References

References Topic 1

1: Ghiani, G., Laporte, G., & Musmanno, R. (2004). Introduction to Logistics Systems Planning and Control. John Wiley & Sons. p. 3-4. ISBN 9780470849170

2: Regulation (EU) No 1305/2013 of the European Parliament and of the Council of 17 December 2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD) and repealing Council Regulation (EC) No 1698/2005

3: Paciarotti, C., & Torregiani, F. (2021). The logistics of the short food supply chain: A literature review. Sustainable Production and Consumption, 26, 428–442. https://doi.org/10.1016/j.spc.2020.10.002

4: Kneafsey, M., Venn, L., Schmutz, U., Balint, B., Liz, T., Trish, E., Bos, E., Gemma, S., & Blackett, M. (2013). Short Food Supply Chains and Local Food Systems in the EU. A State of Play of their Socio-Economic Characteristics. RePEc: Research Papers in Economics. https://doi.org/10.2791/88784

5: Renting, H., Marsden, T., & Banks, J. (2003). Understanding Alternative Food networks: Exploring the role of short food supply chains in rural development. Environment and Planning A: Economy and Space, 35(3), 393–411. https://doi.org/10.1068/a3510

6: Smith, B. G. (2007). Developing sustainable food supply chains. Philosophical Transactions of the Royal Society B, 363(1492), 849–861. https://doi.org/10.1098/rstb.2007.2187

7: Rejeb, A., Keogh, J. G., & Rejeb, K. (2022). Big data in the food supply chain: a literature review. Journal of Data, Information and Management, 4(1), 33–47. https://doi.org/10.1007/s42488-021-00064-0

8: Nasereldin, Y. A., Brenya, R., Bassey, A. P., Ibrahim, I. E., Alnadari, F., Nasiru, M. M., & Ji, Y. (2021b). Is the Global Food Supply Chain during the COVID-19 Pandemic Resilient? <br/>A Review Paper. Open Journal of Business and Management, 09(01), 184–195. https://doi.org/10.4236/ojbm.2021.91010

9: Food and Agriculture Organization of the United Nations (FAO) (2014).  Developing Sustainable Food Value Chains – Guiding Principles. ISBN 978-92-5-108481-6

References Topic 2

1: Dobbs, R., Oppenheim, J., Thompson, F. M. L., Brinkman, M. L., & Zornes, M. (2011). Resource Revolution: Meeting the world’s energy, materials, food, and water needs. https://agris.fao.org/agris-search/search.do?recordID=XF2015000358

2: Parfitt, J., Barthel, M., & Macnaughton, S. J. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of the Royal Society B, 365(1554), 3065–3081. https://doi.org/10.1098/rstb.2010.0126

3: Brundtland, G. H., & Khalid, M. (1991). Our common future. In Elsevier eBooks (pp. 29–31). https://doi.org/10.1016/b978-0-7506-1049-0.50009-5

4: Redclift, M. (1987). Sustainable Development: Exploring the contradictions. https://agris.fao.org/agris-search/search.do?recordID=GB8905482

5: Harvard university archives. Lesson 4: What is the food supply chain? https://hwpi.harvard.edu/files/chge/files/lesson_4_1.pdf. Accessed: 2023-12-20

6: Smith, B. G. (2007). Developing sustainable food supply chains. Philosophical Transactions of the Royal Society B, 363(1492), 849–861. https://doi.org/10.1098/rstb.2007.2187

7: Vaarst, M., Steenfeldt, S., & Horsted, K. (2015). Sustainable development perspectives of poultry production. Worlds Poultry Science Journal, 71(4), 609–620. https://doi.org/10.1017/s0043933915002433

8: Tiwari, B. K., Norton, T. & Holden, N. M. (2013). Sustainable Food Processing. John Wiley & Sons. ISBN:9780470672235

9: Costa, A., & Jongen, W. (2006). New insights into consumer-led food product development. Trends in Food Science and Technology, 17(8), 457–465. https://doi.org/10.1016/j.tifs.2006.02.003

10: Popkin, B. M. (2001). Nutrition in transition: The changing global nutrition challenge. Asia Pacific Journal of Clinical Nutrition, 10(s1). https://doi.org/10.1046/j.1440-6047.2001.0100s1s13.x

11: Popkin, B. M., Siega-Riz, A. M., Haines, P. S., & Jahns, L. (2001). Where’s the fat? Trends in U.S. diets 1965–1996. Preventive Medicine, 32(3), 245–254. https://doi.org/10.1006/pmed.2000.0807

12: Von Braun, J. (2007). The world food situation new driving forces and required actions. https://doi.org/10.2499/089629532x

13: World Health Organization (WHO) (2003). Diet, nutrition and the prevention of chronic diseases. Report of a Joint WHO/FAO Expert Consultation. ISBN: 924120916X

14: Irani, Z., & Sharif, A. M. (2016). Sustainable food security futures. Journal of Enterprise Information Management, 29(2), 171–178. https://doi.org/10.1108/jeim-12-2015-0117

15: Rohm, H., Oostindjer, M., Aschemann‐Witzel, J., Symmank, C., Almli, V. L., De Hooge, I. E., Normann, A., & Karantininis, K. (2017). Consumers in a Sustainable Food Supply Chain (COSUS): Understanding consumer behavior to encourage food waste reduction. Foods, 6(12), 104. https://doi.org/10.3390/foods6120104

16: Russell, D. (2014). Sustainable (food) packaging – an overview. Food Additives & Contaminants: Part A, 31(3), 396–401. https://doi.org/10.1080/19440049.2013.856521

