Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
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, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences 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. Handbook of Sustainability for the Food Sciences 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.
A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action. This book uses case studies throughout to explore the following key issues:*How can hospitality properties and equipment be designed to use less resources?*What are the benefits of using more sustainable food and beverage sources?*How can environmental impacts be reduced and profitability increased?*How can properties integrate sustainability management systems and stay one step ahead of the competition?*How can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies? Sustainability in the Hospitality Industry contains stimulating new ideas, solutions, and strategies essential to every student and professional in the hospitality industry. Philip Sloan Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Willy Legrand Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA * Revealing and refreshing ideas for the neglected area of sustainability in hospitality management.* Presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers.* Demonstrates principles with case studies from industry and chain hotels * Stimulates new solutions and strategies to tackle the problem of increasing energy costs and to help alleviate pressure from environmental groups
The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.
Aquaculture has become a major sector of fish farming in many parts of the world. In recent years, shrimp aquaculture industry is growing rapidly coupled with increasing global demand and higher prices. Despite all those positive aspects, shrimp aquaculture industry has serious negative ecological environmental and socioeconomic impacts in many producing countries like Bangladesh. The aim of this book is to make an assessment of the sustainability of coastal shrimp aquaculture industry in Bangladesh. This study first identifies relevant dimensions and parameters of sustainable development of shrimp aquaculture industry. It then assesses the overall level of sustainability of shrimp aquaculture industry of Bangladesh. The study uses the Ecosystem Approach to Fisheries (EAF) of FAO (Food and Agriculture Organization of the United Nations) to investigate and evaluate the sustainability level. Lessons learned from this study are considered in the context of recommendations. It is expected that these recommendations will help sustainable growth of shrimp aquaculture industry in Bangladesh to a large extent.
Biofuel Crop Sustainability brings together the basic principles of agricultural sustainability and special stipulations for biofuels, from the economic and ecological opportunities and challenges of sustainable biofuel crop production to the unique characteristics of particular crops which make them ideal for biofuel applications. This book will be a valuable resource for researchers and professionals involved in biofuels development and production as well as agriculture industry personnel. Chapters focus the broad principles of resource management for ecological, environmental and societal welfare, the sustainability issues pertaining to several broad categories of biofuel crops , as well as the economics and profitability of biofuels on both a local and international scale. Coverage includes topics such as utilizing waste water for field crop irrigation and algae production, reliability of feedstock supply, marginal lands, and identifying crops with traits of significance for survival and growth on low fertility soils. The development of production practices with low external inputs of fertilizer, irrigation, and pesticides is also covered. Biofuel Crop Sustainability will be a valuable, up-to-date reference for all those involved in the rapidly expanding biofuels industry and sustainable agriculture research fields.
Unit operations are an area of engineering that is at the same time very fascinating and most essential for the industry in general and the food industry in particular. This book was prepared in a way to achieve simultaneously the academic and practical perspectives. It is organized into two parts: the unit operations based on equilibrium processes and the mechanical operations. Each topic starts with a presentation of the fundamental concepts and principles, followed by a discussion of the main applications, type of equipment, operating principles, methods of solving the engineering problem and the factors that influence the operation, among others. Moreover, throughout the work there is a concern of clearly illustrate the explanations through a set of examples applied to the vast sector of the food industry. This is, in fact, a feature of this book that makes it a reference in academia.
In the world where we live in sustainability is a very important theme. In every field we can find sustainable thinking. In Architecture this isn't different. Although the practical use of sustainability is very often an addition to architecture, sustainability itself isn't an addition. Sustainability isn’t one piece of clothing which has to fit as much people as possible. To make the most profit we need to undress the multiple ways of explaining sustainability and search the principles which suits the location and needs the best. Therefore the appearance change suiting the situation. We need to know the underlying principles of the sustainable field we’re searching in and incorporate these principles in the very start of designing. In the case location of this thesis, Holland, wind is one of the most suitable source for sustainable use. By investigating the principles of aerodynamics and wind characteristics this book is giving the first steps for integrate sustainable use of wind in architecture.
A lot of dangers are threatening human health; food may be a source of these risks e.g. food-borne. So food safety became a global concern especially by the consumers. The HACCP system is widely acknowledged as the best method of assuring product safety. So nowadays, HACCP is widely embraced by the food industry and by governmental regulatory agencies because it has proven to be a cost-effective means to prevent the occurrence of identifiable food-borne, biological, chemical and physical hazards and consequently maintains consumer confidence. Consequently, HACCP is becoming the ''food passport'' to the international market place. In addition the HACCP system is one of the basic requirements of the ISO 22000 certificate. This book presents the HACCP evolution, identification, principles, guidelines and application cases.
The added values of food traceability systems enabled by Information technology holds much for the future of the food industry and its consumers. Originally food traceability was imposed on the food industry as a regulatory requirement that came as a response toward food incidents like the bovine spongiform encephalopathy (BSE), salmonella breakouts...etc. As food incidents occur consumers become skeptic about the food they consume and it's producers; taking into consideration the conspicuous information asymmetry between the two. This book, therefor, presents traceability systems as a tool to reduce the gap in information between food producers and consumers. The book sheds the light on the role of traceability systems in reducing uncertainties and risks in food products in food supply chains. The analysis presented should help professionals in food supply chains/ industry, legislation bodies and food consumers.
The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this field
The concept of functional foods is still evolving, as new products are launched on a regular basis. This sector of the food industry is growing due to the relationship between food and health. This book presents a concise review of functional food concepts, market trends and functional ingredients that makes the food "functional". It also examines some of the health claims and regulatory issues in some selected countires. The factors that may influence functional food choices and new product development were carefully reviewed. This book is written to demystify the concepts of functional foods, with the final consumers in mind. This book is relevant to students interested in functional food marketing and for investors in food business who may want to develop food products in this category of food in the food industry.
There is great interest in localization and safety of food as there is increased number of people thinking about their health and becoming savvy about what they consume and how it affects the environment, so they increased responsiveness as well, which make think majority of companies to focus on sustainability strategy which comprises in itself environmental, social and economical pillar, in order to provide people with the safe, and healthy food with including food security, democracy, and sovereignty. Due to increasing world population, the environmental impact of food supply chain is getting bigger in global perspective and which cause companies to think how to provide more food which will not harm the environment and people. Research from different books and academic papers which is about sustainability in food supply chain has been taken into consideration. Hereafter, sustainability should be included in each phase of the food supply chain and cradle to cradle model should be used. Currently companies are focusing on sustainability more than before and want to use packaging which reduce the food waste and while recycling could cause less contamination.
This book is about sustainability of land use practices in Chittagong Hill Tracts (CHTs), Bangladesh. Shifting cultivation, agro-forestry and plough cultivation are the prominant land use practices in CHTs. However, long lasting debate among government, communities, NGOs and scholars regarding sustainability level of the land use practices has been a major problem. In this book, the author has developed criteria, indicators and verifiers under the three core sustainability principles i.e. conservation of biodiversity, intergenerational equity and the precautionary principle for each of the land use practices to facilitate the assessment of land use sustainability. Sustainability assessment implies that none of the prominent land use practices are truly sustainable although agro-forestry has the potential to become a sustainable land use practice.