This book offers practical hands-on help for anyone wanting to start their own business in a range of disciplines. If you are one of the thousands of people who have expertise you think you can turn into your own business, the "Start and Run" series shows you how to set about achieving your dreams. Written by experts in their respective interest areas, but always easy to read, these books provide step-by-step coaching for businesses as diverse as bed and breakfasts to teaching English as a second language. All Self-Counsel's "Start and Run" titles include a free CD with business and marketing tools to help you get going as soon as possible. This title allows you to learn from stories of success - and failure; understand the industry and the competition; and thus maximize your food savvy!

In this vivid ethnography, Paige West tracks coffee as it moves from producers in Papua New Guinea to consumers around the world. She illuminates the social lives of the people who produce coffee, and those who process, distribute, market, and consume it. The Gimi peoples, who grow coffee in Papua New Guinea's highlands, are eager to expand their business and social relationships with the buyers who come to their highland villages, as well as with the people working in Goroka, where much of Papua New Guinea's coffee is processed; at the port of Lae, where it is exported; and in Hamburg, Sydney, and London, where it is distributed and consumed. This rich social world is disrupted by neoliberal development strategies, which impose prescriptive regimes of governmentality that are often at odds with Melanesian ways of being in, and relating to, the world. The Gimi are misrepresented in the specialty coffee market, which relies on images of primitivity and poverty to sell coffee. By implying that the "backwardness" of Papua New Guineans impedes economic development, these images obscure the structural relations and global political economy that actually cause poverty in Papua New Guinea.

Counter-Cola charts the history of one of the world's most influential and widely known corporations, The Coca-Cola Company. Over the past 130 years, the corporation has sought to make its products, brands, and business central to daily life in over 200 countries. Amanda Ciafone uses this example of global capitalism to reveal the pursuit of corporate power within the key economic transformations-liberal, developmentalist, neoliberal-of the twentieth and twenty-first centuries. Coca-Cola's success has not gone uncontested. People throughout the world have redeployed the corporation, its commodities, and brand images to challenge the injustices of daily life under capitalism. As Ciafone shows, assertions of national economic interests, critiques of cultural homogenization, fights for workers' rights, movements for environmental justice, and debates over public health have obliged the corporation to justify itself in terms of the common good, demonstrating capitalism's imperative to either assimilate critiques or reveal its limits.

Take a look at the packaging on a container of milk and you're likely to see bucolic idylls of red barns, green pastures, and happy, well-treated cows. In truth, the distance from a living cow to a glass of milk is vast, and nearly impossible to grasp in a way that resonates with an average person ticking items off a grocery list. To translate this journey into tangible terms, Kathryn Gillespie had a brilliant idea: to follow the moments in the life cycles of individual animals-animals like The Cow with Ear Tag #1389. In contrast to the widely known truths of commercial meat manufacture, the dairy industry enjoys a relatively benign reputation, with most consumers unaware of this kitchen staple's backstory. The Cow with Ear Tag #1389 explores how the seemingly nonthreatening practice of raising animals for milk is just one link in a chain that affects livestock across the agricultural spectrum. Gillespie takes readers to farms, auction yards, slaughterhouses, and even rendering plants to show how living cows are transformed into food. The result is an empathetic look at cows and our relationship with them, one that makes both their lives and their suffering real-in particular, the fleeting encounter with the cow of the title, just one animal whose story galvanized Gillespie to write this book. The myriad ways that the commercial meat industry causes harm are at the forefront of numerous discussions today. The Cow with Ear Tag #1389 adds a crucial piece to these conversations by asking us to consider the individual animals whose lives we may take for granted.

They have been hounded for condoning the very malpractices they swore to purge, so losing rank among the great City Livery Companies. Five of their seven Halls were burned down or bombed. They have struggled for want of money. But none of this has stopped their generosity or great enjoyment of life. Using entirely original, contemporary sources, Courtney brings this eventful history to life, through the exploits of the prominent Liverymen, the farmer, the breeder of livestock, the drover, and even the customers themselves. Today, the Butchers are one of the very few ancient City Companies left whose Livery is drawn almost exclusively from within their trade, which makes them as relevant today as ever they were, forever...A cut above the rest.

