The 10 principles of food industry sustainability / (Record no. 649017)
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| 001 - CONTROL NUMBER | |
| control field | ocn890377836 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250919141837.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 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 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118447710 |
| Qualifying information | (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118447719 |
| Qualifying information | (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118447727 |
| Qualifying information | (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118447727 |
| Qualifying information | (Adobe PDF) |
| 028 01 - PUBLISHER OR DISTRIBUTOR NUMBER | |
| Publisher or distributor number | EB00595530 |
| Source | Recorded Books |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | CHBIS |
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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 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | NST |
| -- | IDEBK |
| -- | DG1 |
| -- | EBLCP |
| -- | OCLCF |
| -- | E7B |
| -- | YDXCP |
| -- | DEBSZ |
| -- | RECBK |
| -- | OCLCQ |
| -- | CSJ |
| -- | DEBBG |
| -- | D6H |
| -- | K6U |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 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 information | 23 |
| 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 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Hoboken, NJ : |
| Name of producer, publisher, distributor, manufacturer | Wiley Blackwell, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2015. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 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 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food industry and trade. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food supply. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sustainable agriculture. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Farm produce. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Animal products. |
| 773 ## - HOST ITEM ENTRY | |
| Title | Wiley e-books |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1002/9781118447697">https://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1002/9781118447697</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | .b16816080 |
| b | 2022-10-04 |
| c | 2020-07-17 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Suppress in OPAC | No |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| Library | |
| Operator's initials, OID (RLIN) | 2020-07-17 |
| Cataloger's initials, CIN (RLIN) | m |
| Material Type (Sierra) | E-Book |
| Language | English |
| Country | |
| -- | 0 |
| -- | .b16816080 |
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