17: Vinci, G., D′Ascenzo, F., Esposito, A., & Musarra, M. (2019). Glass Beverages Packaging: Innovation by sustainable production. In Elsevier eBooks (pp. 105–133). https://doi.org/10.1016/b978-0-12-816683-3.00005-0

18: Girling, P. (2003). Food Packaging Technology. Blackwell Publishing. CRC Press: Boca Raton, pp. 152-173. ISBN: 1-84127-221-3

19: Whitaker, R. D. (2007). Metal packaging and chemical migration into food. In Elsevier eBooks (pp. 251–270). https://doi.org/10.1533/9781845692094.3.251

20: Rodushkin, I., & Magnusson, A. (2005). Aluminium migration to orange juice in laminated paperboard packages. Journal of Food Composition and Analysis, 18(5), 365–374. https://doi.org/10.1016/j.jfca.2003.12.009

21: Annette, F. (2008). Future Food and Drinks Packaging. Simon Fraser University

22: Alamri, M. S., Qasem, A. a. A., Mohamed, A. A., Hussain, S., Ibraheem, M. A., Shamlan, G., Alqah, H. a. S., & Qasha, A. S. (2021). Food packaging’s materials: A food safety perspective. Saudi Journal of Biological Sciences, 28(8), 4490–4499. https://doi.org/10.1016/j.sjbs.2021.04.047

23: Sani, M. A., Tavassoli, M., Hamishehkar, H., & McClements, D. J. (2021). Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials. Carbohydrate Polymers, 255, 117488. https://doi.org/10.1016/j.carbpol.2020.117488

24: Miranda-Ackerman, M. A., & Azzaro‐Pantel, C. (2017). Extending the scope of eco-labelling in the food industry to drive change beyond sustainable agriculture practices. Journal of Environmental Management, 204, 814–824. https://doi.org/10.1016/j.jenvman.2017.05.027

25: Tilman, D., Cassman, K. G., Matson, P. A., Naylor, R. L., & Polasky, S. (2002). Agricultural sustainability and intensive production practices. Nature, 418(6898), 671–677. https://doi.org/10.1038/nature01014

26: Food and Agriculture Organization of the United Nations (FAO) (2012). Statistical Yearbook, World Food & Agriculture. ISBN: 978-92-5-106913-4

27: Bloemhof-Ruwaard, J., Van Der Vorst, J., Bastl, M., & Allaoui, H. (2015b). Sustainability assessment of food chain logistics. International Journal of Logistics: Research and Applications, 18(2), 101–117. https://doi.org/10.1080/13675567.2015.1015508

28: Li, M., Jia, N., Lenzen, M., Malik, A., Wei, L., Jin, Y., & Raubenheimer, D. (2022). Global food-miles account for nearly 20% of total food-systems emissions. Nature Food, 3(6), 445–453. https://doi.org/10.1038/s43016-022-00531-w

29: Statista. Emission factors for transporting food worldwide as of 2018, by selected modes of transport. https://www.statista.com/statistics/1253773/food-freight-transport-emission-factors-by-mode/#:~:text=Transporting%20food%20by%20air%20emits%201.13%20kilograms%20of,0.01%20to %200.02%20kg%20CO2eq%20per%20metric%20ton-kilometer. Accessed:2023-12-21

30: Danone.Our climate actions. https://www.danone.com/impact/planet/climate-actions.html. Accessed: 2023-12-21

31:Nestlé. Climate actions. https://www.nestle.com/sustainability/climate-change. Accessed: 2023-12-21

32: Coca-Cola. Science-based target. https://www.coca-colacompany.com/sustainability/climate/science-based-targets . Accessed: 2023-12-21

References Topic 3

1: Waltz, C. L. (2011). Local food systems: background and issues. Nova Science Publishers. ISBN 9781617615948

2: Engelhaupt, E. (2008). Do food miles matter? Environmental Science & Technology, 42(10), 3482. https://doi.org/10.1021/es087190e

3: Kneafsey, M., Venn, L., Schmutz, U., Balint, B., Liz, T., Trish, E., Bos, E., Gemma, S., & Blackett, M. (2013). Short Food Supply Chains and Local Food Systems in the EU. A State of Play of their Socio-Economic Characteristics. RePEc: Research Papers in Economics. https://doi.org/10.2791/88784

4: Maxey, L., Laughton, R., Rodker, O., & Wangler, Z. (2011). Small is Successful! Creating Sustainable Livelihoods on Ten Acres or Less.The Ecological Land Co-operative Ltd. www.ecologicalland.coop

5: Vargas, A. M., De Moura, A. P., Deliza, R., & Cunha, L. M. (2021). The Role of local seasonal foods in Enhancing Sustainable Food Consumption: A Systematic literature review. Foods, 10(9), 2206. https://doi.org/10.3390/foods10092206

6: Röös, E., & Karlsson, H. (2013). Effect of eating seasonal on the carbon footprint of Swedish vegetable consumption. Journal of Cleaner Production, 59, 63–72. https://doi.org/10.1016/j.jclepro.2013.06.035

7: Macdiarmid, J. I. (2013). Seasonality and dietary requirements: will eating seasonal food contribute to health and environmental sustainability? Proceedings of the Nutrition Society, 73(3), 368–375. https://doi.org/10.1017/s0029665113003753

8: Scalvedi, M. L., & Saba, A. (2018). Exploring local and organic food consumption in a holistic sustainability view. British Food Journal, 120(4), 749–762. https://doi.org/10.1108/bfj-03-2017-0141