Sustainable Food Systems from Agriculture to Industry

Sustainable Food Systems from Agriculture to Industry
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 442
Release: 2018-01-02
ISBN 10: 0128119616
ISBN 13: 9780128119617
Language: EN, FR, DE, ES & NL

Sustainable Food Systems from Agriculture to Industry Book Review:

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products

Sustainable Food Processing

Sustainable Food Processing
Author: Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2013-10-14
ISBN 10: 1118634373
ISBN 13: 9781118634370
Language: EN, FR, DE, ES & NL

Sustainable Food Processing Book Review:

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Sustainable Food Production

Sustainable Food Production
Author: Paul Christou,Roxana Savin,Barry Costa-Pierce,Ignacy Misztal,Bruce Whitelaw
Publsiher: Springer
Total Pages: 1869
Release: 2013-02-13
ISBN 10: 9781461458494
ISBN 13: 1461458498
Language: EN, FR, DE, ES & NL

Sustainable Food Production Book Review:

Gathering some 90 entries from the Encyclopedia of Sustainability Science and Technology, this book covers animal breeding and genetics for food, crop science and technology, ocean farming and sustainable aquaculture, transgenic livestock for food and more.

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Sustainability of the Food System

Sustainability of the Food System
Author: Noelia Betoret,Ester Betoret
Publsiher: Academic Press
Total Pages: 216
Release: 2020-01-31
ISBN 10: 0128182946
ISBN 13: 9780128182949
Language: EN, FR, DE, ES & NL

Sustainability of the Food System Book Review:

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. Addresses global sustainability as a three-dimensional concept Describes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereignty Presents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproducts Considers the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2018-10-29
ISBN 10: 0128156880
ISBN 13: 9780128156889
Language: EN, FR, DE, ES & NL

Sustainable Meat Production and Processing Book Review:

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Sustainable Food and Agriculture

Sustainable Food and Agriculture
Author: Clayton Campanhola,Shivaji Pandey
Publsiher: Academic Press
Total Pages: 594
Release: 2018-11-30
ISBN 10: 0128121351
ISBN 13: 9780128121351
Language: EN, FR, DE, ES & NL

Sustainable Food and Agriculture Book Review:

Sustainable Food and Agriculture: An Integrated Approach is the first book to look at the imminent threats to sustainable food security through a cross-sectoral lens. As the world faces food supply challenges posed by the declining growth rate of agricultural productivity, accelerated deterioration of quantity and quality of natural resources that underpin agricultural production, climate change, and hunger, poverty and malnutrition, a multi-faced understanding is key to identifying practical solutions. This book gives stakeholders a common vision, concept and methods that are based on proven and widely agreed strategies for continuous improvement in sustainability at different scales. While information on policies and technologies that would enhance productivity and sustainability of individual agricultural sectors is available to some extent, literature is practically devoid of information and experiences for countries and communities considering a comprehensive approach (cross-sectoral policies, strategies and technologies) to SFA. This book is the first effort to fill this gap, providing information on proven options for enhancing productivity, profitability, equity and environmental sustainability of individual sectors and, in addition, how to identify opportunities and actions for exploiting cross-sectoral synergies. Provides proven options of integrated technologies and policies, helping new programs identify appropriate existing programs Presents mechanisms/tools for balancing trade-offs and proposes indicators to facilitate decision-making and progress measurement Positions a comprehensive and informed review of issues in one place for effective education, comparison and evaluation

Crop Production Technologies for Sustainable Use and Conservation

Crop Production Technologies for Sustainable Use and Conservation
Author: Munir Ozturk,Khalid Rehman Hakeem,Muhammad Ashraf,Muhammad Sajid Aqeel Ahmad
Publsiher: CRC Press
Total Pages: 466
Release: 2019-03-07
ISBN 10: 0429891733
ISBN 13: 9780429891731
Language: EN, FR, DE, ES & NL

Crop Production Technologies for Sustainable Use and Conservation Book Review:

Crop Production Technologies for Sustainable Use and Conservation:Physiological and Molecular Advances presents an abundance of research on important and new production technologies for the successful sustainable production of major crops. The volume covers most of the major crops used the production of food, sugar, and commercial fiber. With the focus on sustainability and conservation issues in crop production, the chapters present molecular and physiological research and innovations for increasing yield, quality, and safety while also taking into considering increasing demand, diminishing water and land resources, and the agricultural consequences of climate change on crop production. The major crops discussed include wheat, mungbean, cotton, jute, sugarcane, eggplant, Solanum (such as potatoes and tomatoes), peppers, okra, fruits such as apples and pears, and more. The chapters report on new developments and research on production techniques related to various fertilizers, biosystematics and molecular biology of various crops, and building resistance to climatic change, including drought tolerance, salinity stresses, and more.

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 392
Release: 2021-03-01
ISBN 10: 012822715X
ISBN 13: 9780128227152
Language: EN, FR, DE, ES & NL

Sustainable Food Processing and Engineering Challenges Book Review:

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Development of Sustainable Production and Utilization of Major Food Resources in China

Development of Sustainable Production and Utilization of Major Food Resources in China
Author: Osamu Koyama
Publsiher: Anonim
Total Pages: 138
Release: 2005
ISBN 10:
ISBN 13: CORNELL:31924103910828
Language: EN, FR, DE, ES & NL

Development of Sustainable Production and Utilization of Major Food Resources in China Book Review:

Food policy, structural change in agriculture, and analysis of food supply and demand trends in selected regions; Development of a method to analyze agro-environmental changes inthe typical foodcrop production area using Geographic Informations Sysytem (GIS); Impact of new technologies on regional and farms economics; Evaluation of rice genetic resources, development of novel rice breeding materials and their effective utilization; Varietal resistance to whitebacked planthopper in chinese japnica rice; Evaluation and utilization of soybean genetic resources in northeast China and development of novel soybean breeding materials using new technology; Evaluation and development of methods for sustainable agriculture and environmental conservation; Development of technologies for food processing and distribution; Development of techniques for producing animal feed from corn plants and their by-products; Development of utilization technology of freshwater fisheries resources.

Sustainable Food Supply Chains

Sustainable Food Supply Chains
Author: Riccardo Accorsi,Riccardo Manzini
Publsiher: Academic Press
Total Pages: 394
Release: 2019-06-12
ISBN 10: 0128134127
ISBN 13: 9780128134122
Language: EN, FR, DE, ES & NL

Sustainable Food Supply Chains Book Review:

Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines. Contains quantitative models and tools that address the interconnected areas of the food supply chain Synthesizes academic literature related to sustainable food supply chains Deals with interdisciplinary fields of research (Industrial Systems Engineering, Food Science, Packaging Science, Decision Science, Logistics and Facility Management, Supply Chain Management, Agriculture and Land-use Planning) that dominate food supply chain systems and operations Includes case studies and applications

Interdisciplinary and Sustainability Issues in Food and Agriculture - Volume I

Interdisciplinary and Sustainability Issues in Food and Agriculture - Volume I
Author: Olaf Christen,Victor Squires,Rattan Lal and Rober J. Hudson
Publsiher: EOLSS Publications
Total Pages: 404
Release: 2010-05-24
ISBN 10: 184826335X
ISBN 13: 9781848263352
Language: EN, FR, DE, ES & NL

Interdisciplinary and Sustainability Issues in Food and Agriculture - Volume I Book Review:

Interdisciplinary and Sustainability Issues in Food and Agriculture is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Interdisciplinary and Sustainability Issues in Food and Agriculture provides the essential aspects and discusses a number of issues of importance in the development of specific agriculture and food supply systems that are closely related to general developmental trends of humankind. In this context technology and economic development as well as socio-cultural developments affect productivity and a secure supply with food. These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels, Chemicals, and Polymers

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels, Chemicals, and Polymers
Author: Shang-Tian Yang,Hesham El-Ensashy,Nuttha Thongchul
Publsiher: John Wiley & Sons
Total Pages: 488
Release: 2013-05-24
ISBN 10: 1118641949
ISBN 13: 9781118641941
Language: EN, FR, DE, ES & NL

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels, Chemicals, and Polymers Book Review:

For researchers already familiar with biomass conversion technologies and for professionals in other fields, such as agriculture, food, and chemical industries, here is a comprehensive review of the emerging biorefinery industry. The book's content has been conveniently organized according to technologies (biomass feedstock and pretreatment, hydrolytic enzymes in biorefinery, and biofuels), with each chapter highlighting an important biobased industrial product. For undergraduate and graduate students, the book is a thorough introduction to biorefinery technologies.

