This handbook includes contributions from established and emerging scholars from around the world and draws on multiple approaches and subjects to explore the socio-economic, cultural, ecological, institutional, legal, and policy aspects of regenerative food practices. The future of food is uncertain. We are facing an overwhelming number of interconnected and complex challenges related to the ways we grow, distribute, access, eat, and dispose of food. Yet, there are stories of hope and opportunities for radical change towards food systems that enhance the ability of living things to co-evolve. Given this, activities and imaginaries looking to improve, rather than just sustain, communities and ecosystems are needed, as are fresh perspectives and new terminology. The Routledge Handbook of Sustainable and Regenerative Food Systems addresses this need. The chapters cover diverse practices, geographies, scales, and entry-points. They focus not only on the core requirements to deliver sustainable agriculture and food supply, but go beyond this to think about how these can also actively participate with social-ecological systems. The book is presented in an accessible way, with reflection questions meant to spark discussion and debate on how to transition to safe, just, and healthy food systems. Taken together, the chapters in this handbook highlight the consequences of current food practices and showcase the multiple ways that people are doing food differently. The Routledge Handbook of Sustainable and Regenerative Food Systems is essential reading for students and scholars interested in food systems, governance and practices, agroecology, rural sociology, and socio-environmental studies.

Chocolate is one of the world's most everyday luxuries, the very word conjuring up a hint of the forbidden and a taste of the decadent. Every year, more chocolate is sold in the West even as obesity and health fears grow. Yet the story behind the chocolate bar is rarely one of luxury. The crop provides a lifeline for millions of farmers in West Africa, which produces about 70% of the world's cocoa and is crucial to the economies and politics of Ghana and Ivory Coast. "Chocolate Nations" examines the causes of farmer poverty, placing the story of these producers in the context of the commodity producers' global battle to make more money from their crops. Mixing economic analysis with the human stories of the African rebels, advertising executives and industry insiders this book tells the compelling story of how chocolate bars get on supermarket shelves.

In the early nineteenth century the major English chocolate firms,Fry, Rowntree, and Cadbury,were all Quaker family enterprises that aimed to do well by doing good. The English chocolatiers introduced the world's first chocolate bar and ever fancier chocolate temptations,while also writing ground-breaking papers on poverty, publishing authoritative studies of the Bible, and campaigning against human rights abuses. Chocolate was always a global business, and in the global competitors, especially the Swiss and the Americans Hershey and Mars, the Quaker capitalists met their match. The ensuing chocolate wars would culminate in a multi-billion-dollar showdown pitting Quaker tradition against the cutthroat tactics of a corporate behemoth. Featuring a cast of savvy entrepreneurs, brilliant eccentrics, and resourceful visionaries, Chocolate Wars is a delicious history of the fierce, 150-year business rivalry for one of the world's most coveted markets.

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

My studies on the "uncertain consumer" began with a research project c- ducted by the Dr. Rainer Wild-Stiftung - Foundation for healthy nutrition - on the negative image of processed food. Ever since then I have been asked whether or not growing consumer uncertainty is linked to information po- cies of the food sector and if so, how. Intensive three-year research showed that industrial methods of food production are predestined to result in wayward fears and worry over its healthiness. This is due to the fact that during the process of industrialisation, we gradually passed responsibility for the quality of food into the producers' hands. This, in turn, has resulted in information gaps that we, as the addressees of diverse, often overwhelming and contrad- tory information supplied by varying sources, feel today. We exchanged the daily search for food for the daily search for information long ago. Con- quently, a practical concept for public relations stands at the end of my - search into the uncertain consumer. It accounts for uncertainty regarding processed food as a point of reference for public relations targeted towards various groups. Public relations oriented towards the future calls for the sharing of expert information with all interested consumers. It is the goal of businesses to actively build up trust among the consumers in order to be prepared for new causes for uncertainty appearing periodically. To this day the issue of consumer uncertainty has not lost its topicality.

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.

