A conceptual study on 'Green Management' in food processing industry

Uma C. Swadimath and Basavaraja, M. G. (2013) A conceptual study on 'Green Management' in food processing industry. AMBER – ABBS Management Business and Entrepreneurship Review, 4 (1). pp. 49-54.

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Abstract

The word 'Green' generally is referred to healthy and a clean atmosphere. 'Green' blends into the other topics of sustainability, pollution control, and conservation. The concept of being or going 'Green' is given due importance in all the business firms as it is considered imperative to a healthy society. Many countries aim at achieving a green economy which is defined as a sustainable economy and society with zero carbon emissions as there is a threat of global warming. A green economy rigorously applies the triple bottom line of people, planet and profits across all corporations at the microeconomic level and throughout entire economy at macroeconomic level. This paper attempts to study the concept of 'Green' applied in the food processing industry. Food Processing is a branch of food science. The United States Federal Food, Drug and Cosmetic Act, Section 201, Chapter II, defines processed food as "any food other than a raw agricultural commodity and includes any raw agricultural commodity that has been subject to processing, such as canning, cooking, freezing, dehydration, or milling." Food processing is the method and technique used to transform raw ingredients into food for human consumption. The green growth model recognizes the steps to protect and conserve environmental resources, which can be a driver for national and global economic progress.

Item Type: Article
Uncontrolled Keywords: Green Growth and Food Processing Industry and Environmental Resources and Recycling
Subjects: A Arts and Humanities > Economics
Divisions: PG Centre Mandya > Economics
Depositing User: Arshiya Kousar
Date Deposited: 24 Dec 2019 10:01
Last Modified: 24 Dec 2019 10:01
URI: http://eprints.uni-mysore.ac.in/id/eprint/10305

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