LEADER 05640nam 2200697 450 001 9910138854703321 005 20230803220325.0 010 $a1-118-63438-1 010 $a1-118-63430-6 010 $a1-118-63437-3 035 $a(CKB)2550000001144015 035 $a(EBL)1480592 035 $a(OCoLC)861081994 035 $a(MiAaPQ)EBC1480592 035 $a(DLC) 2013024637 035 $a(Au-PeEL)EBL1480592 035 $a(CaPaEBR)ebr10785508 035 $a(CaONFJC)MIL534126 035 $a(EXLCZ)992550000001144015 100 $a20131107d2014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aSustainable food processing /$fedited by Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden ; contributors, Belarmino Adenso-Da?z [and eleven others] ; cover design by Meaden Creative 210 1$aChichester, England :$cWiley-Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (601 p.) 300 $aIncludes index. 311 $a1-306-02875-2 311 $a0-470-67223-4 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aSustainable Food Processing; Contents; List of Contributors; List of Figures; List of Tables; 1 Introduction; 1.1 Introduction; 1.2 Key drivers for sustainable food processing; 1.2.1 Food security; 1.2.2 Population health; 1.2.3 Social justice; 1.2.4 Global change; 1.2.5 Resource depletion; 1.2.6 Environmental impact; 1.2.7 Eco-labelling; 1.3 Book objective; 1.4 Book structure; 1.4.1 Section One: Principles and assessment of sustainability; 1.4.2 Sustainability and food processing applications; 1.4.3 Sustainability in manufacturing operations; 1.4.4 Distribution and consumption of food 327 $aReferencesSection 1: Principles and Assessment; 2 Current Concepts and Applied Research in Sustainable Food Processing; 2.1 Introduction; 2.1.1 The transition from the rural producer to the future urban consumer in the 2050 world; 2.1.2 Strategic approaches by food companies to the food sustainability policy challenges; 2.2 Sustainable procurement; 2.2.1 The interface between nutritional and sustainability criteria; 2.2.2 The relevance of consumer science to sustainable food processing; 2.2.3 Communication programmes for healthy diets and their relevance to processors 327 $a2.3 Sustainable food supply management2.3.1 Food processing and the carbon footprint; 2.3.2 Food processing and water resources; 2.4 Concluding observations; References; 3 Environmental Sustainability in Food Processing; 3.1 Introduction; 3.2 Environmental issues related to food processing; 3.2.1 Packaging, food loss and food waste; 3.2.2 Food processing and energy efficient technology; 3.2.3 Waste management; 3.2.4 International trade; 3.2.5 Health consciousness and balanced diets; 3.3 Greenhouse gas (GHG) emissions from food processing; 3.4 Impact of climate change on food processing 327 $a3.5 Discussion3.6 Conclusions; References; 4 Life Cycle Assessment and Sustainable Food Processing; 4.1 Introduction; 4.2 The LCA methodology; 4.2.1 Types of LCA; 4.2.2 Goal and scope; 4.2.3 Life Cycle Inventory; 4.2.4 Life Cycle Impact Assessment; 4.2.5 Interpretation; 4.2.6 Reporting; 4.3 What has LCA revealed about the sustainability of food processing?; 4.3.1 Dairy; 4.3.2 Meat; 4.3.3 Seafood; 4.3.4 Processed food products, including packaging and storage; 4.4 Life Cycle Assessment and the Sustainability of Food Processing; References; 5 Environmental Impact Assessment (EIA) 327 $a5.1 Introduction5.2 Defining the objectives; 5.3 Wastes from food processing; 5.4 EIA methodology; 5.5 Environmental indicators; 5.6 Functional units; 5.7 Evaluation of results; 5.8 Conclusions; References; 6 Risk Analysis for a Sustainable Food Chain; 6.1 Introduction; 6.2 Approaches to risk analysis for a sustainable food chain; 6.3 Risk assessment (RA) strategies in the food chain; 6.3.1 Quantitative and qualitative RA in the food chain; 6.3.2 Stages of risk assessment; 6.4 Risk management (RM); 6.5 Risk communication (RC) strategies; 6.6 Role of risk analysis from farm to fork 327 $a6.7 Conclusion 330 $aWith global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and 606 $aFood industry and trade 606 $aProcessed foods 606 $aFood industry and trade$xEnvironmental aspects 606 $aSustainable agriculture 615 0$aFood industry and trade. 615 0$aProcessed foods. 615 0$aFood industry and trade$xEnvironmental aspects. 615 0$aSustainable agriculture. 676 $a664 701 $aTiwari$b Brijesh K$0932120 701 $aNorton$b Tomas$0933367 701 $aHolden$b Nicholas M$0933368 701 $aAdenso-Di?az$b Belarmino$0933369 701 $aMeaden Creative$0933370 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910138854703321 996 $aSustainable food processing$92101221 997 $aUNINA