A Stakeholder Approach to Managing Food

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 Broering, 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, Zaklina 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 Straete



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