Siegfried Food Trend Concepts

Vertical Farming, Sustainability, Quality Control Fresh Produce Industry, Local Production, Exotic Fruits, Seaweed-based Packaging, Postharvest Coatings
1. Auflage 2024
ISBN: 978-3-7597-3999-5
Verlag: BoD - Books on Demand
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 298 Seiten

This book deals with current food trends. These case studies were compiled and presented by Master's students at Trier University of Applied Sciences in the Department of Food Technology.

Prof. Dr. Patrick Siegfried is Professor of Food Management in the Department of Food Technology at Trier University of Applied Sciences. Prof. Dr. Siegfried has worked in food retailing as a sales manager, sales director, commercial manager and in the food industry as managing director. In 2014 he completed his Ph.D. degree at the MATE Agricultural University in Kaposvár/HU and since 2019 he has been working as a visiting professor at the MATE Agricultural University in Gödöllö/HU. In 2023, he completed his habilitation at the BGE University of Economics in Budapest/HU.

Autoren/Hrsg.

Siegfried, Patrick

Leseproben

2 Social responsibility and
sustainability in the food industry:
A comprehensive analysis if
Koawach’s practices
Baureis, Moritz Abstract Purpose: This paper examines sustainability and social responsibility in the food industry, with a focus on reviewing and evaluating the approaches of start-up Koawach. Research Methodology: Using academic articles, newspaper articles, books and podcasts, Koawach's approach is examined and then evaluated. Results: The results show that Koawach is effectively integrating environmental sustainability and social responsibility into its business model, making a significant contribution to sustainable food production and ethical business practices. Limitations: However, the scope of the study is limited by its focus on a single company, which affects its generalisability. Contribution: This study contributes to the fields of sustainable business practices and corporate social responsibility, and provides valuable insights for companies in the food industry looking to improve their sustainability efforts. Keywords: Sustainability, Social responsibility, Food industry, Koawach 1. Introduction In today's globalised world, the importance of social responsibility and sustainability is growing, especially in the food industry, which is directly linked to the basic needs of people and the well-being of our planet. The industry is at the centre of a paradigm shift that reflects a growing awareness of its profound impact on the environment, society and the economy. Faced with the challenge of feeding an ever-growing world population without exceeding the planet's ecological limits or ignoring social justice, companies are increasingly expected to take responsibility beyond their profit targets (Foley, et al., 2011). The global Covid-19 pandemic has had a significant impact on developments in the food industry and has been a driving force behind the concept of sustainability and the issue of social responsibility (Ou, Wong, & Huang, 2021). Health and safety, nutritional quality and animal welfare of food have come to the fore (Kapelko, Lansink, & Guillamon-Saorin, 2021). At the same time, there is a growing focus on low-carbon, sustainable development of the environment and society (Habib, White, Hardisty, & Zhao, 2021). People want healthier, more nutritious food, and their expectations of companies have risen accordingly (Mansoor & Paul, 2021). A study has shown that around 45% of people in Germany have switched to more sustainable foods in recent years (FoodHubNRW, 2022). The efforts to achieve sustainable practices in the food industry are much more complex than in most other industries due to the long supply chains, but many companies have changed their thinking and are not only talking about sustainability and social responsibility, they are increasingly living it (Stranieri, Orsi, Banterle, & Ricci, 2019). One of the most urgent global challenges is climate change, with the food industry playing a dual role. On the one hand, it is a major contributor to greenhouse gas emissions, water consumption and landuse change (Vermeulen, Ingram, & Campbell, 2012) and on the other, it is threatened by the direct effects of climate change, such as changing weather conditions, water scarcity and soil degradation (Wheeler & Braun, 2013). These dynamics highlight the urgent need for the food industry to develop more sustainable production and business practices that both minimise environmental impacts and strengthen resilience to climate change (FAO, 2019). Sustainable practices not only offer food companies the opportunity to differentiate themselves in an increasingly competitive market, but also appeal to younger generations who are increasingly demanding products that are sustainably and ethically produced (Hartmann, 2011). Studies have shown that sustainable business practices not only contribute to solving global challenges such as climate change and social inequality, but also have the potential to improve the competitiveness and brand image of companies (Porter & Kramer, 2006). Moreover sustainable practices can lead to efficiency gains, for example by reducing