Overview

Full Product Details

Author:   Helene S. York
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.670kg
ISBN:  

9781032844695

ISBN 10:   1032844698
Pages:   262
Publication Date:   18 December 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Section 1: Procurement and Supply Chain Management: From Technical to Strategic Importance 1. Beyond the Silos: Integrating Sustainability into Food Supply Chain Theory and Practice 2. From Logistics to Strategy: The Evolution of the Modern Food Supply Chain 3. From Source to Table: Mapping the Nodes and Flow of the Food Supply Chain 4. The Supply Chain Management Team: Structure, Functions, and Goals 5. From Specs to Suppliers: A Practical Guide to Food Procurement Decisions 6. When Things Go Wrong: Managing Food Supply Chain Disruptions 7. From “Silent Spring” To Sustainability: The Evolution of a Business Mandate Section 2: Applying a Sustainability Lens to Procurement Decision-Making 8. Sustainability: The New Supply Chain Imperative 9. Identifying Key Sustainability Issues for Food Procurement 10. Cultivating Change: Integrating Sustainability into Procurement of Wheat and Rice 11. The Heat Is On: Integrating Sustainability into Procurement of Tropical Foods 12. From Barn to Buyer: Integrating Sustainability into Procurement of Meat and Dairy 13. The Untamed Catch: Integrating Sustainability into Procurement of Wild Seafood 14. Cultivating the Blue: Integrating Sustainability into Procurement of Aquaculture 15. Harvesting Change: Integrating Sustainability into Procurement of Vegetables and Fruits 16. From Source to Sip: Integrating Sustainability into Procurement of Beverages Section 3: Levers of Change 17. Procurement’s Broader Context: Third-Party Forces Influencing Food Supply Chains 18. United for Impact: The Catalyzing Role of Collaborative School Food Procurement 19. The Strategic Sourcing Framework: Empowering Organizations to Create Change

Reviews

Author Information

Helene S. York is a Professional Faculty Member at the Haas School of Business, University of California, Berkeley, where she teaches Building Values-based Supply Chains to Improve the Food System. She is also an Adjunct Faculty Member at the Culinary Institute of America’s Master’s Program in Food Systems, where she teaches Sustainability, Climate Change, and Biodiversity Loss. Having finished a full-time career leading both food procurement decision-making and sustainability initiatives with global responsibilities for several leading food companies, Helene is now teaching, mentoring, writing, and inspiring others to think more critically and take bolder actions. She earned an A.B. from Harvard College and an M.B.A. from the Yale School of Management.

Tab Content 6

Author Website:  

Countries Available

All regions