In recent years, American shoppers have become more conscious of their food choices and have increasingly turned to CSAs, farmers' markets, organic foods in supermarkets, and to joining and forming new food co-ops. In fact, food co-ops have been a viable food source, as well as a means of collective and democratic ownership, for nearly 180 years.
Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain.
Representing the coordinated work of a research group from four different Italian University departments which conducted the Eco-Management for Food (EMAF) Project, this book offers a systematic approach for managing and improving the environmental aspects of agri-food processes and products using Product-Oriented Environmental Management Systems (POEMS).
In the early 1970s, organic farming was an obscure agricultural practice, associated with the counterculture rather than commerce. Today, organic agriculture is a multi-billion dollar industry; organic food can be found on the shelves of every supermarket in America. In Organic Struggle, Brian Obach examines the evolution of the organic movement in the United States, a movement that seeks to transform our system of agriculture and how we think about food.
Decisions made by the food, tobacco, alcohol, pharmaceutical, gun, and automobile industries have a greater impact on todays health than the decisions of scientists and policymakers. As the collective influence of corporations has grown, governments around the world have stepped back from their responsibility to protect public health by privatizing key services, weakening regulations, and cutting funding for consumer and environmental protection.
In the United States, 80% of processed food is likely to be genetically modified, and not everyone is sure how to identify which foods are genetically modified organisms (GMOs) and which are not. This May, co-ops are teaming up with Woodstock to help raise awareness about GMOs through their Learn, Share and Grow Non-GMO initiative. They’re building teams; teams of farmers, retailers and citizens. Together, we can make a difference.
A rapidly changing, international, high-technology, consumer-oriented world is the environment in which today "s food and agribusiness managers operate. That challenging environment has been further complicated by increased volatility in input and commodity prices, increased challenges in obtaining borrowed funds, and reduced profit margins.