| Description |
1 online resource (275 pages) |
|
text file |
| Contents |
Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction; 1.1. Introduction; 1.2. Market Research of The Food Industry; 1.3. The Sustainable Development Objectives; 1.4. Sustainability Solutions For The Food Industry; 1.5. Sustainable Food Manufacturing Drivers; 1.6. Ecological Effect of The Food Processing; 1.7. Green Strategy and Its Need; 1.8. Conclusion; References; Chapter 2 Agriculture; 2.1. Introduction; 2.2. Developments in Wheat; 2.3. Developments in Rice; 2.4. Advances in Maize |
|
2.5. Postharvest Loss2.6. Organic Farming; 2.7. Legislation And Supports; 2.8. Conclusion; References; Chapter 3 Quality, Safety, and Sustainability in Food Industry; 3.1. Introduction; 3.2. HACCP System; 3.3. Food Distribution Chain; 3.4. Decision-Making Processes In Distribution Management; 3.5. Food-Specific Issues In Distribution Management; 3.6. Distribution Network Design; 3.7. Packaging And Labeling; References; Chapter 4 Sustainability in Supply Chain And Food Industry; 4.1. Introduction; 4.2. Necessity of Sustainable Supply Chain In Food Industry |
|
4.3. Ideas To Develop Sustainable Supply Chain For Food Industry4.4. Building Transparency In Food Supply Chain; 4.5. Supply Chain Management; 4.6. Sustainability Progress In Food Industry; 4.7. Material Handling Institute Outlines Sustainability Tools For Food Industry; 4.8. Key Sustainability Challenges For The Food Industry; 4.9. Tackling The Challenges; 4.10. Conclusion; References; Chapter 5 Food Industry Sustainability Strategies; 5.1. Introduction; 5.2. The Issue of Sustainability; 5.3. Top Trends And Sustainable Practices In Food Industries; 5.4. Foods With Low Impact on Environment |
|
5.5. Loyalty In Food Supply Chain5.6. Sustainability As Innovation; 5.7. Top Sustainability Issues In Food Industry; 5.8. Pathway To Product Sustainability; 5.9. Initiatives Taken By Companies: Case of White-Wave; 5.10. Green Growth Of Sustainable Food Industry; 5.11. Best Practices To Invest In; 5.12. Conclusion; References; Chapter 6 Controlling The Sustainability Of Food Supply Chain; 6.1. Introduction; 6.2. Concept of Sustainability; 6.3. Key Challenges And Priorities In Controlling Sustainable Food Supply Chain Management |
|
6.4. Improvising Sustainability In Food Supply And Agricultural Chains6.5. Sustainability And Rural World; 6.6. Strategies And Methods To Improve Food Supply Chain For Enhancing The Sustainability And Resilience; 6.7. Effective And Efficient Supply Chain Management; 6.8. Holistic Approach; 6.9. Solution To Control Sustainability Of Food Supply Chain; 6.10. Implementation Of Plan To Sustain Food Supply Chain; 6.11. Associated Use Case In Sustainable Food Supply Chain; 6.12. Selecting The Farming Technologies; 6.13. Conclusion; References |
| Note |
Chapter 7 Corporate Social Responsibility In The Supply Chain: An Application In The Food Industry |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food industry and trade.
|
|
Food industry and trade. |
|
Food supply.
|
|
Food supply. |
|
Sustainable agriculture.
|
|
Sustainable agriculture. |
| Indexed Term |
duurzaamheid (sustainability) |
|
sustainability |
|
voedselindustrie |
|
food industry |
|
Food Industry |
|
Voedingsmiddelenindustrie |
| Genre/Form |
Electronic books.
|
| Other Form: |
Print version: Jaime, Cristina Garcia. Sustainability in the Food Industry. Ashland : Delve Publishing, ©2019 |
| ISBN |
177361777X |
|
9781773617770 (electronic book) |
|
