This title includes a number of Open Access chapters.
This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply chains; the dairy industry; the meat industry; the coffee and tea industries; food and beverage waste products; food processing and packaging; concluding implications. The contributors present case studies and research from around the world, offering a truly global and international perspective on this topic.
Table of Contents
Overview of Food Production and Supply Chains. Current Trends in Green Technologies in Food Production and Processing. Design of Sustainable Supply Chains for the Agrifood Sector: A Holistic Research Framework. Dairy Industry. An Appraisal of Carbon Footprint of Milk from Commercial Grass-Based Dairy Farms in Ireland According to a Certified Life Cycle Assessment Methodology. Evaluation of Industrial Dairy Waste (Milk Dust Powder) for Acetone-Butanol-Ethanol Production by Solventogenic Clostridium Species. Life Cycle Assessment of Cheese and Whey Production in the USA. Meat Industry. A Comparison of the Greenhouse Gas Emissions from the Sheep Industry with Beef Production in Canada. Coffee and Tea Industries. Tensions between Firm Size and Sustainability Goals: Fair Trade Coffee in the United States. Conventional to Ecological: Tea Plantation Soil Management in Panchagarh District of Bangladesh. Food and Beverage Waste Products. Energetic Analysis of Meat Processing Industry Waste. Lab Scale Anaerobic Sequencing Batch Reactor for Treatment of Stillage from Fruit Distillation. Food Processing and Packaging. Integrated Production and Treatment Biotech-Process for Sustainable Management of Food Processing Waste Streams. Concluding Implications. Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature.