Feasibility study for the food processing industry in Flanders (Belgium) to become water neutral by 2030

Abeele, Liesbet Van den; Smets, Toon; Derden, An; Huybrechts, Diane; Nevens, Frank

doi:10.1016/j.jclepro.2016.09.194

Cited by 9 publications

(4 citation statements)

References 23 publications

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“…There are nine strategies on the planning and developing of fishery product processing businesses based on pesantren at Situbondo Regency. Nine strategies based on priority scale include (1) improving the quality of pesantren human resources, (2) improving the system and management of pesantren organization, (3) managing the market potential of pesantren, (4) developing the system of fishery product processing business is professionally, (5) developing the superior fishery processed products based on pesantren, (6) strengthing the character and adaptability of pesantren, (7) improving the institutional performance of pesantren, (8) Building the cooperation access, (9) developing the system of sustainable fishery product processing business.…”

Section: Discussionmentioning

confidence: 99%

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Planning and Development Strategy of Fishery Product Processing Business Based on Pesantren

Ramli¹,

Setiawan²,

Santoso³

et al. 2019

Proceedings of the Proceedings of the 1st International Conference on Business, Law and Pedagogy, ICBLP 2019, 13-15 February 20

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This study aims to determine the planning and development strategy of fishery product processing business based on pesantren at Situbondo Regency. The method used in determining the strategy is SWOT and QSPM methods. The results showed that alternative strategies based on the priority scale included (1) improving the quality of pesantren human resources, (2) improving the system and management of pesantren organization, (3) managing the market potential of pesantren, (4) developing the system of fishery product processing business is professionally, (5) developing the fishery processed products is superior based on pesantren, (6) strengthing the character and adaptability of pesantren, (7) improving the institutional performance of pesantren, (8) Building the cooperation access, (9) developing the system of sustainable fishery product processing business.

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Section: Discussionmentioning

confidence: 99%

“…Planning and development strategy will help stakeholders, especially local government and kyai as pesantren leaders, to make the right decisions. Research on planning and development strategy of fishery product processing businesses has been carried out by [7], [8], [9], [10], [11], [12]…”

Section: Introductionmentioning

confidence: 99%

Planning and Development Strategy of Fishery Product Processing Business Based on Pesantren

Ramli¹,

Setiawan²,

Santoso³

et al. 2019

Proceedings of the Proceedings of the 1st International Conference on Business, Law and Pedagogy, ICBLP 2019, 13-15 February 20

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“…During production and preparation of food, a large volume of waste is produced by the food industry (Van den Abeele et al, 2017). About one-third of the global food production for human consumption, which is estimated as 1.3-1.6 billion tons of food, is discarded as waste along the entire food supply chain worldwide (Papaioannou et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

Yazıcıoğlu

2023

Turkish JAF Sci.Tech.

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The objective of this research was to examine the impact of fenugreek gum and eggplant peel extract on multiple characteristics of rice pudding, encompassing parameters such as total soluble solids content, pH, color, syneresis index, storage stability, total phenolic content, antioxidant activity, flavonoid, and anthocyanin content, along with a sensory evaluation using a 5-point hedonic scale. Different concentrations of fenugreek gum (0%, 0.2%, 0.4%) and eggplant peel extract (0%, 0.25%, 0.5%) were prepared and incorporated into the rice pudding formulation at varying levels. Higher concentrations of fenugreek gum and eggplant peel extract in the pudding resulted in improved syneresis percentage (68.25±0.42%). This result shows reduced water release and improved storage stability. The addition of fenugreek gum also positively associated with increased storage stability, while eggplant peel extract had no significant effect. Furthermore, while the content of monomeric anthocyanins, total phenolics, total flavonoids, and antioxidant activity in the rice pudding samples increased with higher concentrations of eggplant peel extract, consumer acceptance scores were reported to be very low.

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“…Water is a key requirement for the value and supply chain of the food and beverage industry that is not easy to reduce (Van den Abeele, Smets, Derden, Huybrechts, & Nevens, 2017). It is necessary to grow and to produce agricultural materials as well as for the production of consumable goods.…”

Section: Introductionmentioning

confidence: 99%

Corporate social responsibility, water management, and financial performance in the food and beverage industry

Weber

Saunders-Hogberg

2020

Corp Soc Responsibility Env

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Water management is an important issue for the food and beverage sector. Global media reports about conflicts between industries and stakeholders about water resources that hurt the food and beverage industry. This study addresses the gap in the knowledge about the connection between water management performance and the financial performance of companies in the food and beverage industry that exists because of a lack of empirical studies in the field of corporate water management and financial performance. Using structural equation modeling to analyze secondary corporate social performance data from KLD‐MSCI, secondary financial data from Compustat, and primary water management data, the results suggest that corporate social performance has a positive impact on water management performance and that water management performance influences the financial performance of the firms in the sample positively. We conclude that an inside‐out approach of corporate social responsibility addressing material issues, such as water in the food and beverage industry, helps to increase the financial performance in this industry. Academically, we contribute to the knowledge about the connection between water management and financial performance in the food and beverage industry. Furthermore, our results can be used by policymakers to implement standardized water indicators for the food and beverage industry. Finally, businesses can use the results of the study to improve their water‐related environmental performance.

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Feasibility study for the food processing industry in Flanders (Belgium) to become water neutral by 2030

Cited by 9 publications

References 23 publications

Planning and Development Strategy of Fishery Product Processing Business Based on Pesantren

Planning and Development Strategy of Fishery Product Processing Business Based on Pesantren

Effect of Fenugreek Gum and Eggplant Peel Extract on Physicochemical, Storage, Bioactive, and Sensory Properties of Dairy Dessert

Corporate social responsibility, water management, and financial performance in the food and beverage industry

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