Sustainable development and pathways for food ecosystems : integration and synergies /
Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a science-based reference which explores the roles played by agri-food ecosystems, their functions and needs, and the importance of the interdependencies among them.
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
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London ; San Diego, CA :
Academic Press,
[2023]
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Front cover
- Half title
- Title
- Copyight
- Contents
- Contributors
- Preface
- Chapter 1 Exploring strategies, technologies, and novel paradigms for sustainable agri-food supply chain ecosystems design and control
- 1.1 Introduction
- 1.2 A new paradigm for food systems design and control
- 1.3 Surveying strategies and technologies for controlling sustainable food ecosystems
- 1.3.1 Natural ecosystems and farming
- 1.3.2 Sustainable decision-making in food supply chain
- 1.3.3 Waste, biomass, and packaging materials
- 1.3.4 Resources supply
- 1.4 Conclusion
- References
- Chapter 2 Planning growers' strategies for sustainable large-scale food supply network and food security
- 2.1 Introduction
- 2.2 Integration of food ecosystems in the form of a sustainable supply chain
- 2.3 The role of growers' strategies in large-scale food networks
- 2.4 Planning growers' strategies by advantages of climatic and biological patterns
- 2.4.1 Planning based on climatic and biological benefits
- 2.4.2 Planning coordination strategies in sustainable food networks
- 2.4.3 Interaction of biological and climatic patterns on coordination policies
- 2.5 Conclusion
- References
- Chapter 3 Sustainable development of food supply chains toward food security managing and reducing losses
- 3.1 Introduction: food security
- 3.2 Challenges and options for dealing with issues in food security
- 3.3 Food waste and supply chain management
- 3.3.1 Raw food quality losses
- 3.3.2 Perceived value loss on open-dating finished food products
- 3.4 Establishing a sustainable food supply chain management
- References
- Chapter 4 Reconciling the design of livestock production systems and the preservation of ecosystems
- 4.1 Introduction
- 4.1.1 Livestock, its environmental impacts and social demand.
- 4.1.2 Environmental footprints: complaints from consumers and society in general
- 4.1.3 Climate change and greenhouse gas emissions
- 4.1.4 Water and nutrients
- 4.1.5 Changes in land use and ecosystems
- 4.1.6 Biodiversity and ecosystem services
- 4.1.7 Supply chain and long impact
- 4.2 Livestock production systems in the Bioma Pampa
- 4.3 The carbon accounting in the design of livestock systems
- 4.3.1 Strategy for reducing emission
- 4.3.2 Carbon stocks in the system
- 4.3.3 Capture strategies
- 4.4 Water use and nutrient losses
- 4.5 Minimizing ecosystems changes
- 4.6 Supply chains, reducing the impact outside the farm
- 4.7 Tools for environmental impact assessment and aiding redesign
- 4.8 Final considerations
- References
- Chapter 5 The role of organic and natural ecosystems in the food industry
- 5.1 Introduction
- 5.2 Organic food
- 5.3 Natural ecosystem
- 5.4 Organic and natural ecosystem in the food industry
- 5.4.1 Increased accessibility, visibility, and education for organic food
- 5.4.2 Safety towards food nutrition
- 5.4.3 Premium price of organic food
- 5.5 Export of organic food
- 5.6 Industrial role for organic foods
- 5.6.1 Organic manures
- 5.6.2 Biofertilizers
- 5.7 Agronomic need for organic food production
- 5.7.1 Crop rotation
- 5.7.2 Weed management
- 5.7.3 Disease and pest management
- 5.8 Opportunity for the organic food industry
- 5.9 Conclusion and future pathways
- References
- Chapter 6 Sustaining biodiversity and ecosystem services with agricultural production
- 6.1 Introduction: farming in the Anthropocene
- 6.2 The complex relationship between agricultural production and biodiversity and ecosystem services conservation
- 6.3 Farm management matters: examples of farming systems that sustain biodiversity conservation and provision of ecosystem services.
