Baking Business Sustainability Through Life Cycle Management

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