Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing

Description

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products Content: Chapter 1 Introduction to Sustainable Food Production Renan O. Zocca, Pedro D. Gaspar, Pedro D. da Silva, Jose Nunes, and Luis P. de Andrade Chapter 2 Elucidating Local Food Production to Identify the Principles and Challenges of Sustainable Agriculture Oren Shelef, Jesu's D. Ferna'ndez-Bayo, Yonatan Sher, Valeria Ancona, Heather Slinn, and Yigal Achmon Chapter 3 Role of Earthworm in Sustainable Agriculture Jaswinder Singh Chapter 4 Evaluating the Environmental, Economic, and Social Sustainability of Agro-Food Systems Through Life Cycle Approaches Giovanni Gulisano, Alfio Strano, Anna I. De Luca, Giacomo Falcone, Nathalie Iofrida, and Teodora Stillitano Chapter 5 Systems for Sustainability and Transparency of Food Supply Chains Louise Manning Part B SUSTAINABLE FOOD PROCESSING Chapter 6 Energy Saving Food Processing Shahin Roohinejad, Oleksii Parniakov, Nooshin Nikmaram, Ralf Greiner, and Mohamed Koubaa Chapter 7 Drying and Chilling/Freezing of Perishable Foods in the Organic Sector Gardis J.E. von Gersdorff, Michael Bantle, Oliver Hensel, and Barbara Sturm Chapter 8 Sustainable Packaging Valentina Siracusa and Marco D. Rosa Chapter 9 Sustainable Sanitation in the Food Industry Maricica Stoica Chapter 10 Microbial Biosurfactants in Food Sanitation Deepansh Sharma, Esha Gupta, Joginder Singh, Pratibha Vyas, and Daljeet Singh Dhanjal Part C SUSTAINABLE FOOD WASTE MANAGEMENT Chapter 11 Food Waste Valorization Semih Otles and Canan Kartal Chapter 12 Food Waste Recovery: Prospects and Opportunities Charis M. Galanakis