LEADER 01905nam 2200385 450 001 9910477012603321 005 20230224163123.0 035 $a(CKB)5470000000567816 035 $a(NjHacI)995470000000567816 035 $a(EXLCZ)995470000000567816 100 $a20230224d2019 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe Sustainability of Meat and Cured Meats in Italy /$fElisabetta Bernardi, Ettore Capri, Giuseppe Pulina 210 1$aMilan :$cFrancoAngeli,$d2019. 210 4$dİ2019 215 $a1 online resource (251 pages) 320 $aIncludes bibliographical references and index. 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. 517 $aSustainability of Meat and Cured Meats in Italy 606 $aAnimal welfare 615 0$aAnimal welfare. 676 $a179.3 700 $aBernardi$b Elisabetta$0596772 702 $aPulina$b Giuseppe 702 $aCapri$b Ettore 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910477012603321 996 $aThe Sustainability of Meat and Cured Meats in Italy$93018237 997 $aUNINA