Handbook of Sustainability for the Food Sciences -- Contents -- Preface -- PART I GENERAL CONCEPTS -- 1 Introduction to Sustainability -- Introduction -- Sustainability: a term to stay -- Defining a sustainable company -- Example of an unsustainable food industry -- The promoted three dimensions of sustainability -- Shortcomings of three-dimensional representation -- A quest for the environment -- Nonsustainable versus sustainable -- The nonsustainable food company -- The sustainable food company -- Reliance on renewable energy -- Ingredients and materials from renewable resources -- Water neutral -- Net-zero air emissions -- Biodegradable liquid and solid wastes -- Is a 100-percent sustainable food company attainable? -- A short-term approach to sustainability -- Defining boundaries -- Differentiating efficiency from sustainability -- Sustainability from the business point of view -- Weakness of doing nothing -- Strengths and opportunities -- Summary -- References -- 2 Sustainability and the Environment -- Introduction -- The Earth as a system -- Biogeochemical cycles -- The carbon cycle -- The preindustrial cycle -- The modern carbon cycle -- The hydrologic cycle -- The nitrogen cycle -- Alteration of the nitrogen cycle -- The oxygen cycle -- The phosphorus cycle -- The sulfur cycle -- Importance of Earth's ecosystems -- Natural ecosystems -- Services provided by natural ecosystems -- Overexploitation of "common goods" -- Man-made ecosystems: the food production system -- Ecological footprint and Earth's carrying capacity -- Ecological footprint -- Earth's carrying capacity -- Collision of society and economy with the environment -- The environment -- Climate change -- The political aspects of climate change -- Society -- Increasing population -- Rising standards of living -- Faster lifestyle demands more energy -- The economy -- Consumerism.

Economic system based on growth -- Summary -- References -- 3 The Environmental Impact of the Food Supply Chain -- Food supply chain -- A food supply chain model -- Environmental impact of the food supply chain -- Impact of production of raw materials -- Agriculture -- Animal production -- Fisheries -- Food ingredients and additives -- Case of selected additives/ingredients impacts -- Impact of packaging -- Impact of processing -- Electricity and thermal energy -- Water -- Solid waste -- Chemicals used in cleaning and sanitation -- Impact of distribution -- Distribution centers -- Data processing -- Transportation -- The refrigerated supply chain -- Impact of consumption -- Postconsumption -- Summary -- References -- PART II MANAGEMENT ASPECTS -- 4 Impact Assessment and Intensity Metrics -- Introduction -- Life cycle assessment -- Applications of LCAs -- Problems associated with LCAs -- Conducting an LCA using ISO standards -- Definition of goal and scope -- Life cycle inventory analysis -- Allocation -- Life cycle impact assessment -- Life cycle interpretation -- Reporting -- Single indicators for LCAs -- Variations of LCAs -- Well-to-wheel LCA -- BASF's eco-efficiency analysis -- Ecological footprint with spider web diagrams -- SC Johnson's GreenList™ -- Intensity indicators and metrics -- Indicators applied to the food industry -- Ecological indicators -- Process indicators -- Transportation indicators -- Institutional indicators -- Summary -- References -- 5 Improving Efficiency -- Efficiency and sustainability -- Extra temporary step in the sustainability staircase -- Improving efficiency -- Creating a long-term "genuine green philosophy" -- Managing efficiency improvements -- Starting with efficiency improvements -- Mapping the operation -- Defining boundaries -- Selecting metrics -- Assessing the current situation.

