{"product_id":"handbook-of-sustainability-for-the-food-sciences-isbn-9780813817354","title":"Handbook of Sustainability for the Food Sciences","description":"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, \u003ci\u003eHandbook of Sustainability for the Food Sciences\u003c\/i\u003e presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. \u003cp\u003eStructured in four sections, \u003ci\u003eHandbook of Sustainability for the Food Sciences\u003c\/i\u003e 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. \u003ci\u003eHandbook of Sustainability for the Food Sciences\u003c\/i\u003e 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.\u003c\/p\u003e  \u003ci\u003ePreface\u003c\/i\u003e xvii  \u003cp\u003e\u003cb\u003ePART I GENERAL CONCEPTS 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to Sustainability 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 3\u003c\/p\u003e \u003cp\u003eSustainability: a term to stay 3\u003c\/p\u003e \u003cp\u003eDefining a sustainable company 4\u003c\/p\u003e \u003cp\u003eExample of an unsustainable food industry 5\u003c\/p\u003e \u003cp\u003eThe promoted three dimensions of sustainability 7\u003c\/p\u003e \u003cp\u003eShortcomings of three-dimensional representation 8\u003c\/p\u003e \u003cp\u003eA quest for the environment 10\u003c\/p\u003e \u003cp\u003eNonsustainable versus sustainable 10\u003c\/p\u003e \u003cp\u003eThe nonsustainable food company 10\u003c\/p\u003e \u003cp\u003eThe sustainable food company 12\u003c\/p\u003e \u003cp\u003eReliance on renewable energy 12\u003c\/p\u003e \u003cp\u003eIngredients and materials from renewable resources 12\u003c\/p\u003e \u003cp\u003eWater neutral 13\u003c\/p\u003e \u003cp\u003eNet-zero air emissions 13\u003c\/p\u003e \u003cp\u003eBiodegradable liquid and solid wastes 14\u003c\/p\u003e \u003cp\u003eIs a 100-percent sustainable food company attainable? 15\u003c\/p\u003e \u003cp\u003eA short-term approach to sustainability 16\u003c\/p\u003e \u003cp\u003eDefining boundaries 16\u003c\/p\u003e \u003cp\u003eDifferentiating efficiency from sustainability 17\u003c\/p\u003e \u003cp\u003eSustainability from the business point of view 17\u003c\/p\u003e \u003cp\u003eWeakness of doing nothing 18\u003c\/p\u003e \u003cp\u003eStrengths and opportunities 19\u003c\/p\u003e \u003cp\u003eSummary 19\u003c\/p\u003e \u003cp\u003eReferences 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sustainability and the Environment 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 23\u003c\/p\u003e \u003cp\u003eThe Earth as a system 24\u003c\/p\u003e \u003cp\u003eBiogeochemical cycles 25\u003c\/p\u003e \u003cp\u003eThe carbon cycle 25\u003c\/p\u003e \u003cp\u003eThe preindustrial cycle 25\u003c\/p\u003e \u003cp\u003eThe modern carbon cycle 26\u003c\/p\u003e \u003cp\u003eThe hydrologic cycle 27\u003c\/p\u003e \u003cp\u003eThe nitrogen cycle 29\u003c\/p\u003e \u003cp\u003eAlteration of the nitrogen cycle 30\u003c\/p\u003e \u003cp\u003eThe oxygen cycle 31\u003c\/p\u003e \u003cp\u003eThe phosphorus cycle 31\u003c\/p\u003e \u003cp\u003eThe sulfur cycle 32\u003c\/p\u003e \u003cp\u003eImportance of Earth’s ecosystems 32\u003c\/p\u003e \u003cp\u003eNatural ecosystems 32\u003c\/p\u003e \u003cp\u003eServices provided by natural ecosystems 33\u003c\/p\u003e \u003cp\u003eOverexploitation of “common goods” 34\u003c\/p\u003e \u003cp\u003eMan-made ecosystems: the food production system 35\u003c\/p\u003e \u003cp\u003eEcological footprint and earth’s carrying capacity 36\u003c\/p\u003e \u003cp\u003eEcological footprint 