Sustainable Food Processing
Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future.
Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability.
This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.
Table of Content
List of Contributors vii
List of Figures xi
List of Tables xv
1 Introduction 1
Brijesh K. Tiwari, Tomas Norton and Nicholas M. Holden
Section 1: Principles and Assessment 9
2 Current Concepts and Applied Research in Sustainable Food Processing 11
Wayne Martindale, Tim Finnigan and Louise Needham
3 Environmental Sustainability in Food Processing 39
Poritosh Roy, Takahiro Orikasa, Nobutaka Nakamura and Takeo Shiina
4 Life Cycle Assessment and Sustainable Food Processing 63
Nicholas M. Holden and Ming-Jia Yan
5 Environmental Impact Assessment (EIA) 93
Colm D. Everard, Colette C. Fagan and Kevin P. Mc Donnell
6 Risk Analysis for a Sustainable Food Chain 103
Uma Tiwari and Enda Cummins
Section 2: Food Processing Applications 125
7 Dairy Processing 127
Anwesha Sarkar, Lakshmi Dave, Anant Dave and Shantanu Das
8 Meat Processing 169
Daniel M. Anang
9 Seafood Processing 195
Christian James, Graham Purnell and Stephen J. James
10 Sustainable Processing of Fresh-Cut Fruit and Vegetables 219
Francisco Artés-Hernández, Perla A. Gómez, Encarna Aguayo, Alejandro Tomás-Callejas and Francisco Artés
11 Sustainable Food Grain Processing 269
Anil Kumar Anal, Imran Ahmad, Jiraporn Sripinyowanich and Athapol Noomhorm
12 Sustainable Brewing 295
Kasiviswanathan Muthukumarappan and N. N. Misra
13 Sustainable Processed Food 313
Anne Sibbel
Section 3: Food Manufacturing Operations 337
14 Concept of Sustainable Packaging System and Its Development 339
Jasim Ahmed and Tanweer Alam
15 Sustainable Cleaning and Sanitation in the Food Industry 363
Tomas Norton and Brijesh K. Tiwari
16 Energy Consumption and Reduction Strategies in Food Processing 377
Lijun Wang
17 Water Consumption, Reuse and Reduction Strategies in Food Processing 401
Hülya Ölmez
18 Food Industry Waste Management 435
Belarmino Adenso-Díaz and Carlos Mena
19 Sustainable Cold Chain 463
Stephen J. James and Christian James
Section 4: Food Distribution and Consumption 497
20 National and International Food Distribution: Do Food Miles Really Matter? 499
David Coley, Michael Winter and Mark Howard
21 Sustainable Global Food Supply Networks 521
Ultan Mc Carthy, Ismail Uysal, Magalie Laniel, Gerard Corkery, Francis Butler, Kevin P. Mc Donnell and Shane Ward
22 Sustainable Food Consumption 539
Kritika Mahadevan
Index 557
About the author
The Editors
Dr Brijesh K. Tiwari is a Senior Research Officer in the Department of Food Biosciences at the Teagasc Food Research Centre, Dublin, Ireland.
Dr Tomas Norton is a Senior Lecturer in Biosystems Engineering in the Engineering Department of Harper Adams University, Shropshire, UK.
Professor Nicholas M. Holden is Associate Professor of Biosystems Engineering and Head of Agricultural Systems Technology at University College Dublin, Ireland.
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