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Author: Gwenola Yannou-Le Bris
Publisher: John Wiley & Sons
ISBN: 1786304899
Category : Technology & Engineering
Languages : en
Pages : 310
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Book Description
Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the ÉcoTrophélia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.
Author: Gwenola Yannou-Le Bris
Publisher: John Wiley & Sons
ISBN: 1786304899
Category : Technology & Engineering
Languages : en
Pages : 310
Get Book
Book Description
Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the ÉcoTrophélia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.
Author: Ángela Triguero
Publisher: Chartridge Books Oxford
ISBN: 1911033492
Category : Business & Economics
Languages : en
Pages : 134
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Book Description
This book contains some contributions obtained from Project ECO2015-70262-R “Influence of openness on eco-innovation in agro-food industries”. This Project has been funded by the former Spanish Ministry of Economy and Competitiveness. The main objective of this research is to analyse the influence of open innovation strategies on the development of environmental innovations in the agro-food companies. Eco-innovation has generated a growing body of theoretical and empirical contributions from both quantitative and qualitative perspectives in the last years and this book contains some examples of research and case studies on the topic.
Author: Allen H. Hu
Publisher: Springer
ISBN: 9811311811
Category : Science
Languages : en
Pages : 318
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Book Description
This 2-volume book covers the state-of-the-art of the research and practices on eco-design. It covers the latest topics in the field: e.g. global eco-design management, big data in eco-design, social perspectives in eco-design; as well as emphasizing the developments in emerging economies such as Asian countries. Eco-design of products and product-related services are indispensable to realize the circular economy and to increase resource efficiencies of our society. Eco-design practices are necessary both in developed countries and developing countries. The book chapters are contributed by the worldwide authors, especially authors from East Asian countries, European countries, and Southeast Asian countries, and contains selected presentations at the EcoDesign2017 symposium (10th International Symposium on Environmentally Conscious Design and Inverse Manufacturing). The first volume highlights products and services, the chapters include the product life cycle design and business strategy, technologies for the future and sustainability, as well as social perspectives in eco-design.
Author: Romain Debref
Publisher: John Wiley & Sons
ISBN: 1119544068
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
The end of the post-war economic boom was marked by the recognition of the environmental problem with the oil crises of the 1970s and, in 1972, the first major UN conference devoted to the human environment. Successive international meetings have resulted in a context where technical change, innovation and industry have assumed a central place in the creation of a new model of society. Against this consensus, the author demonstrates from economic analysis and wide-ranging examples that the environmental innovation doctrine and ecodesign methods remain fragile and can lead to paradoxical results.
Author: Nina Dobrinkova
Publisher: Springer Nature
ISBN: 3030701905
Category : Technology & Engineering
Languages : en
Pages : 394
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Book Description
This book presents research findings and conclusions that has been developed as algorithms or intelligent new methods solving problems in the fields of air pollution, climate and health, natural hazards and risks, water resources, human activities and management and informatics, remote sensing, high-performance computing and GIS for environmental monitoring and management. Environmental protection and disaster risk topics are challenging fields, that scientific world is trying to address as much as it can. Earthquakes, floods, fires, droughts, blizzards, dust storms, natural releases of toxic gases and liquids, diseases and other environmental variations affect hundreds of millions of people each year. Many disaster events are triggered by human activities. Dealing with these problems will require systems thinking and integrating multidisciplinary science. Actions in these directions are taken more and more in the recent years by political bodies, NGOs and scientific groups trying to find sustainable solutions for the future generations. Every point of view matter when it comes to our global home – The Planet Earth.
Author: Joyce Boye
Publisher: Springer Science & Business Media
ISBN: 146141587X
Category : Technology & Engineering
Languages : en
Pages : 684
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Book Description
This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.
Author: Javier Carrillo-Hermosilla
Publisher: Springer
ISBN: 0230244858
Category : Business & Economics
Languages : en
Pages : 256
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Book Description
Eco-Innovation considers the impact industry has on our environmental surroundings whilst exploring the need for more sustainable development. The concept of sustainable development and the general understanding of the interdependence of the environment and the economy are both examined in this thought-provoking new book.
Author: Foued Cheriet
Publisher: John Wiley & Sons
ISBN: 1119777429
Category : Business & Economics
Languages : en
Pages : 304
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Book Description
This work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studies, conducted by a group of Montpellier academics in Economics and Management Sciences (Groupe Montpellier Vin), this book presents recent and original research results and raises the key issues related to finance, strategy, international management and marketing. Professionals in the sector, academics, students and wine enthusiasts will find up-to-date information, in-depth analyses and above all, an invitation to a stimulating debate on the prospects of this traditional, yet innovative sector.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 012817515X
Category : Science
Languages : en
Pages : 448
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Book Description
The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
Author: Maria Margarida Cortez Vieira
Publisher: Springer Nature
ISBN: 303061817X
Category : Technology & Engineering
Languages : en
Pages : 264
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Book Description
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