36\u003c\/p\u003e \u003cp\u003eEarth’s carrying capacity 36\u003c\/p\u003e \u003cp\u003eCollision of society and economy with the environment 38\u003c\/p\u003e \u003cp\u003eThe environment 38\u003c\/p\u003e \u003cp\u003eClimate change 38\u003c\/p\u003e \u003cp\u003eThe political aspects of climate change 38\u003c\/p\u003e \u003cp\u003eSociety 40\u003c\/p\u003e \u003cp\u003eIncreasing population 40\u003c\/p\u003e \u003cp\u003eRising standards of living 41\u003c\/p\u003e \u003cp\u003eFaster lifestyle demands more energy 42\u003c\/p\u003e \u003cp\u003eThe economy 42\u003c\/p\u003e \u003cp\u003eConsumerism 42\u003c\/p\u003e \u003cp\u003eEconomic system based on growth 43\u003c\/p\u003e \u003cp\u003eSummary 43\u003c\/p\u003e \u003cp\u003eReferences 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 The Environmental Impact of the Food Supply Chain 47\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood supply chain 47\u003c\/p\u003e \u003cp\u003eA food supply chain model 47\u003c\/p\u003e \u003cp\u003eEnvironmental impact of the food supply chain 49\u003c\/p\u003e \u003cp\u003eImpact of production of raw materials 49\u003c\/p\u003e \u003cp\u003eAgriculture 49\u003c\/p\u003e \u003cp\u003eAnimal production 61\u003c\/p\u003e \u003cp\u003eFisheries 62\u003c\/p\u003e \u003cp\u003eFood ingredients and additives 64\u003c\/p\u003e \u003cp\u003eCase of selected additives\/ingredients impacts 65\u003c\/p\u003e \u003cp\u003eImpact of packaging 68\u003c\/p\u003e \u003cp\u003eImpact of processing 68\u003c\/p\u003e \u003cp\u003eElectricity and thermal energy 70\u003c\/p\u003e \u003cp\u003eWater 70\u003c\/p\u003e \u003cp\u003eSolid waste 71\u003c\/p\u003e \u003cp\u003eChemicals used in cleaning and sanitation 71\u003c\/p\u003e \u003cp\u003eImpact of distribution 72\u003c\/p\u003e \u003cp\u003eDistribution centers 72\u003c\/p\u003e \u003cp\u003eData processing 72\u003c\/p\u003e \u003cp\u003eTransportation 73\u003c\/p\u003e \u003cp\u003eThe refrigerated supply chain 73\u003c\/p\u003e \u003cp\u003eImpact of consumption 74\u003c\/p\u003e \u003cp\u003ePostconsumption 75\u003c\/p\u003e \u003cp\u003eSummary 75\u003c\/p\u003e \u003cp\u003eReferences 75\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II MANAGEMENT ASPECTS 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Impact Assessment and Intensity Metrics 81\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 81\u003c\/p\u003e \u003cp\u003eLife cycle assessment 81\u003c\/p\u003e \u003cp\u003eApplications of LCAs 82\u003c\/p\u003e \u003cp\u003eProblems associated with LCAs 84\u003c\/p\u003e \u003cp\u003eConducting an LCA using ISO standards 84\u003c\/p\u003e \u003cp\u003eDefinition of goal and scope 85\u003c\/p\u003e \u003cp\u003eLife cycle inventory analysis 87\u003c\/p\u003e \u003cp\u003eAllocation 89\u003c\/p\u003e \u003cp\u003eLife cycle impact assessment 91\u003c\/p\u003e \u003cp\u003eLife cycle interpretation 95\u003c\/p\u003e \u003cp\u003eReporting 95\u003c\/p\u003e \u003cp\u003eSingle indicators for LCAs 95\u003c\/p\u003e \u003cp\u003eVariations of LCAs 96\u003c\/p\u003e \u003cp\u003eWell-to-wheel LCA 97\u003c\/p\u003e \u003cp\u003eBASF’s eco-efficiency analysis 98\u003c\/p\u003e \u003cp\u003eEcological footprint with spider web diagrams 99\u003c\/p\u003e \u003cp\u003eSC Johnson’s GreenList™ 100\u003c\/p\u003e \u003cp\u003eIntensity indicators and metrics 100\u003c\/p\u003e \u003cp\u003eIndicators applied to the food industry 101\u003c\/p\u003e \u003cp\u003eEcological indicators 101\u003c\/p\u003e \u003cp\u003eProcess