Industrial agriculture is responsible for widespread environmental degradation and undermines the pursuit of human well-being. With a projected global population of 10 billion by 2050, it is urgent for humanity to achieve a more sustainable approach to farming and food systems. This concise text offers an overview of the key issues in sustainable food production for all readers interested in the ecology and environmental impacts of agriculture. It details the ecological foundations of farming and food systems, showing how knowledge from the natural and social sciences can be used to create sustainable alternatives to the industrial production methods used today. Beginning with a discussion of the role of agriculture in human development, the primer examines how twentieth-century farming methods are environmentally and socially unsustainable, contributing to global change and perpetuating inequalities. The authors explain the principles of environmental sustainability and explore how these principles can be put into practice in agrifood systems. They emphasize the importance of human well-being and insist on the centrality of social and environmental equity and justice. Sustainable Food Production is a compelling guide to how we can improve our ability to feed each other today and preserve the ability of our planet to do so tomorrow. Appropriate for a range of courses in the natural and social sciences, it provides a comprehensive yet accessible framework for achieving agricultural sustainability in the Anthropocene.

Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.

This book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain, from farm to fork, exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia, it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design, implement and communicate strategies to customers. Furthermore, the book shows that there are not always straightforward solutions, but rather choices and trade-offs that require an understanding of what is best suited to the product, customers and business in question. It demystifies a variety of topics, such as local sourcing, regenerative agriculture, plant-based protein and the environmental impact of meat production, and draws on a wide range of case studies from across the globe, to provide concrete, real-world examples. While a perfect food system may not exist, informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries, as well as students and scholars of sustainable food systems and sustainable business.

Nourished Planet illustrates what our global food system can be - a collection of the smartest ideas to nourish us all. From urban farmers in Kenya to American doctors to government officials in Egypt, its voices demonstrate how diverse perspectives are coming together to feed the world sustainably.--back cover.

Social work is the profession that claims to intervene to enhance people's well-being. However, social workers have played a low-key role in environmental issues that increasingly impact on people's well-being, both locally and globally. This compelling new contribution confronts this topic head-on, examining environmental issues from a social work perspective. Lena Dominelli draws attention to the important voice of practitioners working on the ground in the aftermath of environmental disasters, whether these are caused by climate change, industrial accidents or human conflict. The author explores the concept of ‘green social work' and its role in using environmental crises to address poverty and other forms of structural inequalities, to obtain more equitable allocations of limited natural resources and to tackle global socio-political forces that have a damaging impact upon the quality of life of poor and marginalized populations at local levels. The resolution of these matters is linked to community initiatives that social workers can engage in to ensure that the quality of life of poor people can be enhanced without costing the Earth. This important book will appeal to those in the fields of social work, social policy, sociology and human geography. It powerfully reveals how environmental issues are an integral part of social work's remit if it is to retain its currency in the modern world and emphasize its relevance to the social issues that societies have to resolve in the twenty-first century.

In HOW TO: CREATE SUCCESSFUL EVENTS TO GROW YOUR BRAND, Cathy Xiao Chen introduces The Business Event CanvasTM, a powerful new approach to designing business events with purpose and precision. Developed from her years of experience managing impactful events, Cathy’s framework simplifies the complexities of event planning, making it accessible to professionals across industries. This book offers a step-by-step guide for crafting events that not only engage but also deliver measurable business outcomes. From defining your event’s core objectives and aligning with company goals to building targeted communication plans and post-event strategies, Cathy provides a clear path to success. Packed with data-driven insights and practical tools, The Business Event CanvasTM transforms event planning from a logistical challenge into a strategic opportunity, ensuring every detail contributes to your brand’s success. Whether you’re an event manager, marketing professional, or business leader, this book equips you with a structured approach to creating unforgettable events that drive impact and leave lasting impressions.

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as ''more than a terrific movie - it's an important movie.'' Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably? Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.