The Food Industry: Perceptions, Practices and Future Prospects, Diego Tresinari dos Santos
Автор: Niels Schneider Название: Ecopreneurship: Business practices for a sustainable future ISBN: 3110684586 ISBN-13(EAN): 9783110684582 Издательство: Walter de Gruyter Рейтинг: Цена: 16169.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This research monograph answers the question how sustainability driven entrepreneurs (ecopreneurs) deliver their sustainability goals through their business practices. The research draws on data from 12 case studies set within the food industry. The analysis takes a firm level and a supply chain level perspective and provides insights to the interconnected nature of sustainability goals within and across firms.
It provides theoretical propositions that show one approach of how to conduct business in a way that works for the planet and people in addition to shareholders. This presents an alternative understanding of organisational performance that builds the foundation for many avenues of future research into sustainable management.
The research combines the remote areas of supply chain management and entrepreneurship at the intersection of sustainability. This novel approach and the insights from the business practice exploration, offer many avenues for further research beyond entrepreneurship and supply chain management. This book will be of interest to academics in management research and also to people with an academic background that work together with sustainability driven and/ or social entrepreneurs, who could benefit from the insights into how sustainability goals are delivered through business practices and the relevant trade-offs faced by ecopreneurs.
Описание: Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies.
Автор: Nurhayati Khairatun Siti, Zakiah Abu Bakar Ainul, Azira Abdul Mutalib Noor Название: Food Safety Practices in the Restaurant Industry ISBN: 179987415X ISBN-13(EAN): 9781799874157 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 35897.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Presents research on food safety practices investigated within food service establishments. The findings generated from these studies will help the food industry pinpoint the risks and non-compliance relating to food safety practices thus to improve practices in preventing food borne illnesses from occurring.
Автор: Nurhayati Khairatun Siti, Zakiah Abu Bakar Ainul, Azira Abdul Mutalib Noor Название: Food Safety Practices in the Restaurant Industry ISBN: 1668443384 ISBN-13(EAN): 9781668443385 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 26334.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance.
Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.
Описание: This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing.
Описание: Presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. The book includes a timely and relevant compendium of chapters that offer its readers relevant issues in gastronomy and management strategies in the hospitality industry.
Автор: Borges Sachs Susai Название: Gastronomy, hospitality, and the future of the restaurant industry ISBN: 1799891488 ISBN-13(EAN): 9781799891482 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 35897.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Helps readers to anticipate separate, yet interrelated functional spheres of global socioeconomic reality, understand their structure, and recognise potential vulnerabilities and opportunities in light of the current pandemic and the induced transformations.
Автор: Sere de Lanauze Gilles Название: Evolution of Social Ties around New Food Practices ISBN: 1789450446 ISBN-13(EAN): 9781789450446 Издательство: Wiley Рейтинг: Цена: 21851.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.
This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to buy local and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account.
For both interested readers and the many players involved in the agri-food industry, these reflections shed light on the current developments in eating together.
Автор: Jayaraman Saru Название: Behind the Kitchen Door ISBN: 0801479517 ISBN-13(EAN): 9780801479519 Издательство: Wiley EDC Рейтинг: Цена: 2401.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
"When you work in restaurants you think the industry is everything, It’s being outside, talking to people, serving people. You feel like you’re part of something good. People mostly go out to eat for good stuff—proposals, weddings, birthdays—not to fight. You’re part of someone’s proposal—you bring the ring in an ice cream cake, you watch her reaction. You feel like you’re part of their experience, their special moment, even if the people don’t care who you are—you’re just the server."
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don’t want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It’s one in which as the restaurant grows, the people grow with it."
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers’ organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.
Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, saut?, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.
Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation’s second-largest private sector workforce—and ensure that dining out is a positive experience on both sides of the kitchen door.
Автор: Gudmundson, Lowell Название: Costa rica after coffee ISBN: 0807176419 ISBN-13(EAN): 9780807176412 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3762.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Costa Rica After Coffee explores the political, social, and economic place occupied by the coffee industry in contemporary Costa Rican history. In this follow-up to the 1986 classic Costa Rica Before Coffee, Lowell Gudmundson delves deeply into archival sources, alongside the individual histories of key coffee-growing families, to explore the development of the co-op movement, the rise of the gourmet coffee market, and the societal transformations Costa Rica has undergone as a result of the coffee industry's powerful presence in the country.While Costa Rican coffee farmers and co-ops experienced a golden age in the 1970s and 1980s, the emergence and expansion of a gourmet coffee market in the 1990s drastically reduced harvest volumes. Meanwhile, urbanization and improved education among the Costa Rican population threatened the continuance of family coffee farms, because of the lack of both farmland and a successor generation of farmers. As the last few decades have seen a rise in tourism and other industries within the country, agricultural exports like coffee have ceased to occupy the same crucial space in the Costa Rican economy. Gudmundson argues that the fulfillment of promises of reform from the co-op era had the paradoxical effect of challenging the endurance of the coffee industry.
Автор: Schneider Niels Robert Название: Ecopreneurship ISBN: 3110778130 ISBN-13(EAN): 9783110778137 Издательство: Walter de Gruyter Рейтинг: Цена: 4413.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This research monograph answers the question how sustainability driven entrepreneurs (ecopreneurs) deliver their sustainability goals through their business practices. The research draws on data from 12 case studies set within the food industry. The analysis takes a firm level and a supply chain level perspective and provides insights to the interconnected nature of sustainability goals within and across firms.
It provides theoretical propositions that show one approach of how to conduct business in a way that works for the planet and people in addition to shareholders. This presents an alternative understanding of organisational performance that builds the foundation for many avenues of future research into sustainable management.
The research combines the remote areas of supply chain management and entrepreneurship at the intersection of sustainability. This novel approach and the insights from the business practice exploration, offer many avenues for further research beyond entrepreneurship and supply chain management. This book will be of interest to academics in management research and also to people with an academic background that work together with sustainability driven and/ or social entrepreneurs, who could benefit from the insights into how sustainability goals are delivered through business practices and the relevant trade-offs faced by ecopreneurs.
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