Agri Food Industry Strategies for Healthy Diets and Sustainability

Agri Food Industry Strategies for Healthy Diets and Sustainability
Author: Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
Publsiher: Academic Press
Total Pages: 336
Release: 2020-03
ISBN 10: 9780128172261
ISBN 13: 0128172266
Language: EN, FR, DE, ES & NL

Agri Food Industry Strategies for Healthy Diets and Sustainability Book Review:

Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government and sustainable waste management Explores the ways in which innovative approaches used to valorize and give an added value to agri-food waste and by-products ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Agri Food Industry Strategies for Healthy Diets and Sustainability

Agri Food Industry Strategies for Healthy Diets and Sustainability
Author: Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
Publsiher: Academic Press
Total Pages: 294
Release: 2020-03-03
ISBN 10: 0128172274
ISBN 13: 9780128172278
Language: EN, FR, DE, ES & NL

Agri Food Industry Strategies for Healthy Diets and Sustainability Book Review:

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Sustainable healthy diets

Sustainable healthy diets
Author: Food and Agriculture Organization of the United Nations,World Health Organization
Publsiher: Food & Agriculture Org.
Total Pages: 44
Release: 2019-10-15
ISBN 10: 9251318751
ISBN 13: 9789251318751
Language: EN, FR, DE, ES & NL

Sustainable healthy diets Book Review:

Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 1024
Release: 2021-08-25
ISBN 10: 0128242604
ISBN 13: 9780128242605
Language: EN, FR, DE, ES & NL

Valorization of Agri Food Wastes and By Products Book Review:

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Health and Sustainability in the Canadian Food System

Health and Sustainability in the Canadian Food System
Author: Rod MacRae,Elisabeth Abergel
Publsiher: UBC Press
Total Pages: 308
Release: 2012-07-18
ISBN 10: 0774822716
ISBN 13: 9780774822718
Language: EN, FR, DE, ES & NL

Health and Sustainability in the Canadian Food System Book Review:

Civil society organizations are among the most vociferous critics of the modern food system. Yet even after decades of campaigns, governments have largely failed to address health and sustainability issues in an effective way. This volume showcases the research of experts from multiple disciplines who argue that solutions lie not just in lobbying elected officials but in initiatives at the subparliamentary level. Real change will come, they argue, when advocacy groups develop innovative strategies capable of influencing decision makers more resistant to public pressure: business lobbies well connected to government agencies, middle managers, and ministries unused to collaborating across departmental mandates.

Re valorization of Food Losses and Food Co products

Re valorization of Food Losses and Food Co products
Author: Jesus Simal-Gandara,Tripti Agarwal,Mahnaz Esteki,Andrea Gomez-Zavaglia,Jianbo Xiao
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2021-12-29
ISBN 10: 2889718735
ISBN 13: 9782889718733
Language: EN, FR, DE, ES & NL

Re valorization of Food Losses and Food Co products Book Review:

Fermentation Processes Emerging and Conventional Technologies

Fermentation Processes  Emerging and Conventional Technologies
Author: Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad
Publsiher: John Wiley & Sons
Total Pages: 240
Release: 2021-02-11
ISBN 10: 1119505836
ISBN 13: 9781119505839
Language: EN, FR, DE, ES & NL

Fermentation Processes Emerging and Conventional Technologies Book Review:

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Food Security Nutrition and Sustainability

Food Security  Nutrition and Sustainability
Author: Geoffrey Lawrence,Kristen Lyons,Tabatha Wallington
Publsiher: Earthscan
Total Pages: 321
Release: 2013
ISBN 10: 1849774498
ISBN 13: 9781849774499
Language: EN, FR, DE, ES & NL

Food Security Nutrition and Sustainability Book Review:

Publisher's description: As the threats of food insecurity loom ever larger, the world faces the sad irony of food shortages in the global South alongside a purported 'obesity epidemic' in the global North. The twin issues of food production and food access are of particular concern in the context of climate change, 'peak oil', biofuels, and land grabs by wealthy nations. Food Security, Nutrition and Sustainability offers critical insights by international scholars, with chapters on global food security, supermarket power, new technologies, and sustainability. The book also assesses the contributions of diet and nutrition research in building socially just and environmentally sustainable food systems and provides policy recommendations to improve the health and environmental status of contemporary agri-food systems. The book features contributions from a range of social science perspectives, including sociology, anthropology, public health and geography, with case study material drawn from throughout the world.

