Food Industry

Pandora's Lab takes us from opium's heyday as the pain reliever of choice to recognition of opioids as a major cause of death in the United States; from the rise of trans fats as the golden ingredient for tastier, cheaper food to the heart disease epidemic that followed; and from the cries to ban DDT for the sake of the environment to an epidemic-level rise in world malaria.

Are you at your wits’ end with seemingly unrelated aches, pains, and complaints that no one has been able to explain yet? Or are digestive problems making your life so difficult that you don’t even feel like cooking or eating anymore? All of this and more could be related to the foods you eat and the inflammation they cause in your body. Listen to learn about food intolerances, food sensitivities, and food allergies. What they are, how they work, and most importantly, what you can do about them.

Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, The Price of Tomatoes, investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue.

There is a major disconnect between what we wear and our knowledge of its impact on land, air, water, labor, and human health. Even those who value access to safe, local, nutritious food have largely overlooked the production of fiber, dyes, and the chemistry that forms the backbone of modern textile production. While humans are 100 percent reliant on their second skin, it’s common to think little about the biological and human cultural context from which our clothing derives.

Immerse yourself in the icy waters of Alaskan prosperity with "Catching Prosperity," a riveting exploration of Alaska's vital seafood industry. Venture into the heart of the world's most formidable and bountiful waters as you navigate through insightful chapters that dive deep into the rhythm of Alaska's blue economy. Your journey begins with a sweeping view of Alaska's seafood legacy, unwrapping the rich historical tapestry and immense geographical expanses that are home to an astonishing array of aquatic life. As you voyage through the chapters, the book examines the intricate mesh of ...

The follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation.

Are you thinking about opening a restaurant, bar or nightclub? This is a complex business with a big learning curve. You can either learn by trial and error spending hundreds of thousands of dollars or you can lean from those that have already done it successfully. Chris Seferyn has survived and thrived for 20+ years in the hospitality business. He has literally seen it all when it comes to serving people food and beverages. This book is the distillation of everything he has learned by making all the mistakes that you would make. How do you pick a concept? How do you choose a location? How ...

Can we afford to stand by as our planet collapses? In the past 50 years, humanity has wiped out 70% of the world’s wild animals. Our oceans are being emptied, wildlife habitats destroyed, and ecosystems pushed to the brink, all to satisfy an insatiable hunger for meat and animal products. In The Ego System: The Awakening, award-winning journalist René Zografos reveals the devastating consequences of the meat industry on the environment, animal welfare, and our health. With eye-opening insights into factory farming, wildlife crimes, and political inaction, this book challenges us to ...

At more than a billion dollars, the mobile-food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile-food business is booming with new opportunities for eager entrepreneurs like you. From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious details behind starting and running a successful mobile-food business.

It chronicles the journey of how man moved from food capture to food production, being producers themselves and not just consumers for varying reasons and evolving along the way to more sustainable and advanced production practices; not leaving out challenges encountered as every good thing would. Makes us understand that farming ranges from crops and animals to other resources on a considerable portion of land, you can't take away real estate from farming. It documents the journey of Nigeria, which had been known as an agricultural sustained economy before the discovery of oil leading to ...

Years of consolidation, price-fixing, and power grabs by elite industry insiders have harmed consumers and caused environmental destruction. And while that’s hurting us, it’s also making others rich. Now, financial journalist Chloe Sorvino presents a “deeply informed and eye-opening” (Publishers Weekly) look at the meat industry and its future as its fundamental weaknesses are laid bare for all to see.

The Processed Food Dilemma: How Convenience is Costing Us Our Health In the last few decades, our food has changed more than at any other point in history. What was once a symbol of innovation—processed food—has quietly transformed global diets, reshaping public health in ways we are only beginning to grasp. The convenience of ultra-processed foods has come at a hidden cost: skyrocketing rates of obesity, diabetes, heart disease, and other chronic illnesses. This book exposes the deeper truth behind our modern food choices and their long-term consequences. Processed foods dominate ...

In Unsafe at Any Meal, Dr. Renee Dufault, former food investigator for the Food and Drug Administration, provides the startling answers. While at the FDA, Dr. Dufault discovered that mercury - a highly toxic metal - was contaminating the plumbing systems of many food manufacturing plants. Upon further examination, she discovered that the same mercury was also evident in a number of processed foods commonly sold in supermarkets.

Patented in 1917, Piggly Wiggly was by far the most influential self-service store of the early twentieth century. Before 1940 it was the only self-service chain with a national distribution network, but it was neither the first nor the only version. Beyond Piggly Wiggly reveals the importance of Piggly Wiggly in the invention of self-service and goes beyond the history of a single firm to explore the role of small business entrepreneurs who invented the first self-service stores in a grassroots social process.

INTRODUCTION Wild vegetables have been the mainstay of human diets for centuries and are receiving renewed attention from nutritionists, healthcare professionals, scientists, educationists, governments and the general public with the recognition that they could significantly contribute to alleviating hunger and malnutrition. Mycotoxins are secondary metabolites produced by a wide variety of fungal species that cause nutritional losses and represent a significant hazard to the food chain. Among the food-borne mycotoxins, aflatoxins and fumonisins are likely to be of greatest significance in ...

With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children's declining health, often with little medical guidance from the experts. What's Making Our Children Sick? convincingly explains how agrochemical industrial production and genetic modification of foods is a culprit in this epidemic.

Leah Garcés has dedicated her career to fighting for the rights of the animals that end up on our plates. As the former US Executive Director of Compassion in World Farming and the current President of the nonprofit group Mercy for Animals, she has led the fight against the sprawling chicken industry that raises billions of birds in cruel conditions - all to satisfy our appetite for meat.

How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section - produce, dairy, meat, fish - she explains the issues, cutting through foodie jargon and complicated nutrition labels and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices - and are inspired to eat sensibly and nutritiously.

Ron Shaich is a business visionary who has been part of building three iconic restaurant brands: Au Bon Pain, Panera Bread, and now Cava. Along the way, he developed "fast casual," a $100 billion-plus segment of the industry. Now he reveals what he learned about entrepreneurship, running large enterprises, business transformation, and life itself. He illustrates these lessons with his experiences turning a small cookie store into 2,400 restaurants with $5 billion in revenue, delivering annual investor returns of 25% over two decades, and outperforming both Starbucks and Chipotle.

An empowering and compassionate self-help book exploring the challenges we face with food, body image and striving to be the perfect size in today’s society. This guide offers the solution for serial dieters and emotional eaters to finally heal their relationship with food and with themselves. Jenny McDonald, also known as The Food Freedom Fairy®, draws inspiration not only from her personal journey but also from her extensive eighteen-year career as a weight loss coach.