Despite repeated interventions by governments, donors and NGOs in recent years, food insecurity continues and developing countries are forced to rely on food aid again and again. The original idea of Starter Pack was to give a tiny bag of agricultural inputs - fertiliser and seed - to every smallholder farmer in Malawi. Although the programme did not work as originally intended, it was successful in achieving food security. The scaling down of the programme was a major contributor to the food crisis which hit Malawi (and other countries in Southern Africa) at the beginning of 2002. For once, we have a success story about how hunger can be tackled efficiently. This book assesses the case of the Starter Pack programme in Malawi, and whether it can be replicated elsewhere. It covers the practicalities of implementing such a large programme and the policy debates.

Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and licensing is essential. Establishing appropriate internal policies from the outset can prevent companies from learning a costly and painful lesson in the courtroom. With Intellectual Property in the Food Technology Industry, currently the only book of its kind focusing specifically on the food industry, one will learn what to consider throughout the various creative phases of a product's lifespan from initial research and development initiatives through post-production. Readers will have an understanding of the intellectual property protections afforded to U.S. corporations, methods to pro-actively reduce potential problems, and guidelines for future considerations to reduce legal spending, prevent IP theft, and allow for greater profitability from corporate innovation and inventiveness.

"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."

No industry provides more household names than brewing; none retains a firmer place in British culture; and at the height of the temperance movement none was more controversial. Yet this volume provides an extended account of brewing in the modern period. Thoroughly based upon research in brewing archives, it surveys the industry from 1830 to 1980, tracing its development from one in which there were thousands of firms producing beer to one now dominated by half a dozen large companies. It is an account which carries the reader from the porters, ales and stouts, the vast vats, drays and myriad beer houses of early Victorian England, to the draught lagers, giant fermenters, beer tankers and theme pubs of the late twentieth century. In this wide-ranging book the authors discuss free trade in beer, the impact of temperance, and the emergence of the great Victorian breweries together with their acquisition of public houses and company status. In the twentieth century, they examine the impact of two World Wars, the movement for improved public houses, the sobriety of the 1920s, and the revolution sweeping the industry since the 1950s.

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. The authors examine the history, manufacturing, marketing, and consumption of instant noodles. By focusing on three specific markets, they reveal various ways in which these noodles enable diverse populations to manage their lives. The first market is in Japan, where instant noodles have facilitated a major transformation of post-war society, while undergoing a seemingly endless tweaking in flavors, toppings, and packaging in order to entice consumers. The second is in the United States, where instant noodles have become important to many groups including college students, their nostalgic parents, and prison inmates. The authors also take note of "heavy users," a category of the chronically hard-pressed targeted by U.S. purveyors. The third is in Papua New Guinea, where instant noodles arrived only recently and are providing cheap food options to the urban poor, all the while transforming them into aspiring consumers. Finally, this study examines the global "Big Food" industry. As one of the food system's singular achievements, the phenomenon of instant noodles provides insight into the pros and cons of global capitalist provisioning.

For most people, grocery shopping is a mundane activity. Few stop to think about the massive, global infrastructure that makes it possible to buy Chilean grapes in a Philadelphia supermarket in the middle of winter. Yet every piece of food represents an interlocking system of agriculture, manufacturing, shipping, logistics, retailing, and nonprofits that controls what we eat—or don’t. The Problem with Feeding Cities is a sociological and historical examination of how this remarkable network of abundance and convenience came into being over the last century. It looks at how the US food system transformed from feeding communities to feeding the entire nation, and it reveals how a process that was once about fulfilling basic needs became focused on satisfying profit margins. It is also a story of how this system fails to feed people, especially in the creation of food deserts. Andrew Deener shows that problems with food access are the result of infrastructural failings stemming from how markets and cities were developed, how distribution systems were built, and how organizations coordinate the quality and movement of food. He profiles hundreds of people connected through the food chain, from farmers, wholesalers, and supermarket executives, to global shippers, logistics experts, and cold-storage operators, to food bank employees and public health advocates. It is a book that will change the way we see our grocery store trips and will encourage us all to rethink the way we eat in this country.

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 Futures will radically alter your ideas about consuming and producing food. Food designer Chloe Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures. Follow the conceptualization of completely edible, 'mini vegetable gardens' with crispy plants and mushrooms, that become a full meal after being printed by a 3D printer. Engage in a quest for a new eating system in which we digest 100% of the nutrients we take in (instead of the current 75%) by breeding bacteria that are harvested into capsules (that also look, taste and smell good). Or get cooking yourself with the recipe for a healthy, typically Dutch 'stroopwafel' a recipe derived from her project STROOOP! in which she dives into the natural sweetness of root vegetables. Start exploring, cooking and fantasizing about what we are going to eat in the future.

Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture -- luxury wine -- and the rural communities that profited from its production.

Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.

Rowntree and the Marketing Revolution, 1862-1969 is a major study in the history of marketing in economic development, in addition to being a history of a well-known international company. Marketing history remains a neglected field of study, yet Rowntree's commercial success has been the direct result of applied marketing methods and major advances in product development, branding and advertising. It is surprising that marketing and mass consumption has been so neglected; yet Rowntree was a marketing pioneer. The company had in addition a prominent role in questioning managerial organization, business culture, industrial relations, restrictive practices, and multinational business. This book offers a comprehensive account of a company and its industry, but pursues themes and seeks to answer areas of debate, illuminating the ways in which marketing contributed to the growth of an enterprise.

This study examines the interaction between growing palm oil export production and changes in Ngwa patterns of food production and family relations during the nineteenth and twentieth centuries. It challenges the arguments of both dependency and vent-for-surplus theorists on the dominance of export-sector developments and the importance of changes initiated by Europeans. Local patterns of export growth and capital investment are shown to have been heavily influenced by independent changes in food production methods, gender and inter-generational relationships. Ngwa producers were affected by falling world prices, trading monopolies and colonial taxation. During the Igbo Women's War of 1929, Ngwa women protested vigorously against government interference and falling incomes, but failed to reverse either trend. The subsequent life stories of Ngwa men and women, set against a background of archival and anthropological evidence, provide the essential link between this historical experience and the current national problems of rural-urban drift and moribund export industries.

“It’s complicated!” That’s a simple way to describe the sort of relationship that seemingly defies simple explanations. Like a love triangle, money, taste, and wine are caught in a complicated relationship affecting every aspect of the wine industry and wine enthusiast experience. As wine economist and best-selling author Mike Veseth peels back the layers of the money-taste-wine story, he discovers the wine buyer’s biggest mistake (which is to confuse money and taste) and learns how to avoid it, sips and swirls dump bucket wines and Treasure Island wines, and toasts anything but Champagne. He bulks up with big-bag, big-box wines and realizes that sometimes the best wine is really a beer. Along the way he questions wine’s identity crisis, looks down his nose at wine snobs and cheese bores, follows the money, surveys the restaurant war battleground, and imagines wines that even money cannot buy before concluding that money, taste, and wine might have a complicated relationship but sometimes they have the power to change the world. His engaging and enlightening book will surprise, inform, inspire, and delight anyone with an interest in wine—or complicated relationships.

The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products.

Regulating Health Foods is likely to be of much interest to food researchers and regulators, as well as to many members of the public. The focus on regulation and policy for health foods (functional food, supplements and nutraceuticals) is highly topical. The different regulatory policies for health foods that apply in a number of high income and emerging nations are outlined and compared. Using concepts from social sciences (economics in particular), implications of these different approaches for both consumers and businesses are identified and discussed. The book should be a very useful addition to the literature on health foods.' - Michele Veeman, University of Alberta, Canada'The supply of foods marketed as healthy and functional is guided by both consumer demand and regulatory regimes. While many texts have attempted to document such drivers over the past decade or so, this volume provides a refreshing, concise yet comprehensive catalogue that includes trends in developed and emerging markets for health foods. Well resourced, including an annotated bibliography of many of the supporting studies summarized in the text, this book provides a good starting point for any researcher interested in understanding potential policy challenges and consumer conundrums.' - Neal Hooker, The Ohio State University, US 'Regulating Health Foods systematically organizes the widely disparate definitions, regulations and policies used internationally to govern functional foods, supplements and nutraceuticals, doing so from the standpoint of the industry and its regulators. Food scientists, regulators and industry professionals will especially appreciate its detailed international perspective.' - Marion Nestle, New York University, US With ageing populations, rising incomes and a growing recognition of the link between diet and health, consumers are interested in new food products, supplements and ingredients with purported health benefits. The food industry has responded with new food innovations, formulations and enhancements that comprise the growing health food market, manifesting the need to design regulatory frameworks to govern valid health claims. Regulating Health Foods provides an assessment of the regulatory environment governing the health food sector in key developed markets, including the US, the EU, Japan, Canada, Australia and New Zealand, as well as significant emerging markets such as Brazil, Russia, India, China and South Korea. It examines the different definitions of 'health food', product approval processes and health claims regulation in these markets. Against this backdrop, the book also offers insight into the nature of the health food sector in selected countries and examines the drivers of consumer demand for foods offering health benefits. This book is informative and accessible for students interested in food and nutrition policy, food economics, as well as socio-economic issues surrounding food and health. Academics and policymakers interested in food policy and regulation will benefit from the detailed analysis of the regulatory systems in a number of countries, and a comprehensive overview of key literature summarizing consumer attitudes toward health foods and health claims. Contents: Acknowledgements 1. Introduction 2. What are 'Health Foods'? 3. Evolving Policy Issues and Regulatory Frameworks 4. Health Claim Regulations in Developed Markets 5. Health Claim Regulations in Emerging Markets 6. Industry and Market Trends 7. Consumer Responses to Health Foods 8. Through the Looking glass References Index

