|Morawicki, Rubén O.|
Handbook of Sustainability for the Food Sciences
1. Edition February 2012
2012. 396 Pages, Hardcover
- Handbook/Reference Book -
ISBN 978-0-8138-1735-4 - John Wiley & Sons
E-Books are also available on all known E-Book shops.
Many books on sustainability that have emerged in the last decade have been written for agricultural systems, communities, and business in general. This handbook presents the concept of sustainability as adapted to the food industry. The core of the book discusses the concepts of sustainability management, including approaches on improving efficiency and on changing technology and managing the supply chain. Further covering the use of water, energy, emissions, wastes, and packaging, this handbook also includes a look into what the food factory of the future looks like.
From the contents
Part I. The Framework.
Chapter 1. Introduction.
Chapter 2. A Primer on Sustainability.
Chapter 3. Sustainability Assessment and Metrics.
Chapter 4. Environmental Claims and Declarations.
Part II: Managing Sustainability.
Chapter 5. Increasing efficiency. The fist step.
Chapter 6. Revolutionizing Technology. The true approach.
Chapter 7. Ensuring a Sustainable Supply Chain.
Part III. Sustainability Tools.
Chapter 8. Water and Wastewater Reduction.
Chapter 9. Air Emissions.
Chapter 10. Solid Waste Reduction.
Chapter 11. Energy.
Chapter 12. Packaging.
Chapter 13. Advanced Process Control.
Part IV. Looking Forward.
Chapter 14. The Food Factory of the Future.
Chapter 15. Conclusions