Case Studies on Sustainability in the Food Industry: Dealing With a Rapidly Growing Population (Management for Professionals)

Chapter 1. Securing Sustainable Food Systems in Global Organic Agriculture, Attaining 40% by 2030 and 100% by 2040 - in Combination With Other Measures.- Chapter 2. Barrier to Supply Chain Sustainability Innovation Amongst Nigerian Entrepreneurs in the Food and Agriculture Industry.- Chapter 3. Sustainable Supply Chains in Bolivia: Between Informality and Political Instability.- Chapter 4. Why Chicken? Fileni (Italy): Between Taste, Circular Economy and Attention to the Territory.- Chapter 5. Development and Planning of the Strategy Against Food Waste in the Spanish Region of Cantabria.- Chapter 6. Food Security in South Africa: Lessons from Covid-19 Pandemic on Creating Sustainable Value Chains Through Corporate Social Responsibility.- Chapter 7. Reducing Negative Environmental Impacts in Conventional Agriculture, but Not the Amount of Harvest: A Multi-stakeholder Joint Project in Conventional Citrus Production in Spain.- Chapter 8. Challenges in Malaysian's Sustainability Efforts: The Role of Traceability in the Food Industry.- Chapter 9. Food Waste in Romania from an Individual and a National Perspective.- Chapter 10. Sustainable Food Production in Serbia: An Exploration of Discourse/practice in Early 2020s.- Chapter 11. Sustainability Challenges and the Way Forward in the Tea Industry: The Case of Sri Lanka.