This absorbing book examines the period of massive structural adjustment taking place in the wine industry. For many centuries wine was very much a European product. While that is still the case today - three-quarters of world wine production, consumption and trade involve Europe and most of the rest involves just a handful of New World countries settled by Europeans - the importance of exports from non-European countries has risen dramatically over the past decade. The World's Wine Markets includes an in-depth look at the growth and impact of New World wine production on the Old World producers, revealing that between 1990 and 2001, the New World's combined share of world wine exports grew from 4 to 18 per cent, or from 10 to 35 per cent when intra-European Union trade is excluded. Original essays, by economists from each of the major wine producing and consuming regions in the world, analyse recent developments and future trends, and conclude that globalization of the industry is set to continue for the foreseeable future. Furthermore they argue that with increasing globalization, there is a greater need than ever for systematic analysis of the world's wine markets. This fascinating work will appeal greatly to students enrolled in wine marketing and business courses, those studying industrial organization, and economists and other social scientists interested in case studies of globalization at work. As well, wine industry participants interested in understanding the reasons behind the recent dramatic developments in the industry will find this rigorously analytical yet accessible book of great value.

Reprinted July 2010 by popular demand Throughout history, the development of the meat trade has been dependent upon and interrelated with the social, commercial and economic development of the community at large. This fascinating book, of interest to those involved in the meat and associated industries and to social historians, traces the history of man in respect of the utilisation and consumption of meat. It considers the progress towards the domestication of meat animals after the last ice age and the importance of domestic animals for their meat and other products in the development of the early civilisations, and looks at the part played by the meat trade in relation to the growth of urbanisation and the marketing structures that emerged. DERRICK RIXSON, following a career as a family butcher, joined the staff of Smithfield College, London, where he taught for 25 years. Latterly he has been involved in zooarchaeology, processing bones from archaeological sites, and is the author or several other books.

From its eighteenth-century beginnings, the Santa Barbara wine industry achieved success by embracing a 'wine by design' model. In this process farmers, wine makers, and entrepreneurs overcome roadblocks like diseases, government policies and regulations, and environmental concerns by utilizing the latest technological advances coupled with agribusiness capitalism. As the American demand for premium wine-grapes intensified in the late twentieth century, the Northern California wine industry rapidly grew its boutique and innovative local designer winemaking to increase profit to meet demand and compete on a global scale. Set in the context of the regional, national, and global wine community, this story illuminates a regional story of how the Santa Barbara wine industry found solutions to current market conditions while utilizing local traditions to develop a new version of local wine terroir. An accomplishment that allowed them to compete in the global marketplace yet develop highly specialized wine that is unique to the region. By employing leading-edge technology and entrepreneurship, the California Central Coast region of Santa Barbara became a model for the American vision of agricultural innovation and an integral part of the international wine trade, developing a personalized version of local wine terroir.

Food fraud, or the act of defrauding buyers of food or ingredients for economic gain -- whether they be consumers or food manufacturers, retailers, and importers -- has vexed the food industry throughout history. Some of the earliest reported cases of food fraud, dating back thousands of years, involved olive oil, tea, wine, and spices. These products continue to be associated with fraud, along with some other foods. Although the vast majority of fraud incidents do not pose a public health risk, some cases have resulted in actual or potential public health risks. This book provides an overview of issues pertaining to food fraud and "economically motivated adulteration" or EMA, a category within food fraud. The book also examines the approaches that FDA uses to detect and prevent economic adulteration of food and medical products and the challenges FDA faces in detecting and preventing economic adulteration and views of stakeholders on options for FDA to enhance its efforts to address economic adulteration.

