Details

Handbook of Sustainability for the Food Sciences

1. Aufl.

von: Rubén O. Morawicki
203,99 €
Verlag:	Wiley-Blackwell
Format:	PDF
Veröffentl.:	05.12.2011
ISBN/EAN:	9780470963081
Sprache:	englisch
Anzahl Seiten:	396

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Beschreibungen

Titelbeschreibung

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Inhaltsverzeichnis

Preface xvii PART I GENERAL CONCEPTS 1 1 Introduction to Sustainability 3 Introduction 3 Sustainability: a term to stay 3 Defining a sustainable company 4 Example of an unsustainable food industry 5 The promoted three dimensions of sustainability 7 Shortcomings of three-dimensional representation 8 A quest for the environment 10 Nonsustainable versus sustainable 10 The nonsustainable food company 10 The sustainable food company 12 Reliance on renewable energy 12 Ingredients and materials from renewable resources 12 Water neutral 13 Net-zero air emissions 13 Biodegradable liquid and solid wastes 14 Is a 100-percent sustainable food company attainable? 15 A short-term approach to sustainability 16 Defining boundaries 16 Differentiating efficiency from sustainability 17 Sustainability from the business point of view 17 Weakness of doing nothing 18 Strengths and opportunities 19 Summary 19 References 20 2 Sustainability and the Environment 23 Introduction 23 The Earth as a system 24 Biogeochemical cycles 25 The carbon cycle 25 The preindustrial cycle 25 The modern carbon cycle 26 The hydrologic cycle 27 The nitrogen cycle 29 Alteration of the nitrogen cycle 30 The oxygen cycle 31 The phosphorus cycle 31 The sulfur cycle 32 Importance of Earth’s ecosystems 32 Natural ecosystems 32 Services provided by natural ecosystems 33 Overexploitation of “common goods” 34 Man-made ecosystems: the food production system 35 Ecological footprint and earth’s carrying capacity 36 Ecological footprint 36 Earth’s carrying capacity 36 Collision of society and economy with the environment 38 The environment 38 Climate change 38 The political aspects of climate change 38 Society 40 Increasing population 40 Rising standards of living 41 Faster lifestyle demands more energy 42 The economy 42 Consumerism 42 Economic system based on growth 43 Summary 43 References 43 3 The Environmental Impact of the Food Supply Chain 47 Food supply chain 47 A food supply chain model 47 Environmental impact of the food supply chain 49 Impact of production of raw materials 49 Agriculture 49 Animal production 61 Fisheries 62 Food ingredients and additives 64 Case of selected additives/ingredients impacts 65 Impact of packaging 68 Impact of processing 68 Electricity and thermal energy 70 Water 70 Solid waste 71 Chemicals used in cleaning and sanitation 71 Impact of distribution 72 Distribution centers 72 Data processing 72 Transportation 73 The refrigerated supply chain 73 Impact of consumption 74 Postconsumption 75 Summary 75 References 75 PART II MANAGEMENT ASPECTS 79 4 Impact Assessment and Intensity Metrics 81 Introduction 81 Life cycle assessment 81 Applications of LCAs 82 Problems associated with LCAs 84 Conducting an LCA using ISO standards 84 Definition of goal and scope 85 Life cycle inventory analysis 87 Allocation 89 Life cycle impact assessment 91 Life cycle interpretation 95 Reporting 95 Single indicators for LCAs 95 Variations of LCAs 96 Well-to-wheel LCA 97 BASF’s eco-efficiency analysis 98 Ecological footprint with spider web diagrams 99 SC Johnson’s GreenList™ 100 Intensity indicators and metrics 100 Indicators applied to the food industry 101 Ecological indicators 101 Process indicators 102 Transportation indicators 103 Institutional indicators 104 Summary 105 References 106 5 Improving Efficiency 109 Efficiency and sustainability 109 Extra temporary step in the sustainability staircase 110 Improving efficiency 111 Creating a long-term “genuine green philosophy” 112 Managing efficiency improvements 113 Starting with efficiency improvements 113 Mapping the operation 113 Defining boundaries 117 Selecting metrics 117 Assessing the current situation 117 Ranking processes according to impacts 117 Identifying the main burdens 119 Starting with the low-hanging fruit instead 119 Efficiency improvements using the Plan-Do-Check-Act cycle 119 Other tools with application in efficiency improvement 120 Lean manufacturing and sustainability 122 Implementing lean in food manufacturing 123 Sharing knowledge with suppliers and customers 124 Integrating sustainability into management systems 124 Environmental management systems 125 EMS and the ISO 14000 family 125 Elements of an EMS 126 Summary 127 References 127 6 Innovating Technology 129 The need for innovation 129 Technology cycles 130 Technology hype cycles 132 Technology push versus demand pull 132 Technology obsolescence 134 Planned obsolescence 135 Innovation and sustainability 135 Summary 136 References 136 7 Environmental Claims and Reporting 137 Environmental claims and declarations 137 Regulations and guidelines 138 Government regulations 138 U.S. Federal Trade Commission rules 138 European Union guidelines 138 The ISO 14020 family 139 Environmental labeling 140 Types of voluntary environmental labeling 140 Sustainability reporting 143 Global Reporting Initiative 143 AccountAbility 1000 series 144 Compliance and food safety in the context of reporting 144 Carbon offsets and emissions trading 145 Carbon offsets 145 Concerns about carbon offsets 147 Emissions trading 147 Summary 148 References 149 PART III WORKING ON THE IMPACTS 151 8 Air Emissions 153 Emissions with local, regional, and global impacts 153 Mobile versus stationary sources 153 Primary and secondary pollutants 154 Emissions with local and regional impact 155 Sulfur dioxide 155 Nitrogen oxides 155 Carbon monoxide 156 Particle matter 157 Volatile organic compounds 158 Ammonia emissions 158 Ground-level ozone 158 Emissions with global impact 160 Greenhouse gases 160 Ozone-depleting substances 163 Emissions inventories 165 Emissions inventories for greenhouse gases 166 Conducting a GHG inventory 166 Calculation of emissions 168 Example of calculation of emissions 170 ISO 14064 