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The 10 principles of food industry sustainability / / Cheryl J. Baldwin
| The 10 principles of food industry sustainability / / Cheryl J. Baldwin |
| Autore | Baldwin Cheryl |
| Pubbl/distr/stampa | West Sussex, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (220 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade
Food supply Sustainable agriculture Farm produce Animal products |
| ISBN |
1-118-44771-9
1-118-44769-7 1-118-44772-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Acknowledgments; Chapter 1 Introduction to the Principles; 1.1 The 10 principles of food industry sustainability; 1.2 Principles-practices-potential; 1.3 What is sustainability in the food industry?; 1.4 The destructive course of the food system; 1.4.1 Climate change; 1.4.2 Natural resource depletion and degradation; 1.4.3 Pollution and toxicity; 1.4.4 Rural economy and development; 1.4.5 Food safety and nutrition; 1.5 Reasons for principles for sustainability in the food industry; 1.6 The business benefit; 1.7 What needs to be done; References
Chapter 2 Agriculture and the Environment2.1 Climate; 2.2 Land and biodiversity; 2.3 Water and pollution; 2.4 Approaches to more sustainable agriculture; 2.4.1 Sustainable agriculture requirements and standards; 2.4.2 Unilever sustainable agriculture program; 2.4.3 Starbucks C.A.F.E practices; 2.4.4 Walmart sustainability index; 2.4.5 PepsiCo sustainable farming initiative; 2.4.6 Sysco Corporation's sustainable agriculture/IPM initiative; 2.5 Summary; Resources; References; Chapter 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 3.1 Livestock care3.1.1 Approaches to address livestock welfare; 3.2 Fish and seafood; 3.2.1 Farmed fish; 3.2.2 Approaches to address seafood; 3.3 Environmental impacts from livestock production; 3.3.1 Greenhouse gas emissions; 3.3.2 Land use and pollution from livestock production; 3.3.3 Approaches to address environmental impacts from livestock; 3.4 Summary; Resources; References; Chapter 4 Processing; 4.1 Energy; 4.1.1 Energy sources and impacts; 4.1.2 Energy use in food processing; 4.1.3 Sierra Nevada's energy and climate program 4.1.4 Heinz's energy effort in energy and greenhouse gas emissions4.2 Water; 4.2.1 Nestlé; 4.2.2 The Coca-Cola Company water stewardship; 4.3 Chemicals and other inputs; 4.4 Lean, clean, and green processing; 4.5 Summary; Resources; References; Chapter 5 Packaging; 5.1 Packaging hotspots; 5.1.1 Materials; 5.1.2 End of life; 5.1.3 Social hotspots; 5.2 Responsible packaging; 5.2.1 Materials and sourcing; 5.2.2 Design and innovation; 5.2.3 End of life; 5.2.4 PepsiCo's sustainable packaging program; 5.2.5 Sustainable Packaging Coalition; 5.3 Summary; Resources; References Chapter 6 Distribution and Channels6.1 Transportation; 6.1.1 Refrigeration in transportation; 6.1.2 EPA SmartWay; 6.2 Facility management; 6.2.1 Refrigerants; 6.2.2 Cleaning and indoor environmental quality management; 6.2.3 Environmentally preferable purchasing; 6.2.4 Construction; 6.3 Gordon Food Service distribution and facilities improvements; 6.4 Food retailer J. Sainsbury addressing the environment; 6.5 Subway restaurants showing how to green operations; 6.6 Summary; Resources; References; Chapter 7 Food Waste; 7.1 The impacts from wastage; 7.2 Reducing wastage; 7.2.1 Waste management; 7.3 Summary. |
| Record Nr. | UNINA-9910132287203321 |
Baldwin Cheryl
|
||
| West Sussex, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The 10 principles of food industry sustainability / / Cheryl J. Baldwin
| The 10 principles of food industry sustainability / / Cheryl J. Baldwin |
| Autore | Baldwin Cheryl |
| Pubbl/distr/stampa | West Sussex, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (220 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade
Food supply Sustainable agriculture Farm produce Animal products |
| ISBN |
1-118-44771-9
1-118-44769-7 1-118-44772-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Acknowledgments; Chapter 1 Introduction to the Principles; 1.1 The 10 principles of food industry sustainability; 1.2 Principles-practices-potential; 1.3 What is sustainability in the food industry?; 1.4 The destructive course of the food system; 1.4.1 Climate change; 1.4.2 Natural resource depletion and degradation; 1.4.3 Pollution and toxicity; 1.4.4 Rural economy and development; 1.4.5 Food safety and nutrition; 1.5 Reasons for principles for sustainability in the food industry; 1.6 The business benefit; 1.7 What needs to be done; References
Chapter 2 Agriculture and the Environment2.1 Climate; 2.2 Land and biodiversity; 2.3 Water and pollution; 2.4 Approaches to more sustainable agriculture; 2.4.1 Sustainable agriculture requirements and standards; 2.4.2 Unilever sustainable agriculture program; 2.4.3 Starbucks C.A.F.E practices; 2.4.4 Walmart sustainability index; 2.4.5 PepsiCo sustainable farming initiative; 2.4.6 Sysco Corporation's sustainable agriculture/IPM initiative; 2.5 Summary; Resources; References; Chapter 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 3.1 Livestock care3.1.1 Approaches to address livestock welfare; 3.2 Fish and seafood; 3.2.1 Farmed fish; 3.2.2 Approaches to address seafood; 3.3 Environmental impacts from livestock production; 3.3.1 Greenhouse gas emissions; 3.3.2 Land use and pollution from livestock production; 3.3.3 Approaches to address environmental impacts from livestock; 3.4 Summary; Resources; References; Chapter 4 Processing; 4.1 Energy; 4.1.1 Energy sources and impacts; 4.1.2 Energy use in food processing; 4.1.3 Sierra Nevada's energy and climate program 4.1.4 Heinz's energy effort in energy and greenhouse gas emissions4.2 Water; 4.2.1 Nestlé; 4.2.2 The Coca-Cola Company water stewardship; 4.3 Chemicals and other inputs; 4.4 Lean, clean, and green processing; 4.5 Summary; Resources; References; Chapter 5 Packaging; 5.1 Packaging hotspots; 5.1.1 Materials; 5.1.2 End of life; 5.1.3 Social hotspots; 5.2 Responsible packaging; 5.2.1 Materials and sourcing; 5.2.2 Design and innovation; 5.2.3 End of life; 5.2.4 PepsiCo's sustainable packaging program; 5.2.5 Sustainable Packaging Coalition; 5.3 Summary; Resources; References Chapter 6 Distribution and Channels6.1 Transportation; 6.1.1 Refrigeration in transportation; 6.1.2 EPA SmartWay; 6.2 Facility management; 6.2.1 Refrigerants; 6.2.2 Cleaning and indoor environmental quality management; 6.2.3 Environmentally preferable purchasing; 6.2.4 Construction; 6.3 Gordon Food Service distribution and facilities improvements; 6.4 Food retailer J. Sainsbury addressing the environment; 6.5 Subway restaurants showing how to green operations; 6.6 Summary; Resources; References; Chapter 7 Food Waste; 7.1 The impacts from wastage; 7.2 Reducing wastage; 7.2.1 Waste management; 7.3 Summary. |
| Record Nr. | UNINA-9910812994403321 |
|
Baldwin Cheryl
|
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| West Sussex, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler
| The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (279 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade - Management
Organizational effectiveness Food - Technological innovations |
| ISBN |
1-118-94766-5
1-118-94765-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Forewords; Acknowledgements; Part 1 Your company and the outside world; Chapter 1 Your world; 1.1 Introduction; 1.2 The workspace: heaven or hell?; 1.3 The outside world: is there someone?; 1.3.1 Peers inside your company; 1.3.2 Peers outside your company; 1.3.3 The bosses; 1.3.4 Media and the web, retailers and consumers, shareholders and analysts; 1.3.5 The ""outer shell"": family, friends, politics, public perception, macroeconomics; 1.4 The main players in your organization: hierarchies, attitudes, and platitudes
1.5 How to generate attention for your work, for your project 1.6 Summary; 1.7 Topics for further in-depth discussion; add your own experience; Chapter 2 Projects and partners; 2.1 Everything's a project; 2.2 The eternal strategy; 2.3 The valuation of projects; 2.4 Aligning partners and sponsors; 2.5 Aligning with the strategy of the company; 2.6 What is a project?; 2.7 Summary; 2.8 Topics for further in-depth discussions; add your own experience; Chapter 3 What makes them tick?; 3.1 Why do you need ""them"" to tick?; 3.2 It's a tough world out there: The Dragon's Den 3.3 How to sell in the most promising ways? 3.4 The optimal project mix; 3.5 Measuring success: a first glimpse; 3.6 Why success stories make them tick; 3.7 Summary; 3.8 Topics for further in-depth discussion; add your own experience; Chapter 4 Keys to success; 4.1 The medium is the message; 4.2 Look beyond to the outside; 4.3 Taking risks, the right risks; 4.4 Building bridges; 4.5 Become street-smart and live it; 4.6 Summary; 4.7 Topics for further in-depth discussions; add your own experience; Part 2 How to drive innovation into the marketplace and into the consumers' homes Chapter 5 Innovation revisited 5.1 What do you mean by ""innovation""?; 5.2 Innovation in the food industry; 5.3 Creativity: the harbinger of innovation and invention; 5.4 How does innovative thinking travel across your company?; 5.5 Summary; 5.6 Topics for further in-depth discussions; add your own experience; Chapter 6 How to become short-termishly long term; 6.1 The importance of sustainability in innovation; 6.2 Some term-inology; 6.3 Clever perseverance; 6.4 The short-term-long-term balance in the food industry; 6.5 Summary; 6.6 Topics for further in-depth discussions add your own experience Chapter 7 Success measured; 7.1 Success Metrics 101; 7.2 The consumer in the equation; 7.3 The success rate: rate the success; 7.4 Success and you; 7.5 Summary; 7.6 Topics for further in-depth discussions; add your own experience; Chapter 8 The value of success stories; 8.1 What counts is the well-packaged result; 8.2 The role of the success story: storytelling; 8.3 How to make your story; 8.4 Stories become contagious; 8.5 Summary; 8.6 Topics for further in-depth discussions; add your own experience Part 3 Most important key success factors for successful execution of innovation |
| Record Nr. | UNINA-9910140624803321 |
|
Traitler Helmut
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler
| The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (279 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade - Management
Organizational effectiveness Food - Technological innovations |
| ISBN |
1-118-94766-5
1-118-94765-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Forewords; Acknowledgements; Part 1 Your company and the outside world; Chapter 1 Your world; 1.1 Introduction; 1.2 The workspace: heaven or hell?; 1.3 The outside world: is there someone?; 1.3.1 Peers inside your company; 1.3.2 Peers outside your company; 1.3.3 The bosses; 1.3.4 Media and the web, retailers and consumers, shareholders and analysts; 1.3.5 The ""outer shell"": family, friends, politics, public perception, macroeconomics; 1.4 The main players in your organization: hierarchies, attitudes, and platitudes
1.5 How to generate attention for your work, for your project 1.6 Summary; 1.7 Topics for further in-depth discussion; add your own experience; Chapter 2 Projects and partners; 2.1 Everything's a project; 2.2 The eternal strategy; 2.3 The valuation of projects; 2.4 Aligning partners and sponsors; 2.5 Aligning with the strategy of the company; 2.6 What is a project?; 2.7 Summary; 2.8 Topics for further in-depth discussions; add your own experience; Chapter 3 What makes them tick?; 3.1 Why do you need ""them"" to tick?; 3.2 It's a tough world out there: The Dragon's Den 3.3 How to sell in the most promising ways? 3.4 The optimal project mix; 3.5 Measuring success: a first glimpse; 3.6 Why success stories make them tick; 3.7 Summary; 3.8 Topics for further in-depth discussion; add your own experience; Chapter 4 Keys to success; 4.1 The medium is the message; 4.2 Look beyond to the outside; 4.3 Taking risks, the right risks; 4.4 Building bridges; 4.5 Become street-smart and live it; 4.6 Summary; 4.7 Topics for further in-depth discussions; add your own experience; Part 2 How to drive innovation into the marketplace and into the consumers' homes Chapter 5 Innovation revisited 5.1 What do you mean by ""innovation""?; 5.2 Innovation in the food industry; 5.3 Creativity: the harbinger of innovation and invention; 5.4 How does innovative thinking travel across your company?; 5.5 Summary; 5.6 Topics for further in-depth discussions; add your own experience; Chapter 6 How to become short-termishly long term; 6.1 The importance of sustainability in innovation; 6.2 Some term-inology; 6.3 Clever perseverance; 6.4 The short-term-long-term balance in the food industry; 6.5 Summary; 6.6 Topics for further in-depth discussions add your own experience Chapter 7 Success measured; 7.1 Success Metrics 101; 7.2 The consumer in the equation; 7.3 The success rate: rate the success; 7.4 Success and you; 7.5 Summary; 7.6 Topics for further in-depth discussions; add your own experience; Chapter 8 The value of success stories; 8.1 What counts is the well-packaged result; 8.2 The role of the success story: storytelling; 8.3 How to make your story; 8.4 Stories become contagious; 8.5 Summary; 8.6 Topics for further in-depth discussions; add your own experience Part 3 Most important key success factors for successful execution of innovation |
| Record Nr. | UNINA-9910828879903321 |
|
Traitler Helmut
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Open innovation in the food and beverage industry / / edited by Marion Garcia Martinez
| Open innovation in the food and beverage industry / / edited by Marion Garcia Martinez |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia : , : Woodhead Publishing, , [2013] |
| Descrizione fisica | 1 online resource (438 p.) |
| Disciplina | 664.0068/4 |
| Altri autori (Persone) | Garcia MartinezMarion |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Diffusion of innovations
Food industry and trade - Technological innovations Research, Industrial - Management Technological innovations - Management |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-724-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Open innovation in the food and beverage industry; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword by J. Hyman; Foreword by W. H. Noordman and E. M. Meijer; 1 Trends in the acquisition of external knowledge for innovation in the food industry; 1.1 Introduction; 1.2 Reasons for open innovation in the food industry; 1.3 Measuring open innovation in the food industry; 1.4 Sources and types of data; 1.5 Results of the open-innovation study; 1.6 Conclusions; 1.7 Acknowledgements; 1.8 References
1.9 Appendix: concordance between agri-food technological sectors and International Patent Classification (IPC)2 The tension between traditional innovation strategies and openness: Lindt's controlled open innovation approach; 2.1 Introduction; 2.2 Literature review; 2.3 Research method for Lindt case study; 2.4 Open and closed innovation at Lindt; 2.5 Lindt's open-innovation approach in practice: the innovation project Noccior; 2.6 Results of controlled open innovation in the Lindt case; 2.7 Conclusions; 2.8 References 3 The role of open innovation in the industry convergence between foods and pharmaceuticals3.1 Introduction; 3.2 A brief literature review on industry convergence; 3.3 Convergence-related challenges and the role of open innovation; 3.4 Evidence for industry convergence between foods and pharmaceuticals; 3.5 Open innovation in order to cope with convergence in the neutraceuticals and functional foods (NFF) sector; 3.6 Conclusion; 3.7 Future trends; 3.8 References; 4 Accelerating the innovation cycle through intermediation: the case of Kraft's melt-proof chocolate bars; 4.1 Introduction 4.2 From research to search in company innovation4.3 Key capabilities in open innovation; 4.4 From idea-driven innovation to need-driven innovation; 4.5 Case study: melt-proof chocolate bars from Kraft; 4.6 Conclusions; 4.7 Future trends; 4.8 References; 5 The impact of open innovation on innovation performance: the case of Spanish agri-food firms; 5.1 Introduction: the agri-food sector and innovation; 5.2 How innovative are Spanish agri-food firms?; 5.3 Measuring open innovation in Spanish agri-food firms; 5.4 The effect of openness on the innovative performance of firms; 5.5 Conclusions 5.6 References6 Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti; 6.1 Introduction; 6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations; 6.3 The role of universities and public research centres: advantages and limitations; 6.4 Riso Scotti case study; 6.5 Conclusions and managerial implications; 6.6 References; 7 Consumers as part of food and beverage industry innovation; 7.1 Introduction 7.2 Understanding food and beverage consumers and their world |
| Record Nr. | UNINA-9910463104703321 |
| Oxford ; ; Philadelphia : , : Woodhead Publishing, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Open innovation in the food and beverage industry / / edited by Marian Garcia Martinez
| Open innovation in the food and beverage industry / / edited by Marian Garcia Martinez |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxxvii, 400 pages) : illustrations |
| Disciplina | 664.0068/4 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food industry and trade - Technological innovations
Food industry and trade |
| ISBN | 0-85709-724-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Open innovation in the food and beverage industry; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword by J. Hyman; Foreword by W. H. Noordman and E. M. Meijer; 1 Trends in the acquisition of external knowledge for innovation in the food industry; 1.1 Introduction; 1.2 Reasons for open innovation in the food industry; 1.3 Measuring open innovation in the food industry; 1.4 Sources and types of data; 1.5 Results of the open-innovation study; 1.6 Conclusions; 1.7 Acknowledgements; 1.8 References
1.9 Appendix: concordance between agri-food technological sectors and International Patent Classification (IPC)2 The tension between traditional innovation strategies and openness: Lindt's controlled open innovation approach; 2.1 Introduction; 2.2 Literature review; 2.3 Research method for Lindt case study; 2.4 Open and closed innovation at Lindt; 2.5 Lindt's open-innovation approach in practice: the innovation project Noccior; 2.6 Results of controlled open innovation in the Lindt case; 2.7 Conclusions; 2.8 References 3 The role of open innovation in the industry convergence between foods and pharmaceuticals3.1 Introduction; 3.2 A brief literature review on industry convergence; 3.3 Convergence-related challenges and the role of open innovation; 3.4 Evidence for industry convergence between foods and pharmaceuticals; 