Saving Food: Production, Supply Chain, Food Waste and Food Consumption
Editat de Charis M. Galanakisen Limba Engleză Paperback – 4 iun 2019
Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.
- Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization
- Guides all segments of the industry on how to employ zero waste strategies
- Analyzes key issues to create a pathway to solutions
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Specificații
ISBN-13: 9780128153574
ISBN-10: 0128153571
Pagini: 426
Dimensiuni: 152 x 229 x 33 mm
Greutate: 0.57 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0128153571
Pagini: 426
Dimensiuni: 152 x 229 x 33 mm
Greutate: 0.57 kg
Editura: ELSEVIER SCIENCE
Public țintă
All members of the food industry trying to adapt zero waste strategies including retailers, supply chain specialists, food scientists, food technologists, engineers, professionals, agriculturalists, policy makers and producers. The book could also be used in post-graduate courses addressing food loss, food waste and supply chain management, food waste valorization, sustainable food production, sustainable agriculture.Cuprins
1. Introduction in global food losses and food waste
2. Food security and sustainable land management to save food
3. Optimizing agricultural practices
4. Food preservation technologies
5. Non-thermal food processing/preservation technologies
6. Innovative packaging that saves food
7. Optimized cold chain to save food
8. Optimized food supply chains to reduce food losses
9. Reducing food losses in supply chain through value stream mapping: a case study in the dairy sector
10. Food waste valorisation
11. Food consumption and wasted food
12. Suboptimal food? Food waste at the consumer-retailer interface
13. The concept of zero waste
2. Food security and sustainable land management to save food
3. Optimizing agricultural practices
4. Food preservation technologies
5. Non-thermal food processing/preservation technologies
6. Innovative packaging that saves food
7. Optimized cold chain to save food
8. Optimized food supply chains to reduce food losses
9. Reducing food losses in supply chain through value stream mapping: a case study in the dairy sector
10. Food waste valorisation
11. Food consumption and wasted food
12. Suboptimal food? Food waste at the consumer-retailer interface
13. The concept of zero waste