Agriculture Food and Nutrition for Africa

Agriculture  Food and Nutrition for Africa
Author: Anonim
Publsiher: Food & Agriculture Org
Total Pages: 412
Release: 1997
ISBN 10: 9789251038208
ISBN 13: 9251038201
Language: EN, FR, DE, ES & NL

Agriculture Food and Nutrition for Africa Book Review:

Towards a Natural Social Contract

Towards a Natural Social Contract
Author: Patrick Huntjens
Publsiher: Springer Nature
Total Pages: 205
Release: 2021-05-01
ISBN 10: 3030671305
ISBN 13: 9783030671303
Language: EN, FR, DE, ES & NL

Towards a Natural Social Contract Book Review:

This open access book states that the societal fault lines of our times are deeply intertwined and that they confront us with challenges affecting the security, fairness and sustainability of our societies. The author, Prof. Dr. Patrick Huntjens, argues that overcoming these existential challenges will require a fundamental shift from our current anthropocentric and economic growth-oriented approach to a more ecocentric and regenerative approach. He advocates for a Natural Social Contract that emphasizes long-term sustainability and the general welfare of both humankind and planet Earth. Achieving this crucial balance calls for an end to unlimited economic growth, overconsumption and over-individualisation for the benefit of ourselves, our planet, and future generations. To this end, sustainability, health, and justice in all social-ecological systems will require systemic innovation and prioritizing a collective effort. The Transformative Social-Ecological Innovation (TSEI) framework presented in this book serves that cause. It helps to diagnose and advance innovation and spur change across sectors, disciplines, and at different levels of governance. Altogether, TSEI identifies intervention points and formulates jointly developed and shared solutions to inform policymakers, administrators, concerned citizens, and professionals dedicated towards a more sustainable, healthy and just society. A wide readership of students, researchers, practitioners and policy makers interested in social innovation, transition studies, development studies, social policy, social justice, climate change, environmental studies, political science and economics will find this cutting-edge book particularly useful. “As a sustainability transition researcher, I am truly excited about this book. Two unique aspects of the book are that it considers bigger transformation issues (such as societies’ relationship with nature, purpose and justice) than those studied in transition studies and offers analytical frameworks and methods for taking up the challenge of achieving change on the ground.” - Prof. Dr. René Kemp, United Nations University and Maastricht Sustainability Institute

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Rethinking Food and Agriculture

Rethinking Food and Agriculture
Author: Ammir Kassam,Laila Kassam
Publsiher: Woodhead Publishing
Total Pages: 476
Release: 2020-10-18
ISBN 10: 0128164115
ISBN 13: 9780128164112
Language: EN, FR, DE, ES & NL

Rethinking Food and Agriculture Book Review:

Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction of nature, short-comings in science and knowledge systems, inequality, hunger and food insecurity, and disharmony. It reviews efforts towards ‘sustainable development’, and reassesses whether these efforts have been implemented with adequate responsibility, acceptable societal and environmental costs and optimal engagement to secure sustainability, equity and justice. The book highlights the many ways that farmers and their communities, civil society groups, social movements, development experts, scientists and others have been raising awareness of these issues, implementing solutions and forging ‘new ways forward’, for example towards paradigms of agriculture, natural resource management and human nutrition which are more sustainable and just. Rethinking Food and Agriculture proposes ways to move beyond the current limited view of agro-ecological sustainability towards overall sustainability of the food and agriculture system based on the principle of ‘inclusive responsibility’. Inclusive responsibility encourages ecosystem sustainability based on agro-ecological and planetary limits to sustainable resource use for production and livelihoods. Inclusive responsibility also places importance on quality of life, pluralism, equity and justice for all and emphasises the health, well-being, sovereignty, dignity and rights of producers, consumers and other stakeholders, as well as of nonhuman animals and the natural world. Explores some of the key drivers and root causes of unsustainability , degradation of the agricultural environment and destruction of nature Highlights the many ways that different stakeholders have been forging 'new ways forward' towards alternative paradigms of agriculture, human nutrition and political economy, which are more sustainable and just Proposes ways to move beyong the current unsustainable exploitation of natural resources towards agroecological sustainability and overall sustainability of the food and agriculture system based on 'inclusive responsibility'

Determining key research areas for healthier diets and sustainable food systems in Viet Nam

