UID:
edoccha_9960074386702883
Umfang:
1 online resource
ISBN:
0128213701
,
9780128213704
,
0128213701
Inhalt:
"Addresses and presents approaches to diminish the environmental impact of agro-food industries and food consumption while also supporting professionals and enterprises that aspire to improve efficiences within the industry. Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment, using a life cycle analysis and standard methods to estimate the environmental impact of the food industry. The book discusses the environmental impacts of feeding crops to poultry and pigs, organic agriculture, the confectionary and dairy industry, cheese, ice cream and pasta production, the tea consumption chain, and foods refrigeration. Also discussed are food waste and consumption in hospitality and global diets. Written for food scientists, technologists, engineers, chemists, environmentalists, environmental technologists, and academics and professionals working in the food industry, Environmental Impact of Agro-Food Industry and Food Consumption is an essential resource on sustainability in the food industry"--Page 4 of cover
Anmerkung:
Front Cover -- Environmental Impact of Agro-Food Industry and Food Consumption -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Standard methods useable for mitigating the environmental impact of food industry -- 1.1 Introduction -- 1.2 Human impact on the environment -- 1.3 Life-cycle assessment methodology -- 1.4 State-on-the-art of life cycle impact assessment methodologies -- 1.5 European food and drink industry versus environmental responsibility -- 1.6 Potential application of multienvironmental issue life cycle impact assessment methods for comparisons and comparative ... -- 1.7 Conclusion -- List of symbols -- Funding information -- References -- 2 Organic agriculture: impact on the environment and food quality -- 2.1 Introduction -- 2.2 The impact of intensive agricultural practices on ecosystems, resources, and human health -- 2.2.1 Agriculture and human appropriation of the net primary productivity of nature -- 2.2.2 Impact of intensive agriculture on soil and water -- 2.2.3 Agrochemicals: synthetic fertilizers and pesticides -- 2.2.4 Antibiotics -- 2.2.5 Reducing our pressure on natural resources by reducing our demand for food: the call for a cultural shift -- 2.2.6 "Farming energy": a detrimental idea -- 2.3 Alternative agricultural practices to achieve a more sustainable agriculture -- 2.3.1 Sustainable agriculture -- 2.4 Organic agriculture -- 2.4.1 Definition and history -- 2.4.2 Environmental impact -- 2.4.2.1 Soil health -- 2.4.2.2 Biodiversity -- 2.4.2.3 GHG emissions -- 2.4.3 The productivity issue -- 2.4.4 The quality of organic food -- 2.5 Reframing the sustainability assessment of agri-food food systems -- 2.5.1 Sustainability assessment: a complex task requiring novel methods -- 2.5.2 The political dimension of change: reduce-reconnect-reframe-reform -- 2.6 Conclusion -- Acknowledgments -- References.
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3 Environmental impacts of feeding crops to poultry and pigs -- 3.1 Introduction -- 3.2 World markets and trade of poultry and pig products -- 3.3 Conventional feeding systems for poultry and pigs -- 3.4 Techniques for environmental impact evaluation -- 3.5 Important aspects to be considered when applying life cycle assessment to animal science -- 3.6 Systematic review of the life cycle assessment studies on feeding practices for poultry and pigs -- 3.6.1 Methodology applied during systematic review -- 3.6.2 Life cycle assessment studies on poultry production -- 3.6.3 Life cycle assessment studies on pig production -- 3.6.4 General description of the available literature -- 3.6.5 Mitigating practices related to poultry and pig feeding -- 3.6.5.1 Importance of productive scenarios -- 3.6.5.2 The importance of feeding scenarios -- 3.6.5.3 Precision feeding and nutrition as tools to mitigate the environmental impact of pig production -- 3.6.5.3.1 Concept and application of precision feeding and nutrition -- 3.6.5.3.2 Environmental impact in applying precision-feeding techniques -- 3.6.5.3.3 Challenges for precision feeding in the future -- 3.7 Conclusion -- References -- 4 Environmental impact of poultry farming and egg production -- 4.1 Introduction -- 4.2 Environmental assessment in agro-food industry -- 4.3 Characteristics of egg production systems and environmental impacts -- 4.3.1 Hen feed production -- 4.3.2 Energy use -- 4.3.3 Poultry litter management -- 4.3.4 Other factors -- 4.4 Carbon and water footprints -- 4.5 Environmental impacts associated with egg derivatives industry and consumption -- 4.6 Future challenges -- References -- 5 Environmental impact of dry pasta using different standard methods -- 5.1 Introduction -- 5.2 Pasta basics -- 5.2.1 Description -- 5.2.2 Pasta varieties -- 5.2.3 Composition and nutritional qualities.
