Environmentally-friendly food processing

1 Introduction B. Mattsson and U. Sonnesson, The Swedish Institute of Food and Biotechnology (SIK) Part I Assessing the environmental impact of food processing operations 2 Life cycle assessment (LCA): an introduction J. Berlin, The Swedish Institute for Food and Biotechnology (SIK) 2.1 Introduction 2.2 The LCA process 2.3 Key principles of LCA 2.4 LCA of food products 2.5 Using LCA: some examples 2.6 Future trends 2.7 References 3 Life cycle assessment of vegetable products K. J. Kramer, Agricultural Economics Research Institute, The Netherlands 3.1 Introduction 3.2 Using LCAs: the case of pesticides 3.3 LCA in horticultural production Contents Copyright 2003 Woodhead Publishing Limited 3.4 LCA for processed vegetable products 3.5 LCA for organic production 3.6 Future trends: LCA and sustainability 3.7 Sources of further information and advice 3.8 References 4 Life cycle assessment of fruit production L. MilaÁ i Canals, Universitat AutoÁnoma de Barcelona, Spain, and G. Clemente Polo, Universitat PoliteÁcnica de ValeÁncia, Spain 4.1 Introduction 4.2 Functional units and system boundaries 4.3 Data collection: field operations 4.4 Data collection: nutrient balance 4.5 Data collection: pesticides 4.6 Assessing a LCA 4.7 Future trends 4.8 References 5 Life cycle assessment of animal products C. Cederberg, GoÈteborg University, Sweden 5.1 Introduction 5.2 LCA methodology and animal products 5.3 LCA in practice: the cases of milk and pig meat 5.4 Using LCA to improve production 5.5 Future trends 5.6 Sources of further information and advice 5.7 References 6 Environmental impact assessment of seafood products F. Ziegler, The Swedish Institute for Food and Biotechnology (SIK) 6.1 Introduction: the need for a sustainable fishing industry 6.2 The role of aquaculture 6.3 The environmental impact of fishing 6.4 The environmental impact of aquaculture 6.5 Environmental assessment of seafood products, sustainable fishing and aquaculture 6.6 Conclusions and future trends 6.7 Sources of further information and advice 6.8 Acknowledgements 6.9 Appendix 6.10 References Copyright 2003 Woodhead Publishing Limited Part II Good practice 7 Environmental issues in the production of beverages: the global coffee chain W. Pelupessy, Tilburg University, The Netherlands 7.1 Introduction 7.2 Development issues 7.3 Market trends and their environmental and social impacts 7.4 The environmental impact of the coffee supply chain 7.5 Identifying problem areas 7.6 Sustainable coffee production 7.7 References 8 Improving energy efficiency H. Dalsgaard and A. W. Abbotts, COWI, Denmark 8.1 Introduction 8.2 Analysing energy use in food processing 8.3 Improving energy use 8.4 Case study: improving energy use in poultry processing 8.5 Case study: pig slaughterhouse 8.6 Future trends 8.7 Sources of further information and advice 9 The environmental management of packaging: an overview F. de Leo, University of Lecce, Italy 9.1 Introduction 9.2 Packaging and the environment 9.3 The regulatory context 9.4 Packaging minimization 9.5 Packaging recycling 9.6 Future trends 9.7 Sources of further information and advice 9.8 References 9.9 Acknowledgement 10 Recycling of packaging materials D. Dainelli, Sealed Air Corporation, Italy 10.1 Introduction 10.2 Regulation in the EU 10.3 Recycling paper packaging: collection and separation 10.4 Recycling paper packaging: processing 10.5 Food packaging from recovered paper 10.6 Recycling plastic packaging 10.7 Collection and separation of plastic packaging 10.8 Recycling techniques and uses of plastic packaging Copyright 2003 Woodhead Publishing Limited 10.9 Conclusions and future trends 10.10 References 11 Biobased food packaging V. K. Haugaard, The Royal Veterinary and Agricultural University, Denmark, and G. Mortensen, Arla Foods, Denmark 11.1 Introduction 11.2 Biobased packaging materials 11.3 Requirements for biobased packaging materials 11.4 Using biobased packaging with particular foods 11.5 Current commercial applications 11.6 Future trends 11.7 Sources of further information and advice 11.8 References 11.9 Acknowledgements 12 Recycling food processing wastes M. Song and S. Hwang, POSTECH, South Korea 12.1 Introduction 12.2 Bio-recycling technologies 12.3 Case study: recycling cheese whey 12.4 Future trends in bio-recycling technology 12.5 References 13 Waste treatment C. L. Hansen, Utah State University, USA, and S. Hwang, POSTECH, South Korea 13.1 Introduction: key issues in food waste treatment 13.2 Common food waste treatment systems 13.3 Physical methods of waste treatment 13.4 Biological methods of waste treatment 13.5 Chemical methods of waste treatment 13.6 Land treatment of waste 13.7 Future trends 13.8 References 14 Assessing the safety and quality of recycled packaging materials C. Simoneau and B. Raffael, European Commission Joint Research Centre, Italy and R. Franz, Fraunhofer Institute for Process Engineering and Packaging, Germany 14.1 Introduction 14.2 Recyclable plastic packaging: PET 14.3 Recyclable paper and board packaging 14.4 Food contact materials: the regulatory context Copyright 2003 Woodhead Publishing Limited 14.5 Key safety issues for recycled packaging 14.6 Testing the safety of recycled packaging 14.7 Future trends 14.8 Sources of further information and advice 14.9 References 15 Environmental training for the food industry B. Weidema, Technical University of Denmark 15.1 Introduction 15.2 The importance of environmental training 15.3 Environmental training needs in differing departments 15.4 The concept of the learning organisation in environmental training 15.5 Barriers to effective environmental training 15.6 Environmental learning across the supply chain 15.7 External, workplace and internet-based environmental training 15.8 Maintaining environmental awareness 15.9 Future trends 15.10 Sources of further information and advice 15.11 References 16 Comparing integrated crop management and organic production H. van Zeijts, G van den Born and M. van Schijndel, National Institute for Public Health and the Environment (RIVM), The Netherlands 16.1 Introduction 16.2 Integrated Crop Management 16.3 The environmental impact of integrated crop management 16.4 Organic crop production 16.5 The environmental impact of organic farming 16.6 Comparing the environmental impact of integrated crop management and organic farming 16.7 Future trends 16.8 Sources of further information and advice 16.9 References 17 Life cycle assessment (LCA) of wine production B. Notarnicola and G. Tassielli, University of Bari, Italy and G. M. Nicoletti, University of Foggia, Italy 17.1 Introduction: key issues 17.2 Wine production 17.3 Applying LCA to wine production 17.4 Case study Copyright 2003 Woodhead Publishing Limited 17.5 Using LCA to improve production 17.6 Future trends 17.7 Sources of further information and advice 17.8 References 17.9 Acknowledgement Copyright