Book
1 online resource.
  • Acknowledgments ix 1 Introduction to the Principles 1 1.1 The 10 principles of food industry sustainability 1 1.2 Principles practices potential 2 1.3 What is sustainability in the food industry? 2 1.4 The destructive course of the food system 3 1.4.1 Climate change 4 1.4.2 Natural resource depletion and degradation 6 1.4.3 Pollution and toxicity 7 1.4.4 Rural economy and development 7 1.4.5 Food safety and nutrition 8 1.5 Reasons for principles for sustainability in the food industry 8 1.6 The business benefit 10 1.7 What needs to be done 11 References 13 2 Agriculture and the Environment 15 2.1 Climate 15 2.2 Land and biodiversity 17 2.3 Water and pollution 20 2.4 Approaches to more sustainable agriculture 22 2.4.1 Sustainable agriculture requirements and standards 24 2.4.2 Unilever sustainable agriculture program 27 2.4.3 Starbucks C.A.F.E practices 29 2.4.4 Walmart sustainability index 29 2.4.5 PepsiCo sustainable farming initiative 30 2.4.6 Sysco Corporation s sustainable agriculture/Ipm initiative 30 2.5 Summary 31 Resources 31 References 32 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 37 3.1 Livestock care 37 3.1.1 Approaches to address livestock welfare 40 3.2 Fish and seafood 45 3.2.1 Farmed fish 47 3.2.2 Approaches to address seafood 48 3.3 Environmental impacts from livestock production 50 3.3.1 Greenhouse gas emissions 50 3.3.2 Land use and pollution from livestock production 53 3.3.3 Approaches to address environmental impacts from livestock 54 3.4 Summary 59 Resources 60 References 60 4 Processing 65 4.1 Energy 65 4.1.1 Energy sources and impacts 65 4.1.2 Energy use in food processing 69 4.1.3 Sierra Nevada s energy and climate program 72 4.1.4 Heinz s energy effort in energy and greenhouse gas emissions 73 4.2 Water 74 4.2.1 Nestle 77 4.2.2 The Coca-Cola Company water stewardship 78 4.3 Chemicals and other inputs 80 4.4 Lean, clean, and green processing 81 4.5 Summary 85 Resources 86 References 86 5 Packaging 91 5.1 Packaging hotspots 91 5.1.1 Materials 91 5.1.2 End of life 98 5.1.3 Social hotspots 99 5.2 Responsible packaging 99 5.2.1 M aterials and sourcing 102 5.2.2 Design and innovation 105 5.2.3 End of life 107 5.2.4 PepsiCo s sustainable packaging program 110 5.2.5 Sustainable Packaging Coalition 111 5.3 Summary 112 Resources 113 References 113 6 Distribution and Channels 117 6.1 Transportation 117 6.1.1 Refrigeration in transportation 122 6.1.2 EPA SmartWay 123 6.2 Facility management 123 6.2.1 Refrigerants 129 6.2.2 Cleaning and indoor environmental quality management 130 6.2.3 Environmentally preferable purchasing 131 6.2.4 Construction 132 6.3 Gordon Food Service distribution and facilities improvements 134 6.4 Food retailer J. Sainsbury addressing the environment 135 6.5 Subway restaurants showing how to green operations 137 6.6 Summary 139 Resources 140 References 140 7 Food Waste 143 7.1 The impacts from wastage 143 7.2 Reducing wastage 145 7.2.1 Waste management 150 7.3 Summary 161 Resources 162 References 162 8 Nutrition, Security, and Equity 165 8.1 Nutrition 166 8.1.1 Food safety 166 8.1.2 O vernutrition and obesity 169 8.1.3 Food security 171 8.2 Equity 173 8.2.1 Smallholders 174 8.2.2 Women empowerment 175 8.2.3 Farm labor 177 8.2.4 Local food 180 8.3 Summary 183 Resources 185 References 185 9 Sustainable Food Consumption and the Potential of the Principles 189 9.1 Sustainable consumption 189 9.1.1 Sustainable diets and behaviors 190 9.1.2 Double pyramid 192 9.1.3 Innocent promotes sustainable consumption 193 9.2 The potential of the principles 194 References 200 Index 203.
