Name: Sustainability in High-Excellence Italian Food and Wine (Routledge Focus on Environment and Sustainability) (in English)
Price: 45.47 USD
Availability: InStock
Author: Laura Onofri
ISBN: 9781032004761

portada Sustainability in High-Excellence Italian Food and Wine (Routledge Focus on Environment and Sustainability) (in English)

Type

Physical Book

Publisher

Routledge

Author

Laura Onofri

Year

2021

Language

English

Pages

110

Format

Hardcover

ISBN13

9781032004761

Edition No.

Synopsis "Sustainability in High-Excellence Italian Food and Wine (Routledge Focus on Environment and Sustainability) (in English)"

This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector. Sustainability in High-Excellence Italian Food and Wine adopts a transaction cost economics approach, which is applied to five case-study chapters, each focusing on a key Italian agri-food product: Parmigiano Reggiano, Mozzarella di Bufala Campana, Amarone wine, Prosecco wine, and Prosciutto di San Daniele. The production and organization of these products face many challenges as they seek to balance competing priorities around economic viability, maintenance of high-quality standards and environmental and social impacts. The book argues that the development of sustainable and quality models requires changes to the structure and organization of the supply chain while also acknowledging that consumers are increasingly demanding authentic, high-excellence products that require reliable labeling systems and designations of origin mechanism. Recommending that hybrid structures, such as cooperatives and consortia, are the most cost-minimizing governance structures for the production, the book highlights that in the case of Italian excellency food, environmental sustainability and economic efficiency are not actually traded off but are reciprocally valorized through the regulation of high-quality standards. This book will be of great interest to students and scholars of food and wine excellence products, food systems and supply chains, agricultural production and economics and sustainable consumption.