The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program.--
The paper reviews women's responsibilities for cash and staple crop production, for secondary and gathered foods, for animal production, fisheries, and food handling within the context of food security. The constraints are examined, possible remedies delineated for each of these sectors and policy implications considered
What are the challenges to the food system in Hawai'i? Food and Power in Hawai'i explores issues facing the way we eat and produce (or do not produce) food in Hawai'i. Given its island geography, high dependence on imported food has been portrayed as the primary problem, and localization has been proposed as the dominant solution in Hawai'i. But the book argues that much more is needed to transform the food system into one that is just, equitable, secure, and healthy. The book points out the diversity of the challenges Hawai'i faces-energy-intensive farming; gendered and racialized farming populations; controversies over the ownership, costs, and benefits of biotechnology; high food insecurity for marginalized communities; and stratified access to nutritious foods. Defying the reductive approach that looks only at calories or tonnage of food produced and/or consumed in the state as the indicator of the soundness of the food system, the book points out how the food problems are necessarily layered with other sociocultural and economic problems and uses food democracy as the guiding framework. "Food and Power in Hawai'i" explores various issues, including agriculture, land use, colonialism, biotechnology, agricultural tourism, and farmers' markets; and explains how these issues relate to movements toward food democracy.
This book explores the links between food and democracy.℗ℓ It addresses how democratic principles can be used to shape our food system and takes a practical ℓ́ℓhow-toℓ́ℓ approach to using democratic processes to regain control of the food we eat. It also highlights what food democracy looks like on the ground and how individuals, communities and societies can be empowered to access, cook and eat healthy food in ways that are sustainable. Food democracy, as a concept, is a social movement based on the idea that people can and should be able to actively participate in shaping the food system rather than being passive spectators.℗ℓ The book is useful for university and advanced TAFE courses that cover topics examining food in health sciences, social sciences and other areas of study. It is also relevant to health practitioners, nutritionists, food advocates, policy makers and others with a keen interest in exploring an alternative to the industrial food system known as ℓ́ℓBig Food.ℓ́ℓ.
This account of two foods from Lao People's Democratic Republic -- crisps or chips made from either Lao river algae or wild cassava -- contends that as they become harder to find in Lao, they become more valued in North America & Europe. The chips are not a staple food to anyone. They originated during periods of food insecurity or seasonal scarcity, when Lao women were obliged to collected wild foods from the forest such as the algae & cassava. Thus they might be called 'hunger foods'. But some found their way to the markets of Vientiane where they were discovered by food importers from the West, always looking for unique specialties to sell in niche markets of elite Western chefs & consumers. Thus what is a hunger food in its homeland has become an expensive Lao heritage food abroad. References. J. Stanton
The agriculture system is under pressure to increase production every year as global population expands and more people move from a diet mostly made up of grains, to one with more meat, dairy and processed foods. This book uses a decade of primary research to examine how weather and climate, as measured by variations in the growing season using satellite remote sensing, has affected agricultural production, food prices and access to food in food-insecure regions of the world. The author reviews environmental, economics and multidisciplinary research to describe the connection betwee.