Determining key research areas for healthier diets and sustainable food systems in Viet Nam
Author: Jessica E. Raneri,Gina Kennedy,Trang Nguyen,Sigrid Wertheim-Heck,Ha Do,Stef de Haan,Nguyen Phuong
Publsiher: Intl Food Policy Res Inst
Total Pages: 127
Release: 2019-10-10
ISBN 10: 1928374650XXX
ISBN 13: 9182736450XXX
Language: EN, FR, DE, ES & NL

Determining key research areas for healthier diets and sustainable food systems in Viet Nam Book Review:

Vietnamese food systems are undergoing rapid transformation, with important implications for human and environmental health and economic development. Poverty has decreased, and diet quality and undernutrition have improved significantly since the end of the Doi Moi reform period (1986-1993) as a result of Viet Nam opening its economy and increasing its regional and global trade. Yet poor diet quality is still contributing the triple burden of malnutrition, with 25 percent stunting among children under age 5, 26 percent and 29 percent of women and children, respectively, anemic, and 21 percent of adults overweight. Agricultural production systems have shifted from predominantly diverse smallholder systems to larger more commercialized and specialized systems, especially for crops, while the ‘meatification’ of the Vietnamese diet is generating serious trade-offs between improved nutrition and sustainability of the Vietnamese food systems. The food processing industry has developed rapidly, together with food imports, resulting in new and processed food products penetrating the food retail outlets, trending towards an increase in the Westernized consumption patterns that are shifting nutrition-related problems towards overweight and obesity and, with it, an increase of non-communicable disease-related health risks. While regulatory policies exist across the food system, these are not systematically implemented, making food safety a major concern for consumers and policy makers alike. Where data exists, it is not easy to aggregate with data from across food system dimensions, making it difficult for Viet Nam to make an informed analysis of current and potential food system trade-offs. In our research, we reviewed existing literature and data, and applied a food systems framework to develop an initial food systems profile for Viet Nam and to identify a comprehensive set a of research questions to fill current data gaps identified through the review. Insights on these would provide the comprehensive evidence needed to inform policy makers on how to develop new food systems policies for Viet Nam, and further refine and improve existing policies to achieve better quality diets and more sustainable food systems in Viet Nam. Based on these, we then engaged with stakeholders to develop research priorities in the Viet Nam context and identified 25 priority research questions. This paper aims to stimulate such reflections by clearly outlining key areas for research, government policy, and development programs on priority investment to build the evidence base around inclusive food systems interventions that aim to result in healthier diets and more sustainable food systems for Viet Nam

Sustainability Challenges in the Agrofood Sector

Sustainability Challenges in the Agrofood Sector
Author: Rajeev Bhat
Publsiher: John Wiley & Sons
Total Pages: 712
Release: 2017-04-24
ISBN 10: 111907276X
ISBN 13: 9781119072768
Language: EN, FR, DE, ES & NL

Sustainability Challenges in the Agrofood Sector Book Review:

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
Author: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
Publsiher: National Academies Press
Total Pages: 444
Release: 2015-06-17
ISBN 10: 030930783X
ISBN 13: 9780309307833
Language: EN, FR, DE, ES & NL

A Framework for Assessing Effects of the Food System Book Review:

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.

Sustainable Production Technology in Food

Sustainable Production Technology in Food
Author: Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publsiher: Academic Press
Total Pages: 234
Release: 2021-08-16
ISBN 10: 012823220X
ISBN 13: 9780128232200
Language: EN, FR, DE, ES & NL

Sustainable Production Technology in Food Book Review:

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

Plant Based Diets for Succulence and Sustainability

Plant Based Diets for Succulence and Sustainability
Author: Kathleen May Kevany
Publsiher: Routledge
Total Pages: 240
Release: 2019-09-03
ISBN 10: 0429763069
ISBN 13: 9780429763069
Language: EN, FR, DE, ES & NL

Plant Based Diets for Succulence and Sustainability Book Review:

This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable, economically accessible, technically available and politically viable. We offer strategies for achieving sustainable food systems without having to forgo succulence, sensuality and sacredness of food. Shifting food systems is one of humanity’s biggest challenges and greatest opportunities. This book explores adaptable and health-promoting plant-based diets, which by their nature can support nourishing environmental, social, ethical, political, and economic outcomes. In this book, detailed descriptions are provided of what constitutes a healthy plant-based diet and active lifestyle. Readers are invited to engage with a community of practitioners delving more deeply into strategies for transitioning societies to greater succulence and sustainability. Throughout the first section of the book, environmental challenges and opportunities for reversing climate change are highlighted as our most urgent action. The focus then turns to global food systems and the intersections that are undermining human and animal health. The final section offers preventative approaches and encourages reorienting systems of law, economics and education to exemplify integrity, coordination, coherence and compassion. This book will be of interest to students and academics, as well as policy professionals in all fields engaging with complex issues and systems analyses. It will be of value to those working in health services, policy development, agriculture, economic development, and social change as it provides steps to enhance well-being, pathways to increase jobs in the green economy, and practical ideas to reverse greenhouse gas emissions. It may also be a superb guide for individuals and families looking to become vibrant eaters and leaders.

