This book is intended to contribute to the World Health Organization s (WHO) global strategy to reduce the harmful use of alcohol. It explores areas where alcohol producers technical competence can and does make a positive contribution to reducing harmful drinking and where industry input has been welcomed by WHO. The book describes each of these areas: producing beer, wine, and spirits; addressing availability of noncommercial beverages; pricing, marketing, and selling beverage alcohol; encouraging responsible choices; and working with others. The final chapter sets out views of how...