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.
More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace.
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.
This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food.
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.
Many countries, such as countries in the European Union, require that food labels announce genetically modified (GM) ingredients. The United States does not require such labeling. Which labeling policy is best? An answer must explore a complex web of topics including the science of genetic modification, the benefits of agbiotechnology, and labeling's effects on commerce.
The agriculture sector around the world has experienced profound changes in recent years. This unique and path-breaking Handbook draws together the best current research in the area of entrepreneurship in agriculture, food production and rural development. Agriculture policy reforms have impacted farm incomes, while demand side changes have required the development of sophisticated market driven strategies. Farmers have demonstrated uneven abilities to adapt and adjust to these ongoing…
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).
Organized around the sometimes elusive concept of cuisine and the public discourse—on gastronomy, nutrition, sustainability, and culinary skills—that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food.
The subject of seed provision commands an exceptional amount of attention in most discussions of agricultural development. The reasons are not difficult to understand, as the security and quality of seed supply are among the principal determinants of any farmer’s success. But, despite this unanimity of interest, there is relatively little agreement on what needs to be done to support the growth of effective and equitable seed provision in developing contries.