Food Science: Research and Technology presents a broad selection of new research in food science. Chapters include a study on the use of microbial enzymes for flavor and production in food production; Research on membrane technology use in the food processing industry; studies of various natural foods, Including litchi (lychee), pinto beans, and chickpeas; The content and antioxidant activity of dried plants; an overview of tenderization methods for meats; New applications of galactosidases in food products; A study of the medicinal properties of edible mushrooms; and more.

The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand - it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a range of characteristics which make it interesting to the modern business world.

This is the first book to offer a complete overview of the way in which champagne as a product is organized, managed and marketed and what its future prospects are. The book covers the entire range of issues surrounding the management of the champagne industry by reviewing the current context of champagne (structural, economic and legal), the role of 'place' (identity and terroir and tourism), marketing the 'myth' of champagne (image and competitive advantage) and the management of the industry (accountability, people and the territorial brand). The book brings together leading academics and examines the champagne region from multidisciplinary perspectives.

Examining the champagne region provides insight into a range of management, production-management, branding and consumer-related issues and will be of interest to students, researchers and academics interested in Gastronomy, Wine Studies, Tourism, Hospitality, Marketing and Business.

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

This is the definitive history of Monsanto, a St. Louis chemical firm that became the world's largest genetically engineered seed enterprise. Monsanto merged with German pharma-biotech giant Bayer in 2018 but its Roundup Ready seeds, introduced twenty-five years ago, are still reshaping the farms that feed us. Incorporating global fieldwork, interviews with company employees, and untapped corporate and government records, award-winning historian Bartow J. Elmore traces Monsanto's astounding evolution from a scrappy chemical startup to a global agrobusiness powerhouse. Capitalising on deals with customers like Coca-Cola, General Electric and especially the US government, Monsanto used seed money derived from toxic products-including PCBs and Agent Orange-to build an agricultural empire, promising endless bounty through its genetically engineered technology. As new data emerges about its blockbuster Roundup system, and as Bayer faces a tide of lawsuits over Monsanto products past and present, Elmore's urgent history takes a penetrating look at the company's past.

Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from the food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in the food supply chain of diverse food composites is an innovative venture to inspire students, to guide researchers and to persuade entrepreneurs. Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and their detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in the milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting exports are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, the authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

The advancement of technological interventions in food quality analysis and safety detection has to be inculcated among these beneficiaries. With a unique blend of both agriculture and animal food segments, this book is expected to occupy a distinct position among the various publications in the post harvest sector. The content of the book is useful both for those looking to begin food science careers and to established specialists. The various chapters define safety and quality aspects of plantation crops, the milling industry, meat, milk, water, fish, bakery, street foods, etc. The book also enlightens readers about the various hazards involved in the food supply chain, pre-requisite programmes, GMP, food safety management systems, and international trading issues. The PRP approach in food safety management systems has been elaborated in a comprehensible manner. Pre-requisite programmes, GAP, GMP and GHP to be implemented before HACCP in meat industry is well detailed in a chapter along with the applicable statutory and regulatory requirements. The significance of these pre-requisite programmes for effective establishment of HACCP in meat processing are lucidly explained. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

The Franchise Fix helps franchisees set up their food franchise business for success. Investing on a proven food franchise does not guarantee success for the franchisee. To be a successful franchisee, franchisees must set up the right management systems to support their business as well as take advantage of everything the franchisor has to offer. The Franchise Fix is a step-by-step guide that shows franchisees how to do exactly that! Covering the winning systems and processes that food industry veteran Aicha Bascaro discovered from working with hundreds of successful franchisees across the US and around the world, The Franchise Fix helps franchisees take control of their food franchise and increase their profits.

Readers of this accessible book now in a revised and updated new edition are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.

This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene, the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society, namely governments, food industry, consumers and academia and also deals with HACCP, GMP practices and Food laws. This book is unique as it has included the causes of food allergies, adulteration, genetically modified seeds and crops, GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety, the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency.

Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for that same food are so low that many cannot stay in business? Why are the people who produce our food – farmworkers – among the most insecure of all? Why do high levels of rural poverty persist while corporate profits in the food sector keep rising? How did a country with a constitutional right to food become a place where 1 in 4 children is so malnourished that they are classified as stunted? An Empty Plate analyses the state of the South African agri-food system. Tracy Ledger demonstrates how this system is perpetuating poverty, threatening land reform, entrenching inequality and tearing apart our social fabric. The book asks two crucial questions: how did we get to this point and how might we go about solving the problem. This is a story of money, of power, of unanticipated consequences, and of personal and social tragedy. But it is also a story of what is possible if we reimagine our society and build a new system on the foundation of solidarity and ethical food citizenship.

This book explores globalization through a historical and anthropological study of how familiar soft drinks such as Coke and Pepsi became valued as more than mere commodities. Foster discusses the transnational operations of soft drink companies and, in particular, the marketing of soft drinks in Papua New Guinea, a country only recently opened up to the flow of brand name consumer goods. Based on field observations and interviews, as well as archival and library research, this book is of interest to anyone concerned about the cultural consequences and political prospects of globalization, including new forms of consumer citizenship and corporate social responsibility.

This book addresses the production practices employed in the production of food animals and animal products that enable marketers to sell a variety of products to meet consumer demand. Food animal production practices have come under increased scrutiny by consumers who object to inputs and practices. The industry has been a proponent of using technologies to reduce production costs, resulting in lower-priced meat and animal food products, and now consumers are starting to look at other objectives. This book considers the key issues of concern to consumers, including the treatment of animals, the use of antibiotics, feed additives and hormones, and how these are monitored, regulated, and communicated to consumers. It also reviews labeling and information provided to consumers, including organic, genetic engineering, welfare standards, and place of origin. While the main focus is on the United States, there are descriptions of European practices and legislation. Overall, it aims to provide an objective and balanced appraisal, which will be of interest to advanced students and researchers in agricultural, food and environmental economics, law and policy, and animal production and welfare. It will also be very useful for early career professionals in the food and agricultural sectors.

Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in the food and drink business and also those small/medium enterprises most actively pursuing e--commerce. This book concisely summarises and analyses the findings of these discussions and guides you to discover both the successful and unsuccessful strategies. If you are trying to develop a cohesive and creative online presence for your business then this book is tailor--made for you.

Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.

This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary supplements are manufactured, marketed, sold, and used today. While the first few chapters focus on some background topics, the remaining chapters walk the reader through timeline of events, legislative actions, FDA proposed and final rules, and judicial decisions that led to our current dietary supplement regulatory framework. Interwoven in narrative are examples of the roles of science, social and public policy, politics, and popular media.

Due to globalization and internationalization of agri-food production, the arena of competition and competitive advantage is moving from individual firms operating on spot markets towards supply chains and networks. Therefore, coordination between firms within the chain becomes more important. Topics like costs, efficiency, risk and investment analysis have received little empirical attention within chain and network research. Nonetheless, these performance measures are of vital importance for continuity of individual companies, chains and networks.

This book aims at offering a coherent view on this matter by discussing the possibilities and limitations of quantifying performance, risks and investments in the agri-food chain. A wide variety of approaches from different economic disciplines was used to analyse the complex systems of agri-food supply chains and develop appropriate models for management decision support. Research gaps and discussion points are identified by an international forum of researchers in order to enhance progress in this field.

This 250-year old story will fascinate lovers of Guinness beer and memorabilia as well as those interested in this remarkable family of brewers and the industrial history of Ireland's most famous export. Over 100 fascinating photographs bring to life the pivotal role that the Guinness brewery has played in Ireland for over two centuries: the early days of the brewery; the Guinness dynasty; the brewing process; the unique industrial complex at St James's Gate; day-to-day life behind the gates; the hugely successful export operation; and key moments in the history of the brewery. By the twentieth century St James's Gate was the largest brewery in the world, and Guinness had become forever synonymous with Ireland.

Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers - amphorae, wooden barrels and glass bottles. Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California's Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers. This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author's own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.