Sustainable Food Processing -- Contents -- List of Contributors -- List of Figures -- List of Tables -- 1 Introduction -- 1.1 Introduction -- 1.2 Key drivers for sustainable food processing -- 1.2.1 Food security -- 1.2.2 Population health -- 1.2.3 Social justice -- 1.2.4 Global change -- 1.2.5 Resource depletion -- 1.2.6 Environmental impact -- 1.2.7 Eco-labelling -- 1.3 Book objective -- 1.4 Book structure -- 1.4.1 Section One: Principles and assessment of sustainability -- 1.4.2 Sustainability and food processing applications -- 1.4.3 Sustainability in manufacturing operations -- 1.4.4 Distribution and consumption of food -- References -- Section 1: Principles and Assessment -- 2 Current Concepts and Applied Research in Sustainable Food Processing -- 2.1 Introduction -- 2.1.1 The transition from the rural producer to the future urban consumer in the 2050 world -- 2.1.2 Strategic approaches by food companies to the food sustainability policy challenges -- 2.2 Sustainable procurement -- 2.2.1 The interface between nutritional and sustainability criteria -- 2.2.2 The relevance of consumer science to sustainable food processing -- 2.2.3 Communication programmes for healthy diets and their relevance to processors -- 2.3 Sustainable food supply management -- 2.3.1 Food processing and the carbon footprint -- 2.3.2 Food processing and water resources -- 2.4 Concluding observations -- References -- 3 Environmental Sustainability in Food Processing -- 3.1 Introduction -- 3.2 Environmental issues related to food processing -- 3.2.1 Packaging, food loss and food waste -- 3.2.2 Food processing and energy efficient technology -- 3.2.3 Waste management -- 3.2.4 International trade -- 3.2.5 Health consciousness and balanced diets -- 3.3 Greenhouse gas (GHG) emissions from food processing -- 3.4 Impact of climate change on food processing -- 3.5 Discussion.

3.6 Conclusions -- References -- 4 Life Cycle Assessment and Sustainable Food Processing -- 4.1 Introduction -- 4.2 The LCA methodology -- 4.2.1 Types of LCA -- 4.2.2 Goal and scope -- 4.2.3 Life Cycle Inventory -- 4.2.4 Life Cycle Impact Assessment -- 4.2.5 Interpretation -- 4.2.6 Reporting -- 4.3 What has LCA revealed about the sustainability of food processing? -- 4.3.1 Dairy -- 4.3.2 Meat -- 4.3.3 Seafood -- 4.3.4 Processed food products, including packaging and storage -- 4.4 Life Cycle Assessment and the Sustainability of Food Processing -- References -- 5 Environmental Impact Assessment (EIA) -- 5.1 Introduction -- 5.2 Defining the objectives -- 5.3 Wastes from food processing -- 5.4 EIA methodology -- 5.5 Environmental indicators -- 5.6 Functional units -- 5.7 Evaluation of results -- 5.8 Conclusions -- References -- 6 Risk Analysis for a Sustainable Food Chain -- 6.1 Introduction -- 6.2 Approaches to risk analysis for a sustainable food chain -- 6.3 Risk assessment (RA) strategies in the food chain -- 6.3.1 Quantitative and qualitative RA in the food chain -- 6.3.2 Stages of risk assessment -- 6.4 Risk management (RM) -- 6.5 Risk communication (RC) strategies -- 6.6 Role of risk analysis from farm to fork -- 6.7 Conclusion -- References -- Section 2: Food Processing Applications -- 7 Dairy Processing -- 7.1 Introduction -- 7.2 Drivers for sustainability in the dairy processing sector -- 7.2.1 Economic returns -- 7.2.2 Stricter regulations -- 7.2.3 Green consumers -- 7.3 Sustainability initiatives in dairy processing operations -- 7.3.1 Fluid milk -- 7.3.2 Concentrated and dried milks -- 7.3.3 Fermented dairy products -- 7.3.4 Fat-rich dairy products -- 7.3.5 Dairy by-products -- 7.4 Sustainability initiatives in dairy packaging -- 7.5 Sustainability initiatives in utilities and services -- 7.5.1 Water -- 7.5.2 Energy.

