With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future.

List of Contributors vii List of Figures xi List of Tables xv 1 Introduction 1Brijesh K. Tiwari, Tomas Norton and Nicholas M. Holden Section 1: Principles and Assessment 9 2 Current Concepts and Applied Research in Sustainable Food Processing 11Wayne Martindale, Tim Finnigan and Louise Needham 3 Environmental Sustainability in Food Processing 39Poritosh Roy, Takahiro Orikasa, Nobutaka Nakamura and Takeo Shiina 4 Life Cycle Assessment and Sustainable Food Processing 63Nicholas M. Holden and Ming-Jia Yan 5 Environmental Impact Assessment (EIA) 93Colm D. Everard, Colette C. Fagan and Kevin P. McDonnell 6 Risk Analysis for a Sustainable Food Chain 103Uma Tiwari and Enda Cummins Section 2: Food Processing Applications 125 7 Dairy Processing 127Anwesha Sarkar, Lakshmi Dave, Anant Dave and Shantanu Das 8 Meat Processing 169Daniel M. Anang 9 Seafood Processing 195Christian James, Graham Purnell and Stephen J. James 10 Sustainable Processing of Fresh-Cut Fruit and Vegetables 219Francisco Artés-Hernández, Perla A. Gómez, Encarna Aguayo, Alejandro Tomás-Callejas and Francisco Artés 11 Sustainable Food Grain Processing 269Anil Kumar Anal, Imran Ahmad, Jiraporn Sripinyowanich and Athapol Noomhorm 12 Sustainable Brewing 295Kasiviswanathan Muthukumarappan and N. N. Misra 13 Sustainable Processed Food 313Anne Sibbel Section 3: Food Manufacturing Operations 337 14 Concept of Sustainable Packaging System and Its Development 339Jasim Ahmed and Tanweer Alam 15 Sustainable Cleaning and Sanitation in the Food Industry 363Tomas Norton and Brijesh K. Tiwari 16 Energy Consumption and Reduction Strategies in Food Processing 377Lijun Wang 17 Water Consumption, Reuse and Reduction Strategies in Food Processing 401Hülya Ölmez18 Food Industry Waste Management 435Belarmino Adenso-Díaz and Carlos Mena 19 Sustainable Cold Chain 463Stephen J. James and Christian James Section 4: Food Distribution and Consumption 497 20 National and International Food Distribution: Do Food Miles Really Matter? 499David Coley, Michael Winter and Mark Howard 21 Sustainable Global Food Supply Networks 521Ultan McCarthy, Ismail Uysal, Magalie Laniel, Gerard Corkery, Francis Butler, Kevin P. McDonnell and Shane Ward 22 Sustainable Food Consumption 539Kritika Mahadevan Index 557

Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.