energy and water consumption, which in turn reduces operating costs and contributes to a company's financial performance (Schaltegger & Synnestvedt, 2002). In addition to the environmental challenges that have increased the desire for sustainable business practices, the social responsibility of companies has increasingly become the focus of consumer attention in recent years. The focus is on ethical considerations related to working conditions, fair trade and community benefits. Ensuring fair working conditions throughout the supply chain and supporting local communities through social projects are important concerns that help improve quality of life and build social capital and brand loyalty. Studies have shown that companies that invest in their social responsibility are more successful in the long term and can build stronger relationships with their customers. Social responsibility in the food industry therefore plays a key role in addressing global challenges. It allows companies to make a positive contribution to society while ensuring their long-term success (Ali, Danni, Latif, Kouser, & Baqader, 2021). In the dynamic landscape of the global food industry, which is increasingly driven by the principles of social responsibility and sustainability, the company Koawach occupies an interesting position. As a cocoa beverage company, Koawach is at the intersection of traditional food production and the growing demand for ethical business practices. The food industry faces the challenge of feeding a growing world population without exceeding the planet's ecological limits or neglecting social justice. In this context, Koawach has taken steps to integrate both environmental and social aspects into its business practices, which sets it apart from many other companies in the food industry. 2. Materials and methods This paper explores the role of social responsibility and sustainability in the food industry, with a particular focus on Koawach's practices and approaches. It begins by looking at the environmental and social impacts of the food industry and why these concepts are more important than ever. The concepts of sustainability and social responsibility are then explained in more detail, along with the concepts of corporate social responsibility and the triple bottom line. The next step is to draw up a blueprint of what manufacturing companies need to consider in order to operate sustainably. Before taking a closer look at Koawach as a company, we look at approaches to assessing sustainability and social responsibility. Specifically, we look at the ESG rating and various labels that consumers can see on food packaging. We then look at Koawach as a company, in particular its history, product portfolio and pricing, and its approaches to sustainability and social responsibility. These approaches are then analysed and evaluated. Finally, the main points of this report are summarised. Academic articles, newspaper articles, websites, podcasts and books have been used to compile this paper. 3. Theoretical background Firstly, the impact of the food industry on the environment and society is considered to understand why sustainability and social responsibility are gaining increasing attention and importance. The principles of sustainability and social responsibility are then explained. The concepts of Corporate Social Responsibility (CSR) and the Triple Bottom Line are examined in more detail. On the basis of these concepts, a concept plan for sustainable management of companies in the food industry is developed. This includes points that need to be integrated into the corporate philosophy in order for companies to operate sustainably in the sense of the two concepts. This is followed by a closer look at how consumers can identify sustainable business practices of companies in the supermarket without doing further research. 3.1 Global impact of the food industry on environment and society Figure 1: Impacts of food and agriculture on environment (Ritchie, Rosado, & Roser, 2022) The global food industry is often characterised by long supply chains and an energy-intensive production process, which explains why food accounts for 26% of global CO2 emissions. In addition, agriculture uses about 50% of the world's habitable land to produce goods. The food industry is also responsible for 70% of global freshwater use. Direct effects such as the eutrophication of oceans and freshwaters, i.e. the accumulation of nutrients in water bodies through fertilisers, which creates oxygen-depleted ecosystems that are hostile to life, can also be attributed to the food industry to a considerable extent. In addition, the domestication and breeding of animals has led to a significant proportion of domesticated animals being present on the planet in far greater numbers than wild animals. Another problem resulting from the food industry and the provision of food to people is the large amount of packaging waste, which often returns to our ecosystems as waste in the long term and over time breaks down into small particles that can still have a major impact on people and the environment (Ritchie, Rosado, & Roser, 2022) . The global food industry plays a critical role in modern society, not only in terms of food security and...