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The future of food business : the facts, the impacts and the acts

Author: Marcos Fava Neves
Publisher: Singapore : World Scientific, 2014. ©2014
Edition/Format:   eBook : Document : English : Second editionView all editions and formats
Summary:
The Second Edition of The Future of Food Business: The Facts, The Impacts and The Acts is an updated collection of thoughtful articles previously published in leading newspapers around the world based on the author's practical life as international project leader, consultant, businessman, academic professor and world traveller. These articles focus on global food and agribusiness environment, food production trends,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Neves, Marcos Fava.
Future of food business : the facts, the impacts and the acts.
Singapore : World Scientific, ©2014
xiii, 251 pages
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Marcos Fava Neves
ISBN: 9789814566988 9814566985
OCLC Number: 889266996
Notes: Includes index.
Description: 1 online resource (270 pages) : illustrations
Contents: Pt. 1. The food production chains environment. ch. 1. Environmental changes affecting food and agribusiness: What are the trends? --
ch. 2. Let us ensure the seven billionth inhabitant is well fed --
ch. 3. Dry spell necessitates plan for a crisis --
ch. 4. Effects of exchange rates in food trade --
ch. 5. From farms to ... everything --
ch. 6. Navigating the global food system --
ch. 7. The roots of food and agribusiness thinking --
ch. 8. Understanding the global food consumer --
ch. 9. The world of retailers brands --
ch. 10. Retailers: The giants of chains --
ch. 11. The evolving role of trading companies in food chains --
ch. 12. The new world of farmers --
ch. 13. The world of "seed, weed and bug" companies within food chains --
ch. 14. Global risks, financial crisis, BRIC and food companies --
ch. 15. The food crisis will be back --
ch. 16. Strategies for solving the food inflation problem --
ch. 17. Bridging the food dilemma: The case of China and Brazil --
ch. 18. Interesting differences of developed and emerging economies --
ch. 19. How can Chinese companies feed the world? --
ch. 20. Structural challenges in Chinese food and meat chains --
ch. 21. An incredible journey through India --
ch. 22. What to expect from Africa? --
ch. 23. There are alternative solutions for the food crisis --
ch. 24. Food chains and networks development: A 14-point list --
ch. 25. Scenario planning for food chains --
ch. 26. How to build a strategic plan for a food chain: The chain plan method --
ch. 27. The four P's of sustainability planning --
ch. 28. Producing more food with less resources --
ch. 29. Sustainable supply chain initiatives --
ch. 30. More about sustainable supply chains --
pt. 2. Strategic planning and management for food companies. ch. 31. The consumer's kingdom --
ch. 32. Developing offers in tune with consumer movements --
ch. 33. Demand-driven organizations --
ch. 34. Questions toward a demand-driven orientation --
ch. 35. Strategic planning satellite --
ch. 36. The company is an integrated network in the new era --
ch. 37. Food companies' strategies in the network era --
ch. 38. Planning strategies for 2025 questions to think "Out of the Box" --
ch. 40. Strategic planning of clusters --
ch. 41. How to organize the supply chain of a company? --
ch. 42. The macro-environment and risk analysis --
pt. 3. How to create, capture and share value? ch. 43. Innovation in integrated food chains --
ch. 44. Innovation agenda for food industry and retailers --
ch. 45. Marketing and distribution channels analysis and trends --
ch. 46. Improving food marketing channel's performance --
ch. 47. What are advantages and risks of building joint ventures in food business? --
ch. 48. What are advantages and disadvantages of building franchisees in food business? --
ch. 49. Developing own stores: What are advantages and disadvantages? --
ch. 50. Creating differentiation and positioning for food business --
ch. 51. "Go to market" strategies in emerging countries --
ch. 52. Creative food pricing strategies --
ch. 53. Value creation, capture and sharing trilogy: The costs --
ch. 54. Value creation, capture and sharing trilogy: Differentiation --
ch. 55. Value creation, capture and sharing trilogy: Collective actions --
ch. 56. Creating a winning food concept --
ch. 57. The consumer's risk analysis --
ch. 58. Building inter-organizational relationships and contracts --
ch. 59. The connectivity era: Receiving information --
ch. 60. Gap Analysis Tool (GAT) for improving performance --
pt. 4. International investment & role of governments. ch. 61. Building a strategy for international investments in food and agribusiness --
ch. 62. How to promote and regulate international investments in food and agribusiness? --
ch. 63. How to evaluate international investments' capacity to promote economic development? --
ch. 64. Land for free --
Is this possible for food companies? The CODEVASF case --
ch. 65. The benefits and risks of governments supporting local companies to internationalize --
ch. 66. Colombia: An example of the role of governments --
ch. 67. Incorporating small holders into modern food chains --
ch. 68. Social inclusion in modern food chains.
Responsibility: Marcos Fava Neves.

Abstract:

The Second Edition of The Future of Food Business: The Facts, The Impacts and The Acts is an updated collection of thoughtful articles previously published in leading newspapers around the world based on the author's practical life as international project leader, consultant, businessman, academic professor and world traveller. These articles focus on global food and agribusiness environment, food production trends, the structure of food chains as well as new concepts and ideas on how to increase competitiveness of food companies to create, capture and share value within the global food and agricultural sectors. This book also includes practical methods and smart tools that can be used by companies to facilitate their strategic planning and thinking processes, demand-driven orientation, supply chain organization, marketing channels re-structure and mostly, how to create, capture and share value in innovative market strategies. It is designed to be an easy-to-read business book with short chapters, discussion questions and group exercises. Receiving more than 20 positive endorsements from CEOs, the book is a must-read for entrepreneurs, researchers, executives and students who are active in the world's food business.

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