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Institutions as conscious food consumers : leveraging purchasing power to drive systems change /
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...
| Clasificación: | Libro Electrónico |
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| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press, an imprint of Elsevier,
[2019]
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| Edición: | First edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Part I: The role of institutions in food systems change: 1. Introduction : institutions as conscious food consumers / Sapna E. Thottathil
- 2. Trends in the global food system and implications for institutional foodservice / Kristal Jones, Kimberly Pfeifer, Gina Castillo
- 3. Situating institutional foodservice in agro-food value chains : overcoming market power and structure with values-based procurement / Annelies M. Goger.
- Part II: Setting purchase standards through policy: 4. From foodservice management contracts to U.S. federal legislation : progress and barriers in values-based food procurement policies / Raychel E. Santo, Claire M. Fitch
- 5. The good food purchasing program : a policy tool for promoting supply chain transparency and food system change / Lindsey Day Farsnworth, Alexa Delwiche, Colleen McKinney
- 6. From navigating the regulatory environment to designing a good food supply for institutions : cases from Philadelphia / Jonathan Deutsch, Alexandra Zeitz, Benjamin Fulton, Brandy-Joe Milliron, Catherine Bartoli.
- Part III: Creating shared identity using place-based connections: 7. Making local sourcing standard practice : lessons from Michigan / Kathryn Colasanti, Colleen Matts, Kaitlin K. Wojciak
- 8. Farm to institution New England : mobilizing the power of a region's institutions to transform a region's food system / Nessa J. Richman, Peter H. Allison, Hannah R. Leighton
- 9. Montana's beef-to-school project : making connections to enhance local agriculture / Carmen Byker Shanks, Thomas M. Bass, Joel B. Schumacher
- 10. Institutional markets supporting midsized farms : a case study of Iowa / Kranti Mulik.
- Part IV: New directions for institutional foodservice: 11. Sustainable food purchasing in the health care sector : from ideals to institutionalization / Kendra Klein, Jenna Newbrey, Emma Sirois
- 12. Bringing school foodservice staff back in : accounting for changes in workloads and mindsets in K-12 values-based procurement / Amy Rosenthal, Christine C. Caruso
- 13. Food banks as local food champions : how hunger relief agencies invest in local and regional food systems / Megan Bucknum, Deborah Bentzel
- 14. Plant proteins move to center-plate at colleges and universities / Kristie Middleton, Elise Littler.