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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Introduction.Cheryl Baldwin, Ph.D., Green Seal, Inc., Washington, DC.Chapter 1 Agriculture.Charles Francis, Ph.D. and Justin Van Wart, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0915.Chapter 2 Food Processing and Food Waste.Tran My Dieu Ph.D. Department of Environmental Technology and Management, Van Lang University Ho Chi Minh City Vietnam.Joseph Regenstein, Ph.D., Professor, Cornell University, Ithaca, NY.Chapter 3 Distribution.Rich Pirog, Leopold Center for Sustainable Agriculture, Iowa State University, Ames, Iowa.Ben Champion, Ph.D. Department of Geography, Kansas State University, Manhattan, KS.Tim Crosby, MBA, Growing Washington, Edmonds, WA.Sara Kaplan, Leopold Center for Sustainable Agriculture, Iowa State University, Ames, Iowa.Rebecca Rasmussen, Leopold Center for Sustainable Agriculture, Iowa State University, Ames, Iowa.Chapter 4 Packaging.Aaron L. Brody, Ph.D. Packaging/Brody Inc. Duluth GA.Chapter 5 Life Cycle Assessment Across the Food Supply Chain.Lisbeth Mogensen, Ph.D. University of Aarhus, Faculty of Agricultural Sciences, Dept. of Agroecology and Environment Tjele Denmark.John E. Hermansen University of Aarhus, Faculty of Agricultural Sciences, Dept. of Agroecology and Environment Tjele Denmark.Niels Halberg, Ph.D. Danish Research Centre for Organic Food and Farming DARCOF Tjele Denmark.Randi Dalgaard, Ph.D. University of Aarhus, Faculty of Agricultural Sciences, Dept. of Agroecology and Environment Tjele Denmark.(text box: Dr. J.C. Vis, Sustainable Agriculture Programme Director, Unilever N.V., The Netherlands.Dr. B. Gail Smith, Sustainable Agriculture Scientist, Unilever Research, United Kingdom).Chapter 6 Social Aspects of the Food Supply Chain.Kantha Shelke, Ph.D., Corvus Blue, Chicago, IL.Charles Francis, Ph.D. and Justin Van Wart, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE.Dr. J.C. Vis, Sustainable Agriculture Programme Director, Unilever N.V., The Netherlands.Dr. B. Gail Smith, Sustainable Agriculture Scientist, Unilever Research, United Kingdom.Chapter 7 Eco-Labeling and Consumer Interest in Sustainable Products.Amarjit Sahota, Organic Monitor, London, United Kingdom.Barbara Haumann and Holly Givens, Organic Trade Association, Washington, DC.Cheryl Baldwin, Ph.D., Green Seal, Inc., Washington, DC.Chapter 8 Sustainability in Food and Beverage Manufacturing Companies.Cheri Chastain, Sustainability Coordinator, Sierra Nevada Brewing Co. Chico, California.J.C. Vis, Ph.D. Sustainable Agriculture Programme Director, Unilever N.V., The Netherlands.B. Gail Smith, Ph.D. Sustainable Agriculture Scientist, Unilever Research, United Kingdom.Jeff Chahley, Kraft Foods, Northfield, IL.Chapter 9 Sustainability in Food Retailing.Cheryl Baldwin, Ph.D., Green Seal, Inc., Washington, DC.Chapter 10 Sustainability in Food Service.John Turenne, Sustainable Food Systems, Wallingford, CT.Chapter 11 Sustainability Principles and Sustainable Innovation for Food Products.Cheryl Baldwin, Ph.D., Green Seal, Inc., Washington, DC.Nana T. Wilberforce, Ph.D. Green Seal, Inc. Washington, DC. Bookseller Inventory #

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Synopsis: 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 the 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.

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Book Description Iowa State University Press, United States, 2009. Hardback. Book Condition: New. 1. Auflage. Language: English . Brand New 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. Bookseller Inventory # AAH9780813808468

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Book Description Iowa State University Press, United States, 2009. Hardback. Book Condition: New. 1. Auflage. Language: English . Brand New 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. Bookseller Inventory # AAH9780813808468

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