ITACAFood: A Model to Certificate the Sustainability of Food Processing Facilities

Barreca, Francesco; Cardinali, G

doi:10.3390/su11174601

Cited by 7 publications

(4 citation statements)

References 20 publications

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“…Similar studies highlighted that the PCM can be employed for excess temperature control and to reduce the amount of cooling energy used in houses (Ozdenefe and Dewsbury, 2016). Its growing application for food and agriculture product storage above all in agricultural farms could be an important way of supporting sustainable agriculture, the farm economic performance, and consumers who will eat safer and healthier products (Barreca and Cardinali, 2019).…”

Section: Articlementioning

confidence: 93%

A low-energy storage container for food and agriculture products

2021

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In 2018, the food, beverages, and tobacco sectors within the EU-27 consumed approximately 27,500 ktoe of energy. The food facilities and the food production plants are responsible for a large part of this energy consumption. Current global strategies focus on energy conservation and natural environmental protection, ascribing a lot of importance to building-related analyses. Areas for food storage are essential within the food production chain, as the indoor thermal parameters determine the characteristics of the final products. In this paper, a low-energy storage container is proposed. The envelope of the container is made from sandwich panels with a polyurethane layer paired with two phase change material (PCM) layers. The container is designed to store perishable materials, such as extra virgin olive oil. A storage container prototype, equipped with a mini-split heating, ventilation, and air conditioning electric system, was built to analyse and assess the energy spent during its use. Moreover, the achievable yearly energy savings with respect to a container without the PCM layers was calculated. The results showed that the PCM layers improve the energy performance of the container at an indoor temperature of 20°C with an energy saving of about 27%, and at an indoor temperature of 17°C with an energy saving of over 22%.

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Section: Articlementioning

confidence: 93%

A low-energy storage container for food and agriculture products

2021

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“…Cleaning ( Sustainability 2021, 13, x FOR PEER REVIEW industry, building structures must comply with specific needs that often do account the well-being of occupants but also, and in many cases exclusivel that must comply with certain production protocols that are indispensable f and typicality of the product [19]. IFS stands for International Featured Standard, whose food section is IF certification created by German, French and Italian retail trade associations in companies that process or pack products when there is a risk of conta plying other IFS certifications if there is no risk.…”

Section: Lean 6s Tools Applied To Food Productionmentioning

confidence: 99%

“…As we know, the performance of a building plays a key role in its sustainability since a building cannot be sustainable if the needs of its users are not satisfied [18]. In the food industry, building structures must comply with specific needs that often do not take into account the well-being of occupants but also, and in many cases exclusively, the product that must comply with certain production protocols that are indispensable for production and typicality of the product [19].…”

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confidence: 99%

Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

et al. 2021

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This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

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“…The necessity of explicit use of social-ecological systems concepts, [1] as well as the use of assessment tools [2] in food sustainability systems, has been recently highlighted. The increasing importance of sustainability assessment in food processing can be seen in recent studies aimed at assessing sustainability, in terms of environmental end energy performance, of food processing facilities [3,4]. Moreover, due to the growing number of people living in metropolitan areas, a holistic sustainability assessment method for the urban system has been developed [5].…”

Section: Introductionmentioning

confidence: 99%

Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability

et al. 2020

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From the comparison of regulations and/or standards for the organic, conventional and/or integrated citrus production method and a voluntary certification, it emerges that farms certified with voluntary non-regulated certification systems, such as the IFA FV GLOBALG.A.P, are obliged to take into account the highest number of aspects, reported in a more complete register, than the organic ones. Moreover, this is also supported by a continuous-time planned process of revision and updating of the applicable versions of the standard. The environmental impact of the food production, the safety aspects of food products, as well as the health, ethics, and safety aspects of workers, are largely considered and inspected in the GLOBALG.A.P., while the organic system, despite the IFOAM suggestions and indications, is only considered partially. This means that, from a practical point of view, the organic product can be considered "clean and safe", but not more environmentally friendly than the GLOBALG.A.P. products.

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ITACAFood: A Model to Certificate the Sustainability of Food Processing Facilities

Cited by 7 publications

References 20 publications

A low-energy storage container for food and agriculture products

A low-energy storage container for food and agriculture products

Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability

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