International Conference on 21st Century Challenges to Sustainable Agri-Food Systems

International Conference on 21st Century Challenges to Sustainable Agri-Food Systems
Author: P. G. Chengappa,Nareppa Nagaraj,Ramesh Kanwar
Publsiher: I. K. International Pvt Ltd
Total Pages: 830
Release: 2007-01-01
ISBN 10: 818986629X
ISBN 13: 9788189866297
Language: EN, FR, DE, ES & NL

International Conference on 21st Century Challenges to Sustainable Agri-Food Systems Book Review:

Of late, farming community in India has been facing new challenges of food and nutrition security, human health and structural adjustment to comply with WTO stipulations on the one hand and sustainable environment on the other. The overuse of fertilizers and chemicals, and depleting water resources are essentially threatening the sustainability of Indian agriculture. The slow growth of agriculture sector mainly due to stagnation in productivity growth is a grave concern for policy-makers and development planners. The key challenge to India's agriculture in the 21st century in the wake of open global economy lies in designing, developing and managing agricultural systems that enable farmers to be efficient, equitable and sustainable in the bio-physical and socio-cultural environments. This book has deliberated on the key issues of sustainable agriculture in the context of emerging technologies, policies and institutions by promoting efficiency, equity and better management of natural resources. In the process, thoughts and experience of world-class leaders in agricultural education, research, extension, policy, agri-business and development in addressing the challenges confronting farmers have been documented

Traditional Food Production and Rural Sustainable Development

Traditional Food Production and Rural Sustainable Development
Author: Teresa de Noronha Vaz,Peter Nijkamp
Publsiher: Routledge
Total Pages: 300
Release: 2016-02-24
ISBN 10: 131700843X
ISBN 13: 9781317008439
Language: EN, FR, DE, ES & NL

Traditional Food Production and Rural Sustainable Development Book Review:

The worldwide interest in sustainable development has not only prompted ecological developments in policy and research in key sectors such as industry or transportation, but also in the management and assessment of new lifestyles such as healthy food consumption and sustainable use of products. In this context, agriculture is an important example because of its dual nature as both a high-tech sector producing modern mass products and also a traditional sector producing environmentally-friendly goods. Illustrated by a range of case studies from across Europe, this volume examines the interface of agricultural - and sometimes rural - development and the social and economic feasibility of traditional modes of production and consumption. It provides an overview of the various strategies and policies concerning sustainable agriculture, presenting a critical review of the opportunities of traditional production modes, from local, regional, national and global perspectives.

Sustainable Drying Technologies

Sustainable Drying Technologies
Author: Jorge Del Real Olvera
Publsiher: Anonim
Total Pages: 104
Release: 2016-08-31
ISBN 10: 9535125664
ISBN 13: 9789535125662
Language: EN, FR, DE, ES & NL

Sustainable Drying Technologies Book Review:

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality
Author: Lothar Leistner,Grahame W. Gould
Publsiher: Springer Science & Business Media
Total Pages: 194
Release: 2002-08-31
ISBN 10: 9780306472633
ISBN 13: 0306472635
Language: EN, FR, DE, ES & NL

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality Book Review:

Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i.e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e.g., high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i.e., homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
Author: Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publsiher: Academic Press
Total Pages: 402
Release: 2016-06-23
ISBN 10: 0128028920
ISBN 13: 9780128028926
Language: EN, FR, DE, ES & NL

Insects as Sustainable Food Ingredients Book Review:

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Achieving sustainable production of poultry meat Volume 1

Achieving sustainable production of poultry meat Volume 1
Author: Steven C. Ricke
Publsiher: Burleigh Dodds Science Publishing
Total Pages: 502
Release: 2017-01-01
ISBN 10: 1786760649
ISBN 13: 9781786760647
Language: EN, FR, DE, ES & NL

Achieving sustainable production of poultry meat Volume 1 Book Review:

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Sustainable Manufacturing?

Sustainable Manufacturing?
Author: Simon Roberts
Publsiher: Juta and Company Ltd
Total Pages: 288
Release: 2006
ISBN 10: 9780702172724
ISBN 13: 0702172723
Language: EN, FR, DE, ES & NL

Sustainable Manufacturing? Book Review:

Intended for academics and students in the fields of economic development, sociology and economic geography both in South Africa and internationally. This work is also useful for the Development Studies, Development Economics, African Studies and Geography departments in universities in Europe and North America.