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5.2.4 Production and consumption -- 5.2.5 Farm production of durum wheat -- 5.2.6 Durum wheat milling -- 5.2.7 Pasta processing -- 5.2.8 Pasta packaging -- 5.2.9 Transportation and distribution stage -- 5.2.10 Pasta cooking -- 5.2.11 Environmental impact of dry pasta -- 5.3 Methodology -- 5.3.1 Goal and scope definition -- 5.3.2 Inventory analysis -- 5.3.3 Impact assessment -- 5.4 Results and discussion -- 5.4.1 Cumulative energy demand and carbon footprint of dry pasta -- 5.4.2 Environmental profile of dry pasta -- 5.4.3 Main actions to mitigate the environmental impact of dry pasta -- 5.5 Conclusion and outlook -- List of abbreviations -- Funding information -- References -- 6 Environmental impact of the dairy industry -- 6.1 Introduction -- 6.2 Estimating environmental impact through life cycle assessment -- 6.3 Environmental impact of the dairy sector -- 6.3.1 International dairy federation guidelines -- 6.3.2 Raw milk production -- 6.3.3 Raw milk transportation -- 6.3.4 Dairy processing -- 6.3.4.1 Goal and scope -- 6.3.4.1.1 Functional unit -- 6.3.4.1.2 System boundaries -- 6.3.4.2 Life cycle inventory -- 6.3.4.2.1 Energy consumption -- 6.3.4.2.2 Packaging of products -- 6.3.4.2.3 Allocation between products -- 6.3.4.3 Life cycle impact assessment -- 6.4 Case study: environmental impact of producing fluid milk in the Republic of Ireland -- 6.4.1 Materials and methods -- 6.4.1.1 Goal, scope, and system boundaries of the study -- 6.4.1.2 Life cycle inventory analysis -- 6.4.1.3 Life cycle impact assessment -- 6.4.2 Results and discussion -- 6.4.2.1 Environmental impact assessment -- 6.4.2.2 Comparison with international studies -- 6.4.3 Case study conclusion -- 6.5 Chapter summary -- References -- 7 Products, processes, environmental impacts, and waste management of food industry focusing on ice cream -- 7.1 Introduction -- 7.1.1 Food industry.
