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Global recession is a serious issue to both the developed and developing economies. Reports published by the Ministry of Statistics and Programme Implementation (2019–20) have revealed that the growth of gross domestic products (GDPs) has shrunk significantly in the last few quarters. Due to such recession productions by many, manufacturing industries have reduced significantly, and a large number of people have lost their work, and scope of new job creations has also decreased. Food sector has also been affected by global recession (Agbedeyi & Adigwe, 2018). Food Processing Industry (FPI) is India's one of the most sunshine manufacturing industries and ranks fifth among the Indian industries in terms of production, consumption, and exports. The country ranks second in global ranking in terms of producing food products next to China. Despite the global recession, the FPIs helped the Indian economy to maintain the growth of the GDP and have created new job opportunities. Around 70 lakh persons are employed in both registered and unregistered food processing units in India. The value of food exported in the year 2018–19 was US $35.30 billion which was 10.69% of India's total export (i.e. US$330.67 billion) (MoFPI report, 2018–19). In this backdrop, the present chapter will try to find out the role of FPI in the Indian economy and will also highlight the prospects of this industry in the coming years.

This chapter examines the meaning and expected role of subsistence production in contemporary Japan through an overview of national trends and a case study from the Ashigara region. With the expansion of the market economy, subsistence production has become marginalized in Japan. Women operated under the double burden of economic and subsistence activities, but with the increased importance of economic activities the social status of subsistence activities decreased. Nowadays, subsistence production is mainly carried out by elderly women. Owing to its decreased economic importance, food processing became “gendered” as a “women's hobby” rather than a household necessity. Resources and information are shared with neighbors, relatives, and friends, and function as an important medium for communication. Subsistence production supplies use value, and through it, one can learn the limitation and abundance of nature, as well as the extent of our wants, which capitalism has excessively enlarged. Since individual profit is not sought, resources and information can be shared, strengthening social networks and social security. Through inclusive participation of citizens regardless of occupation, sex, or age, one will rediscover the meaning of work and living together.

Within the agri-food sectors of Western countries, there is an increasing interest in alternative food, i.e., organic, local and regional food, artisanal food, short-supply chains, slow food etc. Innovation in food processing is a significant element both in alternative food and conventional food strategies. Alternatives are based on competition on qualities rather than price. A main question in this chapter is to address how alternative qualities are embedded into food products? This question is explored using a study of two alternative cases within the dairy sectors of Norway and Wales. A model of the different modes of designed qualities of food is developed and discussed to explore the complex issue of quality. We find space and technology especially relevant as dimensions of qualities. Our conclusion is that there is a need to nuance the discussion about quality and food. Firms may develop as hybrids within a conventional vs. alternative perspective, and a strong emphasis on the conventional and alternative as a dichotomy tends to give a static and restrictive perspective.

The chapter examines the current macro-governance of agri-food in a contemporary sense, taking changes in the UK and more broadly Europe. It first outlines a recent ongoing period of what is called ‘Disruptive Governance’. This emerged in the UK, the USA and indeed Brazil after the prolonged fiscal and financial crisis which brought about economic austerity in these countries over the past two decades. This relatively new disruptive phase, has now become more engrained into wider political and institutional structures and cultures, and indeed re-enforced earlier neo-liberal rounds of political articulation. Whilst there are far wider in effects than with agri-food systems, it is having a profound effect upon the stability and security of current food and farming systems. The chapter then explores the unfolding implications for agri-food in terms of policy changes, further market concentration and further financialisation. At a regional scale, we look at how these macro governance and regulatory forces are impacting in contrasting regional contexts: the UK, Wales and rural North West England (Cheshire and Shropshire). Finally, in conclusion, we ask to what extent these conditions are indeed tempered by longer-running and alternative radical shifts in agro-food systems, and the degree to which these can become mainstreamed. What do these trends suggest for sustainable food transitions and the further application and appropriateness of regime theory and governance?

Three-dimensional (3D) printing has great potential in the food industry. While 3D printing technology offers customised food products to consumers, it also allows producers to develop new products using a wide variety of alternative food ingredients, modernise the production process and carry out environmentally friendly production. This research aims to determine the attitudes of students towards 3D foods who are studying in the Department of Gastronomy and Culinary Arts, as they are both consumers and examine different food processing systems and use them in the field of application. As a result of the study, it was identified that the participants believed that 3D printing is a great modern technology that allows the development of new foods, that it will bring benefit to us in the future, reduce the cost of food and food waste, increase the sustainability of food and that they see it as environmentally friendly. In addition, it was determined that the participants did not think that 3D-printed foods were disgusting; they found these foods reliable, could try them in the future and were excited to experience them.

