Book description
Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector.Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems.
With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production.
- Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment
- Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture
- Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems
Table of contents
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributor contact details
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- Part I: Environmental impacts of food production and processing
-
Part II: Life cycle assessment of food production and processing
- Chapter 3: Life Cycle Assessment (LCA) of food production and processing: An introduction
- Chapter 4: Methodology for Life cycle Assessment
- Chapter 5: Challenges relating to data and system delimitation in Life Cycle Assessments of food products
- Chapter 6: Challenges in assessing the environmental impacts of crop production and horticulture
- Chapter 7: Complexities in assessing the environmental impacts of livestock products
- Chapter 8: Challenges in assessing the environmental impacts of aquaculture and fisheries
-
Part III: Current and future applications of life cycle assessment and related approaches
- Chapter 9: Towards sustainable industrial food production using Life Cycle Assessment approaches
- Chapter 10: Addressing land use and ecotoxicological impacts in Life cycle Assessments of food production technologies
- Chapter 11: Combining Life Cycle Assessment of food products with economic tools
- Chapter 12: Inclusion of social aspects in Life cycle Assessment of food
- Chapter 13: Ecodesign of food products
-
Chapter 14: Footprinting methods for assessment of the environmental impacts of food production and processing
- Abstract:
- 14.1 Introduction
- 14.2 Footprinting, comparison and contrast to Life cycle Assessment (LCA)
- 14.3 An introduction to ecological footprinting
- 14.4 Water footprinting
- 14.5 carbon footprinting
- 14.6 Environmental footprinting
- 14.7 Nitrogen footprinting
- 14.8 Non-environment footprinting
- 14.9 Future trends
- 14.10 Sources of further information and advice
-
Chapter 15: Carbon footprinting and carbon labelling of food products
- Abstract:
- 15.1 Introduction
- 15.2 Principles of carbon analysis and carbon labelling of food products
- 15.3 Examples of some food products for which carbon footprints have been published
- 15.4 Difficulties and uncertainties in calculating carbon footprints
- 15.5 Future trends
- 15.6 Sources of further information and advice
- Chapter 16: Sustainability indicators for the food supply chain
-
Part IV: Environmental management in the food industry
-
Chapter 17: Establishing an environmental management system in the food industry
- Abstract:
- 17.1 Introduction
- 17.2 Drivers for and benefits of implementing environmental management systems (EMS) in the food industry
- 17.3 Food industry context
- 17.4 Implementing an EMS
- 17.5 Auditing environmental management systems
- 17.6 success factors
- 17.7 Conclusions
- 17.8 sources of further information and advice
-
Chapter 18: Environmental training for the food industry
- Abstract:
- 18.1 Introduction
- 18.2 The value and nature of environmental training
- 18.3 Training needs and improving environmental understanding throughout the organisation
- 18.4 The concept of the learning organisation: thinking in systems
- 18.5 Barriers to effective training
- 18.6 Learning in the supply chain
- 18.7 The external training situation: shared vision and the ‘learning lab’
- 18.8 On-the-job training
- 18.9 Internet-based training
- 18.10 Maintaining a learning organisation
- 18.11 Future trends
- 18.12 Sources of further information and advice
- Chapter 19: Eco-labelling of agricultural food products
-
Chapter 17: Establishing an environmental management system in the food industry
- Index
Product information
- Title: Environmental Assessment and Management in the Food Industry
- Author(s):
- Release date: September 2010
- Publisher(s): Woodhead Publishing
- ISBN: 9780857090225
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