  • (source: Nielsen Book Data)9781118447734 20160802
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
(source: Nielsen Book Data)9781118447734 20160802
Book
1 online resource (220 pages)
  • Acknowledgments ix 1 Introduction to the Principles 1 1.1 The 10 principles of food industry sustainability 1 1.2 Principles practices potential 2 1.3 What is sustainability in the food industry? 2 1.4 The destructive course of the food system 3 1.4.1 Climate change 4 1.4.2 Natural resource depletion and degradation 6 1.4.3 Pollution and toxicity 7 1.4.4 Rural economy and development 7 1.4.5 Food safety and nutrition 8 1.5 Reasons for principles for sustainability in the food industry 8 1.6 The business benefit 10 1.7 What needs to be done 11 References 13 2 Agriculture and the Environment 15 2.1 Climate 15 2.2 Land and biodiversity 17 2.3 Water and pollution 20 2.4 Approaches to more sustainable agriculture 22 2.4.1 Sustainable agriculture requirements and standards 24 2.4.2 Unilever sustainable agriculture program 27 2.4.3 Starbucks C.A.F.E practices 29 2.4.4 Walmart sustainability index 29 2.4.5 PepsiCo sustainable farming initiative 30 2.4.6 Sysco Corporation s sustainable agriculture/Ipm initiative 30 2.5 Summary 31 Resources 31 References 32 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 37 3.1 Livestock care 37 3.1.1 Approaches to address livestock welfare 40 3.2 Fish and seafood 45 3.2.1 Farmed fish 47 3.2.2 Approaches to address seafood 48 3.3 Environmental impacts from livestock production 50 3.3.1 Greenhouse gas emissions 50 3.3.2 Land use and pollution from livestock production 53 3.3.3 Approaches to address environmental impacts from livestock 54 3.4 Summary 59 Resources 60 References 60 4 Processing 65 4.1 Energy 65 4.1.1 Energy sources and impacts 65 4.1.2 Energy use in food processing 69 4.1.3 Sierra Nevada s energy and climate program 72 4.1.4 Heinz s energy effort in energy and greenhouse gas emissions 73 4.2 Water 74 4.2.1 Nestle 77 4.2.2 The Coca-Cola Company water stewardship 78 4.3 Chemicals and other inputs 80 4.4 Lean, clean, and green processing 81 4.5 Summary 85 Resources 86 References 86 5 Packaging 91 5.1 Packaging hotspots 91 5.1.1 Materials 91 5.1.2 End of life 98 5.1.3 Social hotspots 99 5.2 Responsible packaging 99 5.2.1 M aterials and sourcing 102 5.2.2 Design and innovation 105 5.2.3 End of life 107 5.2.4 PepsiCo s sustainable packaging program 110 5.2.5 Sustainable Packaging Coalition 111 5.3 Summary 112 Resources 113 References 113 6 Distribution and Channels 117 6.1 Transportation 117 6.1.1 Refrigeration in transportation 122 6.1.2 EPA SmartWay 123 6.2 Facility management 123 6.2.1 Refrigerants 129 6.2.2 Cleaning and indoor environmental quality management 130 6.2.3 Environmentally preferable purchasing 131 6.2.4 Construction 132 6.3 Gordon Food Service distribution and facilities improvements 134 6.4 Food retailer J. Sainsbury addressing the environment 135 6.5 Subway restaurants showing how to green operations 137 6.6 Summary 139 Resources 140 References 140 7 Food Waste 143 7.1 The impacts from wastage 143 7.2 Reducing wastage 145 7.2.1 Waste management 150 7.3 Summary 161 Resources 162 References 162 8 Nutrition, Security, and Equity 165 8.1 Nutrition 166 8.1.1 Food safety 166 8.1.2 O vernutrition and obesity 169 8.1.3 Food security 171 8.2 Equity 173 8.2.1 Smallholders 174 8.2.2 Women empowerment 175 8.2.3 Farm labor 177 8.2.4 Local food 180 8.3 Summary 183 Resources 185 References 185 9 Sustainable Food Consumption and the Potential of the Principles 189 9.1 Sustainable consumption 189 9.1.1 Sustainable diets and behaviors 190 9.1.2 Double pyramid 192 9.1.3 Innocent promotes sustainable consumption 193 9.2 The potential of the principles 194 References 200 Index 203.
