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8 books on Food Recycling [PDF]
October 27, 2024 | 26 |
These books are covering the processes of food waste composting, methods for repurposing surplus food, environmental impacts of food waste, challenges in food recovery systems, innovations in food redistribution networks, the role of food recycling in reducing greenhouse gas emissions, etc.
1. Sustainable and Environmental Quality Standards for Hotels and Restaurants
2022 by Frank Höchsmann
The global hotel and tourism industry is currently navigating a period of significant transformation, marked by the challenges of the ongoing coronavirus pandemic and the wave of digitalization, all while facing shifting preferences of tourists and guests. In response to these formidable challenges, we present a comprehensive set of sustainable and environmentally conscious quality standards tailored for hotels and restaurants. To enhance accessibility, we have divided these standards into three distinct reference volumes. The first section encompasses quality standards related to management, while the second focuses on quality standards applicable to the hotel environment. The third section, the subject of this particular volume, outlines quality standards specific to the restaurant domain, covering aspects such as breakfast and brunch, restaurant operations, kitchen facilities, and event management. These quality standards have been rigorously tested in real-world scenarios and received certification from TÜV, Germany's foremost certification organization.
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2. Food Waste Management: Solving the Wicked Problem
2019 by Elina Närvänen, Nina Mesiranta, Malla Mattila
This book delves into the pressing sustainability challenge of mitigating food waste within consumer societies, offering a comprehensive, research-driven examination of this complex issue through the lenses of environmental, economic, social, and ethical considerations. It encompasses a range of perspectives, addressing the roles of households, consumers, and organizations in the battle against food waste. Instead of dwelling on the causes of food waste, the book presents evidence-based solutions, adopting a much-needed solution-focused approach that takes into consideration a multitude of viewpoints. Please note that Chapters 1, 2, 12, and 16 of this book are accessible under a CC BY 4.0 license at link.springer.com.
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3. Food Loss and Food Waste: Causes and Solutions
2019 by Michael Blakeney
The escalating problem of global food insecurity looms large, exacerbated by the expanding population and the formidable challenges posed to agricultural production by climate change. Shockingly, approximately one-third of the world's food production is lost or discarded. In "Food Loss and Food Waste: Causes and Solutions," this critical issue of food loss and waste (FLW) takes center stage, with a thorough exploration of potential policies that could address and alleviate this pressing global predicament.
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4. Food Industry Wastes: Assessment and Recuperation of Commodities
2013 by Maria R. Kosseva, Colin Webb
"Food Industry Wastes: Assessment and Recovery of Commodities" explores cutting-edge methods and prospects for addressing food waste, reducing water usage, and fostering sustainable food systems. Authored by a global team of experts, this book serves as a roadmap for implementing bioprocessing techniques and encourages researchers to innovate in the recovery of food waste for the betterment of communities. In 2009, the United States generated over 34 million tons of food waste, incurring a staggering $43 billion cost, with less than three percent of it being reclaimed and recycled. However, there is a growing interest in recovering and recycling food waste due to its potential to mitigate greenhouse gas emissions while providing valuable energy and resources for alternative purposes. This comprehensive volume delves into the subject, beginning with the origins, characterization, and composition of food waste, and progresses to the development of environmentally-friendly production approaches. It subsequently explores treatment methods such as solid-state fermentation and anaerobic digestion for biogas and fertilizer production, followed by an extensive examination of innovative biocatalysts and bioreactors, including hydrogen generation and thermophilic aerobic bioprocessing technologies. Additionally, the book covers water footprints, including electricity generation through microbial fuel cells (MFCs), and conducts life cycle assessments. This book sheds light on food waste, a critical focus area across various industries, from food science to energy and engineering, providing insights into the evolution of sustainable product strategies. The international authorship represents the forefront of research and development, highlighting the latest trends in current research and future possibilities for repurposing food waste.
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5. Food and Package Engineering
2011 by Scott A. Morris
"Food and Package Engineering" is a groundbreaking exploration of the interconnected and globally integrated field of engineering for the packaging industry, with a primary focus on food processing. This comprehensive guide delves into the intricate web of science, technology, business, social science, and engineering that underpins packaging. Instead of following a conventional linear approach, the author adopts a "Packaging Cycle" methodology, guiding readers through the entire life cycle of a package, from raw materials and conversion, through operations, distribution, retail, and ultimately to recycling or disposal by consumers. The book covers essential topics often overlooked in other food engineering or packaging texts, including raw materials production, inventory management, regulations, security, recycling, transportation systems, and emerging technologies. With its multi-level accessibility, it caters to readers with varying levels of experience, offering real-world examples and challenging problems for consideration. Illustrated and meticulously researched, "Food and Package Engineering" provides both technical insights and a practical perspective on this dynamic field, making it an invaluable resource for students and industry professionals alike, regardless of their background or expertise.
