01332     2200229   4500001002100000005001500021035002000036007000300056008004100059020001800100082001100118084001700129100001100146245007300157250001100230260004100241300001900282650002200301520073700323600001101060990003101071INLIS00000000000030620221014022250  a0010-1022000047ta221014                           0 eng    a9788891793324  a664.91  a664.91 ANG t1 aAngeli1 aThe Sustainability of Meat and Cured Meats in Italy /cFranco Angeli  aCet. I  aMilano :bFrancoAngeli s.r.l.,c2019  a251p. :bilus. 4aPengawetan daging  aFrom the mid-1980s, meat consumption in Italy and the western world have stabilised and, in the face of a well-established food security, we have witnessed a changed sensitivity for ethical issues, such as animal welfare and environmental impacts of farms. Analysing the sustainability of meat and cured meats means studying in the most objective way possible different topics concerning both the consumer and the livestock production. This volume presents an interdisciplinary study to describe the “5 faces” of meat sustainability: nutrition, environmental impacts and the circular economy applied to farms and industry, food security and animal welfare, the economic aspects of supply chains and the fight against food waste.14aAngeli  a00045/102022/H/EB/BBPPBATU