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.

The Labor of Lunch

The Labor of Lunch
Author: Jennifer E. Gaddis
Publsiher: University of California Press
Total Pages: 312
Release: 2019-11-12
ISBN 10: 0520300033
ISBN 13: 9780520300033
Language: EN, FR, DE, ES & NL

The Labor of Lunch Book Review:

There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Jennifer E. Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration and moral heft, The Labor of Lunch offers a stirring call to action and a blueprint for school lunch reforms capable of delivering a healthier, more equitable, caring, and sustainable future.

The Oxford Handbook of Political Consumerism

The Oxford Handbook of Political Consumerism
Author: Magnus Boström,Michele Micheletti,Peter Oosterveer
Publsiher: Oxford Handbooks
Total Pages: 952
Release: 2019
ISBN 10: 0190629037
ISBN 13: 9780190629038
Language: EN, FR, DE, ES & NL

The Oxford Handbook of Political Consumerism Book Review:

This handbook is currently in development, with individual articles publishing online in advance of print publication. At this time, we cannot add information about unpublished articles in this handbook, however the table of contents will continue to grow as additional articles pass through the review process and are added to the site. Please note that the online publication date for this handbook is the date that the first article in the title was published online.

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: Unknown
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:

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.

Marketing Frozen Foods

Marketing Frozen Foods
Author: United States. Department of Agriculture. Production and Marketing Administration. Marketing Facilities Branch
Publsiher: Unknown
Total Pages: 175
Release: 1949
ISBN 10:
ISBN 13: MINN:30000007002847
Language: EN, FR, DE, ES & NL

Marketing Frozen Foods Book Review:

Weekly Digest

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

Weekly Digest Book Review:

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.

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.

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
Author: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
Publsiher: National Academies Press
Total Pages: 444
Release: 2015-06-17
ISBN 10: 030930783X
ISBN 13: 9780309307833
Language: EN, FR, DE, ES & NL

A Framework for Assessing Effects of the Food System Book Review:

How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

The Food Institute s Food Industry Review

The Food Institute s Food Industry Review
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2008
ISBN 10:
ISBN 13: CORNELL:31924104400175
Language: EN, FR, DE, ES & NL

The Food Institute s Food Industry Review Book Review:

Canadian Food Industries

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

Canadian Food Industries Book Review:

Restaurants Institutions

Restaurants   Institutions
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1987-11
ISBN 10:
ISBN 13: NWU:35556018293415
Language: EN, FR, DE, ES & NL

Restaurants Institutions Book Review:

Marketing Research Report

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

Marketing Research Report Book Review:

Agrindex

Agrindex
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1995
ISBN 10:
ISBN 13: CORNELL:31924063043875
Language: EN, FR, DE, ES & NL

Agrindex Book Review:

From Antiquity to the Postmodern World

From Antiquity to the Postmodern World
Author: Daniel Maoz,Andrea Gondos
Publsiher: Cambridge Scholars Pub
Total Pages: 302
Release: 2011
ISBN 10:
ISBN 13: UCLA:L0104286356
Language: EN, FR, DE, ES & NL

From Antiquity to the Postmodern World Book Review:

Characteristic histories and literatures of the Jewish people are brought together in this volume and arranged in the form of a cultural mosaic, a distinctly Canadian approach to life. The articles and scholarly contributions contained herein investigate Jewish life and thought, not merely in the Canadian and contemporary context but also in other geographical localities and historical epochs that were formative in the shaping of Jewish history. The wealth of knowledge represented within these pages engages traditional ancient Jewish sources (Talmud and Tanakh, Mishnah and Midrash); topics in Jewish mysticism (Lurianic Kabbala, popularization of kabbalistic literature, the Tosher Rebbe); historical and contemporary themes that address aspects and environ of everyday life (kitchen, classroom, theologians desk, synagogue, Holocaust survival, womens and peace studies). Jewish life and identity, better described than defined, come alive in the reading of this book. Both general readers and specialists will find value in this collection of studies. For the former, it offers a glimpse into the complicated network of themes and perspectives in which contemporary Jews engage. Rich bibliographies of cogent resources avail themselves to the latter. They will nevertheless commonly conclude that, however diverse the terrain, Jewish Studies in Canadawith research ongoing and range ever-expandingoffers vibrant and real response to key questions raised in past generations: Who is a Jew? and What is Judaism?

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

Restaurant Business

Restaurant Business
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1976
ISBN 10:
ISBN 13: CORNELL:31924054969906
Language: EN, FR, DE, ES & NL

Restaurant Business Book Review:

Crisis in American Institutions

Crisis in American Institutions
Author: Jerome H. Skolnick,Elliott Currie
Publsiher: Boston : Little, Brown
Total Pages: 570
Release: 1982
ISBN 10:
ISBN 13: UVA:X000849862
Language: EN, FR, DE, ES & NL

Crisis in American Institutions Book Review:

Crisis in American Institutions

Crisis in American Institutions
Author: Skolnick Currie
Publsiher: Unknown
Total Pages: 329
Release: 1973
ISBN 10:
ISBN 13:
Language: EN, FR, DE, ES & NL

Crisis in American Institutions Book Review: