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Home > A Stakeholder Approach to Managing Food: Local, National, and Global Issues > Understanding attitudes toward and consumption of functional foods
A Stakeholder Approach to Managing Food: Local, National, and Global Issues |
Adam Lindgreen; Martin K. Hingley; Robert J. Angell; Juliet Memery
Routledge
A Stakeholder Approach to Managing Food: Local, National, and Global Issues
Understanding attitudes toward and consumption of functional foods
Authors

ROBERT J.  ANGELL, ŽAKLINA STOJANOVIC , JELENA FILIPOVIC AND

ARI Id

1666302921237_15377735

Access

Not Available Free

Pages

145-158

DOI

10.4324/9781315565262-22

Table of Contents of Book
Showing 1 to 20 of 26 entries
Chapters/HeadingsAuthor(s)PagesInfo
PART I Food product and channel development
33-34
Multi-stakeholder initiative for sustainable beef production standards
LUCIANA M. VIEIRA; ALEXIA HOPPE; LUIS C. SCHNEIDER
35-46
Managing the quality of potatoes: enacting a mundane product from field to shop
LARS ESBJERG
47-58
How does industry convergence affect suppliers and consumers? An analysis of the emerging sectors of functional foods and biopolymers
STEFANIE BRÖRING; FELIX ANDREAE; NINA PRESCHITSCHEK
59-74
Novel non-thermal food preservation technology: the science and industrial implementation of high pressure, pulsed electric field and cold plasma AMAR AOUZELLEG
75-86
Chia: From tribute to superfood
VANESSA FONSECA
87-100
PART II Food policy, regulation, labelling and consumption
101-102
Conflicting interests and regulatory systems of new food technologies: the case of nanotechnology
VALERIA SODANO; MARTIN K. HINGLEY
103-119
Food manufacturers’ adoption of eco-labels: motives, barriers and pressures
ANDREA INSCH; ALICIA COLLIER
120-133
Consumer understanding of and potential for eco-labelling of food
CLAIRE MAY
134-144
Understanding attitudes toward and consumption of functional foods
ROBERT J.  ANGELL, ŽAKLINA STOJANOVIC , JELENA FILIPOVIC AND
145-158
Trying to lose weight in an ‘obesogenic’ environment: strategies, temptations and implications
SUZAN BURTON; DANIELA SPANJAARD
159-175
A stakeholder approach to improving compliance with established food safety practices by workers in the food industry
EWEN C.D. TODD
176-198
PART III Sustainable food supply chain
199-200
Changes in the market environment and implications for the supply chain: the case of Scottish beef
PHILIP LEAT AND CESAR REVOREDO-GIHA
201-217
Barriers to supply chain integration in the Australian seafood industry
DAVID BYROM; MEREDITH LAWLEY; MICHAEL CLEMENTS
218-231
Spatial-structural change in food retailing in the UK
LEIGH SPARKS
232-245
Collaborating for sustainability in food logistics and distribution
CARLOS MENA; DENYSE JULIEN; VAHID MIRZABEIKI
246-260
Challenges in power-imbalanced food supply: the UK case of small, specialist and niche fresh-produce relationships
MARTIN K. HINGLEY; ALLAN REVILL; ADAM LINDGREEN
261-272
Quality as a competitive advantage for the rural food industry
EGIL PETTER STRÆTE
273-287
Chapters/HeadingsAuthor(s)PagesInfo
Showing 1 to 20 of 26 entries
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