Dr Adam Lindgreen is Professor of Marketing at Copenhagen Business School, Denmark.Dr Martin K. Hingley is Professor of Strategic Marketing at Lincoln Business School, UK.Dr Robert J. Angell is a lecturer at Cardiff Business School, UK.Dr Juliet Memery is Professor of Marketing at Bournemouth University, UK.Dr Joëlle Vanhamme is Professor of Marketing at Edhec Business School, France.

• ContentsPart 1: Food Product and Channel Development1. Multi-stakeholder Initiative for Sustainable Beef Production StandardsLuciana M. Vieira, Alexia Hoppe, and Luis C. Schneider2. Managing the Quality of Potatoes: Enacting a Mundane Product from Field to ShopLars Esbjerg3. How does Industry Convergence Affect Suppliers and Consumers? An Analysis of the Emerging Sectors of Functional Foods and BiopolymersStefanie Bröring, Felix Andreae, and Nina Preschitschek4. Novel Non-Thermal Food Preservation Technology: The Science and Industrial Implementation of High Pressure, Pulsed Electric Field and Cold PlasmaAmar Aouzelleg5. Chia: From Tribute to SuperfoodVanessa FonsecaPart 2: Food Policy, Regulation, Labelling, and Consumption6. Conflicting Interests and Regulatory Systems of New Food Technologies: The Case of NanotechnologyValaria Sodano and Martin K. Hingley7. Food Manufacturers�€� Adoption of Eco-Labels: Motives, Barriers, and PressuresAndrea Insch and Alicia Collier8. Consumer Understanding of and Potential for Eco-Labelling of FoodClaire May9. Understanding Attitudes toward and Consumption of Functional FoodRobert J. Angell, Žaklina Stojanovi�‡, Jelena Filipovi�‡, and Matthew Gorton10. Trying to Lose Weight in an �€�Obesogenic�€� Environment: Strategies, Temptations, and ImplicationsSuzan Burton and Daniela Spanjaard11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food IndustryEwen C. D. ToddPart 3: Sustainable Food Supply Chain12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish BeefPhilip Leat and Cesar Revoredo-Giha13. Barriers to Supply Chain Integration in the Australian Seafood IndustryDavid Byrom, Meredith Lawley, and Michael Clements14. Spatial-Structural Change in Food Retailing in the UKLeigh Sparks15. Collaborating for Sustainability in Food Logistics and DistributionCarlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen17. Quality as a Competitive Advantage for the Rural Food IndustryEgil Petter Stræte18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case StudyAnne-Flore Maman Larraufie and Tarek TalbiPart 4: Socially Responsible Food19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the NetherlandsErik de Bakker and Hans Dagevos20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent ConsumerMeredith Lawley, Dawn Birch, and Jane Craig21. Corporate Social Responsibility Practices in Indian Food Industry: A Content AnalysisSharad Agarwal and Ramendra Singh22. Stores, Edible Food Waste, and Social RedistributionChristoph Teller, Christina Holweg, and Herbert Kotzab

Dr Adam Lindgreen is Professor of Marketing at Copenhagen Business School, Denmark.Dr Martin K. Hingley is Professor of Strategic Marketing at Lincoln Business School, UK.Dr Robert J. Angell is a lecturer at Cardiff Business School, UK.Dr Juliet Memery is Professor of Marketing at Bournemouth University, UK.Dr Joëlle Vanhamme is Professor of Marketing at Edhec Business School, France.

• ContentsPart 1: Food Product and Channel Development1. Multi-stakeholder Initiative for Sustainable Beef Production StandardsLuciana M. Vieira, Alexia Hoppe, and Luis C. Schneider2. Managing the Quality of Potatoes: Enacting a Mundane Product from Field to ShopLars Esbjerg3. How does Industry Convergence Affect Suppliers and Consumers? An Analysis of the Emerging Sectors of Functional Foods and BiopolymersStefanie Bröring, Felix Andreae, and Nina Preschitschek4. Novel Non-Thermal Food Preservation Technology: The Science and Industrial Implementation of High Pressure, Pulsed Electric Field and Cold PlasmaAmar Aouzelleg5. Chia: From Tribute to SuperfoodVanessa FonsecaPart 2: Food Policy, Regulation, Labelling, and Consumption6. Conflicting Interests and Regulatory Systems of New Food Technologies: The Case of NanotechnologyValaria Sodano and Martin K. Hingley7. Food Manufacturers�€� Adoption of Eco-Labels: Motives, Barriers, and PressuresAndrea Insch and Alicia Collier8. Consumer Understanding of and Potential for Eco-Labelling of FoodClaire May9. Understanding Attitudes toward and Consumption of Functional FoodRobert J. Angell, Žaklina Stojanovi�‡, Jelena Filipovi�‡, and Matthew Gorton10. Trying to Lose Weight in an �€�Obesogenic�€� Environment: Strategies, Temptations, and ImplicationsSuzan Burton and Daniela Spanjaard11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food IndustryEwen C. D. ToddPart 3: Sustainable Food Supply Chain12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish BeefPhilip Leat and Cesar Revoredo-Giha13. Barriers to Supply Chain Integration in the Australian Seafood IndustryDavid Byrom, Meredith Lawley, and Michael Clements14. Spatial-Structural Change in Food Retailing in the UKLeigh Sparks15. Collaborating for Sustainability in Food Logistics and DistributionCarlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen17. Quality as a Competitive Advantage for the Rural Food IndustryEgil Petter Stræte18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case StudyAnne-Flore Maman Larraufie and Tarek TalbiPart 4: Socially Responsible Food19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the NetherlandsErik de Bakker and Hans Dagevos20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent ConsumerMeredith Lawley, Dawn Birch, and Jane Craig21. Corporate Social Responsibility Practices in Indian Food Industry: A Content AnalysisSharad Agarwal and Ramendra Singh22. Stores, Edible Food Waste, and Social RedistributionChristoph Teller, Christina Holweg, and Herbert Kotzab

