This book, edited by Charis Michel Galanakis, describes the latest research on how food production and processing can become more sustainable.
Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized.
The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems.
- Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production
- Describes in detail the latest understanding of food processing, food production and waste reduction issues
- Includes emerging topics, such as sustainable organic food production and computer aided process engineering
- Analyzes the potential and sustainability of already commercialized processes and products
Galanakis, C. M. ed., (2018). Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing. Amsterdam: Elsevier.
For more information, see here. See also the Foodsource resource How can we reduce food-related greenhouse gas emissions?