Sustainability in the Food Industry (Institute of Food Technologists Series)

Sustainability in the Food Industry (Institute of Food Technologists Series)

By: Cheryl J. Baldwin (editor)Hardback

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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.

About Author

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.


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 Rebecca Rasmussen Chapter 4. Packaging 101 Aaron L. Brody Chapter 5. Life Cycle Assessment Across the Food Supply Chain 115 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 145 Kantha Shelke, Justin Van Wart, Charles Francis Chapter 7. Ecolabeling and Consumer Interest in Sustainable Products 159 Amarjit Sahota, Barbara Haumann, Holly Givens, and Cheryl Baldwin Chapter 8. Sustainability in Food and Beverage Manufacturing 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 Sustainable Innovation for Food Products 239 Cheryl Baldwin and Nana T. Wilberforce Index 251

Product Details

  • ISBN13: 9780813808468
  • Format: Hardback
  • Number Of Pages: 280
  • ID: 9780813808468
  • weight: 502
  • ISBN10: 0813808464

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