Description
This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector.
Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and beyond. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach.
Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses.
Author: João Miguel Ferreira Da Rocha
Publisher: Springer
Published: 04/28/2023
Pages: 313
Binding Type: Hardcover
Weight: 1.39lbs
Size: 9.21h x 6.14w x 0.75d
ISBN13: 9783031250262
ISBN10: 3031250265
BISAC Categories:
- Technology & Engineering | Food Science | General
- Science | Environmental Science (see also Chemistry | Environmental)
- Business & Economics | Small Business | General
About the Author
Dr. Joao Miguel Ferreira da Rocha is a scientist in the Chemistry and Technology Network at Green Chemistry Laboratory and a Professor in the Department of Chemistry and Biochemistry, Faculty of Sciences at University of Porto in Porto, Portugal
Aleksandra Figurek is an Associate Professor at the University of Banja Luka, Faculty of Agriculture, Department for Agricultural Economics in Banja Luka, Republic of Srpska
Dr. Anatoliy G. Goncharuk is a Professor in the Department of Management at International Humanitarian University in Odessa, Ukraine