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The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. - Addresses the interaction between the food industry and environment at all levels - Focuses on the past decade's advances in the field - Provides a guide to optimize the current food industry's performance - Serves as a resource for anyone dealing with food and environmental science and technology - Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
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. - 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
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
The book presents an overview of the International practices and state-of-the-art of LCA studies in the agri-food sector, both in terms of adopted methodologies and application to particular products; the final purpose is to characterise and put order within the methodological issues connected to some important agri-food products (wine, olive oil, cereals and derived products, meat and fruit) and also defining practical guidelines for the implementation of LCAs in this particular sector. The first chapter entails an overview of the application of LCA to the food sector, the role of the different actors of the food supply chain and the methodological issues at a general level. The other chapters, each with a particular reference to the main foods of the five sectors under study, have a common structure which entails the review of LCA case studies of such agri-food products, the methodological issues, the ways with which they have been faced and the suggestion of practical guidelines.
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food production. While there is a long record of the analysis of separate interventions, this special issue generates integrated insights, provides cross-cutting perspectives, and outlines practical and policy solutions that address these global challenges.The collection of papers promotes the view that sustainable food systems require thorough insights into the structure and dynamics of agri-food production systems, the drivers for integrating food value chains and markets, and key incentives for supporting healthier consumer choices. On the production side, potential linkages between agricultural commercialization and intensification and their effects for food security and nutritional outcomes are analyzed. Value Chains are assessed for their contribution to improving exchange networks and markets for food products that simultaneously support efficiency, circularity, and responsiveness. Individual motives and market structures for food consumption need to be understood in order to be able to outline suitable incentives to enhance healthy dietary choice.The contributed papers focus on interfaces between food system activities and processes of adaptive change that are critical for overcoming key constraints and trade-offs between sustainable food and healthy diets.
Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines. - Contains quantitative models and tools that address the interconnected areas of the food supply chain - Synthesizes academic literature related to sustainable food supply chains - Deals with interdisciplinary fields of research (Industrial Systems Engineering, Food Science, Packaging Science, Decision Science, Logistics and Facility Management, Supply Chain Management, Agriculture and Land-use Planning) that dominate food supply chain systems and operations - Includes case studies and applications
Are you an environmentalist—championing wise water usage, clean oceans, and a reduction in greenhouse gases? Are you interested in permanent weight loss, disease prevention, and optimal nutrition? This book demonstrates how a plant-based diet directly addresses all these concerns. Dr. Patricia Tallman explains why the most effective action you can take to mitigate climate change, water pollution, rainforest destruction, and water shortages also will enable you to combat diabetes, obesity, cardiovascular disease, and cancer. Several chapters are devoted to illustrating the profound environmental savings that would result from leaving meat and dairy off your menu. For instance, simply replacing beef in a Sloppy Joes recipe with a plant-based protein generates the following savings per serving: 1,670 liters (441 US gal) of water; 4.4 kg (9.7 pounds) of manure; and enough greenhouse gas to drive 10.7 km (6.7 miles)! Equally astonishing, a plant-based version of this traditional dish contains 25 percent fewer calories and 50 percent less total fat, eliminates 8 grams of saturated fat and all 80 grams of cholesterol, and yet provides virtually the same amount of protein and iron. By choosing tasty, nutritious recipes like those found in these pages, you can enhance your health and reduce your risk of many diseases, while protecting our threatened environment in a multitude of ways. Visit www.restoreourplanetdiet.com
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.