3.5 Open innovation in order to cope with convergence in the neutraceuticals and functional foods (NFF) sector; 3.6 Conclusion; 3.7 Future trends; 3.8 References; 4 Accelerating the innovation cycle through intermediation: the case of Kraft's melt-proof chocolate bars; 4.1 Introduction 4.2 From research to search in company innovation4.3 Key capabilities in open innovation; 4.4 From idea-driven innovation to need-driven innovation; 4.5 Case study: melt-proof chocolate bars from Kraft; 4.6 Conclusions; 4.7 Future trends; 4.8 References; 5 The impact of open innovation on innovation performance: the case of Spanish agri-food firms; 5.1 Introduction: the agri-food sector and innovation; 5.2 How innovative are Spanish agri-food firms?; 5.3 Measuring open innovation in Spanish agri-food firms; 5.4 The effect of openness on the innovative performance of firms; 5.5 Conclusions 5.6 References6 Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti; 6.1 Introduction; 6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations; 6.3 The role of universities and public research centres: advantages and limitations; 6.4 Riso Scotti case study; 6.5 Conclusions and managerial implications; 6.6 References; 7 Consumers as part of food and beverage industry innovation; 7.1 Introduction 7.2 Understanding food and beverage consumers and their world |
| Record Nr. | UNINA-9910786156203321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Open innovation in the food and beverage industry / / edited by Marian Garcia Martinez
| Open innovation in the food and beverage industry / / edited by Marian Garcia Martinez |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxxvii, 400 pages) : illustrations |
| Disciplina | 664.0068/4 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food industry and trade - Technological innovations
Food industry and trade |
| ISBN | 0-85709-724-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Open innovation in the food and beverage industry; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword by J. Hyman; Foreword by W. H. Noordman and E. M. Meijer; 1 Trends in the acquisition of external knowledge for innovation in the food industry; 1.1 Introduction; 1.2 Reasons for open innovation in the food industry; 1.3 Measuring open innovation in the food industry; 1.4 Sources and types of data; 1.5 Results of the open-innovation study; 1.6 Conclusions; 1.7 Acknowledgements; 1.8 References
1.9 Appendix: concordance between agri-food technological sectors and International Patent Classification (IPC)2 The tension between traditional innovation strategies and openness: Lindt's controlled open innovation approach; 2.1 Introduction; 2.2 Literature review; 2.3 Research method for Lindt case study; 2.4 Open and closed innovation at Lindt; 2.5 Lindt's open-innovation approach in practice: the innovation project Noccior; 2.6 Results of controlled open innovation in the Lindt case; 2.7 Conclusions; 2.8 References 3 The role of open innovation in the industry convergence between foods and pharmaceuticals3.1 Introduction; 3.2 A brief literature review on industry convergence; 3.3 Convergence-related challenges and the role of open innovation; 3.4 Evidence for industry convergence between foods and pharmaceuticals; 3.5 Open innovation in order to cope with convergence in the neutraceuticals and functional foods (NFF) sector; 3.6 Conclusion; 3.7 Future trends; 3.8 References; 4 Accelerating the innovation cycle through intermediation: the case of Kraft's melt-proof chocolate bars; 4.1 Introduction 4.2 From research to search in company innovation4.3 Key capabilities in open innovation; 4.4 From idea-driven innovation to need-driven innovation; 4.5 Case study: melt-proof chocolate bars from Kraft; 4.6 Conclusions; 4.7 Future trends; 4.8 References; 5 The impact of open innovation on innovation performance: the case of Spanish agri-food firms; 5.1 Introduction: the agri-food sector and innovation; 5.2 How innovative are Spanish agri-food firms?; 5.3 Measuring open innovation in Spanish agri-food firms; 5.4 The effect of openness on the innovative performance of firms; 5.5 Conclusions 5.6 References6 Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti; 6.1 Introduction; 6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations; 6.3 The role of universities and public research centres: advantages and limitations; 6.4 Riso Scotti case study; 6.5 Conclusions and managerial implications; 6.6 References; 7 Consumers as part of food and beverage industry innovation; 7.1 Introduction 7.2 Understanding food and beverage consumers and their world |
| Record Nr. | UNINA-9910810421403321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||