7.6 Sustainability initiatives in transportation -- 7.7 Future strategies for environmental sustainability -- 7.8 Conclusions -- Acknowledgements -- References -- 8 Meat Processing -- 8.1 Introduction -- 8.2 Economics of the meat industry -- 8.3 Sustainability issues in meat processing -- 8.3.1 Primary processing of livestock -- 8.3.2 Primary processing of poultry -- 8.3.3 Secondary meat processing -- 8.4 Sustainable meat processing and future opportunities -- References -- 9 Seafood Processing -- 9.1 Introduction -- 9.2 Sustainable seafood products and their processing -- 9.2.1 Processing operations -- 9.2.2 Overall -- 9.3 Resource management strategies -- 9.3.1 Water and effluent -- 9.3.2 Post-harvest losses -- 9.3.3 Impact of climate change -- 9.4 Future opportunities -- 9.4.1 Improving fuel use -- 9.4.2 Cold-chain management -- 9.4.3 Shortening the supply chain -- 9.4.4 Energy balance -- 9.5 Conclusions -- References -- 10 Sustainable Processing of Fresh-Cut Fruit and Vegetables -- 10.1 Introduction -- 10.2 Unit operations for fresh-cut fruit and vegetable processing -- 10.3 Eco-friendly alternative sanitations techniques to preserve quality and safety -- 10.3.1 Alternative washing solutions -- 10.3.2 Heating: hot water, steamer jet-injection -- 10.3.3 Biological compounds, natural microbiota and/or their antimicrobial products -- 10.3.4 Pre-packaging (UV-C -- intense light pulses) -- 10.3.5 Packaging in superatmospheric oxygen and unconventional gas mixtures -- 10.4 Revalorization of fresh-cut by-products -- 10.5 Future research needs -- Acknowledgements -- References -- 11 Sustainable Food Grain Processing -- 11.1 Introduction -- 11.2 Drying of food grains -- 11.2.1 Combined conduction-convection heating rotary dryer -- 11.2.2 Fluidized bed dryers -- 11.3 Pre-storage grain treatments -- 11.3.1 Chemical fumigation -- 11.3.2 Heat treatment.

11.3.3 Gamma irradiation -- 11.3.4 High pressure processing (HPP) -- 11.3.5 Modified atmosphere -- 11.3.6 Pressurized carbon dioxide -- 11.4 Post-harvest value addition -- 11.4.1 Co-products utilization -- 11.5 Traceability system and sustainability -- References -- 12 Sustainable Brewing -- 12.1 Introduction -- 12.2 Sustainable coffee brewing -- 12.2.1 Coffee production -- 12.2.2 Energy efficient coffee processing -- 12.2.3 Life cycle assessment -- 12.3 Brewing of beer -- 12.3.1 Energy efficient beer production -- 12.3.2 Life cycle assessment -- 12.4 Future opportunities -- 12.5 Acknowledgements -- References -- 13 Sustainable Processed Food -- 13.1 Early food processing -- 13.2 Contemporary food processing -- 13.3 Consumer conceptions of processed food -- 13.4 The food processing industry -- 13.5 Defining sustainability for food processing -- 13.6 Primary produce: a key resource for food manufacturing -- 13.7 Technological innovation for sustainability -- 13.8 Health and well-being -- 13.9 Food security and sustainability -- 13.10 Communications with consumers: Labelling and marketing -- 13.11 Stakeholder participation -- 13.12 Reporting and risk management -- 13.13 Tools for assessing sustainability -- 13.14 Conclusions -- References -- Section 3: Food Manufacturing Operations -- 14 Concept of Sustainable Packaging System and Its Development -- 14.1 Introduction -- 14.2 History of sustainable packaging and definition -- 14.3 Concept of sustainable packaging -- 14.4 Strategies for sustainable packaging -- 14.5 Advantages of sustainable packaging -- 14.6 Packaging types and recyclability -- 14.7 Life cycle assessment (LCA) and sustainable packaging -- 14.8 Consideration of package design -- 14.9 Effect of design on sustainability -- 14.10 Environmental impact of packaging and food losses in a life cycle.

14.11 Concern of safety and health hazard during sustainable packaging life cycle -- 14.12 Global legislative guidelines of sustainability -- 14.13 Conclusions -- References -- 15 Sustainable Cleaning and Sanitation in the Food Industry -- 15.1 Introduction -- 15.2 Developing an effective and sustainable cleaning programme -- 15.3 Cleaning in place -- 15.3.1 Detergents: ozone as a 'sustainable' sanitizing agent -- 15.4 Health and safety issues -- 15.5 Using ozone in industrial cleaning procedures -- 15.6 Ozone applications in food processing -- References -- 16 Energy Consumption and Reduction Strategies in Food Processing -- 16.1 Introduction -- 16.2 Energy consumption in the food industry -- 16.2.1 Energy consumption in the food manufacturing industry -- 16.2.2 Energy sources in the food manufacturing industry -- 16.2.3 Energy use in different food manufacturing sectors -- 16.2.4 Energy use for production of different food products -- 16.3 Energy efficiency in the food industry -- 16.4 Energy conservation in the food industry -- 16.4.1 Energy conservation in steam generation system -- 16.4.2 Energy conservation in compressed air system -- 16.4.3 Energy conservation in power system -- 16.4.4 Energy conservation in heat exchangers -- 16.4.5 Energy conservation through waste heat recovery -- 16.4.6 Food waste to energy -- 16.5 Energy conservation in energy-intensive unit operations -- 16.5.1 Energy savings in pasteurization and sterilization -- 16.5.2 Energy savings in concentration, dehydration and drying -- 16.5.3 Chilling and freezing -- 16.6 Summary -- References -- 17 Water Consumption, Reuse and Reduction Strategies in Food Processing -- 17.1 Introduction -- 17.2 Sustainable water consumption -- 17.3 Water reuse in the food industry -- 17.4 Water consumption reduction strategies -- 17.5 Challenges and opportunities -- References.

18 Food Industry Waste Management.