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You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company
Five invaluable lessons for integrating sustainability into your business, from a leader who's done it for thirty years. Did the title of this book get your attention? Good. Because as silly as it is, the idea behind it is serious, earnest, and authentic: you can't become a sustainable operation if you're doing the right things in the wrong place, or at the wrong time. So how do you know how to become more sustainable? Many businesses are in the dark about how to actually do better for the planet and people in the supply chain while growing their margin. Consumers and critics often think that a company could be more sustainable if it would just spend more, if executives would just flip some ...
You Can't Market Manure at Lunchtime
Five invaluable lessons for doing sustainability right, doing it profitably, and getting the credit you deserve. Did the title of this book get your attention? Good. Because as silly as it is, the idea behind it is serious, earnest, and authentic: you can't become a sustainable operation if you're doing the right things in the wrong place or at the wrong time. Many businesses are in the dark about how to actually do better for the planet and the people in their company and their supply chain while also growing their margin. Some believe it can't be done. But it can. Maisie Ganzler has done it, and now she's going to show you how to build sustainability into your business, too. Her five big lessons come from three decades of successes and failures leading a $1.7 billion corporation toward a more sustainable future. Join Ganzler as she takes you to pig farms and boardrooms, factories and farmers' markets, teaching you not only how to operate more sustainably but also how to get the credit you deserve for doing it. No matter what industry you're in, Ganzler's stories from the front lines in the food business will inspire and educate you on what it takes to get sustainability right.
Feeding the World Well
Leading experts reveal ways that the future of food production for the world's burgeoning population can (and must) be both sustainable and ethical. In the United States, food is abundant and cheap but loaded with hidden costs to the environment, human health, animal welfare, and the people who work in our food systems. The country's current food production systems lack diversity in crops and animals and are intensified but not sustainable, inhumane in the treatment of animals, and inconsiderate of labor. In order to feed the world's rapidly growing population with high-quality, ethically produced food, new food production systems are urgently needed. These new systems must be genetically di...
Offal: Rejected and Reclaimed Food
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Cornell Hotel School
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Why Smart People Make Bad Food Choices
Harness the Psychology of Food for a Healthy Lifestyle “...essential read for those of us trying to understand the mysteries behind the food choices and eating habits of today's consumer.” —Stephen M Ostroff, MD, former deputy commissioner, Foods and Veterinary Medicine, FDA 2021 International Book Awards finalist in Health: Diet & Exercise #1 New Release in Vitamins, Food Counters, Vitamins & Supplements, and Agriculture & Food Policy Author and CEO Jack Bobo is a food psychology expert with over 20 years advising four U. S. Secretaries of State on food and agriculture. He’s here to personally guide you on smarter food choices and improve your quality of life. Overweight America. We...
Antibiotic Discoveries and a Century of Creating Superbugs
In the pre-antibiotic era, the infections we currently see as relatively minor were sometimes deadly. This book discusses the rise (and sometimes fall) of “wonder drugs” designed to combat infections for which, at the time, there was no cure. However, history has shown us that, when antibiotics are overused, it can ultimately lead to either widespread discontinuation of the antibiotic or a drastic decrease in efficacy, leaving healthcare providers with few or no options for treatment. This book explores the discoveries of the major antibiotic drug classes, and highlights major bacterial strains which have become resistant and now represent difficult-to-treat infections. Barriers to new antibiotic development, as well as novel strategies for treating bacterial infections, are also explored.
Best Food Writing 2015
Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.
Quattro
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