This edited volume provides an innovative perspective on the future of food systems. The contributors analyse relevant issues for a sustainable and responsible food consumption and cover fundamental steps for a broader approach to the sustainability of meat-based products. The book presents several issues and solutions to engage food firms in a measurable ecological transition. Topics discussed include not only the pedagogical perspective on sustainable food consumption, the evolution of (meat-based) food production systems and the animal welfare perspective, but also the adaptation of firm's strategies to the sustainable transition, the effects of climate change on agri-food firms' governance structures and the evolution of consumers perceptions on meat-based products and the role of CSR labels.

This book targets managers and entrepreneurs who work in the meat industry and are seeking to improve their socio-environmental performance and governance, accountants that works at the production of sustainability reports for food companies, researchers working at the cutting edge of the food and environmental fields, professionals working in the meat industry and researchers interested in the investigation of novelties in European food regulation.

Presents an interdisciplinary analysis of a sustainable food supply chain Discusses how to implement a sustainable meat and cured meat supply chain Analyzes relevant issues for a sustainable and responsible food consumption

Autorentext

Prof. Anna Maria Fellegara is a Full Professor of Business Economics and Dean of the Faculty of Economics and Law of the Università Cattolica del Sacro Cuore (Piacenza - Italy). He is Vice President of SIDREA - Italian Society of Accounting and Business Economics and a member of AIDEA - Italian Academy of Business Economics. She is currently a professor of Accounting and Financial Statements, Integrated Reporting, Financial Statement Analysis and Corporate Control Systems. Coordinator of national inter-university research on financial statements and consolidated financial statements; on the application of national and international accounting standards. Member of the scientific committee of the Emilia Romagna Higher Education School of the Order of Chartered Accountants and Accounting Experts. Member of the Management Committee of the Cariparma-Crédit Agricole Campus for the training of the group's human resources. Member of the steering committee of the REMLAB research center "Retailing and trade marketing", with expertise in the financial reporting of companies in the sector. The scientific production of recent years has concerned the topics of information on ownership structures and governance structures, disclosure on corporate governance in groups as a tool for protecting widespread interests and assessing creditworthiness. The topics of sustainability were developed with reference to the levels of economic-financial disclosure and the choices of integrated reporting in companies and national groups. She is the Director of the Research Centre for Responsibility, Ethics and Sustainability in Management - RES.m HUB.

Dr. Riccardo Torelli is an Assistant Professor in Corporate Sustainability, Responsibility and Ethics at the Faculty of Economics and Law (Department of Economic and Social Sciences) of Università Cattolica del Sacro Cuore (Piacenza - Italy). He is also a Lecturer of Corporate Social Responsibility and Sustainable Business Strategy. His research focuses on corporate sustainability and SDGs, CSR and business ethics, non-financial reporting and greenwashing. He is a member of Centre for Social and Environmental Accounting Research (CSEAR), European Business Ethics Network (EBEN) and Associate Editor of Corporate Social Responsibility and Environmental Management journal and of Journal of Public Affairs. He has published several international contributions, in particular in Journal of Business Ethics, Business Strategy and the Environment, Corporate Social Responsibility and Environmental Management, Journal of Cleaner Production, Sustainability Accounting Management and Policy Journal, Social Responsibility Journal and in some Springer edited books. He is a member of several interdisciplinary projects on business sustainability. He is also the founder of the Research Centre for Responsibility, Ethics and Sustainability in Management - RES.m HUB.

Andrea Caccialanza is a Ph.D. Candidate inUniversità Cattolica del Sacro Cuore, Piacenza (Italy). His research covers topics such as sustainability reporting determinants in agri-food systems, food production systems and supply chains, SDGs and gender equality, sustainability and social impact in megaprojects. He is a member of the Center for Social and Environmental Accounting Research (CSEAR), the Italian Association for Management and Marketing studies (SIMA-SIM), the Italian Society of Accounting and Business Economics (SIDREA) and the European Business Ethics Network (EBEN). He is also a member of the Research Centre for Responsibility, Ethics and Sustainability in Management - RES.m HUB.

Inhalt

Chapter 1. Generation Z and Sustainable Cured Meat Consumption: Educational Challenges and Pedagogical Perspectives.- Chapter 2. Sustainability of Swine Breeding: Future Challenges and Opportunities.- Chapter 3. Sustainable Development of Meat Supply Chain and Human Rights.- Chapter 4. Genomics for Sustainable Cured Pork Supply Chain.- Chapter 5. The Quality of Heavy Pork Meat: the Role of PDO Production Specifications.- Chapter 6. Animal Welfare in Swine Production.- Chapter 7. Taxation and Ecological Transition in Production Chains.- Chapter 8. Protecting Farm Animal Biodiversity Through Geographical Indications: A Legal Analysis.- Chapter 9. Firm Financial Performance and Growth in the Italian Meat Industry: A Longitudinal Analysis.- Chapter 10. Climate Change Risk Management and Firms' Adaptive Responses: Evidence From the Livestock Industry.- Chapter 11. A Specific Risk Approach to the Meat and Cured Meat Supply Chain.- Chapter 12. Managing Generational Handover in Family Business: Some Case Studies in the Charcuterie Factories.- Chapter 13. Generation Z, Consumption of Cured Meats, Lifestyles.- Chapter 14. The Sustainability of Meat and Cured Meat Supply Chain: Where Are We Now?.- Chapter 15. The Spread of Sustainability Reporting in the Italian Food Manufacturing Context.- Chapter 16. The Vis Assessment Tool for the Cured Meat Italian Supply Chain: Fostering Accountability for Sustainability Through a FAO Safa-based Framework.