Karen Green, former UK retail buyer and commercial director for several successful food businesses, shares her stories, advice and exercises to guide readers through the maze of creating a profitable and growing food manufacturing business. Recipe for Success provides a step-by-step guide that enables readers to create high profile food brands and a business that can make and sell these products successfully. The book assists readers to analyse their business and where the opportunities for growth and improvement lie. It also helps readers to design profitable products that will underpin their brand and sell successfully into retailers. The book also contains a number of case studies of companies that have achieved great success, as well as those that have not been as successful. Drawing from these examples and from Karen's own expansive experience, Recipe for Success helps readers to avoid some of the pitfalls of starting a food business. Written with the aim of enabling every food business to evolve in the food industry, Karen has written a unique book that will appeal to both established food businesses and readers who are just starting out in the industry. It will also appeal to readers interested in the UK food retail industry as it offers a fresh perspective on how to create value from a food business, whether it has already been established or is on the horizon.

To meet the World Health Assembly global nutrition targets for stunting, anemia in women, exclusive breastfeeding and wasting, the world needs to invest $70 billion over 10 years in high-impact nutrition-specific interventions. Not only would the benefits be enormous but these investment are among the best value-for-money development actions.

This vital new text offers a holistic view of the factors affecting the different tiers of sustainability, public health, poverty, security and production within the food supply chain. With contributions from international experts in the field, it takes particular emphasis on growing populations and the deployment of agricultural land for uses other than food production. There are a growing number of key issues now facing the food agri-food and food industries, particularly in the light of growing populations and the deployment of agricultural land for uses other than food production e.g. biofuel. Contemporary Issues in the Food Supply Chain is the first text to provide a holistic overview covering topics such as: food security, sustainable intensification, obesity and food poverty, the environmental impact of the food supply chain, social and political climates and health. The text is divided into 3 key areas as follows: * The supply chain - problems and dilemmas including traceability, integrity, the changing consumer and food definitions. * Sustainable sourcing of food including food resources and human evolution, CSR, food security and alternative food production * Case studies and new areas of research including rural land use; carbon footprint; managing pathogens; Brexit as an opportunity for nutrition related health in agricultural policy. A must have text for academics, researchers, practitioners, policy makers and students in the fields of food management, agricultural and associated business courses.

The need for germplasm banks that safeguard the vegetable genetic resources is more than justified by the genetic erosion aggravated in the last few decades, not only in the cultivars, but also in traditional landraces and wild relatives. Topics discussed in this book include the germplasm of melons, woodland grapes, sweet and sour cherries, soybean, and an alternative tool for the germplasm conservation in wild mammals.