

The Quality of Heavy Pork Meat: The Role of PDO Production Specifications

Giulia Ferronato, Federico Froldi and Aldo Prandini

Animal Welfare in Swine Production

Federico Froldi, Giulia Ferronato and Aldo Prandini

Taxation and Ecological Transition in Production Chains

Marco Allena and Andrea Purpura

Protecting Farm Animal Biodiversity through Geographical Indications: A Legal Analysis

Luca Leone and Domenico Cristallo

Firm Financial Performance and Growth in the Italian Meat Industry: A Longitudinal Analysis

Ilaria Galavotti and Daniele Cerrato

Climate Change Risk Management and Firms’ Adaptive Responses: Evidence from the Livestock Industry

Carlotta D’Este, Marcela Ciubotaru and Marina Carabelli

A Specific Risk Approach to the Meat and Cured Meat Supply Chain

Anna Maria Fellegara and Andrea Lippi

Managing Generational Handover in Family Business: Some Case Studies in the Charcuterie Factories

Barbara Barabaschi, Roberta Virtuani and Franca Cantoni

Generation Z, Consumption of Cured Meats, and Lifestyles

Antonio Molinari and Elisa Zane

The Sustainability of Meat and Cured Meat Supply Chain: Where Are we Now?

Andrea Caccialanza, Andrea Sartori, Stella Gubelli, Francesca Romana Giannini and Ettore Capri

The Spread of Sustainability Reporting in the Italian Food Manufacturing Context

Andrea Caccialanza and Marco Marinoni

The VIS Assessment Tool for the Cured Meat Italian Supply Chain: Fostering Accountability for Sustainability through a FAO SAFA-Based Framework

Davide Galli, Riccardo Torelli and Andrea Caccialanza

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Persistent link: https://EconPapers.repec.org/RePEc:spr:csrseg:978-3-031-34977-5

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DOI: 10.1007/978-3-031-34977-5

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