  • (source: Nielsen Book Data)9781118447734 20160802
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
(source: Nielsen Book Data)9781118447734 20160802
Book
1 v. (unpaged) : ill. (chiefly col.) ; 24 cm.
Green Library
Book
319 p. : ill. (some col.), ports. ; 25 cm.
The process of executing an architectural plan, a building or the process of executing an architectural plan, a building or a landscape, can be disastrous for the environment. The construction process, whether it is erecting a building or excavating a landscape, is destructive. Toxic land sites are disturbed, trees are removed, bedrock is shattered, watercourses are altered. And it goes on - buildings cause erosion and ongoing water pollution and worldwide they consume a quarter of all energy produced. Fortunately there are numerous ways through which buildings and landscape can be designed to mitigate such negative impacts. 1000 Tips by 100 Eco Architects shows how forward-thinking design and environmentally sound construction practices can create outstanding results. Coming from the world's leading eco-architecture firms, these real-life projects demonstrate the pinnacle of progressive design and eco restraint. Working from the essential objectives of economy, sustainability, beauty and function, the 1000 ideas display a wide array of outcomes. Design plans illlustrate the concepts and captioned photographs display the results. Examples include: Reveal Earth's history - Wire-sawing bedrock horizontally creates a beautiful outdoor terrace; Produce white noise - A water curtain buffers city sounds while also creating a place for carefree play; Create new activity - A new island in a lake presents options for activities close to town; Introduce the unexpected - Wavelike wood installations create spots to sit, slide or ride a bike; Echo history - The layout of a new water park recalls the former agricultural plot; Alter scale - Irrigation ditches are transformed into waterways in a water park; Seize opportunity - A quarry is recovered and carved into a pleasing linear landscape; Mix function - A string of water through an education and sports facilities beautifies and encourages recreation. Fully illustrated and featuring the highest standards of world eco architecture, 1000 Tips by 100 Eco Architects is a practical, inspiring and provocative reference ideal for anyone practicing or interested in architecture, environmental conservation and design.
(source: Nielsen Book Data)9781770850415 20160611
Art & Architecture Library (Bowes)
Book
vii, 462 pages : illustrations ; 21 cm
SAL1&2 (on-campus shelving)
Book
vi, 127 p. : ill., maps (some col.) ; 25 cm.
Education Library (Cubberley)
Book
iv, 218 p. : ill., maps ; 30 cm.
Education Library (Cubberley)
Book
599 p. : ill. (chiefly col.) ; 21 cm.
Featuring an extensive collection of full-color photographs, "150 Best Eco House Ideas" features eco-friendly house designs created by internationally renowned architects and designers who have achieved practical, innovative, and stunning solutions adapted to the specific needs and tastes of their clients. Included here are the latest innovations in sustainable home design, including solar paneling, wind energy systems, environmentally-friendly heating and cooling solutions, thermal glazing, and trombe walls. "150 Best Eco House Ideas" is both the perfect resource for designers, interior decorators, and architects, as well as an inspirational sourcebook for all homeowners interested in creating warm and inviting homes that cause only a fraction of the environmental impact of those created using conventional building methods.
