Case Studies on Sustainability in the Food Industry

Edited by Samuel O. Idowu () and René Schmidpeter ()

in Management for Professionals from Springer

Date: 2022
ISBN: 978-3-031-07742-5
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Chapters in this book:

Securing Planetary Health and Sustainable Food Systems with Global Organic Agriculture: Best Practice from Austria

Ursula A. Vavrik

Barriers to Supply Chain Sustainability Innovation Amongst Nigerian Entrepreneurs in the Food and Agriculture Industry

Adebimpe Adesua Lincoln

Sustainable Supply Chains in Bolivia: Between Informality and Political Instability

Boris Christian Herbas-Torrico, Björn Frank, Carlos Alejandro Arandia-Tavera and Pamela Mirtha Zurita-Lara

Why Chicken? Fileni (Italy): Between Taste, Circular Economy and Attention to the Territory

Mara Baldo

Development and Planning of the Strategy against Food Waste in the Spanish Region of Cantabria

Elisa Baraibar-Diez, María D. Odriozola, Ladislao Luna, Ignacio Llorente, Antonio Martín, José Luis Fernández, Ángel Cobo, José Manuel Fernández and Manuel Luna

Food Security in South Africa: Lessons from the COVID-19 Pandemic on Creating Sustainable Value Chains Through Corporate Social Responsibility (CSR)

Mikovhe Maphiri

Reducing Negative Environmental Impacts in Conventional Agriculture, but Not the Amount of Harvest: A Multi-stakeholder Joint Project in Conventional Citrus Production in Spain

Marina Beermann, Patrick Freund and Felipe Fuentelsaz

Challenges in Malaysian’s Sustainability Efforts: The Role of Traceability in the Food Industry

Sam Sarpong, Ali Saleh Ahmed Alarussi and Faizah Shahudin

Food Waste in Romania from an Individual and a National Perspective

Silvia Puiu and Nicoleta Mihaela Florea

Sustainable Food Production in Serbia, an Exploration of Discourse/Practice in Early 2020s

Milan Todorovic

Sustainability Challenges and the Way Forward in the Tea Industry: The Case of Sri Lanka

Y. Alahakoon, Mahendra Peiris and Nuwan Gunarathne

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DOI: 10.1007/978-3-031-07742-5

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