indicators 102\u003c\/p\u003e \u003cp\u003eTransportation indicators 103\u003c\/p\u003e \u003cp\u003eInstitutional indicators 104\u003c\/p\u003e \u003cp\u003eSummary 105\u003c\/p\u003e \u003cp\u003eReferences 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Improving Efficiency 109\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEfficiency and sustainability 109\u003c\/p\u003e \u003cp\u003eExtra temporary step in the sustainability staircase 110\u003c\/p\u003e \u003cp\u003eImproving efficiency 111\u003c\/p\u003e \u003cp\u003eCreating a long-term “genuine green philosophy” 112\u003c\/p\u003e \u003cp\u003eManaging efficiency improvements 113\u003c\/p\u003e \u003cp\u003eStarting with efficiency improvements 113\u003c\/p\u003e \u003cp\u003eMapping the operation 113\u003c\/p\u003e \u003cp\u003eDefining boundaries 117\u003c\/p\u003e \u003cp\u003eSelecting metrics 117\u003c\/p\u003e \u003cp\u003eAssessing the current situation 117\u003c\/p\u003e \u003cp\u003eRanking processes according to impacts 117\u003c\/p\u003e \u003cp\u003eIdentifying the main burdens 119\u003c\/p\u003e \u003cp\u003eStarting with the low-hanging fruit instead 119\u003c\/p\u003e \u003cp\u003eEfficiency improvements using the Plan-Do-Check-Act cycle 119\u003c\/p\u003e \u003cp\u003eOther tools with application in efficiency improvement 120\u003c\/p\u003e \u003cp\u003eLean manufacturing and sustainability 122\u003c\/p\u003e \u003cp\u003eImplementing lean in food manufacturing 123\u003c\/p\u003e \u003cp\u003eSharing knowledge with suppliers and customers 124\u003c\/p\u003e \u003cp\u003eIntegrating sustainability into management systems 124\u003c\/p\u003e \u003cp\u003eEnvironmental management systems 125\u003c\/p\u003e \u003cp\u003eEMS and the ISO 14000 family 125\u003c\/p\u003e \u003cp\u003eElements of an EMS 126\u003c\/p\u003e \u003cp\u003eSummary 127\u003c\/p\u003e \u003cp\u003eReferences 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Innovating Technology 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe need for innovation 129\u003c\/p\u003e \u003cp\u003eTechnology cycles 130\u003c\/p\u003e \u003cp\u003eTechnology hype cycles 132\u003c\/p\u003e \u003cp\u003eTechnology push versus demand pull 132\u003c\/p\u003e \u003cp\u003eTechnology obsolescence 134\u003c\/p\u003e \u003cp\u003ePlanned obsolescence 135\u003c\/p\u003e \u003cp\u003eInnovation and sustainability 135\u003c\/p\u003e \u003cp\u003eSummary 136\u003c\/p\u003e \u003cp\u003eReferences 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Environmental Claims and Reporting 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEnvironmental claims and declarations 137\u003c\/p\u003e \u003cp\u003eRegulations and guidelines 138\u003c\/p\u003e \u003cp\u003eGovernment regulations 138\u003c\/p\u003e \u003cp\u003eU.S. Federal Trade Commission rules 138\u003c\/p\u003e \u003cp\u003eEuropean Union guidelines 138\u003c\/p\u003e \u003cp\u003eThe ISO 14020 family 139\u003c\/p\u003e \u003cp\u003eEnvironmental labeling 140\u003c\/p\u003e \u003cp\u003eTypes of voluntary environmental labeling 140\u003c\/p\u003e \u003cp\u003eSustainability reporting 143\u003c\/p\u003e \u003cp\u003eGlobal Reporting Initiative 143\u003c\/p\u003e \u003cp\u003eAccountAbility 1000 series 144\u003c\/p\u003e \u003cp\u003eCompliance and food safety in the context of reporting 144\u003c\/p\u003e \u003cp\u003eCarbon offsets and emissions trading 145\u003c\/p\u003e \u003cp\u003eCarbon offsets 145\u003c\/p\u003e \u003cp\u003eConcerns about carbon offsets 147\u003c\/p\u003e \u003cp\u003eEmissions