Environmentally-Friendly Food Processing addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible.

Part 1 evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing.

Part 2 covers good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.

Contents

Part 1: ASSESSING THE ENVIRONMENTAL IMPACT OF FOOD PROCESSING OPERATIONS

1. Life cycle assessment (LCA): an introduction
   • The LCA process
   • Key principles of LCA
   • LCA of food products
   • Using LCA: some examples

2. Life cycle assessment of vegetable products
   • Using LCAs: the case of pesticides
   • LCA in horticultural production
   • LCA for processed vegetable products
   • LCA for organic production
   • Future trends: LCA and sustainability

3. Life cycle assessment of fruit products
   • Functional units and system boundaries
   • Data collection: field operations
   • Data collection: nutrient balance
   • Data collection: pesticides
   • Assessing a LCA

4. Life cycle assessment of animal products
   • LCA methodology and animal products
   • LCA in practice: the cases of milk and pig meat
   • Using LCA to improve production

5. Environmental impact assessment of seafood products
   • The need for a sustainable fishing industry
   • The role of aquaculture
   • The environmental impact of fishing
   • The environmental impact of aquaculture
   • LCA of seafood products, sustainable fishing and aquaculture

6. Environmental issues in the production of beverages: the global coffee chain
   • Development issues
   • Market trends and their environmental and social impacts
   • The environmental impact of the coffee supply chain
   • Identifying problem areas
   • Sustainable coffee production

Part 2: GOOD PRACTICE

7. Improving energy efficiency
   • Analysing energy use in food processing
   • Improving energy use
   • Case study: improving energy use in poultry processing
   • Case study: pig slaughterhouse

8. The environmental management of packaging
   • Packaging and the environment
   • The regulatory context
   • Packaging minimisation
   • Packaging recycling

9. Recycling of packaging materials
   • Regulation in the EU
   • Recycling paper packaging: collection and separation
   • Recycling paper packaging: processing
   • Food packaging from recovered paper
   • Recycling plastic packaging
   • Collection and separation of plastic packaging
   • Recycling techniques and uses of plastic packaging

10. Biobased food packaging
    • Biobased packaging materials
    • Requirements for biobased packaging materials
    • Using biobased packaging with particular foods
    • Current commercial applications

11. Recycling food processing wastes
    • Bio-recycling technologies
    • Case study: recycling cheese whey<

12. Waste treatment
    • Key issues in food waste treatment
    • Common food waste treatment systems
    • Physical methods of waste treatment
    • Biological methods of waste treatment
    • Chemical methods of waste treatment
    • Land treatment of waste

13. Assessing the safety and quality of recycled packaging materials
    • Recyclable plastic packaging: PET
    • Recyclable paper and board packaging
    • Food contact materials: the regulatory context
    • Key safety issues for recycled packaging
    • Testing the safety of recycled packaging

14. Environmental training for the food industry
    • The importance of environmental training
    • Environmental training needs in differing departments
    • The concept of the leaning organisation in environmental training
    • Barriers to effective environmental training
    • Environmental learning across the supply chain
    • External, workplace and internet-based environmental training
    • Maintaining environmental awareness

15. Comparing integrated crop management and organic production
    • Integrated crop management
    • The environmental impact of integrated crop management
    • Organic crop production
    • The environmental impact of organic farming
    • Comparing the environmental impact of integrated crop management and organic farming

Index

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ORDER NOW Environmentally-Friendly Food Processing edited by Berit Mattsson and Ulf Sonesson 2003 • 256 pages • $258.95 + shipping Texas residents please add 6.75 % sales tax