The market for culinary businesses is burgeoning in geometric progressions each year. Failure of some of the world's best culinary businesses happens due to the poor knowledge and application of culinary economics. Given its all-embracing content, 'Culinary Economics' is a classic textbook for students and practitioners alike with cost management as the essence of this book. The book deals with the systematic examination of various factors of food production economics. It is panoramically sweeping in its content, integrating the critical dimensions of F&B controls, procurement, inventory management and revenue strategy. It highlights the imperative of using audit and internal controls as effective instruments for not only plugging value leaks, but also as a means of enhancing quality and customer satisfaction. The book logically flows from the macro to the micro of the dynamics of culinary business. Every module provides the conceptual framework of the topic, including its context, criticality and significance, followed by detailed explanations and guidance. The exhibits are an invaluable supplement and ready reckoner, bringing focus to each part of the book. For Readers: The language and style seamlessly combine with the content and format to render the book an extremely reader-friendly experience. Demonstrates the transformation of the chef in recent years from being a creative artist in the kitchen to that of a smart business manager who is expected to deliver a cost-efficient and profitable food-service business. Will serve as a ""go-to"" compendium for students, trainers, faculty members, F&B managers, chefs, venture capitalists, consultants, auditors, and controllers in food & beverage, and hotel industry. ""Culinary Economics"" will be an absorbing journey of discovery and mind expansion, from which the readers will emerge inspired and knowledgeable. Each chapter has been carefully modelled accompanied by exhibits and examples.

Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry.

Taking as a starting point that hunger results from social exclusion and distributional inequities and that lasting, sustainable and just solutions are to be found in changing the structures that underlie our food systems, this book examines how law shapes global food systems and their ongoing transformations. Using detailed case studies, historical mapping and legal analysis, the contributors show how various actors (farmers, civil society groups, government officials, international bodies) use or could use different legal tools (legislative, jurisprudential, norm-setting) on various scales (local, national, regional, global) to achieve structural changes in food systems. Section 1, Institutionalizing New Approaches, explores the possibility of institutionalizing social change through two alternative visions for change - the right to food and food sovereignty. Individual chapters discuss Via Campesina's struggle to implement food sovereignty principles into international trade law, and present case studies on adopting food sovereignty legislation in Nicaragua and right to food legislation in Uganda. The chapters in Section 2, Regulating for Change, explore the extent to which the regulation of actors can or cannot change incentives and produce transformative results in food systems. They look at the role of the state in regulating its own actions as well as the actions of third parties and analyze various means of regulating land grabs. The final section, Governing for Better Food Systems, discusses the fragmentation of international law and the impacts of this fragmentation on the realization of human rights. These chapters trace the underpinnings of the current global food system, explore the challenges of competing regimes of intellectual property, farmers rights and human rights, and suggest new modes of governance for global and local food systems. The stakes for building better food systems are high. Our current path leaves many behind, destroying the environment and entrenching inequality and systemic poverty. While it is commonly understood that legal structures are at the heart of food systems, the legal academy has yet to make a significant contribution to recent discussions on improving food systems - this book aims to fill that gap.

The global shift towards overweight and obese populations has led to a significant rise in diet-related chronic illness. This book examines the role global food trade has played in that shift, looking carefully at how the trade of food across national borders, international and regional trade agreements, the process of trade and investment liberalization, and the growth of transnational food corporations affects what people eat and, by implication, their health. An international team of editors has brought together a prestigious group of contributors who present a critical analysis of the linkages between trade, food and diet in different domains. Between them, the multidisciplinary group present a balanced perspective on the opportunities and risks trade poses for dietary trends and offer a practical analysis of the policy options available to address this growing global concern.* An international multidisciplinary team of authors* Detailed look at the issues followed by practical policy analysis* A comprehensive review of an important global issue Academics, researchers and practitioners in the field of public health, especially those concerned with nutrition, obesity and chronic disease, will find this book an enlightening and fascinating read. Social scientists, policy makers, trade analysts and food industry professionals will equally gain much from this innovative approach to the subject.

Stakeholders in the organic food movement agree that it has the potential to transform our food system, and yet there is little consensus about what this transformation should look like. Tracing the history of the organic food sector, Michael A. Haedicke charts the development of two narratives that do more than simply polarize the organic debate, they give way to competing institutional logics. On the one hand, social activists contend that organics can break up the concentration of power that rests in the hands of a big, traditional agribusiness. Alternatively, professionals who are steeped in the culture of business emphasize the potential for market growth, for fostering better behemoths. Independent food store owners are then left to reconcile these ideas as they construct their professional identities and hone their business strategies. Drawing on extensive interviews and unique archival sources, Haedicke looks at how these groups make sense of their everyday work. He pays particular attention to instances in which individuals overcome the conflicting narratives of industry transformation and market expansion by creating new cultural concepts and organizational forms. At once an account of the sector's development and an analysis of individual choices within it, Organizing Organic provides a nuanced account of the way the organic movement continues to negotiate ethical values and economic productivity.

