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Sustainability in the food industry

Author: Cheryl Baldwin
Publisher: Oxford : Wiley-Blackwell, 2009.
Series: Institute of Food Technologists series.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

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.

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Document Type: Book
All Authors / Contributors: Cheryl Baldwin
ISBN: 9780813808468 0813808464
OCLC Number: 271772872
Description: pages cm.
Contents: Contributors ix Introduction xiii Chapter 1. Agriculture 3 Charles Francis and Justin Van Wart Chapter 2. Food Processing and Food Waste 23 Tran Thi My Dieu Chapter 3. Distribution 61 Rich Pirog, Ben Champion, Tim Crosby, Sara Kaplan, and Rebecca Rasmussen Chapter 4. Packaging 101 Aaron L. Brody Chapter 5. Life Cycle Assessment Across the Food Supply Chain 115 Lisbeth Mogensen, John E. Hermansen, Niels Halberg, Randi Dalgaard, J.C. Vis, and B. Gail Smith Chapter 6. Social Aspects of the Food Supply Chain 145 Kantha Shelke, Justin Van Wart, Charles Francis Chapter 7. Ecolabeling and Consumer Interest in Sustainable Products 159 Amarjit Sahota, Barbara Haumann, Holly Givens, and Cheryl Baldwin Chapter 8. Sustainability in Food and Beverage Manufacturing Companies 185 Cheri Chastain, J.C. Vis, B. Gail Smith, Jeff Chahley Chapter 9. Sustainability in Food Retailing 213 Cheryl Baldwin Chapter 10. Sustainability in Food Service 225 John Turenne Chapter 11. Sustainability Principles and Sustainable Innovation for Food Products 239 Cheryl Baldwin and Nana T. Wilberforce Index 251
Series Title: Institute of Food Technologists series.
Responsibility: edited by Cheryl J. Baldwin.

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"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 Read more...

 
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