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Food Waste Management
This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com
Classics of Organization Theory
This volume collects the most important works in organization theory, as written by the most influential authors in the field. These are the works of the "masters"-and, having withstood the test of time, the ideas presented by each of the works are commonly referenced in the study of organizational theory. This text is designed to help students learn about, understand, and appreciate key themes and perspectives in the field. The authors begin the text by describing what organization theory is, how it has developed, and how its development has coincided with developments in other fields. Each chapter focuses on one major perspective of organization theory, helping students absorb these concepts before moving onto new ones.
Service Breakthroughs
What Do Citicorp, UPS and Marriott have in common? They are "breakthrough" service providers, firms that changed the rules of the game in their respective industries by consistently meeting or exceeding customer needs and expectations. To find out how these companies do it, service management experts James Heskett, Earl Sasser, and Christopher Hart put the question to the chief executive officers of fifteen of America's leading service firms attending a workshop at the Harvard Business School. Breakthrough leaders, they discovered, think very differently about their businesses than do their competitors, in distinct and well-defined ways. Now, in Service Breakthroughs, based upon five years o...
The Sustainable Chef
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Waste
With shortages, volatile prices and nearly one billion people hungry, the world has a food problem � or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food � enough to feed all the world�s hungry at least three times over. Forests are destroyed and nearly one tenth of the West�s greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world�s most pressing environmental and social problems. Travelling from Yorkshire to China, from Pakistan to Japan, and introducing us to foraging pigs, potato farmers, freegans and food industry directors, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis � and what we can do to fix it.
German Armies
German armies examines the diversity of German involvement in European conflict from the Peace of Westphalia to the age of Napoleon. Challenging assumptions of the Holy Roman Empire as weak and divided, this study provides a comprehensive account of its survival in a hostile environment of centralizing belligerent states. In contrast to the later german states, the Empire was inherently defensive, yet many of its component territories embarked on expansionist, militaristic policies, creating their own armies to advance their objectives. The author examines the resultant tensions and explains the structure and role of the different German forces. In addition, a number of wider issues are addr...
Initiatives on Prevention of Food Waste in the Retail and Wholesale Trades
This project was initiated by the Nordic Council of Ministers and its waste prevention group. The background to the project is that waste prevention is the highest priority in the waste hierarchy according to the EU Waste Directive. One other reason is the heavily increasing discussions in society on food waste in general. The project has been focusing on amounts of food waste, causes for food waste generation and initiatives to reduce the amounts of food waste from the retail and wholesale sector. Furthermore it gives some recommendations to measures that could be taken to change the present situation.
