Food Industry Wastes : Assessment and Recuperation of Commodities.
Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book will provide a key...
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Full Text (via ProQuest) |
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| Format: | eBook |
| Language: | English |
| Published: |
Burlington :
Elsevier Science,
2013.
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Table of Contents:
- Front Cover; Food Industry Wastes; Copyright Page; Dedication; Contents; Contributors; Preface; Introduction: Causes and Challenges of Food Wastage; 1 Sustainability of the Food Supply Chain; 2 Quantity of Food Wastes; 3 Water Waste; 4 Environmental Effect of Food Waste; 5 Conclusions; References; Abbreviations and Glossary; I: Food Industry Wastes: Problems and Opportunities; 1 Recent European Legislation on Management of Wastes in the Food Industry; 1 Introduction; 1.1 Definitions of Food Industry Waste (FIW); 1.2 Waste Streams Considered in This Book; 2 Various Legal Aspects of Food Waste.
- 2.1 Selecting Best Available Technique Candidates for the Food and Drink Sector3 Effectiveness of Waste Management Policies in the European Union; 3.1 Adoption of a "Recycling Society" in the EU; 3.2 Main Stipulations of the Landfill Directive 1999/31/EC; 3.2.1 The European Environment Agency Report No 7/2009; 3.2.1.1 Aims; 3.2.1.2 Indicator-Based Analysis; 3.2.1.3 Interviews with Key Stakeholders; 3.2.1.4 Policy Instruments; German Case Study; Hungarian Case Study; 3.2.1.5 Landfill Taxes and Gate Fees; 3.2.1.6 Public Acceptance; 3.3 European Waste Framework Directive (WFD).
- 4 Biowaste Management Policy Updates4.1 Landfill Bans on Food Waste; 4.1.1 Introduction of New Regulations and the Right Policies; 4.2 Selection of Measures; 4.3 Example of Application of Waste Management Legislation in Ireland; 4.4 Waste Management for the Food Industries in the USA and Canada; 5 Policy Recommendations Identified for Their Prevention Potential; 6 Environmental Management Standards and Their Application in the Food Industry; 7 Conclusions; References; 2 Development of Green Production Strategies; 1 Introduction; 2 Engineering Design Principles for Industrial Ecology.
- 2.1 History and Definitions of Industrial Ecology2.2 Complex Adaptive Self-Organizing Hierarchical Open (SOHO) System; 2.2.1 Ecosystems as Self-Organizing Systems; 2.3 Sustainable Livelihood (SL); 2.4 Ecological Integrity; 2.4.1 A Conceptual Model of Industrial Ecology; 2.5 Design Principles and Tools for Industrial Ecology; 2.5.1 Interfacing; 2.5.1.1 Focus on Suboptimization and Example with a Student Residence Cafeteria; 2.5.2 Mimicry of Natural Ecosystems; 2.5.3 Using Appropriate Biotechnology; 2.5.4 Renewable Resources; 3 Barriers to Adoption of Industrial Ecology and Drivers of Change.
- 3.1 Constraints and Incentives for Industrial Ecology3.2 Eco-Innovation as a Driver of Sustainable Manufacturing; 3.3 Drivers of and Barriers to Eco-Innovation; 4 Educating Industrial Ecologists; 5 Green Production; 5.1 Principles of Green Production; 5.2 Green Production Criteria; Changing the Production Process; Changing the Product; 6 Sustainability in the Global Food and Drink Industry; 7 Holistic Approach in Food Production; 7.1 Development of Green Production Strategy; 7.2 The Upgrading Concept; 8 The Green Biorefinery Concept; 9 Anaerobic Digestion and Biogas Production Technology.