"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it." from Behind the Kitchen Door

How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions discriminatory labor practices, exploitation, and unsanitary kitchens affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.

Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, saute, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.

Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce and ensure that dining out is a positive experience on both sides of the kitchen door."

The start of a thrilling new series, from bestselling author Lizzie Lane set in Bristol which follows three friends through thick and thin.Bristol 1939. School leaver Maisie Miles suspects her father, a small-time crook, has an ulterior motive for insisting she gets a job at the W. D. H. O. Wills tobacco factory but keeps it to herself. She's befriended by effervescent Phyllis Mason and kind-hearted Bridget Milligan who take pity on her and take Maisie under their wing. But beneath their happy go lucky exteriors they all harbour dreams and worries about what the future holds. Engaged to be married Phyllis dreams of romance and passion but when it comes there are dire consequences. Bridget seemingly the level headed one harbours a horror of something unspeakable that she cannot easily come to terms with. There's great comradeship at the tobacco factory, and with the advent of war everything is about to change and even the closest friendships are likely to be strained. Praise for Lizzie Lane: 'A gripping saga and a storyline that will keep you hooked' Rosie Goodwin 'The Tobacco Girls is another heartwarming tale of love and friendship and a must-read for all saga fans.' Jean Fullerton 'Lizzie Lane opens the door to a past of factory girls, redolent with life-affirming friendship, drama, and choices that are as relevant today as they were then.' Catrin Collier 'If you want an exciting, authentic historical saga then look no further than Lizzie Lane.' Fenella J Miller What readers are saying about The Tobacco Girls:'The Tobacco Girls is another heartwarming tale of love and friendship and a must-read for all saga fans.' Bestselling Author, Jean Fullerton 'Lizzie Lane opens the door to a past of factory girls, redolent with life-affirming friendship, drama, and choices that are as relevant today as they were then.' Bestselling Author, Catrin Collier 'Lizzie Lane's stories get me to and from work every day. Love them.' Reader Review

What is food and why does it matter? Bringing together the most innovative, cutting-edge scholarship and debates, this reader provides an excellent introduction to the rapidly growing discipline of food studies. Covering a wide range of theoretical perspectives and disciplinary approaches, it challenges common ideas about food and identifies emerging trends which will define the field for years to come. A fantastic resource for both teaching and learning, the book features: - a comprehensive introduction to the text and to each of the four parts, providing a clear, accessible overview and ensuring a coherent thematic focus throughout - 20 articles on topics that are guaranteed to engage student interest, including molecular gastronomy, lab-grown meat and other futurist foods, microbiopolitics, healthism and nutritionism, food safety, ethics, animal welfare, fair trade, and much more - discussion questions and suggestions for further reading which help readers to think further about the issues raised, reinforcing understanding and learning. Edited by Melissa L. Caldwell, one of the leaders in the field, Why Food Matters is the essential textbook for courses in food studies, anthropology of food, sociology, geography, and related subjects.

The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups - including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party - More Than Just Food explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage making The target audience for this book is vastly under-served with appropriate information and the abundant use of photographs, showing the various concepts described in the text, makes this book appealing to those required to understand their food process operations.

This book is an introduction to the management of Food & Beverage operations within luxury hotel environment. It provides detailed coverage of operational areas within the Food & Beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets. A reference for any hospitality management student wishing to gain sufficient knowledge in the subject, it also demonstrates how to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. And it looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns. The textbook is divided in several main sections, gradually familiarizing the reader with the complexity of management activities within the Food and Beverage department. The main departments involved within Food & Beverage are presented, and their respective functions outlined in details. At the end of each chapter the reader is invited to test his knowledge through realistic industry case studies. Action plans and proposed solutions will be suggested, as well as recommendations of how to improve customer satisfaction and increase profitability within the organization. Students will then be able to conduct an operational analysis and a ""business health check"" to any given F&B organization. The book will be useful to hospitality management students, restaurant managers, and F&B professionals in supervisory positions already working in the hotel industry.

