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The aim of this chapter is to discuss the communicative side of modern companies operating in the food industry, paying attention to the CSR discourse conducted in online communication. In this contribution, an attempt is made to show how the dialogue on corporate social conscience taking place at corporate websites shapes the way companies can be perceived in terms of organizational metaphors and how this perception mirrors the performance of CSR-oriented companies.

The approach applied in this chapter relies on both discursive and social theories, characteristic of investigating metaphors. To narrow the scope of the research exclusively to one sector and its online identity, the author focuses on the role of websites and their discursive content to study the CSR communication in the food industry.

The analysis of online corporate representation related to CSR practices in the selected companies operating in the food industry has led to the creation of six metaphors that can be used to discuss the performance of modern food producers from the metaphorical perspective.

The chapter concentrates on analysing the selected websites of Polish and Italian food companies, without dividing the alimentation sector into subtypes.

The topic discussed in this study may be interesting not only for the specialists and academics interested in CSR but also for the broadly understood stakeholders of the alimentation sector.

The chapter draws the readers’ attention to the role of communication in the relation between organizations and stakeholders and how it may shape organizational identities.

The issue of CSR-oriented communication in the food industry has not been studied in detail as far as organizational metaphors are concerned. As has been shown in this chapter, organizational metaphors facilitate the understanding of corporate identity in the alimentation sector, stressing its focus on corporate social conscience.

The concept of food safety organizational culture, whilst largely ignored in the past, is attracting increasing interest. The purpose of this paper is to examine a possible framework for assessing a business's food safety culture.

The literature on health and safety culture and organizational culture is examined and relevant components applicable to food safety are identified and discussed.

A total of six possible groupings including: food safety management systems and style; food safety leadership; food safety communication; food safety commitment; food safety environment and risk perception were identified as “culture” factors that could contribute to food safety performance. These can form the basis for assessing food safety culture and how this may be done practically along with the creation of a positive food safety culture are discussed. Management is traditionally talked about in food safety but a distinction is drawn between this and food safety leadership.

For the first time a method for, and the potential benefits from, assessing food safety culture is presented and this will be of value to auditors, environmental health practitioners and industry. Utilizing the suggestions in the paper could help improve compliance with third‐party hygiene standards, and reduce the risk of food poisoning.

Outbreaks of foodborne disease are often investigated to determine the causes although traditional approaches to identifying risk factors may not determine the real or underlying causes. The aim of this paper is to identify a food safety culture that can be used in addition to more traditional risk factors.

A parallel is drawn between the use of the term “emerging pathogen” and the emergence of food safety culture as a risk factor in food poisoning outbreaks. The evolution of the term starting with organizational culture is developed via the literature on health and safety culture. The concept of food safety culture and reservations over the use of the term are examined along with possible distinctions between food safety culture and climate.

The concept of food safety culture has direct parallels with “safety culture” and in the prevention of healthcare associated infections. The use of food safety culture is useful as part of outbreak investigation. It is likely that more than one food safety culture exists within large organizations or those with multiple sub units. A definition of food safety culture is proposed.

Increasing interest is being shown in the use of food safety culture to understand and, in turn prevent, food poisoning outbreaks and this is the first time a definition has been proposed. This paper will be of great interest to industry, academics and public health officials and can be used to answer questions on the topic, which are increasingly being asked by hygiene examining bodies.

This chapter explores how one company's disclosure contributes to and reflects the broader discourse of environmentalism over time. We select some of Noranda's earliest environmental reports, 1990, 1992 and 1994, and some of its recent sustainable development reports, 2000, 2002 and 2004. Using Eder's framework (1996), we undertake a discourse analysis along three dimensions: moral responsibility, empirical objectivity and aesthetic judgement. This analysis is then linked to environmental philosophy perspectives as per Gray et al. (1996). Even though Noranda's disclosure changes significantly, the reports reflect a mixture of environmental philosophies that remains relatively constant with the social contract perspective being dominant.

