Institutions as Conscious Food Consumers

Institutions as Conscious Food Consumers
Author: Sapna Elizabeth Thottathil,Annelies Goger
Publsiher: Academic Press
Total Pages: 350
Release: 2018-08-28
ISBN 10: 0128136189
ISBN 13: 9780128136188
Language: EN, FR, DE, ES & NL

Institutions as Conscious Food Consumers Book Review:

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Case Studies in Food Policy for Developing Countries: Institutions and international trade policies

Case Studies in Food Policy for Developing Countries: Institutions and international trade policies
Author: Per Pinstrup-Andersen,Fuzhi Cheng
Publsiher: Cornell University Press
Total Pages: 256
Release: 2009
ISBN 10: 9780801475566
ISBN 13: 0801475562
Language: EN, FR, DE, ES & NL

Case Studies in Food Policy for Developing Countries: Institutions and international trade policies Book Review:

The third volume of case studies designed to complement the book "Food Policy for Developing Countries" by Per Pinstrup-Andersen and Derrill D. Watson II.

Determining Costs of Servicing Wholesale Institutional Grocery Orders

Determining Costs of Servicing Wholesale Institutional Grocery Orders
Author: James Joseph Karitas
Publsiher: Anonim
Total Pages: 20
Release: 1966
ISBN 10:
ISBN 13: UVA:X030509981
Language: EN, FR, DE, ES & NL

Determining Costs of Servicing Wholesale Institutional Grocery Orders Book Review:

Food Service Manual for Health Care Institutions

Food Service Manual for Health Care Institutions
Author: Ruby Parker Puckett,American Society for Healthcare Food Service Administrators
Publsiher: John Wiley & Sons
Total Pages: 600
Release: 2004-11-08
ISBN 10: 9780787978297
ISBN 13: 0787978299
Language: EN, FR, DE, ES & NL

Food Service Manual for Health Care Institutions Book Review:

Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.

The Oxford Handbook of Political Consumerism

The Oxford Handbook of Political Consumerism
Author: Magnus Boström,Michele Micheletti,Peter Oosterveer
Publsiher: Oxford University Press
Total Pages: 752
Release: 2019-01-25
ISBN 10: 0190629045
ISBN 13: 9780190629045
Language: EN, FR, DE, ES & NL

The Oxford Handbook of Political Consumerism Book Review:

The global phenomenon of political consumerism is known through such diverse manifestations as corporate boycotts, increased preferences for organic and fairtrade products, and lifestyle choices such as veganism. It has also become an area of increasing research across a variety of disciplines. Political consumerism uses consumer power to change institutional or market practices that are found ethically, environmentally, or politically objectionable. Through such actions, the goods offered on the consumer market are problematized and politicized. Distinctions between consumers and citizens and between the economy and politics collapse. The Oxford Handbook of Political Consumerism offers the first comprehensive theoretical and comparative overview of the ways in which the market becomes a political arena. It maps the four major forms of political consumerism: boycotting, buycotting (spending to show support), lifestyle politics, and discursive actions, such as culture jamming. Chapters by leading scholars examine political consumerism in different locations and industry sectors, and in consideration of environmental and human rights problems, political events, and the ethics of production and manufacturing practices. This volume offers a thorough exploration of the phenomenon and its myriad dilemmas, involving religion, race, nationalism, gender relations, animals, and our common future. Moreover, the Handbook takes stock of political consumerism's effectiveness in solving complex global problems and its use to both promote and impede democracy.

Changing Market Institutions and Trends in Food Consumption

Changing Market Institutions and Trends in Food Consumption
Author: Shida Rastegari-Henneberry,Oklahoma Agricultural Experiment Station
Publsiher: Anonim
Total Pages: 38
Release: 1990
ISBN 10:
ISBN 13: UIUC:30112019810214
Language: EN, FR, DE, ES & NL

Changing Market Institutions and Trends in Food Consumption Book Review:

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions
Author: Ruby Parker Puckett
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2012-11-13
ISBN 10: 1118234111
ISBN 13: 9781118234112
Language: EN, FR, DE, ES & NL

Foodservice Manual for Health Care Institutions Book Review:

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Nature's Perfect Food

Nature's Perfect Food
Author: E. Melanie Dupuis
Publsiher: NYU Press
Total Pages: 310
Release: 2002-02-01
ISBN 10: 9780814719374
ISBN 13: 0814719376
Language: EN, FR, DE, ES & NL

Nature's Perfect Food Book Review:

For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate? Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk they drink each day is truly good for them. In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.

Restaurants & Institutions

Restaurants & Institutions
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2009
ISBN 10:
ISBN 13: OSU:32435083705459
Language: EN, FR, DE, ES & NL

Restaurants & Institutions Book Review:

Weekly Digest

Weekly Digest
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1944
ISBN 10:
ISBN 13: CORNELL:31924066726203
Language: EN, FR, DE, ES & NL

Weekly Digest Book Review:

Consuming Interests

Consuming Interests
Author: Andrew Flynn,Michelle Harrison,Terry Marsden
Publsiher: Routledge
Total Pages: 240
Release: 2005-09-30
ISBN 10: 1135357994
ISBN 13: 9781135357993
Language: EN, FR, DE, ES & NL

Consuming Interests Book Review:

Combining theory, research and policy Consuming Interests provides a topical interdisciplinary exploration into the nature of food provision, policy and regulation. The book provides a detailed examination of corporate retailers, state agencies and consumer organisations involved in the food sector. The analysis explores questions including: * what can the public expect from the state * what limits are there on state action * what are the most appropriate balances between public and private interests in the provision of 'quality' foods.