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7.1.2 Ice-cream industry -- 7.1.2.1 Revenue by world's top ice-cream brands -- 7.2 Product types -- 7.2.1 Ice cream -- 7.2.2 Frozen custard -- 7.2.3 Reduced-fat and nonfat products -- 7.2.4 Sugar-free products -- 7.2.5 Sherbets -- 7.2.6 Frozen yogurt -- 7.2.7 Soft-frozen products -- 7.2.8 Milkshakes and smoothies -- 7.2.9 Handheld/novelty products -- 7.3 Ice-cream production -- 7.3.1 Raw materials -- 7.3.1.1 Fat -- 7.3.1.2 Milk solids-not-fat -- 7.3.1.3 Colors -- 7.3.1.4 Flavors -- 7.3.1.5 Sweeteners -- 7.3.1.6 Emulsifiers -- 7.3.1.7 Stabilizers -- 7.3.2 Unit processes -- 7.3.2.1 Blending or mixing -- 7.3.2.2 Pasteurization -- 7.3.2.3 Homogenization -- 7.3.2.4 Aging of the mix -- 7.3.2.5 The freezing -- 7.3.2.6 Overrun in ice cream -- 7.3.2.7 Hardening -- 7.3.2.8 Packaging -- 7.3.2.9 Storage -- 7.3.2.10 Distribution -- 7.4 Types of ice cream -- 7.4.1 Hard ice cream -- 7.4.2 Soft ice cream -- 7.4.3 Light ice cream -- 7.4.4 Organic ice cream -- 7.4.5 Reduced-fat ice cream -- 7.4.6 Fat-free ice cream -- 7.4.7 Ice cream with no sugar -- 7.4.8 Lactose-free ice cream -- 7.4.9 Gluten-free ice cream -- 7.4.10 French ice cream -- 7.4.11 Italian style gelato -- 7.5 Recent trends and evolution of ice cream as a "product" -- 7.5.1 The era of "artisanal ice creams" -- 7.5.2 The "veganism" and the "ice-cream evolution" -- 7.5.3 The "fruitarians" definition of ice cream -- 7.5.4 The "keto dieters" take on ice cream -- 7.5.5 The transformation from "dessert" to a "main course" -- 7.5.6 Is it a "cake" or an "ice cream"? -- 7.6 Marketing trends across "ice-cream industry" -- 7.7 Franchising and supplying of "ice creams" -- 7.8 Health benefits and risks due to ice cream -- 7.8.1 Benefits -- 7.8.1.1 Vitamins -- 7.8.1.2 Proteins -- 7.8.1.3 Fats -- 7.8.1.4 Carbohydrates -- 7.8.1.5 Minerals -- 7.8.2 Effect of artificial flavoring, colorings, and additives on human health.
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7.9 Environmental impacts associated with ice-cream production (case studies) -- 7.9.1 Life cycle analysis of homemade ice cream and its impact on the environment -- 7.9.2 Environmental impact of ice cream -- 7.9.3 Life cycle assessment of ice-cream cup -- 7.10 Ice-cream brands in the world and sustainable waste treatment -- 7.10.1 Ben and Jerry, waste to watts -- 7.10.2 Baskin Robbins -- 7.10.3 Haagen-Dazs -- 7.10.4 Wall's -- 7.10.5 Green energy from ice cream -- 7.11 Environmental impacts -- 7.11.1 Greenhouse gas emissions -- 7.11.2 Land use -- 7.11.3 Energy utilization -- 7.11.4 Human health toxicity -- 7.11.5 Water utilization -- 7.11.6 Aquatic toxicity -- 7.11.7 Impact on wildlife -- 7.11.8 Temperature rise -- 7.11.9 Impacts of raw materials production -- 7.11.10 Ice-cream cups, plastic waste management -- 7.12 Case studies on food security -- 7.12.1 Belo Horizonte (Brazil) food security program -- 7.12.2 Quito (Ecuador) urban agriculture participation program -- 7.13 Impacts of food system exploitation -- 7.14 Food policy -- 7.15 Methods to reduce environmental impact -- 7.15.1 Vertical farming technique -- 7.15.2 Promotion of consumption of organic and semicooked food -- 7.15.3 New methods to eradicate water problems -- 7.15.4 Providence of water -- 7.15.5 Wastewater treatment -- 7.15.6 Improving nutritional status of bottom 50% population to median diet -- 7.16 Waste management systems for food and ice-cream industry -- 7.17 Conclusion -- References -- 8 Environmental impact of cheese production -- 8.1 Introduction -- 8.2 Cheese production -- 8.3 Environmental aspects and impacts on cheese production -- 8.3.1 Raw milk, ingredients, and other products consumption -- 8.3.2 Water consumption -- 8.3.3 Energy consumption -- 8.3.4 Wastewater generation -- 8.3.5 Solid waste generation -- 8.3.6 Atmospheric emissions.
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8.4 Mitigating the environmental impacts.
Weitere Ausg.:
ISBN 0128213639
Weitere Ausg.:
ISBN 9780128213636
Sprache:
Englisch
