This book looks at how the food industry and the environment interact, describes how the industry has developed over the past decade, and sets out suggestions to improve the food industry’s future environmental performance.
The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorisation of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more.
Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odours in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics.
Galanakis, C. (ed.) (2020). The Interaction of Food Industry and Environment. Elsevier Academic Press, Cambridge.
Read more here. See also the Foodsource resource What interventions could potentially shift our eating patterns in sustainable directions?