LEADER 05487nam 2200721 450 001 9910132287203321 005 20230807212557.0 010 $a1-118-44771-9 010 $a1-118-44769-7 010 $a1-118-44772-7 035 $a(CKB)3710000000342043 035 $a(EBL)1895451 035 $a(OCoLC)890377836 035 $a(SSID)ssj0001420803 035 $a(PQKBManifestationID)11933556 035 $a(PQKBTitleCode)TC0001420803 035 $a(PQKBWorkID)11408366 035 $a(PQKB)11303539 035 $a(MiAaPQ)EBC4035456 035 $a(MiAaPQ)EBC1895451 035 $a(DLC) 2014035946 035 $a(Au-PeEL)EBL1895451 035 $a(CaPaEBR)ebr11011154 035 $a(CaONFJC)MIL708920 035 $a(EXLCZ)993710000000342043 100 $a20150206h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe 10 principles of food industry sustainability /$fCheryl J. Baldwin 210 1$aWest Sussex, England :$cWiley Blackwell,$d2015. 210 4$dİ2015 215 $a1 online resource (220 p.) 311 $a1-118-44773-5 311 $a1-322-77638-5 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aTitle Page; Copyright Page; Contents; Acknowledgments; Chapter 1 Introduction to the Principles; 1.1 The 10 principles of food industry sustainability; 1.2 Principles-practices-potential; 1.3 What is sustainability in the food industry?; 1.4 The destructive course of the food system; 1.4.1 Climate change; 1.4.2 Natural resource depletion and degradation; 1.4.3 Pollution and toxicity; 1.4.4 Rural economy and development; 1.4.5 Food safety and nutrition; 1.5 Reasons for principles for sustainability in the food industry; 1.6 The business benefit; 1.7 What needs to be done; References 327 $aChapter 2 Agriculture and the Environment2.1 Climate; 2.2 Land and biodiversity; 2.3 Water and pollution; 2.4 Approaches to more sustainable agriculture; 2.4.1 Sustainable agriculture requirements and standards; 2.4.2 Unilever sustainable agriculture program; 2.4.3 Starbucks C.A.F.E practices; 2.4.4 Walmart sustainability index; 2.4.5 PepsiCo sustainable farming initiative; 2.4.6 Sysco Corporation's sustainable agriculture/IPM initiative; 2.5 Summary; Resources; References; Chapter 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 327 $a3.1 Livestock care3.1.1 Approaches to address livestock welfare; 3.2 Fish and seafood; 3.2.1 Farmed fish; 3.2.2 Approaches to address seafood; 3.3 Environmental impacts from livestock production; 3.3.1 Greenhouse gas emissions; 3.3.2 Land use and pollution from livestock production; 3.3.3 Approaches to address environmental impacts from livestock; 3.4 Summary; Resources; References; Chapter 4 Processing; 4.1 Energy; 4.1.1 Energy sources and impacts; 4.1.2 Energy use in food processing; 4.1.3 Sierra Nevada's energy and climate program 327 $a4.1.4 Heinz's energy effort in energy and greenhouse gas emissions4.2 Water; 4.2.1 Nestle?; 4.2.2 The Coca-Cola Company water stewardship; 4.3 Chemicals and other inputs; 4.4 Lean, clean, and green processing; 4.5 Summary; Resources; References; Chapter 5 Packaging; 5.1 Packaging hotspots; 5.1.1 Materials; 5.1.2 End of life; 5.1.3 Social hotspots; 5.2 Responsible packaging; 5.2.1 Materials and sourcing; 5.2.2 Design and innovation; 5.2.3 End of life; 5.2.4 PepsiCo's sustainable packaging program; 5.2.5 Sustainable Packaging Coalition; 5.3 Summary; Resources; References 327 $aChapter 6 Distribution and Channels6.1 Transportation; 6.1.1 Refrigeration in transportation; 6.1.2 EPA SmartWay; 6.2 Facility management; 6.2.1 Refrigerants; 6.2.2 Cleaning and indoor environmental quality management; 6.2.3 Environmentally preferable purchasing; 6.2.4 Construction; 6.3 Gordon Food Service distribution and facilities improvements; 6.4 Food retailer J. Sainsbury addressing the environment; 6.5 Subway restaurants showing how to green operations; 6.6 Summary; Resources; References; Chapter 7 Food Waste; 7.1 The impacts from wastage; 7.2 Reducing wastage; 7.2.1 Waste management; 7.3 Summary. 330 $aAlthough the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economy. 606 $aFood industry and trade 606 $aFood supply 606 $aSustainable agriculture 606 $aFarm produce 606 $aAnimal products 615 0$aFood industry and trade. 615 0$aFood supply. 615 0$aSustainable agriculture. 615 0$aFarm produce. 615 0$aAnimal products. 676 $a664.0068/4 700 $aBaldwin$b Cheryl$0888281 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132287203321 996 $aThe 10 principles of food industry sustainability$91984475 997 $aUNINA