Environmental Impact of Agro-Food Industry and Food Consumption
Coordonnateur : Galanakis Charis M.
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry?s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions.
Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry.
1. Standard methods effectively useful to mitigate the environmental impact of food industry 2. Environmental Impact of Different Agricultural Management Practices 3. Environmental impacts of feeding crops to pig and poultry 4. Environmental impact of poultry farming and egg production 5. Environmental impact of pasta 6. Environmental impacts of dairy industry 7. Environmental impact of ice cream 8. Environmental impact of cheese production 9. Environmental impact of confectionery industry 10. Environmental impact of tea production/consumption chain 11. Environmental Impacts of Food Refrigeration 12. Environmental impacts of food waste
- Addresses all levels of the food chain
- Provides solutions for the food industry to estimate and reduce environmental impact
- Assists members of the food industry in optimizing their current performance and reducing their environmental footprint
Date de parution : 11-2020
Ouvrage de 308 p.
21.4x27.6 cm
Thèmes d’Environmental Impact of Agro-Food Industry and Food... :
Mots-clés :
Biorefinery concept; Broilers; Carbon footprint; Cheese; Cold chain; Confectionary industry; Conventional agriculture; Cumulative energy demand; Dairy; Dairy processing; Dairy products; Dry pasta; EPD 2018; Egg; Egg industry; Eggs; Energy consumption; Energy efficiency; Environmental impact; Environmental impacts; Environmental management; Environmental product declaration; Environmental product footprint; Enzyme production; Ethanol production; Farming; Fluid milk; Food and drink industry; Food industry; Food product; Food quality; Food supply chain; Food waste; Global warming; Global warming potential; Greenhouse gas savings; IMPACT 2000+ IMPACT 2002+ Ice-cream production; Impact categories; LCA; Laying hen; Laying hens; Life cycle assessment; Life cycle perspective; Life-cycle impact assessment methods; Livestock; Milk production; Mitigation options; Organic agriculture; PAS 2050; PEF 2018; Precision; Product carbon footprint; Quality degradation; Raw material; ReCiPe 2016; Refrigeration; Sugar industry; Sustainability; Sustainable development; Swine; Tea processing; Tea production chain; The nexus approach; Waste hierarchy; Waste management; Waste prevention; Waste reduction; Waste treatment