A Stakeholder Approach to Managing Food
Local, National, and Global Issues
Herausgeber: Lindgreen, Adam; Angell, Robert J.; Hingley, Martin K.; Memery, Juliet
A Stakeholder Approach to Managing Food
Local, National, and Global Issues
Herausgeber: Lindgreen, Adam; Angell, Robert J.; Hingley, Martin K.; Memery, Juliet
- Broschiertes Buch
- Merkliste
- Auf die Merkliste
- Bewerten Bewerten
- Teilen
- Produkt teilen
- Produkterinnerung
- Produkterinnerung
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,
Andere Kunden interessierten sich auch für
![The Stakeholder Perspective]( "The Stakeholder Perspective")
Massimo PirozziThe Stakeholder Perspective59,99 €![Making the Business Case]( "Making the Business Case")
Ian GamblesMaking the Business Case64,99 €![Stakeholder Engagement Essentials You Always Wanted To Know]( "Stakeholder Engagement Essentials You Always Wanted To Know")
Michelle BartonicoStakeholder Engagement Essentials You Always Wanted To Know39,99 €![Stakeholder Management and Social Responsibility]( "Stakeholder Management and Social Responsibility")
Ovidiu NicolescuStakeholder Management and Social Responsibility70,99 €![Thriving in a Stakeholder World: Purpose As the New Competitive Advantage]( "Thriving in a Stakeholder World: Purpose As the New Competitive Advantage")
Paul RatoffThriving in a Stakeholder World: Purpose As the New Competitive Advantage22,99 €![Stakeholder Power]( "Stakeholder Power")
Steven WalkerStakeholder Power23,99 €![Stakeholder Wellbeing and Value Creation]( "Stakeholder Wellbeing and Value Creation")
Stakeholder Wellbeing and Value Creation35,99 €-
-
-
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,
Produktdetails
- Produktdetails
- Verlag: Taylor & Francis Ltd
- Seitenzahl: 364
- Erscheinungstermin: 24. Juni 2024
- Englisch
- Abmessung: 246mm x 174mm
- Gewicht: 671g
- ISBN-13: 9781032837185
- ISBN-10: 1032837187
- Artikelnr.: 70438707
- Verlag: Taylor & Francis Ltd
- Seitenzahl: 364
- Erscheinungstermin: 24. Juni 2024
- Englisch
- Abmessung: 246mm x 174mm
- Gewicht: 671g
- ISBN-13: 9781032837185
- ISBN-10: 1032837187
- Artikelnr.: 70438707
Dr Adam Lindgreen is Professor of Marketing at Copenhagen Business School, Denmark. Dr Martin K. Hingley is Professor of Strategic Marketing at Lincoln Business School, UK. Dr Robert J. Angell is a lecturer at Cardiff Business School, UK. Dr Juliet Memery is Professor of Marketing at Bournemouth University, UK. Dr Joëlle Vanhamme is Professor of Marketing at Edhec Business School, France.
Contents Part 1: Food Product and Channel Development 1. Multi-stakeholder Initiative for Sustainable Beef Production Standards Luciana M. Vieira, Alexia Hoppe, and Luis C. Schneider 2. Managing the Quality of Potatoes: Enacting a Mundane Product from Field to Shop Lars Esbjerg 3. How does Industry Convergence Affect Suppliers and Consumers? An Analysis of the Emerging Sectors of Functional Foods and Biopolymers Stefanie Bröring, Felix Andreae, and Nina Preschitschek 4. Novel Non-Thermal Food Preservation Technology: The Science and Industrial Implementation of High Pressure, Pulsed Electric Field and Cold Plasma Amar Aouzelleg 5. Chia: From Tribute to Superfood Vanessa Fonseca Part 2: Food Policy, Regulation, Labelling, and Consumption 6. Conflicting Interests and Regulatory Systems of New Food Technologies: The Case of Nanotechnology Valaria Sodano and Martin K. Hingley 7. Food Manufacturers
EUR
Adoption of Eco-Labels: Motives, Barriers, and Pressures Andrea Insch and Alicia Collier 8. Consumer Understanding of and Potential for Eco-Labelling of Food Claire May 9. Understanding Attitudes toward and Consumption of Functional Food Robert J. Angell, aklina Stojanovi
, Jelena Filipovi
, and Matthew Gorton 10. Trying to Lose Weight in an
EUR
Obesogenic
EUR
Environment: Strategies, Temptations, and Implications Suzan Burton and Daniela Spanjaard 11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food Industry Ewen C. D. Todd Part 3: Sustainable Food Supply Chain 12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish Beef Philip Leat and Cesar Revoredo-Giha 13. Barriers to Supply Chain Integration in the Australian Seafood Industry David Byrom, Meredith Lawley, and Michael Clements 14. Spatial-Structural Change in Food Retailing in the UK Leigh Sparks 15. Collaborating for Sustainability in Food Logistics and Distribution Carlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen 17. Quality as a Competitive Advantage for the Rural Food Industry Egil Petter Stræte 18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case Study Anne-Flore Maman Larraufie and Tarek Talbi Part 4: Socially Responsible Food 19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the Netherlands Erik de Bakker and Hans Dagevos 20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent Consumer Meredith Lawley, Dawn Birch, and Jane Craig 21. Corporate Social Responsibility Practices in Indian Food Industry: A Content Analysis Sharad Agarwal and Ramendra Singh 22. Stores, Edible Food Waste, and Social Redistribution Christoph Teller, Christina Holweg, and Herbert Kotzab
EUR
Adoption of Eco-Labels: Motives, Barriers, and Pressures Andrea Insch and Alicia Collier 8. Consumer Understanding of and Potential for Eco-Labelling of Food Claire May 9. Understanding Attitudes toward and Consumption of Functional Food Robert J. Angell, aklina Stojanovi
, Jelena Filipovi
, and Matthew Gorton 10. Trying to Lose Weight in an
EUR
Obesogenic
EUR