Pathways to Environmental Sustainability

Pathways to Environmental Sustainability
Author: Roberta Salomone,Giuseppe Saija
Publsiher: Springer Science & Business Media
Total Pages: 276
Release: 2014-02-19
ISBN 10: 3319038265
ISBN 13: 9783319038261
Language: EN, FR, DE, ES & NL

Pathways to Environmental Sustainability Book Review:

This book brings together, in a single volume, an overview of multiple applications of the concept of environmental sustainability, featuring examples of useful methodologies and tools for pursuing environmental targets, experiences and case studies spanning a variety of sectors, embracing both industry and research projects; and case studies applied to very different territorial contexts. The first section of the book covers methodologies and tools for environmental sustainability, including Industrial Ecology, Urban Metabolism, Life Cycle Assessment, analysis of industrial water footprint and such chemical technologies as Hypercritical Separation Technology (HYST). Part Two provides case studies of environmental sustainability in specific industrial sectors including electronics, pharmaceutical manufacturing, bio-energy, agriculture, food and residential construction retrofitting. Part Three explores experiences of environmental sustainability in territorial contexts on a local, regional or national scale. This section includes chapters on sustainability in the Republic of San Marino, the European “Covenant of Mayors” urban sustainability initiative and efforts to promote sustainability in Italy, Norway and Poland among others. The book concludes with a discussion of Common Agricultural Policy (CAP) in Objective I regions of Italy. Featuring the contributions of academics, managers operating in various productive sectors and consultants, the book aims to promote the growth and spread of scientific research and technological development for environmental sustainability.

Quality and risk management in agri food chains

Quality and risk management in agri food chains
Author: Brigitte Petersen,Manfred Nüssel,Martin Hamer
Publsiher: Wageningen Academic Publishers
Total Pages: 320
Release: 2014-02-15
ISBN 10: 9086867898
ISBN 13: 9789086867899
Language: EN, FR, DE, ES & NL

Quality and risk management in agri food chains Book Review:

An apple a day keeps the doctor away'. While it may be true that a balanced diet is a prerequisite for good health, how good is what we eat and drink every day? And is it actually possible to fulfil every customer desire with the vast array of foodstuffs on offer? BSE, dioxin in eggs, EHEC sprouts: in the light of repeated food safety crises, the issue of quality assurance as well as customer-oriented quality management has become of prime importance for the agri-food industry. This sector features highly complex value-added chains, which means that quality deficiencies or contaminations can quickly lead to far-reaching problems with serious consequences for consumers and businesses. What can be done to reduce this vulnerability to crises? The only solution is to establish systematic methods of quality management which will facilitate the establishment and protection of high standards across companies. This book will show which methods are available and how they can reasonably be used. The authors present an easy-to-read guide which not only includes the most important legal provisions, standards and accreditation and certification procedures, but also develops practical quality assurance strategies and shows how they can be implemented within the agri-food industry.

Ireland s journey towards sustainable food systems

Ireland   s journey towards sustainable food systems
Author: Brouwer, H., Guijt, J., Kelly, S., Garcia-Campos, P.
Publsiher: Food & Agriculture Org.
Total Pages: 47
Release: 2021-08-19
ISBN 10: 9251347840
ISBN 13: 9789251347843
Language: EN, FR, DE, ES & NL

Ireland s journey towards sustainable food systems Book Review:

The intention of this case study is to learn from the institutional and programmatic processes that have sustained the transformation of Ireland’s food system so that other countries might be inspired by ideas and practices that could be potentially adapted to their own journey towards a sustainable food system. The country’s trajectory from small-scale farming focused on commodity exports with little value addition, to gradual integration into high-value international supply chains, alongside its current ambition to contribute to solving world hunger, reflect the profound shifts that have taken place within and around the boundaries of Ireland’s food system. Ireland’s transformation demonstrates the complexity of multiple drivers (policies, investments, market trends and disruptions) simultaneously at play as food systems evolve. At present, the top challenges in agri-food concern the environment, human health and nutrition.