This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialisation, and consumption of food, as well as the problems and nutritional habits analysed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socio-economic uncertainties caused principally by what is named globalisation. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialisation of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviours, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardisation of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalised interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernised and globalised world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious over-production and over-supply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book.

'Thoroughly engrossing' Michael Pollan, The Atlantic 'Wonderful, energising' Kathryn Hughes, The Guardian 'Gripping' The Spectator 'An eye-opening, stimulating brew' The Economist Coffee is one of the most valuable commodities in the history of the global economy and the world's most popular drug. The very word 'coffee' is one of the most widespread on the planet. Augustine Sedgewick's brilliant new history tells the hidden and surprising story of how this came to be, tracing coffee's 400-year transformation into an everyday necessity. The story is one that few coffee drinkers know. Coffeeland centres on the volcanic highlands of El Salvador, where James Hill, born in the slums of nineteenth-century Manchester, founded one of the world's great coffee dynasties. Adapting the innovations of the industrial revolution to plantation agriculture, Hill helped to turn El Salvador into perhaps the most intensive monoculture in modern history, a place of extraordinary productivity, inequality and violence. The book follows coffee from the Hill family plantations into the United States, through the San Francisco roasting plants into supermarkets, kitchens and work places, and finally into today's omnipresent cafes. Sedgewick reveals the unexpected consequences of the rise of coffee, which reshaped large areas of the tropics, transformed understandings of energy, and ultimately made us dependent on a drug served in a cup.

FAO's overriding mandate is to work with and assist its member countries and the international community in ensuring global food security, where "all people at all times have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life". On a world scale, food production capacity is sufficient to satisfy this basic human right. Yet, both the number and proportion of undernourished in the world have increased in the last half decade, peaking in 2009 to more than 1 billion - one in seven - people. FAO in the 21st century: ensuring food security in a changing world details our current knowledge of complex and interrelated challenges that are compounding efforts to achieve global food security. It discusses likely implications for the food and agriculture sector and for hunger and poverty reduction efforts, including FAO's role in assisting members in the coming years.

India is one of the largest food and grocery markets in the world and a large consumer of food products. Despite having a rich raw material base for food products, high food price inflation is becoming a major challenge facing the country. There is a shortage of supply due to issues in the food supply chain. The food supply chain is fragmented and only seven per cent of the perishable products are being processed. To counter this, the Indian government is offering several incentives to private and foreign investors in the food processing sector reflecting the government's intention to attract investment. The large and unsaturated Indian market has attracted a number of foreign companies yet the country has not been able to be a part of their global production networks. There is a need for reforms in the food supply chain to enable India to reach out to its unrealised potential. Given this background, this report examines the opportunities and potential for international businesses in the food supply chain of India. The report tries to make international businesses better acquainted with the Indian market by providing detailed information about the central and state governments' policies on the food supply chain. It highlights the barriers faced by international businesses in India and suggests a go-to-market strategy for international businesses. The report identifies the current and potential gains for India from the entry of foreign businesses and makes policy recommendation based on a clear understanding of the expectations and experiences of international businesses in India and global best practices.

How the King of Beers collapsed without a fight and what it means for America's place in the post-Recession world

How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands with scarcely a whimper of opposition? Chalk it up to perfect timing--and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century. In "Dethroning the King," Julie MacIntosh, the award-winning financial journalist who led coverage of the takeover for the "Financial Times," details how the drama that unfolded at Anheuser-Busch in 2008 went largely unreported as the world tumbled into a global economic crisis second only to the Great Depression. Today, as the dust settles, questions are being asked about how the "King of Beers" was so easily captured by a foreign corporation, and whether the company's fall mirrors America's dwindling financial and political dominance as a nation.Discusses how the takeover of Anheuser-Busch will be seen as a defining moment in U.S. business historyReveals the critical missteps taken by the Busch family and the Anheuser-Busch boardArgues that Anheuser-Busch had a chance to save itself from InBev's clutches, but infighting and dysfunctionality behind the scenes forced it to capitulate

From America's heartland to the European continent to Brazil, "Dethroning the King" is the ultimate corporate caper and a fascinating case study that's both wide reaching and profound.