172 Reducing emissions 173 Increasing the efficiency of energy utilization 173 Selection of energy sources 173 Reducing emissions from stationary sources 174 Carbon dioxide 174 Nitrogen oxides 174 Sulfur dioxide 175 Particle matter 175 Reducing emissions from processes 176 VOCs 176 Waste and waste treatment 176 By-products of the meat industry 177 Emissions from the use of electricity 178 Emissions from refrigeration 178 Carbon capture and storage 183 Carbon capture 183 Carbon storage 184 Optimizing transportation and logistics 185 Summary 186 References 186 9 Water and Wastewater 189 The water resource 189 Freshwater sources 189 Water aquifers 189 Surface water 191 Interactions of surface water with groundwater 192 Freshwater available for consumption 193 Extraction from aquifers 193 Use of surface water 195 Desalinization 196 Toward a water crisis 198 Water and food production 199 Virtual water 199 Water footprint 200 Water footprint of a nation 200 Water footprint of a business 201 Water footprint of agricultural products 202 Water neutrality 202 Efficiency of water use in food processing 204 Water use in food-processing facilities 205 Strategies for water reduction 206 Minimizing consumption 206 Process water reuse 208 Water recycling 208 Rainwater harvesting 209 Condensate recovery 210 Water replenishment 210 Wastewater treatment 210 Aerobic systems 210 Emissions from aerobic wastewater treatment 211 Advanced water treatment 212 Minimizing solids in wastewater 212 Anaerobic systems 214 The anaerobic process 214 Anaerobic wastewater treatment systems 215 Posttreatment after anaerobic step 217 Engineered natural systems 218 Constructed wetlands 219 Stormwater management 220 Summary 222 References 223 10 Solid Waste 227 Generation of solid waste 227 In fields and farms 229 From food-processing plants 231 During distribution and retailing 231 During consumption 232 Minimizing the impact of solid waste 233 Managing food wastes 233 At processing, distribution, and retail levels 233 At consumer’s level 239 Managing nonfood wastes 239 At the field and farm levels 239 At food-processing plants, distribution, and retail levels 240 At consumer’s level 241 Eco-industrial development 241 Industrial ecology 242 Eco-Industrial parks 243 Eco-industrial networks 243 Summary 243 References 244 11 Energy 247 Energy in a sustainability context 247 Energy and food production 247 Energy sources 248 Energy return on the investment 249 Energy quality 251 Embodied energy 253 Improving energy efficiency of food-processing plants 254 Energy in food-processing plants 254 Steam systems in food-processing plants 255 Direct-fire heating in food processing 256 Opportunities for energy-efficiency improvements 256 Process heat and steam systems 257 Efficiency of mechanical systems 259 Energy monitoring and management 266 Energy efficiency at the building’s level 267 Innovating technology 268 Low carbon and neutral carbon energy 269 Buying “green power” 269 On-site generation of “green power” 270 Energy-generation capacity and capacity factor 271 Solar and wind 272 Landfill gas and biogas 272 Biomass 273 Combined heat and power 274 Efficiency of CHP systems 276 Heat recovery 277 Low-grade heat with a heat pump 277 Low-pressure steam by vapor recompression 278 Applications of recovered heat 279 Absorption refrigeration 279 Summary 280 References 281 12 Packaging 285 Food packaging 285 Materials used in food packaging 285 Glass 286 Metals 286 Aluminum 286 Steel 287 Plastics 287 Paper 289 Textiles 289 Wood 289 Environmental impacts of food packaging 290 The positives 290 The negatives 290 Consumption of nonrenewable feedstocks 290 Impact of renewable feedstocks 291 Energy consumption for each material 292 Water consumption 296 Air, liquid, and solid emissions 297 Generation of postconsumer solid waste 300 Reducing the impact of packaging 301 Relative mitigation of packaging environmental impact 302 Recycling 303 Food safety and recycling 304 Use of reusable packages 306 Biobased polymers for packaging 306 Design for “X” 307 Design for the environment 307 Design for recyclability 308 Design for disassembly 308 Design for transportability 309 Design for minimization 309 Design for shelf life extension 309 Summary 310 References 310 13 Transportation 313 Introduction 313 Transportation modes 314 Indicators of transportation distance 317 Food miles 317 Ton-miles per gallon 317 Transportation efficiency 318 Factors that affect fuel economy 318 Transportation method and energy intensity 320 Transportation from grocery store to consumer’s home 322 Energy intensity in the transportation of food products 323 Refrigerated transport 324 Energy consumption in refrigerated transportation 324 Emissions from transportation 325 Diesel-powered vehicles 325 Air transport 326 Refrigerated transport 327 Impact from refrigerant escape 327 Reducing the impact of transportation 328 Trucks 328 Operational improvements 328 Long combination vehicles 330 Weight reduction and increased volumetric capacity 331 Aerodynamic drag and rolling instance 332 Ships 332 Planes 333 Trains 334 Reducing the impact of refrigerated transport 335 Refrigerant leaks in refrigerated transport 335 Potential technologies for refrigerated transport 336 Absorption cycles using waste heat from truck engines 336 Solar photovoltaic 336 Locally produced versus transported 337 Summary 337 References 338 PART IV FACING THE FUTURE 341 14 A Biobased Economy 343 Introduction 343 The biorefinery 344 Types of biorefineries 344 Biochemical route 347 Thermochemical route 347 Chemicals from sugars 348 Chemicals from syngas 349 Biofuels 351 Bioethanol 351 Biodiesel 353 Biobutanol 354 Biogas 355 Feedstocks for fuels and chemicals 355 Downsides of a biobased economy 357 Summary 358 References 359 15 Conclusions 361 The paradox of industrialized food production 361 The cornerstones of sustainability 361 Energy 362 Water 364 Materials 365 The environment 366 The peaks in the pathway of sustainability 366 Peak oil 366 Peak gas 367 Other peaks 368 Sustainability in the context of declining resources 369 References 370 Index 371

