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.
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