The Interaction of Food Industry and Environment

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The Interaction of Food Industry and Environment
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Contributors
Preface
1 - Cleaner production strategies for the food industry
	1. Introduction
	2. Cleaner production: principles and methodology for food industry
		2.1 Planning and organizing cleaner production
		2.2 Preassessment
		2.3 Assessment
		2.4 Evaluation and feasibility study
		2.5 Implementation of viable cleaner production opportunities
	3. Environmental improvement in the food industry
		3.1 Water efficiency
			3.1.1 Water consumption
			3.1.2 Wastewater generation
		3.2 Energy efficiency
			3.2.1 Reducing energy consumption at source
			3.2.2 Energy or heat recovery
			3.2.3 Alternative energy sources
		3.3 Raw material efficiency
			3.3.1 Food waste reduction
			3.3.2 Reusing food by-products
			3.3.3 Recovery and recycling
	4. Performance and environmental indicators
		4.1 Key Performance Indicators
		4.2 Environmental impact indicator
	5. Future perspectives: food industry 4.0
		5.1 The use of information in the food industry 4.0: smart data
		5.2 Food industry 4.0: a change in the cleaner production paradigm
	References
2 - Green supply chain
	1. Introduction
	2. Definition of green food and green food supply chain
	3. Green farming
	4. Green food product design
		4.1 Food product stewardship
		4.2 Eco-design of food products or design for the environment (DfE)
		4.3 Eco-labeling of food products' and product certification
		4.4 Life Cycle Assessment and life cycle costing
	5. Green food sourcing and procurement
	6. Green warehousing
	7. Green food logistics
	8. Green food supply chains and circular food supply chains
		8.1 Internal environmental management
		8.2 Waste management and food waste management
		8.3 Reverse logistics and circular supply chains
	9. Conclusion
	References
3 - Life cycle assessment in the food industry
	1. Introduction
	2. Life cycle assessment (LCA)
		2.1 The application of LCA to food sector
			2.1.1 Functional unit
			2.1.2 System boundary
			2.1.3 Allocation
			2.1.4 Crop cultivation
			2.1.5 Manure management
			2.1.6 Wastewater management
			2.1.7 Packaging
		2.2 LCA databases
			2.2.1 LCA food database
			2.2.2 World food life cycle assessment database (WFLDB)
			2.2.3 Ecoinvent
			2.2.4 Agri-footprint
	3. Labeling schemes
	4. EU organic logo and other standards on organic farming
	5. Product environmental footprint (PEF)
	6. Environmental product declaration (EPD)
	7. Examples of product category rules (PCR) related to food
	8. Conclusions
	References
4 - Microbes and the environment: fermented products
	1. Introduction
	2. Interaction of cheese with the dairy environment
	3. House microbiota of dairy industry
	4. Examples of cheeses with characteristic in house microbiota (Table 4.1)
		4.1 Pit cheese
		4.2 Cheeses ripening in wooden vats
		4.3 Cheese ripening in goat's skin bag
		4.4 Cheese ripening in caves
	5. Interaction of fermented sausages with meat industry
	6. House microbiota of meat industry
	7. Examples of traditional sausages with characteristic house microbiota (Table 4.2)
		7.1 Serbia
		7.2 Portugal
		7.3 Spain
		7.4 Greece
		7.5 Italy
		7.6 Methods to study the microbial ecology of fermented foods
	8. Conclusion
	Funding
	References
5 - Biorefineries for the valorization of food processing waste
	1. Introduction
	2. The food industry: wastes and valuable by-products
		2.1 Animal-derived waste
		2.2 Plant-derived waste
		2.3 Market potentials from food-derived by-products
	3. Biorefineries based on food processing waste
		3.1 Biorefinery based on wine grape waste
			3.1.1 Vine shoots
			3.1.2 Grape marc or pomace
			3.1.3 Grape seeds
			3.1.4 Wine lees
		3.2 Biorefinery based on brewer's spent grain
		3.3 Biorefinery based on olive waste
			3.3.1 Olive pomace
			3.3.2 Olive stones
			3.3.3 Olive leaves
			3.3.4 Olive mill wastewater
			3.3.5 Olive tree pruning
		3.4 Biorefinery based on potato peels
		3.5 Other biowaste-based biorefineries
			3.5.1 Tomato pomace
			3.5.2 Apple pomace
			3.5.3 Citrus waste
			3.5.4 Dairy by-products
	4. Legislation on waste management
	5. Concluding remarks
	Acknowledgments
	References
6. Packaging and food sustainability
	1. Introduction
	2. Environmental aspects of packaging materials for food use
	3. Impact of food wastes on the overall sustainability
	4. The contribution of packaging to the sustainability of food chains
