edited by Cheryl J. Baldwin
Wiley Blackwell/IFT Press 2009
Now here's a timely primer on what may be the food industry's hottest button issue. With contributors ranging from representatives of the Organic Trade Association, the Leopold Center for Sustainable Agriculture at Iowa State University and food manufacturers like Unilever and Kraft Foods, Sustainability in the Food Insustry covers most of the academic, industry and activist bases.
The result isn't exactly optimal beach reading — but then, what else did you expect from a publication of the Institute of Food Technologists? Most of the contributions read like conference white papers (complete with extensive end notes on sources) rather than Michael Pollan-esque essays on the Omnivore's Dilemma, but they cover the ground.
There are individual sections on topics ranging from growing, processing, distribution and packaging to sustainability in food/beverage, retailing and food service (the latter written by former Yale University Dining Services Executive Chef John Turenne, who now consults on sustainability issues).
A recent publication, the book is an excellent resource for learning about the latest research and initiatives from around the globe — there are several foreign contributors — to advance the cause of greening the food industry.
Not surprisingly, Turenne's chapter offers the most practical advice for FM readers, but the whole book is worthwhile for getting up to speed on the industry-wide context.