(source: Nielsen Book Data)9780061968792 20160605
Art & Architecture Library (Bowes)
Book
1 online resource (xix, 544 pages) : illustrations (some color)
Annotation Telecommunication, Embedded Systems, Reconfigurable Computing, VLSI Design, Digital Image Processing, Biomedical Engineering, Artificial Intelligence, Control Systems, Power Electronics, Power Systems, Computer Engineering, Digital Electronics.
Book
47 p. : ill., maps ; 28 cm.
Green Library
Book
1 online resource.
Book
1 online resource.
Book
144 pages : color illustrations ; 28 cm
  • Introduction to SGP
  • History and evaluation
  • Project portfolio at a glance
  • Structure and governance
  • Multi-faceted approach
  • Partnerships
  • Results and benefits
  • Conclusions.
"This publication recounts the ground gained in the course of the last twenty (20) years in supporting communities and civil society organizations in their efforts to implement environment-cum-development initiatives. In essence, it is a celebration of two decades of communities and civil society organizations proving themselves capable of the task, of their hard work, of the risks they took together with their partners and supporters, and of all SGP stakeholders demonstrating that sustainable development can be achieved."--Publisher website.
Green Library
Book
x, 369 p. : ill., maps.
  • Ch. 1. Renewable energy sources
  • Ch. 2. Biomass energy
  • Ch. 3. Solar, wind, wave and geothermal energy
  • Ch. 4. Greenhouse gas emissions
  • Ch. 5. Gas production and utilization
  • Ch. 6. Sustainability development.
Book
xlii, 541 p. : ill. ; 25 cm.
  • The Nagoya Protocol on access and benefit-sharing : innovations in international environmental law / Lyle Glowka and Valérie Normand
  • The international human rights law implications of the Nagoya Protocol / Annalisa Savaresi
  • An analysis of the relationship between the Nagoya Protocol and instruments related to genetic resources for food and agriculture and farmers' rights / Claudio Chiarolla, Sélim Louafi and Marie Schloen
  • A healthy look at the Nagoya Protocol : implications for global health governance / Marie Wilke
  • The law of the sea : a before and an after Nagoya? / Charlotte Salpin
  • The Nagoya Protocol and WTO law / Riccardo Pavoni
  • Implementing the Nagoya Protocol in Africa : opportunities and challenges for African indigenous peoples and local communities / Peter Munyi and Harry Jonas
  • An Asian developing country's view on the implementation challenges of the Nagoya protocol / Gurdial Singh Nijar
  • Challenges in the implementation of the Nagoya Protocol from the perspective of a member state of the European Union : the case of Spain / Alejandro Lago Candeira and Luciana Silvestri
  • Implementation of the Nagoya Protocol in JUSCANZ countries : the unlikely lot / Geoff Burton
  • Implementation of the Nagoya Protocol in Latin America and the Caribbean : challenges and opportunities / Jorge Cabrera Medaglia
  • The implications of the Nagoya Protocol for the ethical sourcing of biodiversity / María Julia Oliva
  • Governing global scientific research commons under the Nagoya Protocol / Tom Dedeurwaerdere, Arianna Broggiato, Selim Louafi, Eric W. Welch and Fulya Batur
  • The role of private international law under the Nagoya Protocol / Claudio Chiarolla
  • An international cooperation perspective on the implementation of the Nagoya Protocol / Tomme Rosanne Young
  • Conclusions / Elisa Morgera, Matthias Buck and Elsa Tsioumani.
The 2010 Nagoya Protocol on Access and Benefit-sharing in Perspective analyses the implications of this innovative environmental treaty for different areas of international law, and its implementation challenges in various regions and from the perspectives of various stakeholders.
(source: Nielsen Book Data)9789004217195 20160612
Law Library (Crown)
Book
1 online resource (40 p. ) : digital, PDF file.
This document summarizes the recommendations and evaluations provided by an independent external panel of experts at the 2011 U.S. Department of Energy Biomass Program’s Sustainability Platform Review meeting.

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