	5. Sustainability-oriented strategies through the improvement of packaging efficiency
		5.1 Packaging lightweighting
		5.2 The choice of packaging materials with a focus on recyclability
		5.3 The shift to biobased plastic materials
	6. Sustainability-oriented strategies through the improvement of packaging effectiveness
		6.1 Redesign product-packaging configurations
		6.2 Maximize packaging protective role
		6.3 Nanotechnologies for packaging improvement
		6.4 Correct shelf life assignment
	7. Conclusion
	References
7 - The concept of (virtual) water in the food industry
	1. Introduction
		1.1 Water (blue, green, gray): all virtual for the global food and agricultural system
		1.2 Water on the global policy agenda
		1.3 Data needs: blue, green, and gray (virtual) water
		1.4 Water: a global vital flow impacted by climate change
		1.5 Governance: from virtual water to a global food and agricultural system water requirement
	2. Conclusions
	References
	Further reading
8 - Wastewater treatment and water reuse in the food industry
	1. Introduction
		1.1 Food industry wastewaters
		1.2 Characteristics of food industry wastewaters
	2. Treatment methods
		2.1 Biological methods
			2.1.1 Aerobic processes
			2.1.2 Anaerobic processes
			2.1.3 Microalgal-based processes
		2.2 Physicochemical methods
		2.3 Electrochemical methods
		2.4 Constructed wetlands
		2.5 Hybrid systems
	3. Case studies of food industry wastewater treatment
		3.1 Biological trickling filters
			3.1.1 Biological trickling filters and olive mill wastewater
			3.1.2 Biological trickling filters and table olive wastewater
			3.1.3 Biological trickling filters and second cheese whey
		3.2 Constructed wetlands
			3.2.1 Constructed wetlands and olive mill wastewater
			3.2.2 Constructed wetlands and table olive wastewater
			3.2.3 Constructed wetlands and second cheese whey
		3.3 Electrocoagulation treatment
	4. Reuse of treated food industry wastewaters
	5. Conclusions
	Acknowledgments
	References
9 - Control of odors in the food industry
	1. Introduction
	2. Example sources of odor in the food industry
		2.1 Brewery industry
		2.2 Baking industry
		2.3 Palm oil industry
		2.4 Poultry industry
	3. Control of odor through odor management plan
		3.1 Odor management plan documentation
		3.2 Identification of odor sources from processing activities
			3.2.1 The quantification of odor emission
			3.2.2 International standards of odor assessment
		3.3 Validation of odor exposure at the surroundings (ambient)
	4. Odor control technologies
		4.1 Adsorption
		4.2 Absorption
		4.3 Thermal oxidation
		4.4 Catalytic oxidation
		4.5 Nonthermal plasma injection
		4.6 Biotechnologies
	5. Modifications of biofilter technology for improved odor removal
		5.1 Activated carbon assisted biofilters
		5.2 Nonthermal plasma assisted biofilters
		5.3 Multistaged high performance modules
		5.4 Engineered biofilter media
	6. The selection of odor control systems
		6.1 Selection based on investment cost
		6.2 Selection based on operational requirements
		6.3 Maintenance requirement
		6.4 Selection based on preceding environmental impacts
	7. Conclusions
	References
10 - Innovation management and sustainability in the food industry: concepts and models
	1. Introduction
	2. How to classify innovation in the food industry
	3. Models of innovation in the food industry
		3.1 Food incremental innovation: the low-fat margarine and me-too food products
		3.2 Food market breakthrough: the soy-based food
		3.3 Food technological breakthrough: 3D food printing, the digital gastronomy and foodomics
		3.4 Food radical innovation: functional foods and foodomics
	4. Sustainability driven foods innovation: the case of food waste recovery
		4.1 Other sustainability-driven foods innovation cases
	5. Concluding remarks
	References
	Further reading
11 - Food waste valorization opportunities for different food industries
	1. Introduction
	2. The Universal Recovery Strategy
	3. Innovation challenges and commercialization aspects of food waste recovery
	4. Cereal processing by-products
	5. Coffee processing by-products
	6. Meat processing co-products and by-products
	7. Olive mill processing by-products
	8. Grape processing by-products
		8.1 Fruit processing by-products
	9. Conclusion
	References
	Further reading
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	J
	K
	L
	M
	N
	O
	P
	Q
	R
	S
	T
	U
	V
	W
	Z
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