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A Guide to Sustainable Food Procurement for Retail Foodservices

Catherine Strohbehn
Where and how food is grown or produced is of interest to consumers and retail foodservices; sustainable food production is a key part of this interest. The Guide to Sustainable Food Procurement addresses food purchases that have positive social, environmental, and economic outcomes. Organized into five sections, the Guide provides an overview about food purchasing and segments focused on four food commodities: fresh shell eggs, dairy, fresh produce, and meats. Each segment presents science-based background information about conventional and alternative production practices addressing food safety, environmental impact, social concerns, nutrition, animal welfare, and/or quality characteristics.

Pages / Length: 27
Publication Date: 12/2015

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