Saving Food Production, Supply Chain, Food Waste and Food Consumption
Coordonnateur : Galanakis Charis M.
Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments related to food loss and food waste and the actions the industry can take to save food. Emphasis is placed on global food losses and food waste, environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery.
Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, Saving Food: Production, Supply Chain, Food Waste and Food Consumption analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.
- Describes in detail all different aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization
- Guides all segments of industry on how to employ zero waste strategies
- Analyzes key issues to create a pathway to solutions
1. Introduction in global food losses and food waste 2. Food security and sustainable land management to save food 3. Optimizing agricultural practices 4. Food preservation technologies 5. Non-thermal food processing/preservation technologies 6. Innovative packaging that saves food 7. Optimized cold chain to save food 8. Optimized food supply chains to reduce food losses 9. Reducing food losses in supply chain through value stream mapping: a case study in the dairy sector 10. Food waste valorisation 11. Food consumption and wasted food 12. Suboptimal food? Food waste at the consumer-retailer interface 13. The concept of zero waste
All members of the food industry trying to adapt zero waste strategies including retailers, supply chain specialists, food scientists, food technologists, engineers, professionals, agriculturalists, policy makers and producers. The book could also be used in post-graduate courses addressing food loss, food waste and supply chain management, food waste valorization, sustainable food production, sustainable agriculture.
Date de parution : 06-2019
Ouvrage de 432 p.
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
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