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001 http://library.oapen.org/handle/20.500.12657/23495
005 20220714221426.0
041 0 _aEnglish
042 _adc
072 7 _aJFFS
_2bicssc
072 7 _aKNDF
_2bicssc
100 1 _aBernardi, Elisabetta
_4auth
_91590961
700 1 _aCapri, Ettore
_4auth
_91590962
700 1 _aPulina, Giuseppe
_4auth
_9177528
245 1 0 _aThe Sustainability of Meat and Cured Meats in Italy : Nutritional Aspect, Food Safety, Environmental Impact, Animal Welfare, Circular Economy, Fight Against Waste
260 _aMilan
_bFrancoAngeli
_c2019
300 _a1 electronic resource (251 p.)
506 0 _aOpen Access
_2star
_fUnrestricted online access
520 _aFrom the mid-1980s, meat consumption in Italy and the western world have stabilised and, in the face of a well-established food security, we have witnessed a changed sensitivity for ethical issues, such as animal welfare and environmental impacts of farms. Analysing the sustainability of meat and cured meats means studying in the most objective way possible different topics concerning both the consumer and the livestock production. This volume presents an interdisciplinary study to describe the "5 faces" of meat sustainability: nutrition, environmental impacts and the circular economy applied to farms and industry, food security and animal welfare, the economic aspects of supply chains and the fight against food waste.
540 _aCreative Commons
_fby-nc-nd/3.0/it/legalcode
_2cc
_4http://creativecommons.org/licenses/by-nc-nd/3.0/it/legalcode
546 _aEnglish
650 7 _aGlobalization
_2bicssc
650 7 _aFood manufacturing & related industries
_2bicssc
_91154980
653 _ameat consumption
653 _asustainability
653 _anutrition, food safety
653 _aenvironmental impact
653 _aanimal welfare
856 4 0 _awww.oapen.org
_uhttps://library.oapen.org/bitstream/id/477eff4c-8937-4a30-80b6-ed05ba205c51/397-99Z_Book Manuscript-1859-1-10-20190506.pdf
_70
_zOAPEN Library: download the publication
856 4 0 _awww.oapen.org
_uhttp://library.oapen.org/handle/20.500.12657/23495
_70
_zOAPEN Library: description of the publication
999 _c3048449
_d3048449