Environment: Strategies, Temptations, and Implications Suzan Burton and Daniela Spanjaard 11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food Industry Ewen C. D. Todd Part 3: Sustainable Food Supply Chain 12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish Beef Philip Leat and Cesar Revoredo-Giha 13. Barriers to Supply Chain Integration in the Australian Seafood Industry David Byrom, Meredith Lawley, and Michael Clements 14. Spatial-Structural Change in Food Retailing in the UK Leigh Sparks 15. Collaborating for Sustainability in Food Logistics and Distribution Carlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen 17. Quality as a Competitive Advantage for the Rural Food Industry Egil Petter Stræte 18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case Study Anne-Flore Maman Larraufie and Tarek Talbi Part 4: Socially Responsible Food 19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the Netherlands Erik de Bakker and Hans Dagevos 20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent Consumer Meredith Lawley, Dawn Birch, and Jane Craig 21. Corporate Social Responsibility Practices in Indian Food Industry: A Content Analysis Sharad Agarwal and Ramendra Singh 22. Stores, Edible Food Waste, and Social Redistribution Christoph Teller, Christina Holweg, and Herbert Kotzab
Contents Part 1: Food Product and Channel Development 1. Multi-stakeholder Initiative for Sustainable Beef Production Standards Luciana M. Vieira, Alexia Hoppe, and Luis C. Schneider 2. Managing the Quality of Potatoes: Enacting a Mundane Product from Field to Shop Lars Esbjerg 3. How does Industry Convergence Affect Suppliers and Consumers? An Analysis of the Emerging Sectors of Functional Foods and Biopolymers Stefanie Bröring, Felix Andreae, and Nina Preschitschek 4. Novel Non-Thermal Food Preservation Technology: The Science and Industrial Implementation of High Pressure, Pulsed Electric Field and Cold Plasma Amar Aouzelleg 5. Chia: From Tribute to Superfood Vanessa Fonseca Part 2: Food Policy, Regulation, Labelling, and Consumption 6. Conflicting Interests and Regulatory Systems of New Food Technologies: The Case of Nanotechnology Valaria Sodano and Martin K. Hingley 7. Food Manufacturers
EUR
Adoption of Eco-Labels: Motives, Barriers, and Pressures Andrea Insch and Alicia Collier 8. Consumer Understanding of and Potential for Eco-Labelling of Food Claire May 9. Understanding Attitudes toward and Consumption of Functional Food Robert J. Angell, aklina Stojanovi
, Jelena Filipovi
, and Matthew Gorton 10. Trying to Lose Weight in an
EUR
Obesogenic
EUR
Environment: Strategies, Temptations, and Implications Suzan Burton and Daniela Spanjaard 11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food Industry Ewen C. D. Todd Part 3: Sustainable Food Supply Chain 12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish Beef Philip Leat and Cesar Revoredo-Giha 13. Barriers to Supply Chain Integration in the Australian Seafood Industry David Byrom, Meredith Lawley, and Michael Clements 14. Spatial-Structural Change in Food Retailing in the UK Leigh Sparks 15. Collaborating for Sustainability in Food Logistics and Distribution Carlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen 17. Quality as a Competitive Advantage for the Rural Food Industry Egil Petter Stræte 18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case Study Anne-Flore Maman Larraufie and Tarek Talbi Part 4: Socially Responsible Food 19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the Netherlands Erik de Bakker and Hans Dagevos 20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent Consumer Meredith Lawley, Dawn Birch, and Jane Craig 21. Corporate Social Responsibility Practices in Indian Food Industry: A Content Analysis Sharad Agarwal and Ramendra Singh 22. Stores, Edible Food Waste, and Social Redistribution Christoph Teller, Christina Holweg, and Herbert Kotzab
EUR
Adoption of Eco-Labels: Motives, Barriers, and Pressures Andrea Insch and Alicia Collier 8. Consumer Understanding of and Potential for Eco-Labelling of Food Claire May 9. Understanding Attitudes toward and Consumption of Functional Food Robert J. Angell, aklina Stojanovi
, Jelena Filipovi
, and Matthew Gorton 10. Trying to Lose Weight in an
EUR
Obesogenic
EUR
Environment: Strategies, Temptations, and Implications Suzan Burton and Daniela Spanjaard 11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food Industry Ewen C. D. Todd Part 3: Sustainable Food Supply Chain 12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish Beef Philip Leat and Cesar Revoredo-Giha 13. Barriers to Supply Chain Integration in the Australian Seafood Industry David Byrom, Meredith Lawley, and Michael Clements 14. Spatial-Structural Change in Food Retailing in the UK Leigh Sparks 15. Collaborating for Sustainability in Food Logistics and Distribution Carlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen 17. Quality as a Competitive Advantage for the Rural Food Industry Egil Petter Stræte 18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case Study Anne-Flore Maman Larraufie and Tarek Talbi Part 4: Socially Responsible Food 19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the Netherlands Erik de Bakker and Hans Dagevos 20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent Consumer Meredith Lawley, Dawn Birch, and Jane Craig 21. Corporate Social Responsibility Practices in Indian Food Industry: A Content Analysis Sharad Agarwal and Ramendra Singh 22. Stores, Edible Food Waste, and Social Redistribution Christoph Teller, Christina Holweg, and Herbert Kotzab