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Handbook of sustainability for the food sciences / Rubén O. Morawicki
Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Hoboken, NJ : John Wiley & Sons, 2012Edition: Online-AusgDescription: Online-Ressource (1 online resource (xvii, 375 p.)) : illISBN:- 9781283426350
- 1283426358
- 9780470963081
- 9780813817354
- 664.024
- 664/.024 23
- TP370
- TP370 .M568 2011
Contents:
Summary: Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.Summary: Intro -- Handbook of Sustainability for the Food Sciences -- Contents -- Preface -- PART I GENERAL CONCEPTS -- 1 Introduction to Sustainability -- Introduction -- Sustainability: a term to stay -- Defining a sustainable company -- Example of an unsustainable food industry -- The promoted three dimensions of sustainability -- Shortcomings of three-dimensional representation -- A quest for the environment -- Nonsustainable versus sustainable -- The nonsustainable food company -- The sustainable food company -- Reliance on renewable energy -- Ingredients and materials from renewable resources -- Water neutral -- Net-zero air emissions -- Biodegradable liquid and solid wastes -- Is a 100-percent sustainable food company attainable? -- A short-term approach to sustainability -- Defining boundaries -- Differentiating efficiency from sustainability -- Sustainability from the business point of view -- Weakness of doing nothing -- Strengths and opportunities -- Summary -- References -- 2 Sustainability and the Environment -- Introduction -- The Earth as a system -- Biogeochemical cycles -- The carbon cycle -- The preindustrial cycle -- The modern carbon cycle -- The hydrologic cycle -- The nitrogen cycle -- Alteration of the nitrogen cycle -- The oxygen cycle -- The phosphorus cycle -- The sulfur cycle -- Importance of Earth's ecosystems -- Natural ecosystems -- Services provided by natural ecosystems -- Overexploitation of "common goods" -- Man-made ecosystems: the food production system -- Ecological footprint and Earth's carrying capacity -- Ecological footprint -- Earth's carrying capacity -- Collision of society and economy with the environment -- The environment -- Climate change -- The political aspects of climate change -- Society -- Increasing population -- Rising standards of living -- Faster lifestyle demands more energy -- The economy.PPN: PPN: 809520826Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PQE | ZDB-38-EBR
Handbook of Sustainability for the Food Sciences; Contents; Preface; PART I GENERAL CONCEPTS; 1 Introduction to Sustainability; Introduction; Sustainability: a term to stay; Defining a sustainable company; Example of an unsustainable food industry; The promoted three dimensions of sustainability; Shortcomings of three-dimensional representation; A quest for the environment; Nonsustainable versus sustainable; The nonsustainable food company; The sustainable food company; Reliance on renewable energy; Ingredients and materials from renewable resources; Water neutral; Net-zero air emissions
Biodegradable liquid and solid wastesIs a 100-percent sustainable food company attainable?; A short-term approach to sustainability; Defining boundaries; Differentiating efficiency from sustainability; Sustainability from the business point of view; Weakness of doing nothing; Strengths and opportunities; Summary; References; 2 Sustainability and the Environment; Introduction; The Earth as a system; Biogeochemical cycles; The carbon cycle; The preindustrial cycle; The modern carbon cycle; The hydrologic cycle; The nitrogen cycle; Alteration of the nitrogen cycle; The oxygen cycle
The phosphorus cycleThe sulfur cycle; Importance of Earth's ecosystems; Natural ecosystems; Services provided by natural ecosystems; Overexploitation of "common goods"; Man-made ecosystems: the food production system; Ecological footprint and Earth's carrying capacity; Ecological footprint; Earth's carrying capacity; Collision of society and economy with the environment; The environment; Climate change; The political aspects of climate change; Society; Increasing population; Rising standards of living; Faster lifestyle demands more energy; The economy; Consumerism
Economic system based on growthSummary; References; 3 The Environmental Impact of the Food Supply Chain; Food supply chain; A food supply chain model; Environmental impact of the food supply chain; Impact of production of raw materials; Agriculture; Animal production; Fisheries; Food ingredients and additives; Case of selected additives/ingredients impacts; Impact of packaging; Impact of processing; Electricity and thermal energy; Water; Solid waste; Chemicals used in cleaning and sanitation; Impact of distribution; Distribution centers; Data processing; Transportation
The refrigerated supply chainImpact of consumption; Postconsumption; Summary; References; PART II MANAGEMENT ASPECTS; 4 Impact Assessment and Intensity Metrics; Introduction; Life cycle assessment; Applications of LCAs; Problems associated with LCAs; Conducting an LCA using ISO standards; Definition of goal and scope; Life cycle inventory analysis; Allocation; Life cycle impact assessment; Life cycle interpretation; Reporting; Single indicators for LCAs; Variations of LCAs; Well-to-wheel LCA; BASF's eco-efficiency analysis; Ecological footprint with spider web diagrams
SC Johnson's GreenList™
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