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Author: Jayson Calton
Publisher: Primal Blueprint Publishing
ISBN: 9780984755172
Category : Cooking
Languages : en
Pages : 0
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Book Description
A unique guide that steers the consumer through the grocery store aisles, directing them to health enhancing food options while avoiding health detracting ones.
Author: Jayson Calton
Publisher: Primal Blueprint Publishing
ISBN: 9780984755172
Category : Cooking
Languages : en
Pages : 0
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Book Description
A unique guide that steers the consumer through the grocery store aisles, directing them to health enhancing food options while avoiding health detracting ones.
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Betty B. Peterkin
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 66
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Book Description
Author: James A. Mixon
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 400
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Book Description
Author: Olive M. Batcher
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 156
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 252
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Book Description
Author: United States. Food and Nutrition Service
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 144
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Book Description
Author: Sapna Elizabeth Thottathil
Publisher: Academic Press
ISBN: 0128136189
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.
Author: Lendal Henry Kotschevar
Publisher: John Wiley & Sons
ISBN: 9780471505242
Category : Business & Economics
Languages : en
Pages : 712
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Book Description
Author: American Hospital Association
Publisher:
ISBN:
Category : Associations, institutions, etc
Languages : en
Pages : 82
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Book Description
