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• Sustainability in the Food Industry, edited by Cheryl J. Baldwin (ISBN: 978-0-8138-0846-8. 2008. 280 pp.), defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic, and social considerations throughout the supply chain. The text includes 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.
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. The book combines technical research summaries, case studies, and marketing information to provide insight about 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.
IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs.
Topics of future books in the series include nanoscience and nanotechnology, food laws and regulations, microbial safety of fresh produce, food ingredients for the global market, hydrocolloids, calorimetry and food process design, fats and oils, and dairy ingredients.
IFT members receive a 20% discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the publications–books link.
For more information, call 877-762-2974 or visit www.wiley.com/go/ift.
Manuscript proposals may be sent to Mark Barrett, Wiley-Blackwell, 2121 State Ave., Ames, IA 50014-8300 (phone 515-292-0140 ext. 613, e-mail [email protected]).
Beverage Industry Microfiltration. Nathan Starbard. Wiley-Blackwell1. ISBN: 978-0-8138-1271-7.
Color Quality of Fresh and Processed Foods. Catherine A. Culver and Ronald E. Wrolstad. American Chemical Society Symposium Series 983. Oxford University Press2. ISBN: 0-8412-7419-3.
Dairy Processing & Quality Assurance. Ramesh C. Chandan, Arun Kilara, and Nagendra P. Shah, eds. Wiley-Blackwell1. ISBN: 978-0-8138-2756-8.
Egg Bioscience and Biotechnology. Yoshinori Mine, ed. Wiley-Blackwell1. ISBN: 978-0-470-03998-4.
Food Colours. Victoria Emerton, ed. Wiley-Blackwell1 and Leatherhead Publishing3. ISBN: 978-1-905224-44-9.
Health Benefits of Organic Food Effects of the Environment. Ian Givens, Samantha Baxter, Anne Marie Minihane, and Elizabeth Shaw, eds. Oxford University Press2. ISBN: 978-1-84593-459-0.
Wheat Antioxidants. Liangli Yu, ed. Wiley-Blackwell1. ISBN: 978-0-470-04259-5.
1Wiley-Blackwell; www.wiley.com. 2Oxford University Press; www.oup.com. 3Leatherhead Publishing; www.leatherheadfood.com.