Sustainability in the Food Industry

ISBN: 978-0-8138-0846-8

Hardcover

280 pages

March 2009, Wiley-Blackwell

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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