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Co-management: Balancing Food Safety, the Environment, and the Bottom Line

  • Mary BianchiEmail author
  • Karen Lowell
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Growers and distributors of fresh produce have long realized that reliably safe products and responsible use of resources inspire brand trust and consumer loyalty. Balancing food safety and resource conservation goals has become a vital element of produce industry management throughout the supply chain. Co-management is a process that seeks to balance food safety and sustainability goals in the context of maintaining a sound bottom line. The resources to develop effective co-management strategies lie within diverse communities of practice, including agricultural producers, food safety and wildlife professionals, conservation professionals, and academics with primary focus on any the above areas.The economic loss incurred from fields that must be abandoned before harvest due to fecal contamination can be significant. In addition, compliance with both food safety and conservation goals may generate additional operational costs. Key research questions remain, many defined during the critical conversations surrounding on-farm decisions regarding co-management. Additionally, responsibility lies with the research community for creating an open and integrated approach to interpretation, extension, and implementation of research results surrounding contamination, transport and survival of pathogens in the production environment.

Keywords

Co-management Conflict resolution Conservation Economic analysis Food industry Food safety Natural resources Sustainable agriculture Wildlife 

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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  1. 1.University of California Cooperative ExtensionSan Luis ObispoUSA
  2. 2.United States Department of Agriculture Natural Resources Conservation ServiceSalinasUSA

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