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