The success of Starbucks Coffee Company is one of the most amazing business stories in decades. What started as a single store on Seattle's waterfront has grown into a company with over sixteen hundred stores worldwide and a new one opening every single business day. Just as remarkable as this incredible growth is the fact that Starbucks has managed to maintain its renowned commitment to product excellence and employee satisfaction.
In Pour Your Heart Into It, CEO Howard Schultz illustrates the principles that have shaped the Starbucks phenomenon, sharing the wisdom he has gained from his quest to make great coffee part of the American experience. Marketers, managers, and aspiring entrepreneurs will discover how to turn passion into profit in this definitive chronicle of the company that "has changed everything . . . from our tastes to our language to the face of Main Street." (Fortune)

* Food as a global technology* Designed for teaching 14--16 year oldsA practical, teacher-friendly booklet providing a motivating and relevant context for learning about food manufacture designed for teaching 14--16 year olds (UK key stage 4). In a Nutshell provides information about food processing and small-scale industrial practices, exemplified through case studies of peanut butter production in Zimbabwe.The booklet: * includes ideas for practical teaching activities* supports the teaching of food technology knowledge, skills, issues and values* develops awareness of food in other cultures and food as a global technology* promotes understanding of some of the cultural, environmental and economic dimensions of sustainability.

Sodas are astonishing products. Little more than flavored sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers - principally Coca-Cola and PepsiCo - into multibillion dollar industries with global recognition, distribution, and political power. So how did something so cheap come to mean so much and to have such devastating health and food policy consequences? Soda Politics is a story of the American food system at work, written by the incomparable NYU scholar and public health champion Marion Nestle. It is the first book to focus on the history, politics, nutrition, and health impact of soda, asking how we created this system, what its problems are, and what we can do to change things. Coke and Pepsi spend billions of dollars a year on advertising and lobbying to prevent any measures to limit soda, a product billed as "refreshing," "tasty," "crisp," and "the real thing" that also happens to be a major cause of health problems, from obesity to Type II diabetes. They target minorities, poor people, and children, and are involved in land and water grabs in underdeveloped countries, where they also have redoubled their efforts at building their market share. In fact, the marketing practices of soda companies are eerily similar to that of cigarette companies - both try to sell as much as possible, regardless of the health consequences, in any way that they can. And the public is starting to scrutinize sugary sodas in the same way that they do cigarettes. Soda consumption is falling, and Americans are only partially replacing soda with other sugary drinks. This did not happen accidentally: the fall in soda sales is a result of successful food advocacy. Soda Politics provides the overwhelming evidence to keep up pressure on all those involved in the production, marketing, sales, and subsidization of soda.

The State of Food Insecurity in the World 2013 presents updated estimates of undernourishment and progress towards the Millennium Development Goal (MDG) and World Food Summit (WFS) hunger targets. The latest assessment shows that further progress has been made towards the 2015 MDG target, which remains within reach for the developing regions as a whole, although marked differences across regions persist and considerable and immediate additional efforts will be needed. The 2013 report goes beyond measuring food deprivation. It presents a broader suite of indicators that aim to capture the multidimensional nature of food insecurity, its determinants and outcomes. This suite, compiled for every country, allows a more nuanced picture of their food security status, guiding policy-makers in the design and implementation of targeted and effective policy measures that can contribute to the eradication of hunger, food insecurity and malnutrition. Drawing on the suite of indicators, the report also examines the diverse experiences of six countries in more detail, finding a mixed picture of progress and setbacks. Together, these country experiences show the importance of social protection and nutrition-enhancing interventions, policies to increase agricultural productivity and rural development, diverse sources of income and long-term commitment to mainstreaming food security and nutrition in public policies and programmes.