  Sustainability in the Food Industry
ISBN: 978-0-8138-0846-8
Hardcover
280 pages
March 2009, Wiley-Blackwell
US $220.00
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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
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