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6. Food Processing Waste Management: Treatment and Utilization Technology
2011 by V. K. Joshi
"Food Processing Waste Management: Treatment and Utilization Technologies" serves as both a reference and educational resource, offering concise and scientifically accurate content tailored for educators, scientists, researchers, students, and industry professionals invested in food processing waste management and utilization. This comprehensive volume provides the most up-to-date insights into the challenges posed by waste generated across various food industries. Organized into 14 chapters, it covers a range of topics, from the current landscape of food processing waste to its environmental impact and specialized waste management strategies for different segments of the food industry, including grain processing, fruit and vegetable processing, dairy, meat, fish, and more. The book places significant emphasis on the potential methods for converting these wastes into valuable products, thereby not only increasing industry profitability but also mitigating environmental pollution. Notably, it spans the entire spectrum of developments in waste management technology, from foundational principles to recent advancements and emerging areas of research. With its relevance to undergraduate and postgraduate programs in fields like food science, food technology, postharvest technology, fermentation technology, and waste management, this book is a valuable resource offering deep insights into the evolving landscape of food waste management within the rapidly growing food processing industry.
Download PDF
7. Food Waste
2010 by Deborah Chancellor
Each year, approximately 96 billion pounds of food is discarded by Americans, and a substantial portion of this so-called food waste is, in reality, the edible items we neglect to consume. Instead of nourishing the less fortunate, significant quantities of food go to waste, decomposing and emitting harmful gases. This insightful book provides readers with practical guidance on adopting mindful food consumption habits, fostering a sense of responsibility as food consumers, and nurturing a commitment to environmental stewardship.
Download PDF
8. Environmentally-Friendly Food Processing
2003 by B Mattsson, U Sonesson
In recent years, environmental consciousness within the food industry has surged in importance due to both consumer demands and heightened regulations. This book delves into the strategies for achieving eco-friendly food production, examining the assessment of various food products and proposing ways for the industry to enhance its operations and embrace environmental responsibility. The first part scrutinizes the environmental consequences of food processing operations across sectors such as fruit, vegetable, meat, and fish processing. The second part explores best practices in food processing, encompassing aspects like packaging, recycling, waste management, energy efficiency improvements, and environmental education within the food sector. "Environmentally-Friendly Food Processing" is an indispensable resource for anyone interested in promoting environmental awareness and accountability within the food industry.
Download PDF
How to download PDF:
1. Install Google Books Downloader
2. Enter Book ID to the search box and press Enter
3. Click "Download Book" icon and select PDF*
* - note that for yellow books only preview pages are downloaded
1. Sustainable and Environmental Quality Standards for Hotels and Restaurants
2022 by Frank Höchsmann
The global hotel and tourism industry is currently navigating a period of significant transformation, marked by the challenges of the ongoing coronavirus pandemic and the wave of digitalization, all while facing shifting preferences of tourists and guests. In response to these formidable challenges, we present a comprehensive set of sustainable and environmentally conscious quality standards tailored for hotels and restaurants. To enhance accessibility, we have divided these standards into three distinct reference volumes. The first section encompasses quality standards related to management, while the second focuses on quality standards applicable to the hotel environment. The third section, the subject of this particular volume, outlines quality standards specific to the restaurant domain, covering aspects such as breakfast and brunch, restaurant operations, kitchen facilities, and event management. These quality standards have been rigorously tested in real-world scenarios and received certification from TÜV, Germany's foremost certification organization.
Download PDF
2. Food Waste Management: Solving the Wicked Problem
2019 by Elina Närvänen, Nina Mesiranta, Malla Mattila
This book delves into the pressing sustainability challenge of mitigating food waste within consumer societies, offering a comprehensive, research-driven examination of this complex issue through the lenses of environmental, economic, social, and ethical considerations. It encompasses a range of perspectives, addressing the roles of households, consumers, and organizations in the battle against food waste. Instead of dwelling on the causes of food waste, the book presents evidence-based solutions, adopting a much-needed solution-focused approach that takes into consideration a multitude of viewpoints. Please note that Chapters 1, 2, 12, and 16 of this book are accessible under a CC BY 4.0 license at link.springer.com.
Download PDF
3. Food Loss and Food Waste: Causes and Solutions
2019 by Michael Blakeney
The escalating problem of global food insecurity looms large, exacerbated by the expanding population and the formidable challenges posed to agricultural production by climate change. Shockingly, approximately one-third of the world's food production is lost or discarded. In "Food Loss and Food Waste: Causes and Solutions," this critical issue of food loss and waste (FLW) takes center stage, with a thorough exploration of potential policies that could address and alleviate this pressing global predicament.
