J. M. Dalzall

Food Industry and the Environment

Practical Issues and Cost Implications

• Broschiertes Buch

Produktbeschreibung

All areas of industry are facing increasing pressure from governments and consumers to be more environmentally aware. The food industry is no exception, and an increasing number of companies have made the decision to implement an environmental policy. These organisations will benefit from this book, which has been written to provide a broad but detailed introduction to the topic of environmental issues and their cost implica tions to the food industry. Throughout the text the authors have approached the subject from a practical angle, and have borne in mind the environmental, production or site manager who is grappling with the problem of how to implement such a policy. This book begins by considering the raw materials that are used in the food industry, whether derived from animals, fruit and vegetables, or the products of genetic engineering, as may increasingly be the case in the future. Environmental and cost considerations of food processing opera tions are then examined, encompassing energy conservation and the con trol of air, noise and water pollution; all topics that are uppermost in the priorities of the environmental manager. The finished food product also has an impact on its environment, and so the storage, distribution and packaging of foods, post food factory, is discussed in detail. Finally, the principles involved in management accounting for food industry environ mental issues are highlighted. All the authors of this book are respected experts in their chosen field, each of whom could have written a complete book on their subject.

Produktdetails

• Verlag: Springer US / Springer, Berlin
• 1994
• Seitenzahl: 428
• Erscheinungstermin: 13. Juli 2013
• Englisch
• Abmessung: 235mm x 155mm x 24mm
• Gewicht: 645g
• ISBN-13: 9781461358725
• ISBN-10: 1461358728
• Artikelnr.: 39916316

Inhaltsangabe

Editorial introduction.- J.M. DALZELL.- 1 Food from animals: environmental issues and implications.- 1.1 Introduction.- 1.2 Disposal of animal excreta.- 1.3 Energetic efficiency.- 1.4 Environmental influences upon perceptions of quality in food from animals.- 1.5 Conclusion.- 2 Organic and non-organic agriculture.- 2.1 Background.- 2.2 What is organic farming?.- 2.3 Organic husbandry techniques.- 2.4 The environmental impact of agriculture.- 2.5 Physical and financial performance of organic farms.- 2.6 Standards for organic food and farming.- 2.7 Future trends.- Further reading.- References.- 3 The environmental implications of genetic engineering in the food industry.- 3.1 Introduction.- 3.2 The regulatory climate.- 3.3 Consumer acceptability.- 3.4 A case study: the genetically engineered tomato.- 3.5 A case study: chymosin produced by genetic engineering.- 3.6 A case study: the genetic engineering of a food-grade organism.- 3.7 Conclusions and future prospects.- Acknowledgements.- References.- 4 Energy conservation and the cost benefits to the food industry.- 4.1 Introduction.- 4.2 Energy monitoring and targeting.- 4.3 Steam/hot water systems.- 4.4 Refrigeration.- 4.5 Combined heat and power.- 4.6 Further information.- 5 Noise and air pollution in the food industry: sources, control and cost implications.- 1 Noise pollution.- 5.1 Sources.- 5.2 Effects on health.- 5.3 Legislation.- 5.4 Methods of measurement.- 5.5 Methods of reduction.- 2 Air pollution.- 5.6 Air pollution sources and effects.- 5.7 Legislation affecting emissions into the air.- 5.8 Emissions, effects and controls.- 5.9 Monitoring of air pollutants.- 5.10 Odours: sources, nature and effects.- 5.11 Legislation relating to odour emissions.- 5.12 Control of odour emissions.- 5.13 Monitoring of odours.- 6 Water pollution in the food industry: sources, control and cost implications.- 6.1 Introduction.- 6.2 Controls.- 6.3 Costs.- 6.4 The characteristics and analysis of waste.- 6.5 Pre-treatments.- 6.6 Aerobic biological treatment.- 6.7 Anaerobic biological treatment.- 6.8 Sludge treatment.- 6.9 Conclusions.- References.- 7 Cooling and temperature controlled storage and distribution systems.- 7.1 Introduction.- 7.2 Refrigeration.- 7.3 Global warming and the ozone layer.- 7.4 Refrigerated transport systems.- 8 Packaging options.- 8.1 Introduction.- 8.2 Functions of packaging.- 8.3 Package selection.- 8.4 Wood.- 8.5 Paper and paperboard.- 8.6 Aluminium.- 8.7 Steel.- 8.8 Glass.- 8.9 Plastics.- 8.10 Effects of transportation.- 8.11 Packaging trends.- References.- 9 Disposal of used packaging.- 9.1 Introduction.- 9.2 Collection of used packaging.- 9.3 Identification of materials for collection and sorting.- 9.4 Landfill.- 9.5 Composting.- 9.6 Incineration.- 9.7 Reuse of packaging.- 9.8 Recycling.- 9.9 Multi-layer materials.- 9.10 Biodegradable plastics.- 9.11 The way ahead.- References.- 10 Management accounting for food industry environmental issues.- 10.1 Lessons from history: the rise and fall of management accounting and energy management.- 10.2 Classes of management information.- 10.3 Theory and empiricism in interpretation of measurements.- 10.4 Interpreting time series information: CUSUM.- 10.5 Variants in energy use pattern for buildings and processes.- 10.6 Relating energy use to efficiency.- 10.7 Budget management.- 10.8 The financial appraisal of energy saving and environmental protection measures.- 10.9 Environmental auditing.- 10.10 Conclusions.- References.