Wydawnictwo
Uniwersytetu Ekonomicznego
w Poznaniu
Pokaż menu
English version

Redakcja naukowa
Katarzyna Pawlak-Lemańska, Barbara Borusiak, Ewa Sikorska

Sustainable food. Production and consumption perspectives

Dostępność i zakup

Wersja elektroniczna
(IBUK)
Wersja elektroniczna
(CEEOL)

*Kliknięcie przycisku powoduje przeniesienie na zewnętrzną platformę udostępniania lub sprzedaży.

Książka jest dostępna w subskrypcjach bibliotecznych: Ibuk Libra i EBSCO.

Sposób cytowania
Pawlak-Lemańska, K., Borusiak, B. i Sikorska, E. (red.). (2024). Sustainable food. Production and consumption perspectives. Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu. https://doi.org/10.18559/978-83-8211-209-2

Sustainable food security is a pressing global challenge, requiring research and advocacy for both production and consumption practices. On one hand, the focus of research lies in the development of technologies and processes that enable the production of food with minimal losses and a reduced negative environmental impact. On the other hand, efforts are directed towards strengthening positive attitudes among food consumers, promoting environmentally friendly diets, and reducing food losses. This book aims to address this challenge by exploring sustainable food systems from production to consumption. Through literature reviews, original research, and perspectives, the book seeks to disseminate the concept of food sustainability to scientists, researchers, and practitioners. We hope this monograph will contribute, albeit modestly, to making food processes more sustainable.

Preface

PART I. Sustainable production

D. Gwiazdowska, K. Marchwińska, K. Juś, Sustainable food production and processing – sustainable agriculture and biotechnological approaches in food chain

A. Grzelak, M. Borychowski, J. Staniszewski, A. Matuszczak, Farming sustainability – interactions of economic, environmental and social dimensions

K. Wójcicki, J. Górna, E. Sikorska, Digitalisation in agri-food sector

M. Tichoniuk, K. Wiszumirska, Packaging supporting food sustainability

J. Witczak, The circular economy implementation in the food system – the life cycle perspective

A. Błaszczyk, S. Sady, B. Pachołek, Sustainable management of fruit waste production

 

PART II. Sustainable consumption

I. Klimczak, A. Gliszczyńska-Świgło, Sustainable healthy diets

I. Rybicka, K. Bohdan, P.Ł. Kowalczewski, Meat alternatives – market and consumption

K. Włodarska, K. Pawlak-Lemańska, M. Sielicka-Różyńska, U. Samotyja, Food labelling system – consumers’ perspective

N. Gluza, D. Antczak, M. Gurtatowski, Shaping sustainable food consumption attitudes: bibliometric literature review

B. Pierański, L. Smutka, Household food waste – the origin, level, structure and methods of prevention

B. Borusiak, B. Knežević, Surplus food redistribution systems as a food waste prevention tool

Summary

The book covers all aspects related to sustainability in the agri-food sector, both from a technical and economic point of view following an interesting multidisciplinary approach. The book offers a panoramic vision of the topic, involving different disciplines that treat the topic from different points of view. It can be used by students or researchers who want to approach the topic.

Prof. Giulio Mario Cappelletti, University of Foggia

NowośćOkładka - ISBN 978-83-8211-208-5
Metadane
  • ISBN: 978-83-8211-208-5
  • e-ISBN: 978-83-8211-209-2
  • DOI: 10.18559/978-83-8211-209-2
  • Wydanie: I
  • Rok wydania: 2024
  • Rok premiery: 2024
  • Strony: 198
  • Wersja papierowa: miękka okładka
  • Wersja elektroniczna: pdf
  • Format: B5
  • Licencja: open access
Słowa kluczowe

sustainability, sustainable development, corporate social responsibility, agriculture, management, packaging, marketing, consumption, product, life-cycle, food waste
Pobierz metadane

Wyświetlenia

ostatni tydzień: 42
ostatnie 3 miesiące: 894