This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major global problem. Recent research has enabled greater understanding and measurement of loss and waste throughout food supply chains, shedding light on contributing factors and practical solutions. This book includes perspectives and disciplines ranging from agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy among others. The Routledge Handbook of Food Waste addresses new and ongoing debates around systemic causes and solutions, including behaviour change, social innovation, new technologies, spirituality, redistribution, animal feed, and activism. The chapters describe and evaluate country case studies, waste management, treatment, prevention, and reduction approaches, and compares research methodologies for better understanding food wastage. This book is essential reading for the growing number of food waste scholars, practitioners, and policy makers interested in researching, theorising, debating, and solving the multifaceted phenomenon of food waste.

This book has been written for existing and future entrepreneurs who wish to produce dry foods commercially at small and medium scale. Great effort has been made to use simple language but at the same time to examine all relevant technical aspects.It starts with examining the basic principles of drying, together with the basic food technology involved.This is followed by aspects related to markets including advice on carrying out a market survey, and marketing or selling the product both locally, nationally and internationally. On the assumption that a market exists, the publication then examines operational aspects related to the drying of common food groups and advice on establishing production, planning quality assurance and costing the product. The section ends with advice on preparing a business plan.The final chapter considers the design of a dryer for a given application. This chapter, which involves highly technical calculations, has been simplified so that those who can add, subtract, multiply and divide and calculate percentages will be able to design a dryer for any application. It is mainly aimed at engineers who need to be able to know how to design a dryer.Case studies are included together with an example of a business plan.

From the minute it opened--on Christmas Day in 1865--it was Chicago's must-see tourist attraction, drawing more than half a million visitors each year. Families, visiting dignitaries, even school groups all made trips to the South Side to tour the Union Stock Yard. There they got a firsthand look at the city's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Slaughterhouse tells the story of the Union Stock Yard, chronicling the rise and fall of an industrial district that, for better or worse, served as the public face of Chicago for decades. Dominic A. Pacyga is a guide like no other--he grew up in the shadow of the stockyards, spent summers in their hog house and cattle yards, and maintains a longstanding connection with the working-class neighborhoods around them. Pacyga takes readers through the packinghouses as only an insider can, covering the rough and toxic life inside the plants and their lasting effects on the world outside. He shows how the yards shaped the surrounding neighborhoods and controlled the livelihoods of thousands of families. He looks at the Union Stock Yard's political and economic power and its sometimes volatile role in the city's race and labor relations. And he traces its decades of mechanized innovations, which introduced millions of consumers across the country to an industrialized food system. Once the pride and signature stench of a city, the neighborhood is now home to Chicago's most successful green agriculture companies. Slaughterhouse is the engrossing story of the creation and transformation of one of the most important--and deadliest--square miles in American history.

The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive Food Safety System with effective prerequisite programs in place and a well-designed Food Safety Plan that incorporates risk-based preventive controls to mitigate hazards. This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place. FSMA and Food Safety Systems: A Guide to Understanding and Implementing the Rules is an indispensable resource for all those managing the manufacture of FDA regulated products, food safety regulators and educators, as well as scientists and students of food science and technology.

"Street foods," the term coined by Irene Tinker for the Equity Policy Center's action-research project, defines the study of all meals, snacks, and sweets currently sold on the streets of the world for immediate consumption.
The culmination of fifteen years of research in provincial cities in the Philippines, Thailand, Indonesia, Bangladesh, Egypt, Nigeria, and Senegal, Street Foods is the first empirical study of those who make, sell, and eat these foods. The project detailed in this book was and will be a means to affect change on both micro and macro levels: the findings were utilized to improve the income of the vendors themselves and the safety of the food they sold, and to cause makers of public policy to recognize the value of this informal sector--instead of trying to restrict its trade. The accumulated power of the Street Food Project's data brings new insights to the nature of microenterprises, the interventions that truly help improve income and food safety, and the gender aspects of the street food trade. Challenging conventional wisdom about the informal sector and assumptions in development theory about women, Street Foods will reframe the major debates shaping research and aid policies for poor, small-scale entrepreneurs in developing countries.

