Sustainability in the Food Industry

Sustainability in the Food Industry By
2009 | 265 Pages | ISBN: 0813808464 | PDF | 3 MB
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.Content: Chapter 1 Agriculture (pages 3-21): Charles Francis and Justin Van WartChapter 2 Food Processing and Food Waste (pages 23-60): Tran Thi My DieuChapter 3 Distribution (pages 61-99): Rich Pirog, Ben Champion, Tim Crosby, Sara Kaplan and Rebecca RasmussenChapter 4 Packaging (pages 101-114): Aaron L. BrodyChapter 5 Life Cycle Assessment Across the Food Supply Chain (pages 115-144): Lisbeth Mogensen, John E. Hermansen, Niels Halberg, Randi Dalgaard, J.C. Vis and B. Gail SmithChapter 6 Social Aspects of the Food Supply Chain (pages 145-158): Kantha Shelke, Justin Van Wart and Charles FrancisChapter 7 Ecolabeling and Consumer Interest in Sustainable Products (pages 159-184): Amarjit Sahota, Barbara Haumann, Holly Givens and Cheryl BaldwinChapter 8 Sustainability in Food and Beverage Manufacturing Companies (pages 185-211): Cheri Chastain, J. C. Vis, B. Gail Smith and Jeff ChahleyChapter 9 Sustainability in Food Retailing (pages 213-224): Cheryl BaldwinChapter 10 Sustainability in Food Service (pages 225-238): John TurenneChapter 11 Sustainability Principles and Sustainable Innovation for Food Products (pages 239-249): Cheryl Baldwin and Nana T. Wilberforce