Innovation in Food Ecosystems Entrepreneurship for a Sustainable Fut
This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepr
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Paola De Bernardi Danny Azucar
Innovation in Food Ecosystems Entrepreneurship for a Sustainable Future
Contributions to Management Science
More information about this series at http://www.springer.com/series/1505
Paola De Bernardi • Danny Azucar
Innovation in Food Ecosystems Entrepreneurship for a Sustainable Future
Paola De Bernardi Department of Management University of Turin, School of Management and Economics Turin, Italy
Danny Azucar Department of Management University of Turin, School of Management and Economics Turin, Italy
ISSN 1431-1941 ISSN 2197-716X (electronic) Contributions to Management Science ISBN 978-3-030-33501-4 ISBN 978-3-030-33502-1 (eBook) https://doi.org/10.1007/978-3-030-33502-1 © Springer Nature Switzerland AG 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG. The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Foreword (1): The Future of Food Ecosystems
The food system encompasses a multitude of actors, elements, and processes that relate to the production, processing, distribution, preparation, consumption, and disposal of food. It includes the environment, people, businesses, infrastructure, institutions, and the effects of their activities on our society, economy, landscape, and climate. It is a complex system made up of many interrelations—and it is adaptive— influenced by endogenous and exogenous factors. Today’s food systems are evolving to meet consumers’ ever-changing demand for healthy and nutritious food that is accessible and affordable for all, ensuring high levels of food safety and traceability coherent with sustainable and resource-efficient business models, and aiming to conserve our planet’s precious resources for future generations. People are becoming aware of the deep impact the curren
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