Sustainable Food ProcessingFood processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future.Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world's largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability.This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.

List of Contributors viiList of Figures xiList of Tables xv1 Introduction 1Brijesh K. Tiwari, Tomas Norton and Nicholas M. HoldenSection 1: Principles and Assessment 92 Current Concepts and Applied Research in Sustainable Food Processing 11Wayne Martindale, Tim Finnigan and Louise Needham3 Environmental Sustainability in Food Processing 39Poritosh Roy, Takahiro Orikasa, Nobutaka Nakamura and Takeo Shiina4 Life Cycle Assessment and Sustainable Food Processing 63Nicholas M. Holden and Ming-Jia Yan5 Environmental Impact Assessment (EIA) 93Colm D. Everard, Colette C. Fagan and Kevin P. McDonnell6 Risk Analysis for a Sustainable Food Chain 103Uma Tiwari and Enda CumminsSection 2: Food Processing Applications 1257 Dairy Processing 127Anwesha Sarkar, Lakshmi Dave, Anant Dave and Shantanu Das8 Meat Processing 169Daniel M. Anang9 Seafood Processing 195Christian James, Graham Purnell and Stephen J. James10 Sustainable Processing of Fresh-Cut Fruit and Vegetables 219Francisco Artés-Hernández, Perla A. Gómez, Encarna Aguayo, Alejandro Tomás-Callejas and Francisco Artés11 Sustainable Food Grain Processing 269Anil Kumar Anal, Imran Ahmad, Jiraporn Sripinyowanich and Athapol Noomhorm12 Sustainable Brewing 295Kasiviswanathan Muthukumarappan and N. N. Misra13 Sustainable Processed Food 313Anne SibbelSection 3: Food Manufacturing Operations 33714 Concept of Sustainable Packaging System and Its Development 339Jasim Ahmed and Tanweer Alam15 Sustainable Cleaning and Sanitation in the Food Industry 363Tomas Norton and Brijesh K. Tiwari16 Energy Consumption and Reduction Strategies in Food Processing 377Lijun Wang17 Water Consumption, Reuse and Reduction Strategies in Food Processing 401Hülya Ölmez18 Food Industry Waste Management 435Belarmino Adenso-Díaz and Carlos Mena19 Sustainable Cold Chain 463Stephen J. James and Christian JamesSection 4: Food Distribution and Consumption 49720 National and International Food Distribution: Do Food Miles Really Matter? 499David Coley, Michael Winter and Mark Howard21 Sustainable Global Food Supply Networks 521Ultan McCarthy, Ismail Uysal, Magalie Laniel, Gerard Corkery, Francis Butler, Kevin P. McDonnell and Shane Ward22 Sustainable Food Consumption 539Kritika MahadevanIndex 557