This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector.
Life Cycle Thinking In Managing Baking Business Sustainability begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to The Americas to Africa and beyond. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including an important chapter on the market risk and external shock effects from COVID-19, the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach.
Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all of the most recent advances and methods for successful incorporation into bakery businesses.
Author(s): João Miguel Ferreira da Rocha, Aleksandra Figurek, Anatoliy G. Goncharuk, Alexandrina Sirbu
Publisher: Springer
Year: 2023
Language: English
Pages: 302
City: Cham
Preface
Contents
Part I: Life Cycle Assessment and Product Environmental Footprint in Bread Industry
Chapter 1: Bread Industry Sustainability Life Cycle Assessment (A Proposal of Analysis of Sustainability Assessment Using Environmental and Social Footprints)
1.1 Trends in the Bread Market
1.2 Characteristics of Organizations Engaged in Baking
1.3 Life Cycle Curve and Sustainability of Baking Businesses
References
Chapter 2: Product Environmental Footprint and Bread Industry
2.1 Introduction
2.2 Assessment of the Life Cycle of the Baking Industry. Proposal for the Analysis of Sustainability Assessment Using Environmental and Social Consequences
2.3 Ecological Trace of the Product and the Bread Industry
References
Chapter 3: Life Cycle Assessment and Product Environmental Footprint: Recommendations for Integral Optimization of Economic and Environmental Performance
3.1 Introduction
3.2 The Most Common Groups of Fertilizers and Plant Growth Regulators Used for the Spring Wheat in the Forest-Steppe Zone of Ukraine
3.3 General Characteristics of Organomineral Fertilizers, Plant Growth Regulators and Microbiologic Preparations, Used in Agrotechnologies for Cereals in Ukraine
3.4 Conclusion
References
Part II: Sustainability of the Baking Industry
Chapter 4: Ensuring Sustainability of Baking Industry in North Macedonia
4.1 Defining Sustainability in the Baking Industry in North Macedonia
4.2 Food Waste: A Challenge for Bakery Industry Sustainability
4.3 Reducing Food Waste as a Way to Sustainability
4.4 Conclusion
References
Chapter 5: Sustainability Approach of the Baking Industry Along the Food Supply Chain
5.1 Introduction
5.2 Sustainability: A Conceptual Approach
5.2.1 Economic Dimension of Sustainability Along the Agri-food Supply Chain
5.2.2 Social Dimension of Sustainability Along the Agri-food Supply Chain
5.2.3 Environmental Dimension of Sustainability on the Agri-food Supply Chain
5.3 Prospects on Baking Industry Along the Sustainable Agri-food Supply Chain
5.3.1 Agriculture Features for a Sustainable Cereal-to-Bread Chain
5.3.2 Milling and Baking Industries from a Sustainable Perspective of the Food Supply Chain
5.3.3 Sustainable Trade of Farinaceous Commodities Along the Food Chain
5.3.4 A Sustainable Approach to Waste and By-products Along the Cereal-to-Farinaceous/Bread Chain
5.4 Conclusion
References
Chapter 6: Sustainability Assessment of the Baking Industry Complying with Standards Requirements: A Case of Romania
6.1 Introduction
6.2 Research Methodology
6.3 An Overview on Romanian Bakery Industry
6.4 Assessing the Sustainability in Baking Industry Complying with Standards Requirements
6.4.1 Sustainability on Baking Sector in Romania - Premises
6.4.2 Standards, As Tool for Management Systems’ Implementation
6.4.3 Assessing the Sustainability in Baking Industry Complying with Standards Requirements – A Case Study
6.5 Conclusion
References
Chapter 7: Across American Overview on Sustainability Approach Throughout Baking Industry: An Analytical-Descriptive Approach
7.1 Introduction
7.2 Literature Review
7.3 Methdology of the Study
7.4 Present Scenario in the Baking Industry Across America
7.5 Discussion
7.6 Conclusion, Implication and Future Research Work
References
Chapter 8: Asian Overview on Sustainability Approach in Baking Industry
8.1 Introduction
8.1.1 Consumption Culture of Baked Products in Asia
8.1.2 Asian Baking Industry
8.2 Review of Literature
8.3 Research Questions
8.4 Research Objectives
8.5 Research Methodology
8.6 Asian Bakery on Sustainable Approach
8.6.1 Five Essences for ‘Greener’ and More Sustainable Bakery
8.6.1.1 Sustainable Resources
8.6.1.2 Use Local and Organic Ingredients
8.6.1.3 Diminution in Packaging Waste
8.6.1.4 Water Sustainability
8.6.1.5 Donate or Repurpose Unsold Bakery Products
