by Pamela Barrow (Author), David McGiverin (Author)
This book provides 76 short, proven, case studies of actions and practices that companies in the food industry have implemented to reduce energy and natural resources use, create innovative new services that reduce costs, improve company economics, and improve the quality of life for their employees and surrounding communities. The case studies are heavily targeted towards the business of industrial food processing. The intent is that readers will identify ideas and actions that they can modify and implement in their own facilities. The book also discusses food industry perspectives on sustainability and regional activities within the industry to promote and assist companies to become more sustainable.