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000807060 019__ $$a985646164$$a988377652$$a999519862$$a1005822070$$a1011907164
000807060 020__ $$a9783319500881$$q(electronic book)
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000807060 24500 $$aFood waste reduction and valorisation :$$bsustainability assessment and policy analysis /$$cPiergiuseppe Morone, Franka Papendiek, Valentina Elena Tartiu, editors.
000807060 264_1 $$aCham, Switzerland :$$bSpringer,$$c2017.
000807060 300__ $$a1 online resource
000807060 336__ $$atext$$btxt$$2rdacontent
000807060 337__ $$acomputer$$bc$$2rdamedia
000807060 338__ $$aonline resource$$bcr$$2rdacarrier
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000807060 504__ $$aIncludes bibliographical references.
000807060 5050_ $$aPreface; Sec1; Contents; Sustainability Assessment; 1 Introduction; Abstract; 2 Cutting Through the Challenge of Improving the Consumer Experience of Foods by Enabling the Preparation of Sustainable Meals and the Reduction of Food Waste; Abstract; 2.1 Introduction; 2.2 The Need for a New Approach in Creating Resource Efficient Food Supply Chains; 2.3 The Six Function Model Approach to Assessing Food Use; 2.4 Testing the Six Function Model; 2.5 Benchmarking Meals with the Six Function Model; 2.6 The FMCG Supply Chain Challenge; References.
000807060 5058_ $$a3 The Economic Case for the Circular Economy: From Food Waste to ResourceAbstract; 3.1 Introduction; 3.2 Methodology; 3.3 Results; 3.3.1 The Reference Scenario; 3.3.2 First Circular Economy Scenario (CES 1); 3.3.3 Second Circular Economy Scenario (CES 2); 3.3.4 Third Circular Economy Scenario (CES 3); 3.3.5 Fourth Circular Economy Scenario (CES 4); 3.4 Conclusion; References; 4 Decreasing Greenhouse Gas Emissions of Meat Products Through Food Waste Reduction. A Framework for a Sustainability Assessment Approach; Abstract; 4.1 Introduction; 4.2 Scope and Statistical Overview of Food Waste.
000807060 5058_ $$a4.2.1 Definitions4.2.2 Meat Production and Meat Waste; 4.2.3 Food Waste in Austria; 4.3 Sustainability Impact Assessment (SIA) Procedure; 4.3.1 Scenarios; 4.3.2 System Boundaries; 4.3.3 Indicators; 4.3.3.1 Reduction of Slaughtering (Ind01); 4.3.3.2 Reduction in Feed Importation (Ind02); 4.3.3.3 Reductions of CH4- and N2O-Emissions (Ind03); 4.3.3.4 Reductions of Water Consumption in Meat Production (Ind04); 4.3.3.5 Reduction of Waste Water from Slaughterhouses (Ind05); 4.3.3.6 Reduction of Energy Input Along the FSC (Ind06); 4.4 Assessment of Indicators; 4.5 Discussion; 4.6 Conclusion.
000807060 5058_ $$aAnnex: Overview of SIA Indicators and Their Values for Austria for BAU and RED ScenariosReferences; 5 Fodder Legumes for Green Biorefineries: A Perspective for Sustainable Agricultural Production Systems; Abstract; 5.1 Introduction; 5.2 Circular Economy in 3rd Generation Biorefineries; 5.3 Methods; 5.3.1 Biomass Potential from Grasslands in the Federal State of Brandenburg (Germany); 5.3.2 Fodder Legumes as Feedstock for the Green Biorefinery; 5.3.3 The Economic Viability of Fodder Legume Cultivation for Green Biorefineries; 5.4 Sustainability of Feedstock in the Value Chain.
000807060 5058_ $$a5.4.1 Sustainable Biomass Supply from Grasslands5.4.2 Sustainability of Fodder Legumes; 5.5 Sustainability of Products in the Value Chain; 5.6 Fodder Legumes as Feedstock for Green Biorefineries; 5.6.1 The Feasibility Aspect; 5.6.2 The Economic Viability; 5.7 Conclusions; References; 6 Municipal Waste Treatment, Technological Scale up and Commercial Exploitation: The Case of Bio-waste Lignin to Soluble Lignin-like Polymers; Abstract; 6.1 Introduction; 6.2 State of the Art of Bio-waste Management Technology: Environmental and Economic Aspects; 6.2.1 Environmental Problems.
000807060 506__ $$aAccess limited to authorized users.
000807060 520__ $$aThis book adds a new dimension to the sustainability assessment of food waste reduction and valorisation: policy analysis. Featuring a transdisciplinary analysis by key experts in the field, it identifies the drivers of change in food-waste reduction and valorisation technologies by looking, for example, at the regulatory framework and at policy actions undertaken by local and global actors. The book explores the development of regulations and policies for food-waste prevention, management, and valorisation at a global as well as European Union level. It also discusses the notion of food waste in legal terms and investigates the effects of the lack of a standard, universal definition of food waste on the efficient use of by-products, promising processes and products for technological and commercial exploitation. Utilising mathematical mapping methods to assess food consumption impacts and providing supply chain models that allow the testing of consumption scenarios, the book goes on to discuss a series of emerging technologies (tested at lab scale and/ or pilot scale) and opportunities for the valorisation of food waste.
000807060 588__ $$aOnline resource; title from PDF title page (viewed May 8, 2017).
000807060 650_0 $$aFood waste.
000807060 7001_ $$aMorone, Piergiuseppe,$$eeditor.
000807060 7001_ $$aPapendiek, Franka,$$eeditor.
000807060 7001_ $$aTartiu, Valentina Elena,$$eeditor.
000807060 77608 $$iPrint version:$$tFood waste reduction and valorisation.$$dCham, Switzerland : Springer, 2017$$z3319500872$$z9783319500874$$w(OCoLC)962005715
000807060 852__ $$bebk
000807060 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-50088-1$$zOnline Access$$91397441.1
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000807060 980__ $$aBIB
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000807060 983__ $$aOnline
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