Sustainability in the Food Industry

"This work provides a practical, industry-led alternative to works like Michael Pollan's In Defense of Food: An Eater's Manifesto (2008) and is a much-needed update to Patricia Allen's important Food for the Future: Conditions and Contradictions of Sustainability (Wiley, 1993)."(CHOICE, December 2009)
"Sustainability in the Food Industry reviews the industry's current approach to balancing environmental, economic and social considerations throughout the supply chain." (Food Manufacture, April 2009)
 
"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." (Food Technology, February 2009)

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.