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Sustainability in the food industry

Author: Cheryl Baldwin
Publisher: Ames, Iowa : Wiley-Blackwell/IFT Press, 2009.
Series: IFT Press series
Edition/Format:   eBook : Document : English : 1st edView all editions and formats
Summary:
The rationale for the volume is the realization that the current food supply has demonstrated impacts that make it unsustainable, and a faith that the food industry has the capacity to provide safe, nutritious, and flavorful foods to a range of consumers without degrading the environment or cutting into profit. Contributors from various food and beverage corporations, industry associations, advocacy organizations,  Read more...
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Details

Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Cheryl Baldwin
ISBN: 1118468457 1613449119 9781118468456 9781613449110
OCLC Number: 843071400
Notes: Titre de l'écran-titre (visionné le 16 janvier 2013).
Description: 1 online resource (1 texte électronique (xvi, 257 p.)) : ill., fichiers PDF.
Contents:
Series Title: IFT Press series
Responsibility: editor, Cheryl Baldwin.

Abstract:

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.  Read more...

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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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