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Sustainable Food Systems from Agriculture to Industry addresses the principle that the food supply needs of the present must be met without compromising the ability of future generations to meet their own needs. Responding to the demands and goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. This book begins at the production stage, with activities to reduce postharvest losses and increase use of by-products streams (waste) and continues through food manufacturing and beyond, presenting insights to ensure that energy, water, and other resources are used most efficiently and environmental impacts are minimized. . Sustainable Food Systems from Agriculture to Industry presents the research and advancements in efficient, cost-effective, and environmentally 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.
List of contents
Part A: Sustainable Food Production
1. Introduction to Sustainable Food Production
2. Elucidating Local Food Production to Identify Principles and Challenges for Sustainable Agriculture
3. Role of Earthworm in Sustainable Agriculture
4. Evaluating the Environmental, Economic and Social Sustainability of Agro-Food Systems Through Life Cycle Approaches
5. Systems for Sustainability and Transparency of Food Supply Chains
Part B: Sustainable Food Processing
6. Energy saving food processing
7. Drying and chilling/freezing of perishable foods in the organic sector
8. Sustainable Packaging
9. Sustainable Sanitation in the Food Industry
10. Microbial Biosurfactants in Food Sanitation
Part C: Sustainable Food Waste Management
11. Food Waste Valorisation
12. Food Waste Recovery: Prospects and Opportunities
About the author
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
