Business Engagement with Sustainable Water Resource Management through Water Footprint Accounting:  The Case of the Barilla Company

Antonelli, Marta; Ruini, Luca

doi:10.3390/su7066742

Cited by 13 publications

(15 citation statements)

References 22 publications

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“…Particularly, following the ISO 14040 guidelines and using the WFA method, the authors find that the WF of one kg of Barilla pasta ranges between 1,336 and 2,847 L of water, depending on the production site, local environmental conditions and agricultural techniques used to cultivate durum wheat. Moreover, Antonelli and Ruini (2015) apply the WFA method and find that the WF of dry semolina pasta along the supply chain of Barilla is significantly lower accounting for 1,292 L per kg. Any minor differences are attributed to the spatial characteristics of the regions where the pasta raw materials are cultivated.…”

Section: Water Footprint Of Agrifood Productsmentioning

confidence: 99%

“…Any minor differences are attributed to the spatial characteristics of the regions where the pasta raw materials are cultivated. Specifically, Aldaya and Hoekstra (2010) consider the WF for durum wheat cultivated in the dry regions of Puglia and Sicily, Italy, whereas Antonelli and Ruini (2015) report that durum wheat for the pasta assessed is mainly supplied by mills located in five foreign countries where water reuse projects have been applied. and consumption.…”

Section: Water Footprint Of Agrifood Productsmentioning

confidence: 99%

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The emerging role of water footprint in supply chain management: A critical literature synthesis and a hierarchical decision-making framework

Aivazidou

Tsolakis

Iakovou

et al. 2016

Journal of Cleaner Production

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Freshwater overexploitation and scarcity have led to extensive shifts in demand patterns for waterfriendly products. As several agricultural and industrial activities are closely intertwined with water consumption, the availability of sufficient freshwater resources constitutes a significant precondition for covering global consumer needs. In this context, the design and management of sustainable supply chains in terms of freshwater resources' preservation have emerged as major challenges in

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Section: Water Footprint Of Agrifood Productsmentioning

confidence: 99%

Section: Water Footprint Of Agrifood Productsmentioning

confidence: 99%

The emerging role of water footprint in supply chain management: A critical literature synthesis and a hierarchical decision-making framework

Aivazidou

Tsolakis

Iakovou

et al. 2016

Journal of Cleaner Production

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“…As resources are limited, enterprises must seek reasonable ways to manage resources to achieve sustainability [1,2]. There have been some studies on corporate sustainable resource management, for instance, water resource management [3][4][5], mineral resource management [6,7], energy resource management [8,9], and science and technology resource management [10,11]. While these studies mainly focus on the sustainability of natural resources, they neglect human resources, which is considered the most important valuable core asset and resource of an enterprise, especially in the age of artificial intelligence.…”

Section: Introductionmentioning

confidence: 99%

Social Network Analysis of Sustainable Human Resource Management from the Employee Training’s Perspective

Guo

Lei

et al. 2019

Sustainability

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Employee training is not only important for the continuous growth of human resources but also guarantees sustainable human resource management in enterprises. It is very important to understand corporate behaviour related to employee training not only from the perspective of a single enterprise but also from that of multiple enterprises. The purpose of this study is to explore multiple enterprises' employee training behaviours by conducting a content analysis of corporate social responsibility (sustainability) reports and a social network analysis. This study also seeks to find a way to achieve sustainable employee training by analysing the similarities in the different types of corporate training behaviours. Our analysis shows that, in 2017, 108 types of training activities were implemented by 53 enterprises; the key employee trainings (e.g., security training and skills training) and enterprises (e.g., bank of communication) are identified. The training behaviours of some of the enterprises are similar to some extent, and eight groups of firms that are very similar are identified. The results of this study show that social network analysis performs well for studying corporate employee training behaviours. Some suggestions to minimize the investment costs of training and to improve the sustainability of human resource management from the employee training perspective are provided.Sustainability 2019, 11, 380 2 of 20 organizational sustainability has been highlighted by some scholars [16][17][18]. We therefore explore corporate sustainable resource management from the perspective of sustainable human resource management in this study.Corporate sustainable human resource management is a new area of research and practice [14]. There are still significant research gaps regarding sustainable human resource management, in particular, how human resource management addresses the sustainability of human resources [19]. Only a few studies have examined this issue; for instance, the work by Ehnert [20] explores the meaning of and reasoning for sustainability in human resource management as well as applications of the concept for human resource management through an analysis of 50 European multinational enterprises. Kramar [19] examines the major features of sustainable human resource management and highlights a relationship between sustainability and human resource management. Tooranloo et al. [21] identify the factors that have an impact on the successful implementation of human resource management sustainability in organizations. Human resource management is a series of work practices involving people, among which employee training has a very important part. Some managers and scholars have realized that employee training is not only an important incentive for the continuous growth of employees but also guarantees the sustainable development of the enterprise (e.g., [22][23][24][25][26]). Therefore, it is very interesting and important to analyse the sustainability of human resources from the perspective of employee trai...

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“…In this sense, further investigations on the market demand have to be conducted because consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. Finally, producing functional foods must be cost effective in conventional terms, by comparing the resources consumed relative to the benefits they provide [41,42]. Techno-economic analysis for the production of this new functional pasta is in fact necessary both for considering industrial scale dimension and legislative aspects as well as for evaluating the profitability of the investment and to measure the period of time required to recover the funds expended.…”

Section: Discussionmentioning

confidence: 99%

Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology

Micale

Giallanza

Russo³

et al. 2017

Sustainability

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Abstract:In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mill.) were discussed by academic scientists and private companies. In particular, the introduction of this substance in frequently consumed foods, like, for example, pasta and bakery products, could have a wide diffusion due to its rich composition in polyphenols, vitamins, polyunsaturated fatty acids, and amino acids. The identified natural cactus compounds are responsible for biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial, and neuro-protective properties. The aim of this paper is the evaluation of the best combination of Opuntia quantity and process parameters (recipe) for the production of sustainable functional pasta. The results obtained show that the new functional pasta guarantees the presence of the Opuntia quantity necessary to be considered a healthy food without altering the organoleptic and physical properties of the final product. An important indicator of a sustainable food product is its capacity to contribute to public health while maintaining a high quality of the final product. The selection of the optimal recipe was carried out by means of a multi-criteria decision-making procedure, ELECTRE III. Finally, a sensitivity analysis was conducted to assess the stability of the obtained solutions varying the ELECTRE III thresholds, showing that the results obtained are stable under uncertain conditions. Food productions are often affected by qualitative judgments in terms of physical and organoleptic properties of the final product, making the ELECTRE III particularly suitable in an industrial application in which different points of view are involved.

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Business Engagement with Sustainable Water Resource Management through Water Footprint Accounting: The Case of the Barilla Company

Cited by 13 publications

References 22 publications

The emerging role of water footprint in supply chain management: A critical literature synthesis and a hierarchical decision-making framework

The emerging role of water footprint in supply chain management: A critical literature synthesis and a hierarchical decision-making framework

Social Network Analysis of Sustainable Human Resource Management from the Employee Training’s Perspective

Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology

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