Due to the perishable nature of many food products, and legislative requirements regarding traceability, the management of agrifood chains and networks constitutes one of the most important aspects of the modern food and beverages industry. Food is difficult to handle in long supply chains because it represents limited resources of biological raw material, has limited storage and handling time after entering the supply chain, and spoils easily with incorrect handling/processing. This can lead to various logistical problems in modern food supply chains which can severely affect product quality and freshness. At the same time, the end consumer expects to purchase high quality food at a reasonable price, and the modern food industry aims to meet these expectations. This book investigates the emerging technologies in managing agrifood chains and networks. It examines: * Current status: chapters that present the current state of food logistics and the major problems that are faced during production, warehousing, transportation and retailing. * New technologies & future trends: new technologies and intelligent systems that are able to process time-dependent information, handle dynamic incidents (e.g. increase of temperature in a storage area) in real-time, and support logistics operations in food logistics management. These technologies include telematics and Radio Frequency Identification (RFID). * New technologies in action: real-life case studies that offer solutions to actual food logistics problems by combining a mixture of systemic and logistics approaches. These case studies show how RFID technologies and Telematics have been implemented in production, warehousing, transportation and retailing. * As well as summarising existing knowledge in the field of food logistics, the volume also presents the state-of-the-art research pertaining to the latest developments in each examined topic. It is aimed at scientists and other profession

The start of a thrilling new series, from bestselling author Lizzie Lane set in Bristol which follows three friends through thick and thin.Bristol 1939. School leaver Maisie Miles suspects her father, a small-time crook, has an ulterior motive for insisting she gets a job at the W. D. H. O. Wills tobacco factory but keeps it to herself. She's befriended by effervescent Phyllis Mason and kind-hearted Bridget Milligan who take pity on her and take Maisie under their wing. But beneath their happy go lucky exteriors they all harbour dreams and worries about what the future holds. Engaged to be married Phyllis dreams of romance and passion but when it comes there are dire consequences. Bridget seemingly the level headed one harbours a horror of something unspeakable that she cannot easily come to terms with. There's great comradeship at the tobacco factory, and with the advent of war everything is about to change and even the closest friendships are likely to be strained. Praise for Lizzie Lane: 'A gripping saga and a storyline that will keep you hooked' Rosie Goodwin 'The Tobacco Girls is another heartwarming tale of love and friendship and a must-read for all saga fans.' Jean Fullerton 'Lizzie Lane opens the door to a past of factory girls, redolent with life-affirming friendship, drama, and choices that are as relevant today as they were then.' Catrin Collier 'If you want an exciting, authentic historical saga then look no further than Lizzie Lane.' Fenella J Miller What readers are saying about The Tobacco Girls:'The Tobacco Girls is another heartwarming tale of love and friendship and a must-read for all saga fans.' Bestselling Author, Jean Fullerton 'Lizzie Lane opens the door to a past of factory girls, redolent with life-affirming friendship, drama, and choices that are as relevant today as they were then.' Bestselling Author, Catrin Collier 'Lizzie Lane's stories get me to and from work every day. Love them.' Reader Review

This publication provides a risk assessment of known toxins leading to ciguatera poisoning as well as guidance on risk management options, including establishing and/or strengthening surveillance programmes and monitoring transmission through the food web. Ciguatera poisoning (CP) is one of the most common food-borne illnesses related to seafood consumption. While in some regions it has been known for centuries, its true incidence is not fully understood, with an estimated 10 000-50 000 people affected every year. CP is predicted to become more common due to climate change and the globalization of trade, which may contribute to its spread. CP is caused by the consumption of marine species that have become toxic from feeding on toxic benthic dinoflagellates (Gambierdicus toxicus) or from the consumption of carnivorous marine species that have consumed other toxic species that have fed on the dinoflagellate. Gambierdicus toxicus is found primarily in the tropics and more than 400 aquatic species are known to be vectors of ciguatera

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world. Additives cover a considerable range from the recognisable sodium bicarbonate used to make cakes in the domestic kitchen to mono- and di-acetyltartaric esters of mono- and diglycerides of fatty acids used as emulsifiers in commercial bread production. They include curcumin, the yellow colour in turmeric, beeswax and citric acid, the acid in citrus fruit, as well as substances prepared synthetically. It has long been fashionable in the media to criticise additives and, in so doing, to lump them all together but this ignores their diversity, their vital role in food production and preservation and the extensive testing they have undergone before being approved. This book outlines why additives are used, the testing regime within Europe, and a complete listing of all additives permitted within the EU. The law covering food additives in the EU, which was harmonised in 1989, has been revised a number of times, most recently by the publication of Regulations 1333/2008 and 1129/2011. These Regulations have been amended a number times with additives being removed or added. This fifth edition of the Guide brings it up to date with a revision of every chapter to reflect the current situation. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is in their food will find this a practical book full of fascinating details.