Baking Business Sustainability Through Life Cycle Management

ISBN-13: 9783031250262 / Angielski

Jo?o Miguel D. Ferreira Da Rocha; Aleksandra Figurek; Anatoliy G. Goncharuk

Opis

This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of 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. 

Life Cycle Thinking In Managing Baking Business Sustainability 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 an important chapter on the market risk and external shock effects from COVID-19, 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 of the most recent advances and methods for successful incorporation into bakery businesses. 

Spis treści

SECTION I

Life Cycle Assessment and Product Environmental Footprint in bread industry

Bread industry Sustainability Life cycle assessment (A proposal of analysis of sustainability assessment using environmental and social footprints)

Product Environmental Footprint and bread industry

Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance

SECTION II

Sustainability of the baking industry

Ensuring sustainability of baking industry in Europe: a case of Balkan countries 

Assessing the sustainability in baking industry applying environmental aspects complying with standards (ISO 14000) requirements: a case of Romania

Cross-European analysis on sustainability approach in baking industry (A comparative study of main sustainability aspects across the Europe (e.g. regulations, environmental issues, social dimension, etc.))

Cross-American overview on sustainability approach in baking industry 

African experience in ensuring sustainability in  baking 

SECTION III

Economic feasibility and efficiency in the bread industry

Market risk in external shocks: The covid-19 case

Measuring baking business performance (Measuring methodology + cases of measuring performance of bakeries)

Forming the efficient business model for bakery

Assessment of the economic feasibility and biosustainability of different scenarios for cereal-based value chains

Economic viability and environment sustainability of novel prototypes of sourdough-based products

SECTION IV

Innovations in the bakery industry

Impact of bakery innovation on business resilience growth (Overview of innovative technologies (use of additives, non-traditional raw materials, functional nutrition) in bakery and assessment of business sustainability and efficiency)

Innovation in the commercial system of the small bakery industry (The chapter will demonstrate how a joint strategy of inbound marketing and outbound marketing can be beneficial for the sustainability of companies in the Bakery sector and, at the same time, shows ways to implement their business strategy)

New business models in local/regional food systems for farmers and companies, based on multi-actor approach

The role of rural women in bread industry – Job creation and retention in rural areas (Traditional bread production in rural areas. Sustainability of the traditional bread production)

O autorze

Dr. Joao Miguel Ferreira da Rocha is a scientist at the Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal

Dr. Aleksandra Figurek is a scientist at the GNOSIS Mediterranean Institute for Management Science, School of Business, University of Nicosia, Cyprus

Dr. Anatoliy G. Goncharuk is Full Professor in the Hauge School of Management at NLA University College, Kristiansand, Norway.

Dr. Alexandrina Sirbu is Full Professor at Constantin Brancoveanu University of Pitesti, Faculty of Management Marketing in Economic Affairs in Ramnicu Valcea, Romania.

Blurb

This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of 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 Asia. 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.