Title Page -- Copyright Page -- Contents -- Acknowledgments -- Chapter 1 Introduction to the Principles -- 1.1 The 10 principles of food industry sustainability -- 1.2 Principles-practices-potential -- 1.3 What is sustainability in the food industry? -- 1.4 The destructive course of the food system -- 1.4.1 Climate change -- 1.4.2 Natural resource depletion and degradation -- 1.4.3 Pollution and toxicity -- 1.4.4 Rural economy and development -- 1.4.5 Food safety and nutrition -- 1.5 Reasons for principles for sustainability in the food industry -- 1.6 The business benefit -- 1.7 What needs to be done -- References -- Chapter 2 Agriculture and the Environment -- 2.1 Climate -- 2.2 Land and biodiversity -- 2.3 Water and pollution -- 2.4 Approaches to more sustainable agriculture -- 2.4.1 Sustainable agriculture requirements and standards -- 2.4.2 Unilever sustainable agriculture program -- 2.4.3 Starbucks C.A.F.E practices -- 2.4.4 Walmart sustainability index -- 2.4.5 PepsiCo sustainable farming initiative -- 2.4.6 Sysco Corporation's sustainable agriculture/IPM initiative -- 2.5 Summary -- Resources -- References -- Chapter 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood -- 3.1 Livestock care -- 3.1.1 Approaches to address livestock welfare -- 3.2 Fish and seafood -- 3.2.1 Farmed fish -- 3.2.2 Approaches to address seafood -- 3.3 Environmental impacts from livestock production -- 3.3.1 Greenhouse gas emissions -- 3.3.2 Land use and pollution from livestock production -- 3.3.3 Approaches to address environmental impacts from livestock -- 3.4 Summary -- Resources -- References -- Chapter 4 Processing -- 4.1 Energy -- 4.1.1 Energy sources and impacts -- 4.1.2 Energy use in food processing -- 4.1.3 Sierra Nevada's energy and climate program.

4.1.4 Heinz's energy effort in energy and greenhouse gas emissions -- 4.2 Water -- 4.2.1 Nestlé -- 4.2.2 The Coca-Cola Company water stewardship -- 4.3 Chemicals and other inputs -- 4.4 Lean, clean, and green processing -- 4.5 Summary -- Resources -- References -- Chapter 5 Packaging -- 5.1 Packaging hotspots -- 5.1.1 Materials -- 5.1.2 End of life -- 5.1.3 Social hotspots -- 5.2 Responsible packaging -- 5.2.1 Materials and sourcing -- 5.2.2 Design and innovation -- 5.2.3 End of life -- 5.2.4 PepsiCo's sustainable packaging program -- 5.2.5 Sustainable Packaging Coalition -- 5.3 Summary -- Resources -- References -- Chapter 6 Distribution and Channels -- 6.1 Transportation -- 6.1.1 Refrigeration in transportation -- 6.1.2 EPA SmartWay -- 6.2 Facility management -- 6.2.1 Refrigerants -- 6.2.2 Cleaning and indoor environmental quality management -- 6.2.3 Environmentally preferable purchasing -- 6.2.4 Construction -- 6.3 Gordon Food Service distribution and facilities improvements -- 6.4 Food retailer J. Sainsbury addressing the environment -- 6.5 Subway restaurants showing how to green operations -- 6.6 Summary -- Resources -- References -- Chapter 7 Food Waste -- 7.1 The impacts from wastage -- 7.2 Reducing wastage -- 7.2.1 Waste management -- 7.3 Summary -- Resources -- References -- Chapter 8 Nutrition, Security, and Equity -- 8.1 Nutrition -- 8.1.1 Food safety -- 8.1.2 Overnutrition and obesity -- 8.1.3 Food security -- 8.2 Equity -- 8.2.1 Smallholders -- 8.2.2 Women empowerment -- 8.2.3 Farm labor -- 8.2.4 Local food -- 8.3 Summary -- Resources -- References -- Chapter 9 Sustainable Food Consumption and the Potential of the Principles -- 9.1 Sustainable consumption -- 9.1.1 Sustainable diets and behaviors -- 9.1.2 Double pyramid -- 9.1.3 Innocent promotes sustainable consumption -- 9.2 The potential of the principles -- References -- Index -- EULA.