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    The Sustainability of Meat and Cured Meats in Italy

    Nutritional Aspect, Food Safety, Environmental Impact, Animal Welfare, Circular Economy, Fight Against Waste

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    Author(s)
    Bernardi, Elisabetta
    Capri, Ettore
    Pulina, Giuseppe
    Language
    English
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    Abstract
    From 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.
    URI
    http://library.oapen.org/handle/20.500.12657/23495
    Keywords
    meat consumption; sustainability; nutrition, food safety; environmental impact; animal welfare
    OCN
    1135845353
    Publisher
    FrancoAngeli
    Publisher website
    https://www.francoangeli.it/Home.aspx
    Publication date and place
    Milan, 2019
    Series
    Uomo, ambiente, sviluppo - Open Access, 1
    Classification
    Globalization
    Manufacturing industries
    Pages
    251
    Public remark
    21-7-2020 - No DOI registered in CrossRef for ISBN 9788891793324
    Rights
    http://creativecommons.org/licenses/by-nc-nd/3.0/it/legalcode
    • Imported or submitted locally

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    License

    • If not noted otherwise all contents are available under Attribution 4.0 International (CC BY 4.0)

    Credits

    • logo EU
    • This project received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 683680, 810640, 871069 and 964352.

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