This chapter is a speculative examination of the way in which theory is used in the social accounting literature. It is intended as an initial guide for those approaching the area for the first time; it is intended as a map for those in the field who would like to adopt a bigger picture for their work and it is intended as a wake-up call to those of us stuck in unconscious ruts. The chapter's departure point is the recognition that social accounting requires a reasonably sophisticated awareness of theory – not least because the subject matter itself is so contentious and conditional. The chapter's ambitions are to encourage a more evaluative and policy-based approach to the subject matter of social accounting; to offer a pedagogic basis to help others make some sense of theory in social accounting and to seek to empower and liberate social accounting scholars by assisting the range of their theorising. Social accounting scholars tend to approach the area with concerns and desires for liberation and possibility. Theory can help articulate those concerns and can support and encourage that desire. Above all, the chapter is explicitly partial, speculative and tentative, and it is not a formal or informed attempt to produce a theory of theories in social accounting. To articulate a range of the possible theories, we offer a simple heuristic through which we may navigate our way through the soup of concepts and perceptions that can blend into a potential infinity of ways of looking and seeing. We hope to encourage diversity and speculation rather than narrowness and alleged certainty.

This case is based on 30 interviews with participants in a seven-year sustainability project at a leading North American manufacturer. The project enhanced financial value and positively impacted the natural and organizational environments. The case draws attention to innovative methods to increase non-executive employee engagement in technical innovation for sustainability. In particular, many interviewees noted how eco-action learning had motivated them to persevere. However, their intense commitment also exacted a cost, most significantly in time away from family. The process by which these results were achieved is discussed as an example of “appreciative intelligence” to suggest how leaders and employees can reframe business, connect elevated personal purpose to day-to-day business tasks, and consequently create a more sustainable future.

This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.

The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses.

The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices.

The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate.

It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.

The authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks.

The authors conducted a search of peer-reviewed articles utilizing empirical methods published since the year 2000 focusing on food safety or foodborne illnesses/outbreaks and cognitive biases.

The authors find that most research is conducted at the consumer side of the food system, with few studies examining the potential problems that can arise in the production and processing of food. The authors also observe that most research tends to focus on a few cognitive biases.

This is the most comprehensive study to date examining insights from the literature on cognitive biases and the related discipline of behavioral economics to the specific problem of foodborne illness outbreaks and food safety problems.

Food safety management systems (FSMSs) are implemented in food supply chains primarily to adhere to regulations as well as meet customer requirements. The literature contains examples of successful and failed implementation of FSMSs, including the influencing factors. This paper aims to explore the literature on the effectiveness factors of FSMSs to identify the literature findings, the emerging themes and suggestions for future research.

A systematic literature review (SLR) is used to synthesise research on the factors influencing the effectiveness of FSMSs. The methodology consists of formulating the research questions, identifying, selecting and evaluating relevant studies, analysing, synthesising and presenting findings.

The effectiveness factors of FSMSs identified from the literature are clustered into five categories, namely (1) FSMS culture; (2) FSMS inspection, verification and audit; (3) FSMS knowledge; (4) Legal regulations; and (5) Prerequisite programmes. Moreover, it was determined that the effectiveness factors featured in a variety of contexts.

SLR is an objective, rigorous and reliable approach to exploring the effectiveness factors of FSMSs. However, the results are contingent on research studies selected for review, which depends on the research criteria used, available and accessible research studies and the criteria for inclusion and exclusion of studies. This dependency introduces bias, an intrinsic limitation of the SLR approach.

In this study, the effectiveness factors of FSMSs are identified utilising an SLR approach, integrating findings from previously reported research. The factors and resulting emerging themes identified in this study are beneficial, including in improving food safety management practices.

The purpose of this paper is to measure and assess the level of food safety culture (FSC) in the restaurant operating in the SUBWAY franchise network.

The case study accompanied by the questionnaire built of 38 items grouped into five areas/sections: management style/food safety (FS) policy, leadership, communication, commitment and work environment.

The level of FSC is 3.83 on a 1–5 scale. It requires further improvement and taking greater care of FS. The work environment and management style/FS policy were assessed the highest, while leadership and communication the lowest. There is a need to increase the frequency of meetings that address the issue of FS, ensure a better atmosphere of mutual trust and sharing knowledge about potential problems. It is also necessary to appreciate FS initiatives as well as review the number and suitability of existing procedures.

In further studies, the case study accompanied by a questionnaire could be supported by additional qualitative methods, e.g. interviews with employees, observations or mystery shopping.

The results may help managers to verify and improve the overall FS policy in the restaurant and to encourage ongoing assessment of FSC in other franchise network entities that will take into account the critical aspects of FSC indicated in the case study.

In the literature, the issue of the role and meaning as well as the assessment of FSC has been undertaken for many years; however, there are no papers considering small restaurants from Central Europe. This is also the first paper in Poland that addresses the aspect of FSC and its assessment.