Case Studies on Sustainability in the Food Industry

Dr. Samuel O Idowu, PhD is a Senior Lecturer in Accounting and Corporate Social Responsibility at London Guildhall School of Business & Law, London Metropolitan University, UK. He researches in the fields of Corporate Social Responsibility (CSR), Corporate Governance, Business Ethics and Accounting and has published in both professional and academic journals since 1989. Samuel is the Deputy CEO and First Vice President of the Global Corporate Governance Institute. He is the Editor-in-Chief of three Springer reference books – the Encyclopedia of Corporate Social Responsibility (2013), the Dictionary of Corporate Social Responsibility (2015) and the Encyclopedia of Sustainable Management (forthcoming in 2021). He is an Editor-in-Chief of the International Journal of Corporate Social Responsibility (IJCSR) and Editor-in-Chief of the American Journal of Economics and Business Administration (AJEBA). He is also a series editor for Springer’s books on CSR, Sustainability, Ethics and Governance.  René Schmidpeter is founder of the M3TRIX Institute for Sustainable Business Transformation in Cologne, Germany. He holds professorships at various universities and research centers in Europe, Asia and Australia. He is series editor for Springer’s CSR, Sustainability, Ethics and Governance books, and section editor of the Encyclopedia of Corporate Social Responsibility (ECSR), editor of the Dictionary of Corporate Social Responsibility (DCSR) as well as Editor-in-Chief of the International Journal of CSR (Springer) and the Encyclopedia of Sustainable Management (ESM). His research and teaching activities focus on the management of Corporate Social Responsibility, international perspectives on CSR, social innovation and sustainable entrepreneurship as well as the relationship between business and society.

• Chapter 1. Securing Sustainable Food Systems in Global Organic Agriculture, Attaining 40% by 2030 and 100% by 2040 – in Combination With Other Measures.- Chapter 2. Barrier to Supply Chain Sustainability Innovation Amongst Nigerian Entrepreneurs in the Food and Agriculture Industry.- Chapter 3. Sustainable Supply Chains in Bolivia: Between Informality and Political Instability.- Chapter 4. Why Chicken? Fileni (Italy): Between Taste, Circular Economy and Attention to the Territory.- Chapter 5. Development and Planning of the Strategy Against Food Waste in the Spanish Region of Cantabria.- Chapter 6. Food Security in South Africa: Lessons from Covid-19 Pandemic on Creating Sustainable Value Chains Through Corporate Social Responsibility.- Chapter 7. Reducing Negative Environmental Impacts in Conventional Agriculture, but Not the Amount of Harvest: A Multi-stakeholder Joint Project in Conventional Citrus Production in Spain.- Chapter 8. Challenges in Malaysian’s Sustainability Efforts: The Role of Traceability in the Food Industry.- Chapter 9. Food Waste in Romania from an Individual and a National Perspective.- Chapter 10. Sustainable Food Production in Serbia: An Exploration of Discourse/practice in Early 2020s.- Chapter 11. Sustainability Challenges and the Way Forward in the Tea Industry: The Case of Sri Lanka.