Baldwin Sustainability in the Food Industry

1. Auflage 2012
ISBN: 978-1-118-46845-6
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 280 Seiten, E-Book

Reihe: Institute of Food Technologists Series

Sustainability is beginning to transform the food industry withenvironmental, economic and social factors being considered,evaluated and implemented throughout the supply chain like neverbefore. Sustainability in the Food Industry definessustainability with a comprehensive review of the industry'scurrent approach to balancing environmental, economic and socialconsiderations throughout the supply chain. In addition, tools andinformation are provided to enhance future progress. To achievethis, the book combines technical research summaries, case studiesand marketing information. Coverage includes sustainability as itrelates to: agricultural practices, food processing, distribution,waste management, packaging, life cycle analysis, food safety andhealth, environmental labeling, consumer insight and market demand,product development, practices in food manufacturing companies,food retailing and food service. An international group of authorscovers the information from a global perspective. Sustainabilityin the Food Industry offers an overview of sustainable sourcesof impact and improvement, how they relate to the key sectors ofthe food industry and how programs may be implemented for furtherimprovement.

Autoren/Hrsg.

Baldwin, Cheryl J.

Inhaltsverzeichnis

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 RebeccaRasmussen
Chapter 4. Packaging 101
Aaron L. Brody
Chapter 5. Life Cycle Assessment Across the Food SupplyChain 115
Lisbeth Mogensen, John E. Hermansen, Niels Halberg, RandiDalgaard, J.C. Vis, and B. Gail Smith
Chapter 6. Social Aspects of the Food Supply Chain145
Kantha Shelke, Justin Van Wart, Charles Francis
Chapter 7. Ecolabeling and Consumer Interest inSustainable Products 159
Amarjit Sahota, Barbara Haumann, Holly Givens, and CherylBaldwin
Chapter 8. Sustainability in Food and BeverageManufacturing 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 SustainableInnovation for Food Products 239
Cheryl Baldwin and Nana T. Wilberforce
Index 251

Über Autor(innen)

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.