- 6.4 The righteous farmer pays the sinner's bill: we have a lot of work to do
- References
- Chapter 7 Sustainable materials and infrastructures for the food industry
- 7.1 Introduction
- 7.2 Sustainable raw materials for food processing
- 7.2.1 Probiotics
- 7.2.2 Organic food
- 7.2.3 Edible film and coating
- 7.2.4 Rice analog
- 7.2.5 Meat analog
- 7.2.6 Composite powder and modified starch
- 7.2.7 Alternative sugar
- 7.3 Sustainable food packaging materials
- 7.3.1 General sustainability issues with packaging materials
- 7.3.2 Polylactic acid or polylactide
- 7.3.3 Polyhydroxyalcanoates
- 7.3.4 Starch-based plastics
- 7.3.5 Cellulose-based plastics
- 7.3.6 Chitin and chitosan-based plastics
- 7.4 Sustainable infrastructure for the food industry
- 7.4.1 Buildings and facilities
- 7.4.2 Processing equipment and inputs
- 7.4.3 Sanitation and waste management systems
- 7.5 Conclusion
- References
- Chapter 8 Valorization of food waste biomass and biomaterials from a circular economy approach
- 8.1 Introduction
- 8.2 Extraction methods: recovery of bioactive compounds
- 8.2.1 Solid-liquid extraction
- 8.2.2 Enzymatic-assisted extraction
- 8.2.3 Ultrasound-assisted extraction
- 8.2.4 Microwave-assisted extraction
- 8.2.5 Pressurized liquid-extraction
- 8.3 Biological activities of biomolecules present in biomass wastes and their potential industrial applications
- 8.3.1 Pigments
- 8.3.2 Phenolic compounds
- 8.3.3 Fatty acids
- 8.3.4 Phytosterols
- 8.3.5 Cellulosic material
- 8.3.6 Proteins
- 8.4 Conclusion and future research
- Acknowledgments
- References
- Chapter 9 Biopolymers as sustainable alternatives in the food packaging industry
- 9.1 Introduction
- 9.2 Food industrial waste as biodegradable packaging material
- 9.2.1 Agri-food wastes derived biopolymers as biodegradable packaging material.
- 9.2.2 Marine-derived biopolymers for food packaging
- 9.3 Factors influencing biodegradability
- 9.3.1 Aerobic and anaerobic biodegradability
- 9.4 Recyclability of biodegradable packaging
- 9.5 Challenges and future prospects
- References
- Further reading
- Chapter 10 Assessing energy requirements in the European (EU-28) food sector
- 10.1 Introduction
- 10.2 Energy mapping in the European food sector
- 10.2.1 Methodology
- 10.2.2 Results of data collection and processing
- 10.2.3 Discussion
- 10.3 Conclusions and future research
- References
- Chapter 11 Reconciling biofuels with growing food demand and sustainable food systems
- 11.1 Introduction
- 11.2 Some stylized facts
- 11.3 Literature review
- 11.3.1 General framework on food security
- 11.3.2 Agri-ecosystem versus biofuels versus food security
- 11.4 Methodology
- 11.5 Case study and application
- 11.6 Conclusion and future research
- References
- Chapter 12 Solar thermal technology adoption in the food processing industry
- 12.1 Introduction
- 12.2 Applications of solar thermal technology in the food industry
- 12.2.1 Potential of solar thermal for food processing operation
- 12.2.2 Challenges in applications
- 12.3 Solar integration in the food industry
- 12.3.1 Solar heat applications
- 12.3.2 Solar integration concept for food industry processing
- 12.3.3 Design and optimization of tools of solar thermal systems
- 12.4 Advancement and pathways
- References
- Chapter 13 Water management towards sustainable food industry
- 13.1 Introduction
- 13.2 Water management in the food industry
- 13.3 The current operating context in manufacturing companies
- 13.3.1 Circular economy
- 13.3.2 Industry 4.0
- 13.4 Water management in the current operational context
- 13.4.1 Recycling
- 13.4.2 Reuse
- 13.4.3 Reduce
- 13.4.4 Rethink.
- 13.4.5 Rethink: increase to valorize
- 13.5 Conclusion
- References
- Index
- Back cover.