Sustainability in the Food Industry

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.

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.