Author: Larry G. Hamm
Publisher:
ISBN:
Category : Business names
Languages : en
Pages : 518

View

Book Description

Author: United States. Congress. House. Select Committee on Small Business
Publisher:
ISBN:
Category : Government purchasing
Languages : en
Pages : 830

View

Book Description

Author: Donavon Dale MacPherson
Publisher:
ISBN:
Category : Castor beans
Languages : en
Pages : 1024

View

Book Description

Author: United States. Congress. House. Select Committee on Small Business
Publisher:
ISBN:
Category : Chain stores
Languages : en
Pages : 242

View

Book Description

Author: Samir Dani
Publisher: Kogan Page Publishers
ISBN: 0749473657
Category : Business & Economics
Languages : en
Pages : 280

View

Book Description
WINNER: ACA-Bruel 2015 - Prix des Associations With the growth of the food industry come unique logistics challenges, new supply routes, demand dynamics and investment re-shaping the future of the food logistics industry. It is therefore important for the food industry to innovate both with regards to demand management and sustainability of food sources for a growing population. Food Supply Chain Management and Logistics provides an accessible and essential guide to food supply chain management, considering the food supply chain from 'farm to fork'. Samir Dani shows the reader how to stay ahead of the game by keeping abreast of global best practice, harnessing the very latest technology and squeezing efficiency and profit from increasingly complex supply chains. Food Supply Chain Management and Logistics covers essential topics in food supply chain management, including: food supply chain production and manufacturing; food logistics; food regulation, safety and quality; food sourcing; food retailing; risk management; food innovation; technology trends; food sector and economic regeneration; challenges in International food supply chains; triple bottom-line trends in the food sector; food security and future challenges. Winner of the 2015 Prix des Associations, this book has been commended for its comprehensive coverage of the design, governance, supporting mechanisms and future challenges in the food supply chain.

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251310424
Category : Political Science
Languages : en
Pages : 56

View

Book Description
This publication addresses some of the research gaps in the area of smallholder participation in public food procurement. It identifies good practices, reviews the global body of available literature and draws lessons learned. The findings of this paper have informed the Guidance Note on Public Food Procurement and can assist policy makers in the design and implementation of public food procurement.

Author: United States. Congress. Senate. Committee on Governmental Affairs. Subcommittee on Oversight of Government Management
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 344

View

Book Description

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318751
Category : Technology & Engineering
Languages : en
Pages : 42

View

Book Description
Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

Author: Andrew Erridge
Publisher: Gower Publishing, Ltd.
ISBN: 9780566083662
Category : Business & Economics
Languages : en
Pages : 296

View

Book Description
This book presents a range of cutting edge perspectives on subjects which are central to improving purchasing performance, including supply chain management, outsourcing and partnership, professional development, IT and e-commerce, and performance evaluation.

Author: François Fortin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 696

View

Book Description
The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices, and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.