Dr Adam Lindgreen is Professor of Marketing at Copenhagen Business School, Denmark.Dr Martin K. Hingley is Professor of Strategic Marketing at Lincoln Business School, UK.Dr Robert J. Angell is a lecturer at Cardiff Business School, UK.Dr Juliet Memery is Professor of Marketing at Bournemouth University, UK.Dr Joëlle Vanhamme is Professor of Marketing at Edhec Business School, France.

• ContentsPart 1: Food Product and Channel Development1. Multi-stakeholder Initiative for Sustainable Beef Production StandardsLuciana M. Vieira, Alexia Hoppe, and Luis C. Schneider2. Managing the Quality of Potatoes: Enacting a Mundane Product from Field to ShopLars Esbjerg3. How does Industry Convergence Affect Suppliers and Consumers? An Analysis of the Emerging Sectors of Functional Foods and BiopolymersStefanie Bröring, Felix Andreae, and Nina Preschitschek4. Novel Non-Thermal Food Preservation Technology: The Science and Industrial Implementation of High Pressure, Pulsed Electric Field and Cold PlasmaAmar Aouzelleg5. Chia: From Tribute to SuperfoodVanessa FonsecaPart 2: Food Policy, Regulation, Labelling, and Consumption6. Conflicting Interests and Regulatory Systems of New Food Technologies: The Case of NanotechnologyValaria Sodano and Martin K. Hingley7. Food Manufacturers�€� Adoption of Eco-Labels: Motives, Barriers, and PressuresAndrea Insch and Alicia Collier8. Consumer Understanding of and Potential for Eco-Labelling of FoodClaire May9. Understanding Attitudes toward and Consumption of Functional FoodRobert J. Angell, Žaklina Stojanovi�‡, Jelena Filipovi�‡, and Matthew Gorton10. Trying to Lose Weight in an �€�Obesogenic�€� Environment: Strategies, Temptations, and ImplicationsSuzan Burton and Daniela Spanjaard11. A Stakeholder Approach to Improving Compliance with Established Food Safety Practices by Workers in the Food IndustryEwen C. D. ToddPart 3: Sustainable Food Supply Chain12. Changes in the Market Environment and Implications for the Supply Chain: The Case of Scottish BeefPhilip Leat and Cesar Revoredo-Giha13. Barriers to Supply Chain Integration in the Australian Seafood IndustryDavid Byrom, Meredith Lawley, and Michael Clements14. Spatial-Structural Change in Food Retailing in the UKLeigh Sparks15. Collaborating for Sustainability in Food Logistics and DistributionCarlos Mena, Denyse Julien, and Vahid Mirzabeiki 16. Challenges in Power-Imbalanced Food Supply: The UK Case of Small, Specialist, and Niche Fresh Produce Relationships Martin K. Hingley, Alan Revill, and Adam Lindgreen17. Quality as a Competitive Advantage for the Rural Food IndustryEgil Petter Stræte18. Food Retailing in Remote Areas: Lessons from the French Polynesia Case StudyAnne-Flore Maman Larraufie and Tarek TalbiPart 4: Socially Responsible Food19. Sharing Values Inside/Outside the Food System: Sustainable Food Initiatives in the NetherlandsErik de Bakker and Hans Dagevos20. Managing Sustainability in the Seafood Supply Chain: The Confused or Ambivalent ConsumerMeredith Lawley, Dawn Birch, and Jane Craig21. Corporate Social Responsibility Practices in Indian Food Industry: A Content AnalysisSharad Agarwal and Ramendra Singh22. Stores, Edible Food Waste, and Social RedistributionChristoph Teller, Christina Holweg, and Herbert Kotzab