trading 147\u003c\/p\u003e \u003cp\u003eSummary 148\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III WORKING ON THE IMPACTS 151\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Air Emissions 153\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEmissions with local, regional, and global impacts 153\u003c\/p\u003e \u003cp\u003eMobile versus stationary sources 153\u003c\/p\u003e \u003cp\u003ePrimary and secondary pollutants 154\u003c\/p\u003e \u003cp\u003eEmissions with local and regional impact 155\u003c\/p\u003e \u003cp\u003eSulfur dioxide 155\u003c\/p\u003e \u003cp\u003eNitrogen oxides 155\u003c\/p\u003e \u003cp\u003eCarbon monoxide 156\u003c\/p\u003e \u003cp\u003eParticle matter 157\u003c\/p\u003e \u003cp\u003eVolatile organic compounds 158\u003c\/p\u003e \u003cp\u003eAmmonia emissions 158\u003c\/p\u003e \u003cp\u003eGround-level ozone 158\u003c\/p\u003e \u003cp\u003eEmissions with global impact 160\u003c\/p\u003e \u003cp\u003eGreenhouse gases 160\u003c\/p\u003e \u003cp\u003eOzone-depleting substances 163\u003c\/p\u003e \u003cp\u003eEmissions inventories 165\u003c\/p\u003e \u003cp\u003eEmissions inventories for greenhouse gases 166\u003c\/p\u003e \u003cp\u003eConducting a GHG inventory 166\u003c\/p\u003e \u003cp\u003eCalculation of emissions 168\u003c\/p\u003e \u003cp\u003eExample of calculation of emissions 170\u003c\/p\u003e \u003cp\u003eISO 14064 172\u003c\/p\u003e \u003cp\u003eReducing emissions 173\u003c\/p\u003e \u003cp\u003eIncreasing the efficiency of energy utilization 173\u003c\/p\u003e \u003cp\u003eSelection of energy sources 173\u003c\/p\u003e \u003cp\u003eReducing emissions from stationary sources 174\u003c\/p\u003e \u003cp\u003eCarbon dioxide 174\u003c\/p\u003e \u003cp\u003eNitrogen oxides 174\u003c\/p\u003e \u003cp\u003eSulfur dioxide 175\u003c\/p\u003e \u003cp\u003eParticle matter 175\u003c\/p\u003e \u003cp\u003eReducing emissions from processes 176\u003c\/p\u003e \u003cp\u003eVOCs 176\u003c\/p\u003e \u003cp\u003eWaste and waste treatment 176\u003c\/p\u003e \u003cp\u003eBy-products of the meat industry 177\u003c\/p\u003e \u003cp\u003eEmissions from the use of electricity 178\u003c\/p\u003e \u003cp\u003eEmissions from refrigeration 178\u003c\/p\u003e \u003cp\u003eCarbon capture and storage 183\u003c\/p\u003e \u003cp\u003eCarbon capture 183\u003c\/p\u003e \u003cp\u003eCarbon storage 184\u003c\/p\u003e \u003cp\u003eOptimizing transportation and logistics 185\u003c\/p\u003e \u003cp\u003eSummary 186\u003c\/p\u003e \u003cp\u003eReferences 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Water and Wastewater 189\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe water resource 189\u003c\/p\u003e \u003cp\u003eFreshwater sources 189\u003c\/p\u003e \u003cp\u003eWater aquifers 189\u003c\/p\u003e \u003cp\u003eSurface water 191\u003c\/p\u003e \u003cp\u003eInteractions of surface water with groundwater 192\u003c\/p\u003e \u003cp\u003eFreshwater available for consumption 193\u003c\/p\u003e \u003cp\u003eExtraction from aquifers 193\u003c\/p\u003e \u003cp\u003eUse of surface water 195\u003c\/p\u003e \u003cp\u003eDesalinization 196\u003c\/p\u003e \u003cp\u003eToward a water crisis 198\u003c\/p\u003e \u003cp\u003eWater and food production 199\u003c\/p\u003e \u003cp\u003eVirtual water 199\u003c\/p\u003e \u003cp\u003eWater footprint 200\u003c\/p\u003e \u003cp\u003eWater footprint of a nation 200\u003c\/p\u003e \u003cp\u003eWater footprint of a business 201\u003c\/p\u003e \u003cp\u003eWater footprint of agricultural products 202\u003c\/p\u003e \u003cp\u003eWater neutrality 202\u003c\/p\u003e \u003cp\u003eEfficiency of water use in food processing 204\u003c\/p\u003e \u003cp\u003eWater use in food-processing facilities 205\u003c\/p\u003e \u003cp\u003eStrategies for water reduction 206\u003c\/p\u003e \u003cp\u003eMinimizing consumption 206\u003c\/p\u003e \u003cp\u003eProcess water reuse 208\u003c\/p\u003e \u003cp\u003eWater recycling 208\u003c\/p\u003e \u003cp\u003eRainwater harvesting 209\u003c\/p\u003e \u003cp\u003eCondensate recovery 210\u003c\/p\u003e \u003cp\u003eWater replenishment 210\u003c\/p\u003e \u003cp\u003eWastewater treatment 210\u003c\/p\u003e \u003cp\u003eAerobic systems 210\u003c\/p\u003e \u003cp\u003eEmissions from aerobic wastewater treatment 211\u003c\/p\u003e \u003cp\u003eAdvanced water treatment 212\u003c\/p\u003e \u003cp\u003eMinimizing solids in wastewater 212\u003c\/p\u003e \u003cp\u003eAnaerobic systems 214\u003c\/p\u003e \u003cp\u003eThe anaerobic process 214\u003c\/p\u003e \u003cp\u003eAnaerobic wastewater treatment systems 215\u003c\/p\u003e \u003cp\u003ePosttreatment after anaerobic step 217\u003c\/p\u003e \u003cp\u003eEngineered natural systems 218\u003c\/p\u003e \u003cp\u003eConstructed wetlands 219\u003c\/p\u003e \u003cp\u003eStormwater management 220\u003c\/p\u003e \u003cp\u003eSummary 222\u003c\/p\u003e \u003cp\u003eReferences 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Solid Waste 227\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGeneration of solid waste 227\u003c\/p\u003e \u003cp\u003eIn fields and farms 229\u003c\/p\u003e \u003cp\u003eFrom food-processing plants 231\u003c\/p\u003e \u003cp\u003eDuring distribution and retailing 231\u003c\/p\u003e \u003cp\u003eDuring consumption 232\u003c\/p\u003e \u003cp\u003eMinimizing the impact of solid waste 233\u003c\/p\u003e \u003cp\u003eManaging food wastes 233\u003c\/p\u003e \u003cp\u003eAt processing, distribution, and retail levels 233\u003c\/p\u003e \u003cp\u003eAt consumer’s level 239\u003c\/p\u003e \u003cp\u003eManaging nonfood wastes 239\u003c\/p\u003e \u003cp\u003eAt the field and farm levels 239\u003c\/p\u003e \u003cp\u003eAt food-processing plants, distribution, and retail levels 240\u003c\/p\u003e \u003cp\u003eAt consumer’s level 241\u003c\/p\u003e \u003cp\u003eEco-industrial development 241\u003c\/p\u003e \u003cp\u003eIndustrial ecology 242\u003c\/p\u003e \u003cp\u003eEco-Industrial parks 243\u003c\/p\u003e \u003cp\u003eEco-industrial networks 243\u003c\/p\u003e \u003cp\u003eSummary 243\u003c\/p\u003e \u003cp\u003eReferences 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Energy 247\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEnergy in a sustainability context 247\u003c\/p\u003e \u003cp\u003eEnergy and food production 247\u003c\/p\u003e \u003cp\u003eEnergy sources 248\u003c\/p\u003e \u003cp\u003eEnergy return on the investment 249\u003c\/p\u003e \u003cp\u003eEnergy quality 251\u003c\/p\u003e \u003cp\u003eEmbodied energy 253\u003c\/p\u003e \u003cp\u003eImproving energy efficiency of food-processing plants 254\u003c\/p\u003e \u003cp\u003eEnergy in food-processing plants 254\u003c\/p\u003e \u003cp\u003eSteam systems in food-processing plants 255\u003c\/p\u003e \u003cp\u003eDirect-fire heating in food processing 256\u003c\/p\u003e \u003cp\u003eOpportunities for energy-efficiency improvements 256\u003c\/p\u003e \u003cp\u003eProcess heat and steam systems 257\u003c\/p\u003e \u003cp\u003eEfficiency of mechanical systems 259\u003c\/p\u003e \u003cp\u003eEnergy monitoring and management 266\u003c\/p\u003e \u003cp\u003eEnergy efficiency at the building’s level 267\u003c\/p\u003e \u003cp\u003eInnovating technology 268\u003c\/p\u003e \u003cp\u003eLow carbon and neutral carbon energy 269\u003c\/p\u003e \u003cp\u003eBuying “green power” 269\u003c\/p\u003e \u003cp\u003eOn-site generation of “green power” 270\u003c\/p\u003e \u003cp\u003eEnergy-generation capacity and capacity factor 271\u003c\/p\u003e \u003cp\u003eSolar and wind 272\u003c\/p\u003e \u003cp\u003eLandfill gas and biogas 272\u003c\/p\u003e \u003cp\u003eBiomass 273\u003c\/p\u003e \u003cp\u003eCombined heat and power 274\u003c\/p\u003e \u003cp\u003eEfficiency of CHP systems 276\u003c\/p\u003e \u003cp\u003eHeat recovery 277\u003c\/p\u003e \u003cp\u003eLow-grade heat with a heat pump 277\u003c\/p\u003e \u003cp\u003eLow-pressure steam by vapor recompression 278\u003c\/p\u003e \u003cp\u003eApplications of recovered heat 279\u003c\/p\u003e \u003cp\u003eAbsorption refrigeration 279\u003c\/p\u003e \u003cp\u003eSummary 280\u003c\/p\u003e \u003cp\u003eReferences 281\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Packaging 285\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood packaging 285\u003c\/p\u003e \u003cp\u003eMaterials used in food packaging 285\u003c\/p\u003e \u003cp\u003eGlass 286\u003c\/p\u003e \u003cp\u003eMetals 286\u003c\/p\u003e \u003cp\u003eAluminum 286\u003c\/p\u003e \u003cp\u003eSteel 287\u003c\/p\u003e \u003cp\u003ePlastics 287\u003c\/p\u003e \u003cp\u003ePaper 289\u003c\/p\u003e \u003cp\u003eTextiles 289\u003c\/p\u003e \u003cp\u003eWood 289\u003c\/p\u003e \u003cp\u003eEnvironmental impacts of food packaging 290\u003c\/p\u003e \u003cp\u003eThe positives 290\u003c\/p\u003e \u003cp\u003eThe negatives 290\u003c\/p\u003e \u003cp\u003eConsumption of nonrenewable feedstocks 290\u003c\/p\u003e \u003cp\u003eImpact of renewable feedstocks 291\u003c\/p\u003e \u003cp\u003eEnergy consumption for each material 292\u003c\/p\u003e \u003cp\u003eWater consumption 296\u003c\/p\u003e \u003cp\u003eAir, liquid, and solid emissions 297\u003c\/p\u003e \u003cp\u003eGeneration of postconsumer solid waste 300\u003c\/p\u003e \u003cp\u003eReducing the impact of packaging 301\u003c\/p\u003e \u003cp\u003eRelative mitigation of packaging environmental impact 302\u003c\/p\u003e \u003cp\u003eRecycling 303\u003c\/p\u003e \u003cp\u003eFood safety and recycling 304\u003c\/p\u003e \u003cp\u003eUse of reusable packages 306\u003c\/p\u003e \u003cp\u003eBiobased polymers for packaging 306\u003c\/p\u003e \u003cp\u003eDesign for “X” 307\u003c\/p\u003e \u003cp\u003eDesign for the environment 307\u003c\/p\u003e \u003cp\u003eDesign for recyclability 308\u003c\/p\u003e \u003cp\u003eDesign for disassembly 308\u003c\/p\u003e \u003cp\u003eDesign for transportability 309\u003c\/p\u003e \u003cp\u003eDesign for minimization 309\u003c\/p\u003e \u003cp\u003eDesign for shelf life extension 309\u003c\/p\u003e \u003cp\u003eSummary 310\u003c\/p\u003e \u003cp\u003eReferences 310\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Transportation 313\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 313\u003c\/p\u003e \u003cp\u003eTransportation modes 314\u003c\/p\u003e \u003cp\u003eIndicators of transportation distance 317\u003c\/p\u003e \u003cp\u003eFood miles 317\u003c\/p\u003e \u003cp\u003eTon-miles per gallon 317\u003c\/p\u003e \u003cp\u003eTransportation efficiency 318\u003c\/p\u003e \u003cp\u003eFactors that affect fuel economy 318\u003c\/p\u003e \u003cp\u003eTransportation method and energy intensity 320\u003c\/p\u003e \u003cp\u003eTransportation