Concepts for further sustainable production of foods

Sustainability Performance in Food Supply Networks: Insights from the UK Industry

“…Recently, van der Goot et al [22] stressed the adverse ramifications of today's food production systems and recommended the redesign of food processing chains for promoting environmental sustainability and nutritional value. Manning and Soon [23] reviewed the related literature and developed a sustainability indicator scoring framework to promote the triple bottom-line of sustainability in food supply chains, at the strategic level.…”

Greenhouse Gas Emissions of One-Day-Old Chick Production

“…For the parent farm process, all bedding materials, vaccinations, electricity, fuels, chemicals required for proper hygiene, and chicken feed in various formulas and on sequential wastes such as chicken remains to be disposed and wastewater to be treated were prepared for the chicken house. For manure management, CH 4 and N 2 O values were assessed following the method of Prudencio da Silva et al [17]. The direct input to and output from the system boundary are shown in Table 1.…”

Functionality-driven fractionation the need for mild food processing

“…During product assembly, ingredients are combined to create the final product with the appropriate structure. This current setup creates inefficiencies in the food chain (Augustin et al 2016;van der Goot et al 2016).…”

“…The use of milder conditions can be part of a new approach towards fractionation. van der Goot et al (2016) proposed several strategies aimed at making the overall food production system more sustainable by, for example, using less refined ingredients, tailoring food ingredient production to specific applications instead of general use, and focusing on functionality rather than purity. Ultimately, it could be interesting to look for other crops instead of fractioning commonly used crops.…”