The Papua New Guinea (PNG) LNG project had a direct impact on many rural villagers in the project area. A Livelihood Restoration (LR) program, and later a Community Livelihood Improvement Program (CLIP), was established to assist displaced villagers with food supply and entry into the cash economy. Here we use a case study of the food processing component to focus on gender and social issues addressed through the action research process.

Over the period from 2015 to 2017, over 9000 women and men had received some training during the CLIP program, of whom 77 per cent were women. In the food processing component, women and men were trained to produce a variety of dishes. Training was also conducted in preparation of tasty and nutritious meals for the households, basic human nutrition and hygiene.

Using the action research process, we modified the program as the situation changed and as we learnt from the successes and failures in the program. Overall, the LR and CLIP programs were very successful. Several positive social outcomes occurred, including improved financial independence of many women, raised status of women in their community and a reduction in domestic violence.

Contributions to the program’s success include a gender-balanced team of agricultural, food processing and community engagement specialists; the team learnt from mistakes and modified the program using the action research process; the program was well funded by the PNG LNG Project; and success in the early stages of the program led to ongoing funding once the construction phase ended.

This chapter introduces the volume’s theme by describing the challenges of sustainability in the agri-food industry and the critical role of agri-food supply chains. Following a description of traditional and sustainable supply chain management practices, we discuss the likely characteristics of sustainability-oriented innovations and how organizations pursuing higher levels of economic, social, and environmental performance will need to adapt their capabilities.

Drawing on the emerging concepts and practices from sustainable supply chain management as well as traditional and emerging concepts from innovation, we develop general propositions and expectations about how organizations might address sustainable effectiveness in their supply chains. The importance of the agri-food industry to all three pillars of sustainable effectiveness and predictions about the inability to feed future populations gives the discussion a certain urgency.

Sustainability-oriented innovations in the agri-food supply chain are different from traditional innovations. We develop propositions regarding the driving motivations, their nature and scope (i.e., more radical and systemic than incremental and focused), and the importance of a multi-stakeholder approach. The 10 cases presented in the volume are summarized.

In this chapter we examine how the small scale agro-industries located in Southern Brazil, specifically in the North of the State of Rio Grande do Sul, started to deal with changes in their production processes, how they created and adapted technologies, and devised new products. Among the main outcomes of the study we highlight the novelties observed during the field research, especially regarding the family situation and the agro-manufacturing activities, in which we observed (i) a relative raise in autonomy; (ii) improvement in both the income level and the quality of life of household members; (iii) creation of new nested markets and marketing channels; (iv) development of more environmentally sustainable products; (v) improvement of the value added to food products; and (vi) development of new interfaces between families and other social actors.

India's agri-food industry is rapidly expanding to keep up with the country's growing population. With the help of the fourth Industrial Revolution (Industry 4.0), modernization is creating a new revolution in the agri-food sector. Its applications in the food supply chain as a supply chain 4.0 (SC 4.0) have made it convenient to deliver products efficiently from farms to consumers. The various technologies such as the internet of things (IoT), artificial intelligence (AI), big data analytics and blockchain, etc., have impacted emerging supply chains. But many challenges are perceived by stakeholders toward the adoption of SC 4.0 technologies in India. The authors identified the challenges of adopting SC 4.0 for the agri-food sector and used the Total Interpretive Structural Modeling (TISM) tool to analyze those challenges. Based on literature research, nine major issues were diagnosed and then simulated using expert opinion. Primary data were also gathered with the help of a questionnaire to identify the status of acceptance level of these technologies. This study highlights the importance of government support, availability of sources of funds, customer orientation toward food safety, the commitment of management toward modernization, aware and well trained and motivated employees are a few of the major factors impacting the adoption of SC 4.0 technologies.

Food system channels are proposed to be major components of the larger food system which influence health and illness.

Food system channels are defined, discussed in relationship to other food system components, considered in terms of historical food system changes, examined in relationship to wellbeing and disease, and proposed to have useful applications.

Food system channels are broad, organized, and integrated pathways through which foods and nutrients pass. Channels are larger in scale and scope than previously described food system structures like chains, stages, sectors, networks, and others. Four major types of contemporary Western food system channels differ in their underlying values and health impacts. (1) Industrialized food channels are based on profit as an economic value, which contributes to a diversity of inexpensive foods and chronic diseases. (2) Emergency food channels are based on altruism as a moral value, and try to overcome gaps in industrialized channels to prevent diseases of poverty. (3) Alternative food channels are based on justice and environmentalism as ethical values, and seek to promote wellness and sustainability. (4) Subsistence food channels are based on self-sufficiency as a traditional value, and seek self-reliance to avoid hunger and illness. Historical socioeconomic development of agricultural and industrial transitions led to shifts in food system channels that shaped dietary, nutritional, epidemiological, and mortality transitions.

Food system channels provide varying amounts of calories and types of nutrients that shape wellbeing and diseases. Sociologists and others may benefit from examining food system channels and considering their role in health and illness.