from grocery store to consumer’s home 322\u003c\/p\u003e \u003cp\u003eEnergy intensity in the transportation of food products 323\u003c\/p\u003e \u003cp\u003eRefrigerated transport 324\u003c\/p\u003e \u003cp\u003eEnergy consumption in refrigerated transportation 324\u003c\/p\u003e \u003cp\u003eEmissions from transportation 325\u003c\/p\u003e \u003cp\u003eDiesel-powered vehicles 325\u003c\/p\u003e \u003cp\u003eAir transport 326\u003c\/p\u003e \u003cp\u003eRefrigerated transport 327\u003c\/p\u003e \u003cp\u003eImpact from refrigerant escape 327\u003c\/p\u003e \u003cp\u003eReducing the impact of transportation 328\u003c\/p\u003e \u003cp\u003eTrucks 328\u003c\/p\u003e \u003cp\u003eOperational improvements 328\u003c\/p\u003e \u003cp\u003eLong combination vehicles 330\u003c\/p\u003e \u003cp\u003eWeight reduction and increased volumetric capacity 331\u003c\/p\u003e \u003cp\u003eAerodynamic drag and rolling instance 332\u003c\/p\u003e \u003cp\u003eShips 332\u003c\/p\u003e \u003cp\u003ePlanes 333\u003c\/p\u003e \u003cp\u003eTrains 334\u003c\/p\u003e \u003cp\u003eReducing the impact of refrigerated transport 335\u003c\/p\u003e \u003cp\u003eRefrigerant leaks in refrigerated transport 335\u003c\/p\u003e \u003cp\u003ePotential technologies for refrigerated transport 336\u003c\/p\u003e \u003cp\u003eAbsorption cycles using waste heat from truck engines 336\u003c\/p\u003e \u003cp\u003eSolar photovoltaic 336\u003c\/p\u003e \u003cp\u003eLocally produced versus transported 337\u003c\/p\u003e \u003cp\u003eSummary 337\u003c\/p\u003e \u003cp\u003eReferences 338\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IV FACING THE FUTURE 341\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 A Biobased Economy 343\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 343\u003c\/p\u003e \u003cp\u003eThe biorefinery 344\u003c\/p\u003e \u003cp\u003eTypes of biorefineries 344\u003c\/p\u003e \u003cp\u003eBiochemical route 347\u003c\/p\u003e \u003cp\u003eThermochemical route 347\u003c\/p\u003e \u003cp\u003eChemicals from sugars 348\u003c\/p\u003e \u003cp\u003eChemicals from syngas 349\u003c\/p\u003e \u003cp\u003eBiofuels 351\u003c\/p\u003e \u003cp\u003eBioethanol 351\u003c\/p\u003e \u003cp\u003eBiodiesel 353\u003c\/p\u003e \u003cp\u003eBiobutanol 354\u003c\/p\u003e \u003cp\u003eBiogas 355\u003c\/p\u003e \u003cp\u003eFeedstocks for fuels and chemicals 355\u003c\/p\u003e \u003cp\u003eDownsides of a biobased economy 357\u003c\/p\u003e \u003cp\u003eSummary 358\u003c\/p\u003e \u003cp\u003eReferences 359\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Conclusions 361\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe paradox of industrialized food production 361\u003c\/p\u003e \u003cp\u003eThe cornerstones of sustainability 361\u003c\/p\u003e \u003cp\u003eEnergy 362\u003c\/p\u003e \u003cp\u003eWater 364\u003c\/p\u003e \u003cp\u003eMaterials 365\u003c\/p\u003e \u003cp\u003eThe environment 366\u003c\/p\u003e \u003cp\u003eThe peaks in the pathway of sustainability 366\u003c\/p\u003e \u003cp\u003ePeak oil 366\u003c\/p\u003e \u003cp\u003ePeak gas 367\u003c\/p\u003e \u003cp\u003eOther peaks 368\u003c\/p\u003e \u003cp\u003eSustainability in the context of declining resources 369\u003c\/p\u003e \u003cp\u003eReferences 370\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e 371\u003c\/p\u003e  \u003cp\u003e“Although the Handbook of Sustainability for the Food Sciences is a guide for food science professionals, it is written in accessible language and will appeal to anyone who cares about food security.”  (\u003ci\u003eResearch Frontiers\u003c\/i\u003e, 27 November 2012)\u003c\/p\u003e \u003cp\u003e“The handbook is comprehensive and solid as a rock.  His ability to collect and summarize the literature available on the subject is stunning.”  (\u003ci\u003eCrosslands\u003c\/i\u003e, 2012)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e  \u003cb\u003eRubén O. Morawicki, Ph.D.,\u003c\/b\u003e The Author has 6-year degree in Chemical Engineering from Argentina, a Masters in Industrial Engineering with concentration in Engineering Management from State University of New York at Buffalo and a Ph.D. in Food Science from the Pennsylvania State University. During his graduate school years, he also took classes at the College of Environmental Science and Forestry (SUNY-ESF), in Syracuse New York, when he became an advocate of environmental issues. Dr. Morawicki's career as a scientist started in Argentina where he worked as a research scientist for five years in the area or simultaneous heat and mass transfer during drying of food products. He moved to the US in 1997 to pursue graduate studies. After graduating with his Ph.D. in 2002, he immediately joined Tyson Foods as a Senior Research Scientist and work in the area of development of new products from industrial co-products. In January of 2005, he left the corporate world to become a Faculty member at the Food Science Department at the University of Arkansas in the rank of Assistant Professor in Food Processing and Packaging. Currently, besides teaching Food Processing, the author leads a research program on Green Food Processing with focus on the development of technologies that minimize the environmental impact of food processing plants and create sustainable practices for the food industry. Some of his research interests are:  \u003cul\u003e \u003cli\u003eThe replacement of energy intensive processes by alternative technologies\u003c\/li\u003e \u003cli\u003eUtilization of co-products from the food industry and agricultural commodities to generate value-added products\u003c\/li\u003e \u003cli\u003eUse of waste streams to produce or isolate valuable compounds or fuel\u003c\/li\u003e \u003cli\u003eProcess Optimization\u003c\/li\u003e \u003cli\u003eGreen technologies applied to food processing and packaging\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThe author has a very well rounded and diverse academic background in the areas of management, chemical engineering, food sciences, and the environmental. This background – that is strongly complemented with industrial experience in the largest protein animal producer in the world – gives Dr. Morawicki a clear view of the broad picture that is necessary to write a book of this nature as a single author.\u003c\/p\u003e  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, \u003ci\u003eHandbook of Sustainability for the Food Sciences\u003c\/i\u003e presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing.  \u003cp\u003eStructured in four sections, \u003ci\u003eHandbook of Sustainability for the Food Sciences\u003c\/i\u003e 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. \u003ci\u003eHandbook of Sustainability for the Food Sciences\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989343060197,"sku":"NP9780813817354","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813817354.jpg?v=1761783743","url":"https:\/\/k12savings.com\/products\/handbook-of-sustainability-for-the-food-sciences-isbn-9780813817354","provider":"K12savings","version":"1.0","type":"link"}