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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
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.
The Hawaiian pineapple industry emerged in the late nineteenth
century as part of an attempt to diversify the Hawaiian economy
from dependence on sugar cane as its only staple industry. Here,
economic historian Richard A. Hawkins presents a definitive history
of an industry from its modest beginnings to its emergence as a
major contributor to the American industrial narrative. He traces
the rise and fall of the corporate giants who dominated the global
canning world for much of the twentieth century. Drawing from a
host of familiar economic models and an unparalleled body of
research, Hawkins analyses the entrepreneurial development and
twentieth-century migration of the pineapple canning industry in
Hawaii. The result is not only a comprehensive history, but also a
unique story of American innovation and ingenuity amid the rising
tides of globalization.
In recent years, professionals have combined nutrition, health, and
engineering sciences to develop new technologies within the food
industry. As we are beginning to shift focus on how we view the
health benefits of various food products, perseveration and
processing techniques have become much more vital. New developments
regarding how we store and preserve food are emerging rapidly,
making it necessary for research to be done that studies the latest
scientific improvements and contemporary methods of food
processing. Technological Developments in Food Preservation,
Processing, and Storage is a collection of innovative research on
the latest developments and advancements of preservation
technologies and storage methods within the food processing
industry. While highlighting topics including nutritional
supplements, microfiltration, and thermal technology, this book is
ideally designed for biologists, nutrition scientists, health
professionals, engineers, government officials, policymakers, food
service professionals, industry practitioners, researchers,
academicians, and students.
The Interaction of Food Industry and Environment addresses all
levels of interaction, paying particular attention to avenues for
responsible operational excellence in food production and
processing. Written at a scientific level, this book explores many
topics relating to the food industry and environment, including
environmental management systems, environmental performance
evaluation, the correlation between food industry, sustainable
diets and environment, environmental regulation on the
profitability of sustainable water use in the food industry,
lifecycle assessment, green supply chain network design and
sustainability, the valorization of food processing waste via
biorefineries, food-energy-environment trilemma, wastewater
treatment, and much more. Readers will also find valuable
information on energy production from food processing waste,
packaging and food sustainability, the concept of virtual water in
the food industry, water reconditioning and reuse in the food
industry, and control of odors in the food industry. This book is a
welcomed resource for food scientists and technologists,
environmentalists, food and environmental engineers and academics.
A political scientist goes undercover in a modern industrial
slaughterhouse for this twenty-first-century update of Upton
Sinclair's The Jungle This is an account of industrialized killing
from a participant's point of view. The author, political scientist
Timothy Pachirat, was employed undercover for five months in a
Great Plains slaughterhouse where 2,500 cattle were killed per
day-one every twelve seconds. Working in the cooler as a liver
hanger, in the chutes as a cattle driver, and on the kill floor as
a food-safety quality-control worker, Pachirat experienced
firsthand the realities of the work of killing in modern society.
He uses those experiences to explore not only the slaughter
industry but also how, as a society, we facilitate violent labor
and hide away that which is too repugnant to contemplate. Through
his vivid narrative and ethnographic approach, Pachirat brings to
life massive, routine killing from the perspective of those who
take part in it. He shows how surveillance and sequestration
operate within the slaughterhouse and in its interactions with the
community at large. He also considers how society is organized to
distance and hide uncomfortable realities from view. With much to
say about issues ranging from the sociology of violence and modern
food production to animal rights and welfare, Every Twelve Seconds
is an important and disturbing work.
This book examines the social dimension of sustainability in the
wine industry. Social sustainability focuses on people and
communities. Contributors explore topics such as philanthropy,
poverty, natural disasters, communication, and wine tourism from a
global perspective using research and case studies in developed and
developing countries. This edited book provides researchers,
academics, practitioners and students with varied perspectives of
social sustainability in the global wine industry.
When relations are facilitated by communication technologies such
as e-business, food supply networks can improve efficiency,
flexibility and effectiveness. However, a lack of trust within such
transactions can prevent the integration of e-business into this
large, economic sector. Using case studies from European countries,
chapters discuss trust-building methods for food networks in an
e-business environment. Key issues include the influence of
cultural disparity and cross-border transactions upon major product
groups such as meat, cereal products and fresh produce.
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