01905nam 2200385 450 991047701260332120230224163123.0(CKB)5470000000567816(NjHacI)995470000000567816(EXLCZ)99547000000056781620230224d2019 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierThe Sustainability of Meat and Cured Meats in Italy /Elisabetta Bernardi, Ettore Capri, Giuseppe PulinaMilan :FrancoAngeli,2019.©20191 online resource (251 pages)Includes bibliographical references and index.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.Sustainability of Meat and Cured Meats in Italy Animal welfareAnimal welfare.179.3Bernardi Elisabetta596772Pulina GiuseppeCapri EttoreNjHacINjHaclBOOK9910477012603321The Sustainability of Meat and Cured Meats in Italy3018237UNINA