This new book “Organics in the global food
chain” is a long overdue scholarly treatment of organic food in its many
derivations. It provides a multifaceted view of the obscure but growing concept
of organic food in our food chain. Today’s society has a greater appreciation
of quality in what we eat and consume including a greater appreciation of
sustainability, food security and the other attributes which food should provide
society. This book explores the origins and drivers of organic food and opens
up this sector to greater scrutiny and debate on the worthiness of organic food
as an alternative to our normal staple diet.
Contributors include:
Bruno Mascitelli, Antonio Lobo, John Paull, Andy Monk, Chandana Hewege, Andre
Leu, Jue Chen, Barry O’Mahony, Mark Gibson and Alana Mann.
Associate Professor Bruno Mascitelli is an
Associate Professor in International Studies at the Swinburne University of
Technology, Melbourne.
Associate Professor Antonio Lobo teaches
Marketing and Supply Chain Management to postgraduate students in the Faculty
of Business and Enterprise at the Swinburne University of Technology,
Melbourne, Australia.
