Chapter 1. Organic certification, labeling and regulations in European Countries -- Chapter 2. Organic certification, labelling, and regulations in the US and Canada -- Chapter 3. Organic certification, labeling and regulations in Africa -- Chapter 4. Recent trends in the organic food global industry -- Chapter 5. Why do people purchase organic food? Motivational factors affecting consumers' organic food purchase -- Chapter 6. Has COVID-19 affected consumer behaviors and expectations towards organic food? -- Chapter 7. Organic versus conventional foods: The comparison of measurable benefits on health -- Chapter 8. Organic foods versus conventional foods: concerns about food safety -- Chapter 9. Are organic foods better for the environment? Comparison of the environmental costs of organic and conventional foods -- Chapter 10. Is there an invisible part of the iceberg? Recent studies regarding the cons of organic foods -- Chapter 11. Sustainable approaches to organic aquaculture and fishery ecosystem -- Chapter 12. Organic and sustainable beekeeping: practice in the world

"Organic Food Production: Innovation and Sustainable Practice provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance. Additionally, it offers valuable analyses of how organic foods impact the environment and contribute to achieving sustainable development goals"-- Provided by publisher.

OCLC-licensed vendor bibliographic record.