A Stakeholder Approach to Managing Food

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,

Autorentext

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.

Inhalt

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