The 10 principles of food industry sustainability / (Record no. 21682)

MARC details
000 -LEADER
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001 - CONTROL NUMBER
control field ocn890377836
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240104130345.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140909s2015 nju ob 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2014035946
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency DLC
Modifying agency YDX
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-- IDEBK
-- DG1
-- EBLCP
-- OCLCF
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019 ## -
-- 903955549
-- 904962386
-- 959869886
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118447710
Qualifying information (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118447719
Qualifying information (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118447727
Qualifying information (Adobe PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118447727
Qualifying information (Adobe PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781118447734
Qualifying information (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781118447697
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1118447697
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781322776385
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1322776385
028 01 - PUBLISHER NUMBER
Publisher number EB00595530
Source Recorded Books
029 1# - (OCLC)
OCLC library identifier CHBIS
System control number 010442327
029 1# - (OCLC)
OCLC library identifier CHVBK
System control number 334086493
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 431872945
029 1# - (OCLC)
OCLC library identifier NLGGC
System control number 389044121
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15914123
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 449476596
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV043615894
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 47503791X
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV043397111
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OCLC library identifier AU@
System control number 000059228838
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)890377836
Canceled/invalid control number (OCoLC)903955549
-- (OCoLC)904962386
-- (OCoLC)959869886
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number HD9000.5
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.0068/4
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Baldwin, Cheryl.
245 14 - TITLE STATEMENT
Title The 10 principles of food industry sustainability /
Statement of responsibility, etc Cheryl J. Baldwin.
246 3# - VARYING FORM OF TITLE
Title proper/short title Ten principles of food industry sustainability
264 #1 -
-- Hoboken, NJ :
-- Wiley Blackwell,
-- 2015.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
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-- rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
588 0# -
-- Print version record and CIP data provided by publisher.
520 ## - SUMMARY, ETC.
Summary, etc Although the food industry is beginning to make headway with itssustainability initiatives, substantially more progress is neededin order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seemoverwhelming and there is limited information that is specific tothe food industry. Written by an experienced food industry professional with yearsof experience in sustainability, The 10 Principles ofFood Industry Sustainability inspires and informs the progressrequired to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The bookmakes this complex topic approachable and actionable by identifyingthe most pressing sustainability priorities across the entire foodsupply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all playa role in advancing improvement. The book begins with an overviewof the Principles of sustainability in the food industry: what theyare and why they matter. Subsequent chapters focus on each of theTen Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, andsocial impacts), and the best practices to achieve the potential ofmeaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to providescalable solutions and bring the concepts to life, along with topresources for further exploration. The Principles, practices, and potential of sustainability inthe food industry covered in this book are designed to bemotivating and to offer a much-needed and clear way forward towardsa sustainable food supply.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Title 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
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 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
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 3.1 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
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 4.1.4 Heinz's energy effort in energy and greenhouse gas emissions4.2 Water; 4.2.1 Nestlé; 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
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 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
526 ## - STUDY PROGRAM INFORMATION NOTE
Department Computer Science and Engineering
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food supply.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Sustainable agriculture.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Farm produce.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Animal products.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Animal products.
Source of heading or term fast
-- (OCoLC)fst00809337
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Farm produce.
Source of heading or term fast
-- (OCoLC)fst00921161
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade.
Source of heading or term fast
-- (OCoLC)fst00930843
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food supply.
Source of heading or term fast
-- (OCoLC)fst00931196
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Sustainable agriculture.
Source of heading or term fast
-- (OCoLC)fst01139712
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #0 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Main entry heading Baldwin, Cheryl.
Title 10 principles of food industry sustainability.
Place, publisher, and date of publication Hoboken, NJ : John Wiley & Sons Inc., 2015
International Standard Book Number 9781118447734
Record control number (DLC) 2014031889
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9781118447697">http://dx.doi.org/10.1002/9781118447697</a>
Public note Wiley Online Library
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-- 92
-- DG1

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