Processor Handbook - Innovation Center for US Dairy

6
Handbook References
1
GRI Sustainability Reporting Guidelines, version 3.1, 2011.
Available at: www.globalreporting.org.
2
Food and Agriculture Organization. 2010. Greenhouse Gas
Emissions from the Dairy Sector: A Life Cycle Assessment.
Food and Agriculture Organization, United Nations, Animal
Production and Health Division. Rome, Italy.
3
Canning, P., A. Charles, S. Huang, K. Polenske, and A.
Waters. 2010. Energy Use in the U.S. Food System, ERR-94,
U.S. Dept. of Agri., Econ. Res. Serv.
4
Ibid.
5
Innovation Center for U.S. Dairy. U.S. Dairy Sustainability
Commitment Progress Report December 2010. The Current
State of Carbon in the U.S. Dairy Industry. p 16. Accessed on
3/23/12 at www.usdairy.com/Public%20Communication%20
Tools/USDairy_Sustainability_Report_12-2010%20(4).pdf.
6
Ibid. Fluid milk is consumed in 4 primary milk fat varieties:
whole milk, skim milk, 2% and 1% milk. The overall footprint
represents ‘generic’ milk.
7
Ibid. Aggregated across milk varieties. Based primarily on
2007-2008 data.
8
Ibid.
9
Innovation Center for U.S. Dairy,
www.USDairy.com/Sustainability
10
Food and Agriculture Organization. 2010. AQUASTAT:
Water Use. Retrieved May 2011, from Food and Agriculture
Organization of the United Nations: www.fao.org/nr/water/
aquastat/water_use/index6.stm.
11
WWF, Innovation Center for U.S. Dairy. Water Risk and
Opportunity Assessment White paper. WWF.
12
Sarni, W. 2011. Corporate water strategies. Earthscan,
Washington DC.
13
Welford, R. and S. Gilbert (eds.). GRI 2008. Reporting on
Community Impacts. Global Reporting Initiative Research
and Development Series, Global Reporting Initiative,
Amsterdam, The Netherlands.
14
Ben and Jerry’s. 2009. Giving Back & Community. www.
benjerry.com/company/sear/2009/sear09_10.0.cfm.
15
A. Brush, E. Masanet and E. Worrell.“Energy Efficiency
Improvement and Cost Saving Opportunities for the
Dairy Processing Industry,” Environmental Energy
Technologies Division, Ernest Orlando Lawrence Berkeley
National Laboratory, Sponsored by the U.S. Environmental
Protection Agency (2011).
16
Ibid.
17
Thoma, et al., “Greenhouse Gas Emissions of Fluid Milk in
the U.S.,” University of Arkansas, 2010, www.usdairy.com/
Sustainability.
18
WRI, WBCSD. “The Greenhouse Gas Protocol. A Corporate
Accounting and Reporting Standard – revised edition,” www.
ghgprotocol.org/standards/corporate-standard.
19
Welford, R. and S. Gilbert (eds.). GRI2008. Reporting on
Community Impacts. Global reporting Initiative Research
and Development Series, Global Reporting Initiative,
Amsterdam, The Netherlands.
20
Muse, Lori. et.al. 2008. Work-life benefits and positive
organizational behavior: is there a connection. Volume 29,
Issue 2.
21
International Finance Corporation. World Bank Group.
April 2007. Environmental, Health, and Safety Guidelines
Dairy Processing. Accessed at www1.ifc.org/wps/wcm/co
nnect/534a1a8048855373af34ff6a6515bb18/Final%2B-
%2BDairy%2BProcessing.pdfMOD=AJPERES on May 31,
2012.
22
DOL. 2012. FLSA Advisor: Volunteers
www.dol.gov/elaws/esa/flsa/docs/volunteers.asp
23
Dairy Business Innovation Center. 2006. Cheese Tourism
in Wisconsin: Issues and Prospects. www.dbicusa.org/
documents/Cheese%20Tourism%20Report.pdf.
24
DOL. 2012. FLSA Advisor: Volunteers
www.dol.gov/elaws/esa/flsa/docs/volunteers.asp.
46
DRAFT Processor Handbook to the Guide, April 2013