Sustainability and Environmental Issues in Food Processing

Murphy, Fionnuala; McDonnell, Kevin; Fagan, Colette C.

doi:10.1002/9781118846315.ch9

Cited by 9 publications

(8 citation statements)

References 110 publications

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“…Aquatic, atmospheric and solid waste generation characterizes the impact of food processing on the environment, and the improvement initiatives are consequently shift toward three main axes: energy consumption, solid waste reduction or up-cycling, water consumption, and wastewater reduction. Obviously, other drivers influence the efforts engaged: environmental legislation has to be respected and complex consumer choice and preference has to be foreseen before implementing alternative products or services (10). Besides, the increase in energy prices typically leads food manufacturing companies to invest in a better energy management.…”

Section: Introductionmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.

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Section: Introductionmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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“…Food processors are substantial waste producers, as they can generate considerable quantities of solid waste (food waste, packaging, etc.) and various liquid effluents (23). These processing wastes can include fruit and vegetable residues, discarded fruits and vegetables, molasses and bagasse from sugar refining, bones and blood from meat and fish processing, non-fermentable residues from wineries, distilleries, and breweries, wastes from dairy factories (e.g., cheese whey), and wastewaters from various unit operations such as washing, blanching, and cooling (24).…”

Section: Environmental Impacts Of Food Processingmentioning

confidence: 99%

Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

Nikmaram

Rosentrater

2019

Front. Nutr.

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Rapid development of food factories in both developed and developing countries, owing to continued growth in the world population, plays a critical role in the food supply chain, including environmental issues such as pollution, emissions, energy and water consumption, and thus food system sustainability. The objective of this study was to briefly review various environmental aspects of food processing operations, including aquatic, atmospheric, and solid waste generation, and also to discuss several strategies that many companies are using to reduce these negative impacts as well as to improve water and energy efficiency. To obtain higher energy efficiencies in food processing factories, two key operations can play critical roles: non-thermal processing (e.g., high pressure processing) and membrane processes. For higher water efficiency, reconditioning treatments resulting in water reuse for other purposes can be conducted through chemical and/or physical treatments. With regards to reducing volumes of processing food waste, two approaches include value-added by-product applications (e.g., animal feed) and/or utilization of food waste for energy production. Finally, we present trends for lowering operational costs in food processing.

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“…Agricultural production contributes to greenhouse gas (GHG) emissions (Garnett, 2008); to land-use change, land degradation and biodiversity loss (Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services [IPBES], 2018); depletion of freshwater resources (Falkenmark, 2012); and pollution of aquatic and terrestrial ecosystems (Bouwman et al, 2013). Food processing contributes to GHG emissions caused by energy-intensive unit operations (e.g., drying, evaporation, conventional refrigeration) (Murphy et al, 2014), to food and packaging solid waste (My Dieu, 2009) and to water usage/water waste in food production (Elkin & Stevens, 2008). In terms of consumption, unhealthy nutritional habits cause the double burden of malnutrition (nutritional deficiencies and overweight/obesity) worldwide (NCD Risk Factor Collaboration [NCD-RisC], 2017; UNICEF/WHO/The World Bank Group, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…At the food processing level (Table 2), the operation of energy-efficient processing, use of renewable energy sources, appropriate water and waste management, as well as packaging reduction can all positively contribute to the environment (Murphy et al, 2014). Food production of low-degree processing (i.e., fewer processing steps and ingredients, use of less energy, less waste produced) has a positive impact both on the environment and on human health.…”

Section: Introductionmentioning

confidence: 99%

Teachers’ Perceptions and Educational Practices on Sustainable Nutrition in Cyprus

Maliotou

Liarakou

2022

Journal of Education for Sustainable Development

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Sustainable nutrition, an important aspect of sustainable development, has a number of dimensions in the sustainable food system. Worldwide many schools in the form of gardening activities attempt the incorporation of sustainable nutrition into their educational practices; however, further development of the topic is required. This study carried out in Cyprus aimed to observe how primary school teachers perceived the concept of sustainable nutrition and how they incorporated it into their teaching practice. Twelve primary school teachers with training in education for sustainable development (ESD) were interviewed. Findings show that the interviewed primary school teachers were only partly aware of the multiple dimensions of sustainable nutrition, and that the health component is stronger than the sustainability component in their teaching. Difficulties faced in incorporating sustainable nutrition in the educational process include teachers’ training-knowledge, curriculum, school management and parent support, as well as economic and practical issues.

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Sustainability and Environmental Issues in Food Processing

Cited by 9 publications

References 110 publications

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

Teachers’ Perceptions and Educational Practices on Sustainable Nutrition in Cyprus

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