Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area.

Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.

The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods.

• Improve the safety, quality and health benefits of organic foods
• Discusses the latest research findings in this area
• Focuses on assuring quality and safety throughout the food chain

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area. Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors. The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods. Improve the safety, quality and health benefits of organic foodsDiscusses the latest research findings in this areaFocuses on assuring quality and safety throughout the food chain Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector.

Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems.

With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production.

• Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment
• Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture
• Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems

This book considers current and emerging methods the food industry can use to assess and manage its environmental impact. An introductory section reviews the impacts of food production and processing. Chapters concentrate on the important technique of life cycle assessment (LCA) and other related methods that can be used to assess sustainability. Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.

Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.

With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry.

• Provides an overview of key drivers for better management
• Reviews techniques for improvements in efficiency of water and energy use and waste water treatment
• Examines house keeping proceedures and measurement and process control

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production.

It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses.

• Provides a comprehensive overview of food security
• Thoroughly discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security
• Covers the emerging technologies for plant and animal food security
• Analyzes the policy issues affecting food security

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses. Provides a comprehensive overview of food security Thoroughly discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security Covers the emerging technologies for plant and animal food security Analyzes the policy issues affecting food security Wrong Picture of Book CoverGlobal food insecurity affects one in eight people or 870 million worldwide, with two-thirds of these people found in Sub-Saharan Africa, India, and China (FAO, 2013). Food insecurity is driven by multiple factors that may affect food production, availability, and stability of food supplies, as well as food prices at national, community, or household levels. The key drivers of global food insecurity are rising demand for food, climate change, natural resource availability, biofuel production, and a lack of public and private investment in infrastructure (roads, electricity, etc.), and research and development in the agricultural sector. The price of food also plays a major role in food insecurity and is directly and indirectly affected by the key drivers. The degree of importance of each key driver varies between countries or regions according to their unique set of physical, economic, and social circumstances. Annotation Effective management of water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in efficiency of water and energy use and wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. The second part of the book reviews methods to improve efficiency, from good housekeeping procedures to advanced techniques such as heat recovery. Improvements in particular processes, such as chilling and refrigerated storage, are also discussed. Following chapters cover advances in wastewater treatment technology. The book concludes by focusing on specific industry sectors such as baking and brewing Content: pt. 1. Environmental impacts of food production and processing -- pt. 2. Life cycle assessment of food production and processing -- pt. 3. Current and future applications of life cycle assessment and related approaches -- pt. 4. Environmental management in the food industry.