Ranking processes according to impacts -- Identifying the main burdens -- Starting with the low-hanging fruit instead -- Efficiency improvements using the Plan-Do-Check-Act cycle -- Other tools with application in efficiency improvement -- Lean manufacturing and sustainability -- Implementing lean in food manufacturing -- Sharing knowledge with suppliers and customers -- Integrating sustainability into management systems -- Environmental management systems -- EMS and the ISO 14000 family -- Elements of an EMS -- References -- Summary -- 6 Innovating Technology -- The need for innovation -- Technology cycles -- Technology hype cycles -- Technology push versus demand pull -- Technology obsolescence -- Planned obsolescence -- Innovation and sustainability -- Summary -- References -- 7 Environmental Claims and Reporting -- Environmental claims and declarations -- Regulations and guidelines -- Government regulations -- U.S. Federal Trade Commission rules -- European Union guidelines -- The ISO 14020 family -- Environmental labeling -- Types of voluntary environmental labeling -- Sustainability reporting -- Global Reporting Initiative -- AccountAbility 1000 series -- Compliance and food safety in the context of reporting -- Carbon offsets and emissions trading -- Carbon offsets -- Concerns about carbon offsets -- Emissions trading -- Summary -- References -- PART III WORKING ON THE IMPACTS -- 8 Air Emissions -- Emissions with local, regional, and global impacts -- Mobile versus stationary sources -- Primary and secondary pollutants -- Emissions with local and regional impact -- Sulfur dioxide -- Nitrogen oxides -- Carbon monoxide -- Particle matter -- Volatile organic compounds -- Ammonia emissions -- Ground-level ozone -- Emissions with global impact -- Greenhouse gases -- Ozone-depleting substances -- Emissions inventories.

Emissions inventories for greenhouse gases -- Conducting a GHG inventory -- Calculation of emissions -- Example of calculation of emissions -- ISO 14064 -- Reducing emissions -- Increasing the efficiency of energy utilization -- Selection of energy sources -- Reducing emissions from stationary sources -- Carbon dioxide -- Nitrogen oxides -- Sulfur dioxide -- Particle matter -- Reducing emissions from processes -- VOCs -- Waste and waste treatment -- By-products of the meat industry -- Emissions from the use of electricity -- Emissions from refrigeration -- Carbon capture and storage -- Carbon capture -- Carbon storage -- Optimizing transportation and logistics -- Summary -- References -- 9 Water and Wastewater -- The water resource -- Freshwater sources -- Water aquifers -- Surface water -- Interactions of surface water with groundwater -- Freshwater available for consumption -- Extraction from aquifers -- Use of surface water -- Desalinization -- Toward a water crisis -- Water and food production -- Virtual water -- Water footprint -- Water footprint of a nation -- Water footprint of a business -- Water footprint of agricultural products -- Water neutrality -- Efficiency of water use in food processing -- Water use in food-processing facilities -- Strategies for water reduction -- Minimizing consumption -- Process water reuse -- Water recycling -- Rainwater harvesting -- Condensate recovery -- Water replenishment -- Wastewater treatment -- Aerobic systems -- Emissions from aerobic wastewater treatment -- Advanced water treatment -- Minimizing solids in wastewater -- Anaerobic systems -- The anaerobic process -- Anaerobic wastewater treatment systems -- Posttreatment after anaerobic step -- Engineered natural systems -- Constructed wetlands -- Stormwater management -- Summary -- References -- 10 Solid Waste -- Generation of solid waste.

In fields and farms -- From food-processing plants -- During distribution and retailing -- During consumption -- Minimizing the impact of solid waste -- Managing food wastes -- At processing, distribution, and retail levels -- At consumer's level -- Managing nonfood wastes -- At the field and farm levels -- At food-processing plants, distribution, and retail levels -- At consumer's level -- Eco-industrial development -- Industrial ecology -- Eco-industrial parks -- Eco-industrial networks -- Summary -- References -- 11 Energy -- Energy in a sustainability context -- Energy and food production -- Energy sources -- Energy return on the investment -- Energy quality -- Embodied energy -- Improving energy efficiency of food-processing plants -- Energy in food-processing plants -- Steam systems in food-processing plants -- Direct-fire heating in food processing -- Opportunities for energy-efficiency improvements -- Process heat and steam systems -- Efficiency of mechanical systems -- Energy monitoring and management -- Energy efficiency at the building's level -- Innovating technology -- Low carbon and neutral carbon energy -- Buying "green power" -- On-site generation of "green power" -- Energy-generation capacity and capacity factor -- Solar and wind -- Landfill gas and biogas -- Biomass -- Combined heat and power -- Efficiency of CHP systems -- Heat recovery -- Low-grade heat with a heat pump -- Low-pressure steam by vapor recompression -- Applications of recovered heat -- Absorption refrigeration -- Summary -- References -- 12 Packaging -- Food packaging -- Materials used in food packaging -- Glass -- Metals -- Aluminum -- Steel -- Plastics -- Paper -- Textiles -- Wood -- Environmental impacts of food packaging -- The positives -- The negatives -- Consumption of nonrenewable feedstocks -- Impact of renewable feedstocks.

Energy consumption for each material.