Download PDF
4. Food Industry Wastes: Assessment and Recuperation of Commodities
2013 by Maria R. Kosseva, Colin Webb
"Food Industry Wastes: Assessment and Recovery of Commodities" explores cutting-edge methods and prospects for addressing food waste, reducing water usage, and fostering sustainable food systems. Authored by a global team of experts, this book serves as a roadmap for implementing bioprocessing techniques and encourages researchers to innovate in the recovery of food waste for the betterment of communities. In 2009, the United States generated over 34 million tons of food waste, incurring a staggering $43 billion cost, with less than three percent of it being reclaimed and recycled. However, there is a growing interest in recovering and recycling food waste due to its potential to mitigate greenhouse gas emissions while providing valuable energy and resources for alternative purposes. This comprehensive volume delves into the subject, beginning with the origins, characterization, and composition of food waste, and progresses to the development of environmentally-friendly production approaches. It subsequently explores treatment methods such as solid-state fermentation and anaerobic digestion for biogas and fertilizer production, followed by an extensive examination of innovative biocatalysts and bioreactors, including hydrogen generation and thermophilic aerobic bioprocessing technologies. Additionally, the book covers water footprints, including electricity generation through microbial fuel cells (MFCs), and conducts life cycle assessments. This book sheds light on food waste, a critical focus area across various industries, from food science to energy and engineering, providing insights into the evolution of sustainable product strategies. The international authorship represents the forefront of research and development, highlighting the latest trends in current research and future possibilities for repurposing food waste.
Download PDF
5. Food and Package Engineering
2011 by Scott A. Morris
"Food and Package Engineering" is a groundbreaking exploration of the interconnected and globally integrated field of engineering for the packaging industry, with a primary focus on food processing. This comprehensive guide delves into the intricate web of science, technology, business, social science, and engineering that underpins packaging. Instead of following a conventional linear approach, the author adopts a "Packaging Cycle" methodology, guiding readers through the entire life cycle of a package, from raw materials and conversion, through operations, distribution, retail, and ultimately to recycling or disposal by consumers. The book covers essential topics often overlooked in other food engineering or packaging texts, including raw materials production, inventory management, regulations, security, recycling, transportation systems, and emerging technologies. With its multi-level accessibility, it caters to readers with varying levels of experience, offering real-world examples and challenging problems for consideration. Illustrated and meticulously researched, "Food and Package Engineering" provides both technical insights and a practical perspective on this dynamic field, making it an invaluable resource for students and industry professionals alike, regardless of their background or expertise.
Download PDF
6. Food Processing Waste Management: Treatment and Utilization Technology
2011 by V. K. Joshi
"Food Processing Waste Management: Treatment and Utilization Technologies" serves as both a reference and educational resource, offering concise and scientifically accurate content tailored for educators, scientists, researchers, students, and industry professionals invested in food processing waste management and utilization. This comprehensive volume provides the most up-to-date insights into the challenges posed by waste generated across various food industries. Organized into 14 chapters, it covers a range of topics, from the current landscape of food processing waste to its environmental impact and specialized waste management strategies for different segments of the food industry, including grain processing, fruit and vegetable processing, dairy, meat, fish, and more. The book places significant emphasis on the potential methods for converting these wastes into valuable products, thereby not only increasing industry profitability but also mitigating environmental pollution. Notably, it spans the entire spectrum of developments in waste management technology, from foundational principles to recent advancements and emerging areas of research. With its relevance to undergraduate and postgraduate programs in fields like food science, food technology, postharvest technology, fermentation technology, and waste management, this book is a valuable resource offering deep insights into the evolving landscape of food waste management within the rapidly growing food processing industry.
Download PDF
7. Food Waste
2010 by Deborah Chancellor
Each year, approximately 96 billion pounds of food is discarded by Americans, and a substantial portion of this so-called food waste is, in reality, the edible items we neglect to consume. Instead of nourishing the less fortunate, significant quantities of food go to waste, decomposing and emitting harmful gases. This insightful book provides readers with practical guidance on adopting mindful food consumption habits, fostering a sense of responsibility as food consumers, and nurturing a commitment to environmental stewardship.
Download PDF
8. Environmentally-Friendly Food Processing
2003 by B Mattsson, U Sonesson
In recent years, environmental consciousness within the food industry has surged in importance due to both consumer demands and heightened regulations. This book delves into the strategies for achieving eco-friendly food production, examining the assessment of various food products and proposing ways for the industry to enhance its operations and embrace environmental responsibility. The first part scrutinizes the environmental consequences of food processing operations across sectors such as fruit, vegetable, meat, and fish processing. The second part explores best practices in food processing, encompassing aspects like packaging, recycling, waste management, energy efficiency improvements, and environmental education within the food sector. "Environmentally-Friendly Food Processing" is an indispensable resource for anyone interested in promoting environmental awareness and accountability within the food industry.
Download PDF
How to download PDF:
1. Install Google Books Downloader
2. Enter Book ID to the search box and press Enter
3. Click "Download Book" icon and select PDF*
* - note that for yellow books only preview pages are downloaded
