Sustainability in the Food Industry

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.

Spis treści:
Contributors.
Introduction.
Chapter 1. Agriculture (Charles Francis and Justin Van Wart).
Chapter 2. Food Processing and Food Waste (Tran Thi My Dieu).
Chapter 3. Distribution (Rich Pirog, Ben Champion, Tim Crosby, Sara Kaplan, and Rebecca Rasmussen).
Chapter 4. Packaging (Aaron L. Brody).
Chapter 5. Life Cycle Assessment Across the Food Supply Chain (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 (Kantha Shelke, Justin Van Wart, Charles Francis).
Chapter 7. Ecolabeling and Consumer Interest in Sustainable Products (Amarjit Sahota, Barbara Haumann, Holly Givens, and Cheryl Baldwin).
Chapter 8. Sustainability in Food and Beverage Manufacturing Companies (Cheri Chastain, J.C. Vis, B. Gail Smith, Jeff Chahley).
Chapter 9. Sustainability in Food Retailing (Cheryl Baldwin).
Chapter 10. Sustainability in Food Service (John Turenne).
Chapter 11. Sustainability Principles and Sustainable Innovation for Food Products (Cheryl Baldwin and Nana T. Wilberforce).
Index.

Nota biograficzna:
Cheryl J. Baldwin, PhD, is Vice President of Science and Standards for Green Seal, a Washington DC–based non–profit organization dedicated to safeguarding the environment by transforming the marketplace by promoting the manufacture, purchase, and use of environmental standards and providing independent certification to those standards. Previously, Dr. Baldwin served as Program Leader and Senior Research Scientist at Kraft Foods, Glenview, IL.

Okładka tylna:
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 co vers 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.