{"product_id":"sustainability-in-the-food-industry-institute-of-food-technologists-series-9780813808468","title":"Sustainability in the Food Industry Institute of Food Technologists Series","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSustainability 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"This work provides a practical, industry-led alternative to works like Michael Pollan's \u003ci\u003eIn Defense of Food: An Eater's Manifesto\u003c\/i\u003e (2008) and is a much-needed update to Patricia Allen's important \u003ci\u003eFood for the Future: Conditions and Contradictions of Sustainability\u003c\/i\u003e (Wiley, 1993).\"(\u003ci\u003eCHOICE,\u003c\/i\u003e December 2009)\u003cbr\u003e \u003cbr\u003e  “Sustainability in the Food Industry reviews the industry's current approach to balancing environmental, economic and social considerations throughout the supply chain.” (\u003ci\u003eFood Manufacture\u003c\/i\u003e, April 2009)  \u003cp\u003e“The book combines technical research summaries case studies and marketing information to provide insight about 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.” (\u003ci\u003eFood Technology\u003c\/i\u003e, February 2009)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContributors ix\u003c\/p\u003e \u003cp\u003eIntroduction xiii\u003c\/p\u003e \u003cp\u003eChapter 1. Agriculture 3\u003cbr\u003e\u003ci\u003eCharles Francis and Justin Van Wart\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 2. Food Processing and Food Waste 23\u003cbr\u003e\u003ci\u003eTran Thi My Dieu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3. Distribution 61\u003cbr\u003e\u003ci\u003eRich Pirog, Ben Champion, Tim Crosby, Sara Kaplan, and Rebecca Rasmussen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4. Packaging 101\u003cbr\u003e\u003ci\u003eAaron L. Brody\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 5. Life Cycle Assessment Across the Food Supply Chain 115\u003cbr\u003e\u003ci\u003eLisbeth Mogensen, John E. Hermansen, Niels Halberg, Randi Dalgaard, J.C. Vis, and B. Gail Smith\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 6. Social Aspects of the Food Supply Chain 145\u003cbr\u003e\u003ci\u003eKantha Shelke, Justin Van Wart, Charles Francis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7. Ecolabeling and Consumer Interest in Sustainable Products 159\u003cbr\u003e\u003ci\u003eAmarjit Sahota, Barbara Haumann, Holly Givens, and Cheryl Baldwin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 8. Sustainability in Food and Beverage Manufacturing Companies 185\u003cbr\u003e\u003ci\u003eCheri Chastain, J.C. Vis, B. Gail Smith, Jeff Chahley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 9. Sustainability in Food Retailing 213\u003cbr\u003e\u003ci\u003eCheryl Baldwin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 10. Sustainability in Food Service 225\u003cbr\u003e\u003ci\u003eJohn Turenne\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 11. Sustainability Principles and Sustainable Innovation for Food Products 239\u003cbr\u003e\u003ci\u003eCheryl Baldwin and Nana T. Wilberforce\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 251\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":53515497308503,"sku":"9780813808468","price":197.96,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/sustainability-in-the-food-industry-institute-of-food-technologists-series-9780813808468","provider":"Book Curl","version":"1.0","type":"link"}