LEADER 01809 am  22003133u 450 
001 9910367724203321
005 20200320133033.0
035   $a(CKB)4100000010106459
035   $a(EXLCZ)994100000010106459
100   $a20200127h20192019  fy             0
101 0 $aeng
135   $aurm|#---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe sustainability of meat and cured meats in Italy $enutritional aspect, food safety, environmental impact, animal welfare, circular economy, fight against waste /$fElisabetta Bernardi [and two others]
210  1$aMilan, Italy :$cFrancoAngeli,$d[2019]
210  4$dİ2019
215   $a1 online resource (251 pages) $ccharts; PDF, digital file(s)
330   $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.
606   $aMeat consumption$zItaly
608   $bElectronic books.
615  0$aMeat consumption
700   $aBernardi$b Elisabetta$0596772
801  2$bUkMaJRU
906   $aBOOK
912   $a9910367724203321
996   $aThe sustainability of meat and cured meats in Italy$91984446
997   $aUNINA