Rezension

“Although the Handbook of Sustainability for the Food Sciences is a guide for food science professionals, it is written in accessible language and will appeal to anyone who cares about food security.” (Research Frontiers, 27 November 2012) “The handbook is comprehensive and solid as a rock. His ability to collect and summarize the literature available on the subject is stunning.” (Crosslands, 2012)

Autorenportrait

Rubén O. Morawicki, Ph.D., The Author has 6-year degree in Chemical Engineering from Argentina, a Masters in Industrial Engineering with concentration in Engineering Management from State University of New York at Buffalo and a Ph.D. in Food Science from the Pennsylvania State University. During his graduate school years, he also took classes at the College of Environmental Science and Forestry (SUNY-ESF), in Syracuse New York, when he became an advocate of environmental issues. Dr. Morawicki's career as a scientist started in Argentina where he worked as a research scientist for five years in the area or simultaneous heat and mass transfer during drying of food products. He moved to the US in 1997 to pursue graduate studies. After graduating with his Ph.D. in 2002, he immediately joined Tyson Foods as a Senior Research Scientist and work in the area of development of new products from industrial co-products. In January of 2005, he left the corporate world to become a Faculty member at the Food Science Department at the University of Arkansas in the rank of Assistant Professor in Food Processing and Packaging. Currently, besides teaching Food Processing, the author leads a research program on Green Food Processing with focus on the development of technologies that minimize the environmental impact of food processing plants and create sustainable practices for the food industry. Some of his research interests are: <ul> <li>The replacement of energy intensive processes by alternative technologies</li> <li>Utilization of co-products from the food industry and agricultural commodities to generate value-added products</li> <li>Use of waste streams to produce or isolate valuable compounds or fuel</li> <li>Process Optimization</li> <li>Green technologies applied to food processing and packaging</li> </ul> The author has a very well rounded and diverse academic background in the areas of management, chemical engineering, food sciences, and the environmental. This background – that is strongly complemented with industrial experience in the largest protein animal producer in the world – gives Dr. Morawicki a clear view of the broad picture that is necessary to write a book of this nature as a single author.