The 10 Principles of Food Industry Sustainability

Cheryl J. Baldwin 지음

Wiley-Blackwell 2015년 01월 20일 출간

작품소개

책소개

Although the food industry is beginning to make headway with itssustainability initiatives, substantially more progress is neededin order to feed the world-s growing population sustainably.The challenge is that the topic of sustainability can seemoverwhelming and there is limited information that is specific tothe food industry.Written by an experienced food industry professional with yearsof experience in sustainability, The 10 Principles ofFood Industry Sustainability inspires and informs the progressrequired to nourish the population, revitalize natural resources,enhance economic development, and close resource loops. The bookmakes this complex topic approachable and actionable by identifyingthe most pressing sustainability priorities across the entire foodsupply chain and showing, with tools and examples, how producers,processors, packers, distributors, marketers and retailers all playa role in advancing improvement. The book begins with an overviewof the Principles of sustainability in the food industry: what theyare and why they matter. Subsequent chapters focus on each of theTen Principles in detail: how they relate to the food industry,their global relevance (including their environmental, health, andsocial impacts), and the best practices to achieve the potential ofmeaningful and positive progress that the Principles offer.Specific examples from industry are presented in order to providescalable solutions and bring the concepts to life, along with topresources for further exploration.The Principles, practices, and potential of sustainability inthe food industry covered in this book are designed to bemotivating and to offer a much-needed and clear way forward towardsa sustainable food supply.

목차

Acknowledgments ix1 Introduction to the Principles 11.1 The 10 principles of food industry sustainability 11.2 Principles&n-practices&n-potential 21.3 What is sustainability in the food industry? 21.4 The destructive course of the food system 31.4.1 Climate change 41.4.2 Natural resource depletion and degradation 61.4.3 Pollution and toxicity 71.4.4 Rural economy and development 71.4.5 Food safety and nutrition 81.5 Reasons for principles for sustainability in the food industry 81.6 The business benefit 101.7 What needs to be done 11References 132 Agriculture and the Environment 152.1 Climate 152.2 Land and biodiversity 172.3 Water and pollution 202.4 Approaches to more sustainable agriculture 222.4.1 Sustainable agriculture requirements and standards 242.4.2 Unilever sustainable agriculture program 272.4.3 Starbucks C.A.F.E practices 292.4.4 Walmart sustainability index 292.4.5 PepsiCo sustainable farming initiative 302.4.6 Sysco Corporation&'s sustainable agriculture/Ipm initiative 302.5 Summary 31Resources 31References 323 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 373.1 Livestock care 373.1.1 Approaches to address livestock welfare 403.2 Fish and seafood 453.2.1 Farmed fish 473.2.2 Approaches to address seafood 483.3 Environmental impacts from livestock production 503.3.1 Greenhouse gas emissions 503.3.2 Land use and pollution from livestock production 533.3.3 Approaches to address environmental impacts from livestock 543.4 Summary 59Resources 60References 604 Processing 654.1 Energy 654.1.1 Energy sources and impacts 654.1.2 Energy use in food proc

작가정보

저자(글) Cheryl J. Baldwin

Dr Cheryl J. Baldwin is Vice President of Consulting atPure Strategies, Gloucester, Massachusetts, where she assistscorporate clients on the development and execution of technical andorganizational strategies to improve their sustainabilityperformance.&