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Book Description
Consumer pressure and increased regulation has made environmental awareness increasingly important in the food industry. Exploring how to achieve environmentally-friendly food production, this book reviews the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible. The editors and their panel of experts evaluate the environmental impact of food processing operations areas in such as fruit, vegetable, meat, and fish processing. They cover good practice in food processes including packaging, recycling, and waste treatment and highlight methods of improving energy consumption.
Table of Contents
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1 Introduction 1
2 Life cycle assessment (LCA): an introduction 5
3 Life cycle assessment of vegetable products 16
4 Life cycle assessment of fruit production 29
5 Life cycle assessment of animal products 54
6 Environmental impact assessment of seafood products 70
7 Environmental issues in the production of beverages: the global coffee chain 95
8 Improving energy efficiency 116
9 The environmental management of packaging: an overview 130
10 Recycling of packaging materials 154
11 Biobased food packaging 180
12 Recycling food processing wastes 205
13 Waste treatment 218
14 Assessing the safety and quality of recycled packaging materials 241
15 Environmental training for the food industry 266
16 Comparing integrated crop management and organic production 283
17 Life cycle assessment (LCA) of wine production 306
Index 327
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