Agricultural (or "green") biotechnology is a source of growing tensions in the global trading system, particularly between the United States and the European Union. Genetically modified food faces an uncertain future. The technology behind it might revolutionize food production around the world. Or it might follow the example of nuclear energy, which declined from a symbol of socioeconomic progress to become one of the most unpopular and uneconomical innovations in history.

This book provides novel and thought-provoking insights into the fundamental policy issues involved in agricultural biotechnology. Thomas Bernauer explains global regulatory polarization and trade conflict in this area. He then evaluates cooperative and unilateral policy tools for coping with trade tensions. Arguing that the tools used thus far have been and will continue to be ineffective, he concludes that the risk of a full-blown trade conflict is high and may lead to reduced investment and the decline of the technology. Bernauer concludes with suggestions for policy reforms to halt this trajectory--recommendations that strike a sensible balance between public-safety concerns and private economic freedom--so that food biotechnology is given a fair chance to prove its environmental, health, humanitarian, and economic benefits.

This book will equip companies, farmers, regulators, NGOs, academics, students, and the interested public--including both advocates and critics of green biotechnology--with a deeper understanding of the political, economic, and societal factors shaping the future of one of the most revolutionary technologies of our times.

Written by the owner of a preserved Mr Softee vehicle, this book recaptures the story of a favourite brand.

Since the financial and food price crises of 2007, market instability has been a topic of major concern to agricultural economists and policy professionals. This volume provides an overview of the key issues surrounding food prices volatility, focusing primarily on drivers, long-term implications of volatility and its impacts on food chains and consumers. The book explores which factors and drivers are volatility-increasing and which others are price level-increasing, and whether these two distinctive effects can be identified and measured. It considers the extent to which increasing instability affects agents in the value chain, as well as the actual impacts on the most vulnerable households in the EU and in selected developing countries. It also analyses which policies are more effective to avert and mitigate the effects of instability. Developed from the work of the European-based ULYSSES project, the book synthesises the most recent literature on the topic and presents the views of practitioners, businesses, NGOs and farmers' organizations. It draws policy responses and recommendations for policy makers at both European and on international levels.

Updated and expanded! The authoritative guide to conceiving and launching your own home-based food business - from idea to recipe to final product. Follow your dream to launch a food business from your home and join the booming movement of food entrepreneurs. Fully updated and expanded, Homemade for Sale, Second Edition is the authoritative guide to launching a successful food enterprise from your kitchen. It covers everything you need to get cooking for your customers, providing a clear road map to go from ideas and recipes to owning a food business. Contents includes: Product development and testing Understanding state cottage food and food freedom laws and advocacy Independently tested recipes for non-hazardous food products, including frostings Marketing and developing your niche Step-by-step guides for packaging, labeling, and creating displays Structuring and running your business while planning for the future Bookkeeping and financial management Managing liability, risk, and government regulations Avoiding burnout through self-care and time management Profiles of successful food entrepreneurs. More people than ever are demanding real food made with real ingredients by real people, and you have the freedom to earn by starting a food business from home. No capital needed, just good recipes and enthusiasm, plus enough business know-how found in the pages of Homemade for Sale to be a success. Everything else is probably already in your kitchen. Best of all, you can start right now!

Pyrrhic Progress analyses over half a century of antibiotic use, regulation, and resistance in US and British food production. Mass-introduced after 1945, antibiotics helped revolutionize post-war agriculture. Food producers used antibiotics to prevent and treat disease, protect plants, preserve food, and promote animals' growth. Many soon became dependent on routine antibiotic use to sustain and increase production. The resulting growth of antibiotic infrastructures came at a price. Critics blamed antibiotics for leaving dangerous residues in food, enabling bad animal welfare, and selecting for antimicrobial resistance (AMR) in bacteria, which could no longer be treated with antibiotics. Pyrrhic Progress reconstructs the complicated negotiations that accompanied this process of risk prioritization between consumers, farmers, and regulators on both sides of the Atlantic. Unsurprisingly, solutions differed: while Europeans implemented precautionary antibiotic restrictions to curb AMR, consumer concerns and cost-benefit assessments made US regulators focus on curbing drug residues in food. The result was a growing divergence of antibiotic stewardship and a rise of AMR. Kirchhelle's comprehensive analysis of evolving non-human antibiotic use and the historical complexities of antibiotic stewardship provides important insights for current debates on the global burden of AMR.