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Sustainability in the Food Industry
Cheryl J. Baldwin (Edited by)
9780813808468, Wiley
Hardback, published 17 February 2009
288 pages
23.6 x 15.9 x 2.1 cm, 0.626 kg
"This work provides a practical, industry-led alternative to works like Michael Pollan's In Defense of Food: An Eater's Manifesto (2008) and is a much-needed update to Patricia Allen's important Food for the Future: Conditions and Contradictions of Sustainability (Wiley, 1993)."(CHOICE, December 2009) “The book combines technical research summaries case studies and marketing information to provide insight about sustainability as it relates to agricultural practices food processing distribution waste management packaging life cycle analysis food safety and health environmental labeling consumer insight and market demand product development practices in food manufacturing companies food retailing and food service.” (Food Technology, February 2009)
“Sustainability in the Food Industry reviews the industry's current approach to balancing environmental, economic and social considerations throughout the supply chain.” (Food Manufacture, April 2009)
Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.
Contributors ix Introduction xiii Chapter 1. Agriculture 3 Chapter 2. Food Processing and Food Waste 23 Chapter 3. Distribution 61 Chapter 4. Packaging 101 Chapter 5. Life Cycle Assessment Across the Food Supply Chain 115 Chapter 6. Social Aspects of the Food Supply Chain 145 Chapter 7. Ecolabeling and Consumer Interest in Sustainable Products 159 Chapter 8. Sustainability in Food and Beverage Manufacturing Companies 185 Chapter 9. Sustainability in Food Retailing 213 Chapter 10. Sustainability in Food Service 225 Chapter 11. Sustainability Principles and Sustainable Innovation for Food Products 239 Index 251
Charles Francis and Justin Van Wart
Tran Thi My Dieu
Rich Pirog, Ben Champion, Tim Crosby, Sara Kaplan, and Rebecca Rasmussen
Aaron L. Brody
Lisbeth Mogensen, John E. Hermansen, Niels Halberg, Randi Dalgaard, J.C. Vis, and B. Gail Smith
Kantha Shelke, Justin Van Wart, Charles Francis
Amarjit Sahota, Barbara Haumann, Holly Givens, and Cheryl Baldwin
Cheri Chastain, J.C. Vis, B. Gail Smith, Jeff Chahley
Cheryl Baldwin
John Turenne
Cheryl Baldwin and Nana T. Wilberforce
Subject Areas: Chemistry [PN]
