Sustainability in the food supply chain: a 2020 vision
Author:
Affiliation:
1. Chair of Food Engineering Technische Universität Dresden 01062 Dresden Germany
2. MAPP Centre for Research on Value Creation in the Food Sector Aarhus University 8000 Aarhus Denmark
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14059
Reference16 articles.
1. Consumer-Related Food Waste: Causes and Potential for Action
2. Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste – A multiple case study
3. Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?
4. Food Security: The Challenge of Feeding 9 Billion People
5. Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta
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