Food Service Manual for Health Care Institutions

Food Service Manual for Health Care Institutions
Author: Brenda A. Byers,Carol W. Shanklin,Linda C. Hoover
Publsiher: Jossey-Bass
Total Pages: 556
Release: 1994-03-29
ISBN 10:
ISBN 13: WISC:89052215282
Language: EN, FR, DE, ES & NL

Food Service Manual for Health Care Institutions Book Review:

This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

Ethical Traceability and Communicating Food

Ethical Traceability and Communicating Food
Author: Christian Coff,David Barling,Michiel Korthals,Thorkild Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 318
Release: 2008-06-12
ISBN 10: 1402085249
ISBN 13: 9781402085246
Language: EN, FR, DE, ES & NL

Ethical Traceability and Communicating Food Book Review:

The theme of this book evolved from the idea of linking three concepts around food: traceability, ethics and informed choice. We believe that the current devel- ment and implementation of traceability in the agri-food sector offers an interesting way not only of handling food safety but also of addressing and communicating ethical issues arising from current food production practices. Practices in the agri-food sector worry food consumers (as we all are, since we need to eat and drink to stay alive). But how can consumers act upon their concerns? Paradoxically, although consumers are bombarded with information on food – from the media, the food industry, food authorities, NGOs and interest groups – details about how foods are actually produced is often hard to find. Much of the infor- tion available is superficial, conflicting or partial, and it is hard for consumers seeking to mak e informed food choices to know which information to trust. The consumers we interviewed for this project felt that information about food products was withheld and manipulated. Traceability, which provides a record of the history and journey of a given food, and which is increasingly used in the food sector for legal and commercial reasons, has the potential to communicate a more authentic picture of how food is produced.

Local Food Systems; Concepts, Impacts, and Issues

Local Food Systems; Concepts, Impacts, and Issues
Author: Steve Martinez
Publsiher: DIANE Publishing
Total Pages: 87
Release: 2010-11
ISBN 10: 1437933629
ISBN 13: 9781437933628
Language: EN, FR, DE, ES & NL

Local Food Systems; Concepts, Impacts, and Issues Book Review:

This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.

Food and National Development in the South Pacific

Food and National Development in the South Pacific
Author: R. R. Thaman,William C. Clarke
Publsiher: Anonim
Total Pages: 144
Release: 1983
ISBN 10:
ISBN 13: UCSD:31822003459971
Language: EN, FR, DE, ES & NL

Food and National Development in the South Pacific Book Review:

Canadian Food Industries

Canadian Food Industries
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1965
ISBN 10:
ISBN 13: UOM:39015021068336
Language: EN, FR, DE, ES & NL

Canadian Food Industries Book Review:

Food Choice And The Consumer

Food Choice And The Consumer
Author: David W. Marshall
Publsiher: Springer Science & Business Media
Total Pages: 332
Release: 1995-12-31
ISBN 10: 9780751402346
ISBN 13: 0751402346
Language: EN, FR, DE, ES & NL

Food Choice And The Consumer Book Review:

This book should be of interest to senior technical and marketing management in the food industry; and academics in food science and technology, business studies, psychology, sociology and economics.

Marketing Research Report

Marketing Research Report
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1965
ISBN 10:
ISBN 13: MINN:31951T003525369
Language: EN, FR, DE, ES & NL

Marketing Research Report Book Review:

Reconnecting Consumers, Producers and Food

Reconnecting Consumers, Producers and Food
Author: Moya Kneafsey,Rosie Cox,Lewis Holloway,Elizabeth Dowler,Laura Venn,Helena Tuomainen
Publsiher: Berg
Total Pages: 224
Release: 2008-10-01
ISBN 10: 1847886183
ISBN 13: 9781847886187
Language: EN, FR, DE, ES & NL

Reconnecting Consumers, Producers and Food Book Review:

Reconnecting Consumers, Producers and Food presents a detailed and empirically grounded analysis of alternatives to current models of food provision. The book offers insights into the identities, motives and practices of individuals engaged in reconnecting producers, consumers and food. Arguing for a critical revaluation of the meanings of choice and convenience, Reconnecting Consumers, Producers and Food provides evidence to support the construction of a more sustainable and equitable food system which is built on the relationships between people, communities and their environments.

Food futures: ethics, science and culture

Food futures: ethics, science and culture
Author: I. Anna S. Olsson,Sofia M. Araújo,M. Fátima Vieira
Publsiher: Wageningen Academic Publishers
Total Pages: 618
Release: 2016-09-28
ISBN 10: 9086868347
ISBN 13: 9789086868346
Language: EN, FR, DE, ES & NL

Food futures: ethics, science and culture Book Review:

Food is at the centre of human existence. We eat every day, not only to satisfy our physical needs but also as part of cultural and social interaction. Food choices and markets shape the agricultural landscape and the cities we live in. Whereas what we choose to eat and feed our family is part of who we are, a growing number of actors compete to influence our food habits, through marketing strategies and nutritional advice. And ethical considerations are coupled with every choice over food - whether related to production, distribution, consumption, food waste, policy in general, marketing or advice. Given the variety of implications the ‘food problem’ entails, the construction of an inclusive society must redirect the concerns about food in the present to the imagination of future alternatives. The search for innovative solutions calls for multidisciplinary critical enquiry - and utopian thinking will be instrumental in that regard. This book brings together work by scholars in a wide range of disciplines addressing many different topics related to food futures. Topics covered include food and literature, food waste, food communication, food policy, corporate social responsibility and public procurement in food supply, responsible research and innovation in food production as well as sustainability and animal ethics and welfare.