Sustainability in the Food Industry

Sustainability in the Food Industry

Editor(s): Cheryl Baldwin

Published Online: 30 MAY 2012 12:45AM EST

Print ISBN: 9780813808468

Online ISBN: 9781118467589

DOI: 10.1002/9781118467589

About this Book

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.

Table of contents

    1. You have free access to this content
    2. Chapter 3

      Distribution (pages 61–99)

      Rich Pirog, Ben Champion, Tim Crosby, Sara Kaplan and Rebecca Rasmussen

    3. Chapter 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 Smith

    4. You have free access to this content

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