8.6.2 Sustainability Vis-à-Vis Bakery Industry
8.7 Conclusion
References
Chapter 9: African Experience in Ensuring Sustainability in Baking
9.1 Introduction
9.2 History of Baking in Africa
9.3 Traditional Baked Products in Africa
9.4 Consumption of Baked Products in Africa
9.5 Status of Baking Industries in Africa
9.5.1 Constrains
9.5.2 Prospects
9.6 Sustaining African Baking Industry
9.7 Conclusion
References
Chapter 10: Indian Experience in Ensuring Sustainability in Baking Industry
10.1 Overview
10.1.1 Indian Baking Industry
10.1.2 Emerging Trends in Indian Bakery Industry
10.2 Review of Literature
10.3 Research Objectives
10.4 Research Methodology
10.5 Findings and Discussion
10.5.1 Production of Bakery Product During Colonials and Post Colonial Period
10.5.2 Traditional and Modern Bakeries in India
10.5.3 Demand and Consumption Culture of Bakery Products in India
10.5.4 Trainings and Development Programmes Associated with Baking Industry
10.5.5 Micro, Small and Medium Enterprises (MSME’s) in Bakery
10.5.6 Entrepreneurial Development and New Start-Ups in Bakery
10.5.7 Sustainability Approach and Environmental Practices in Bakery Industry
10.5.8 Laws Governing the Indian Food Industry
10.6 Challenges Faced by the Bakery Industry
10.6.1 Bakery in North Eastern Region of India
10.6.2 Future Strategies for Bakery Industry in India
10.7 Conclusion
References
Web References
Part III: Economic Feasibility and Efficiency in the Bread Industry
Chapter 11: Measuring Baking Business Performance
11.1 Introduction
11.2 Literature Review
11.3 Methodology
11.3.1 Stages for Internal Performance Measuring
11.3.2 Stages for External (Relative) Performance Measuring
11.3.3 Summarizing Stage
11.4 The Case Study
11.5 Conclusions
References
Chapter 12: Forming the Efficient Business Model for Bakery
12.1 Introduction
12.2 Efficiency of Business Models
12.3 Discussion and Conclusions
References
Chapter 13: Assessment of the Sustainable Competitiveness of Agricultural Enterprises on the Grain Market: Case of Ukraine
13.1 Introduction
13.2 Methodology
13.3 Results
13.4 Conclusions
References
Chapter 14: Economic Viability and Sustainability in Baking Industry/ Simeuna – Bread Producer with Own Grain Production
14.1 Introduction
14.1.1 Bread Producer with Their Own Grain Production – Simeuna
14.1.2 Importance of the Information for the Economic Viability and Sustainability
14.1.3 Customer – Based Startegy
14.1.4 Competitor – Based Strategies
14.1.5 Market Design of the Offer
14.1.6 The Price
14.1.7 Sales Channels
14.1.8 Promotion
14.1.9 Fairs
14.2 The System of Economic Viability and Sustainability
14.3 Conclusions
References
Part IV: Innovations in the Bakery Industry
Chapter 15: Impact of Bakery Innovation on Business Resilience Growth
15.1 Innovation and Consumer Preferences
15.2 Implementation of Innovations by Stages of Bread Production
15.2.1 Raw Materials
15.2.2 Equipment and Technology
References
Chapter 16: Innovation in the Commercial System of the Small Bakery Industry
16.1 Introduction
16.2 Marketing and Commercial Innovation
16.3 Proximity Markets
16.3.1 Factors That Influence the Place of Establishment/Operation of Bakeries and Pastries
16.3.2 Size and Typology of Establishments
16.4 Local Valuation and Territorial Strategy
16.4.1 Influence Area of a Bakery/Pastry Shop
16.4.2 Traditional bakery and Pastry Market and Impacts on the Area of Influence
16.4.3 New Forms of marketing in the Sector
16.5 Interconnection Between Digital Marketing and Face-to-Face Marketing
16.5.1 How to Drive Traffic to the Store Through Digital Marketing
16.5.2 How to Attract Digital Traffic Through the Physical Store
16.5.3 Most Appropriate Digital Marketing Tools
16.6 The Importance of Relational Marketing in the Growth and Sustainability of Small Patisseries
16.7 Conclusion
References
Chapter 17: New Business Models in Food Systems for Farmers and Companies, Based on Multi-actor Approach
17.1 Introduction
17.2 Multi-actor Approach in Food Sector
17.3 Institutions in the Multi-actors Framework and Their Role
17.4 Business Model of Data Collection in Agri-Food sector on the Micro-Level
17.5 Conclusions
References
Chapter 18: The Role of Rural Women in Bread Industry – Job Creation and Retention in Rural Areas
18.1 Introduction
18.1.1 Rural Areas Background
18.1.2 Schumpeter’s Theory of Economic Development – Women’s Context
18.1.2.1 Entrepreneurship
18.1.2.2 Innovation
18.1.2.3 Availability of Funds in Rural Areas
18.2 Discussion and Conclusion
References
Index
