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Sustainable Dairy Production [Kõva köide]

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  • Formaat: Hardback, 288 pages, kõrgus x laius x paksus: 252x178x17 mm, kaal: 653 g
  • Ilmumisaeg: 08-Mar-2013
  • Kirjastus: Wiley-Blackwell
  • ISBN-10: 0470655844
  • ISBN-13: 9780470655849
Teised raamatud teemal:
Sustainable Dairy ProductionSuurem pilt
  • Formaat: Hardback, 288 pages, kõrgus x laius x paksus: 252x178x17 mm, kaal: 653 g
  • Ilmumisaeg: 08-Mar-2013
  • Kirjastus: Wiley-Blackwell
  • ISBN-10: 0470655844
  • ISBN-13: 9780470655849
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9780470655849.html
Märksõnad:
"This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades "--



This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include:
  • How to set up a sustainable production line
  • How to quantify the carbon foot print of a dairy product by using life cycle analysis
  • Current technologies to improve the carbon foot print
  • What measures can be taken to reduce the global warming potential of the farm
  • Reduction of water use in dairy production
  • Marketing sustainable dairy products
  • Bench marking of dairy products against other food products
  • Potential future technological developments to improve the carbon foot print for the following decades

Arvustused

In summary, a very worth-while addition to the series that provides an excellent source for those working with this technology.  (International Journal of Dairy Technology, 16 July 2013)

 

Preface ix
Contributors xi
1 Introduction
1(8)
Peter de Jong
1.1 Sustainability and the dairy industry: hype or trend?
2(2)
1.2 Quantifying the issue: measuring footprints
4(1)
1.3 Communication: telling the whole story
5(1)
1.4 Structure of this book
6(3)
References
8(1)
2 Greenhouse gas emissions from global dairy production
9(22)
Theun V. Vellinga
Pierre Gerber
Carolyn Opio
2.1 Introduction
9(2)
2.2 Methods for calculating emissions
11(3)
2.3 Total emissions of the dairy sector
14(12)
2.4 Discussion
26(5)
References
28(3)
3 Life cycle assessment
31(24)
Maartje N. Sevenster
3.1 Introduction
31(1)
3.2 Current life cycle assessment
32(5)
3.3 Life cycle assessment in application
37(4)
3.4 Life cycle assessment of dairy products
41(9)
3.5 Life cycle assessment in strategy and policy
50(5)
Acknowledgements
51(1)
References
52(3)
4 Sustainability and resilience of the dairy sector in a changing world: a farm economic and EU perspective
55(32)
Roel Jongeneel
Louis Slangen
4.1 Introduction
56(6)
4.2 Dairy economics and sustainability
62(9)
4.3 Sustainability evaluation of the EU dairy sector
71(8)
4.4 Agricultural policy
79(4)
4.5 Conclusion
83(4)
References
85(2)
5 Dairy processing
87(32)
Arjan J. van Asselt
Michael G. Weeks
5.1 Introduction
87(2)
5.2 Key unit operations and their water and energy use
89(12)
5.3 Possibilities for optimisation
101(13)
5.4 Revisiting dairy processing: breakthrough technologies
114(5)
References
117(2)
6 The role of packaging in a sustainable dairy chain
119(44)
Erika Mink
6.1 Introduction
120(3)
6.2 Packaging sustainability: a growing market expectation
123(7)
6.3 Packaging's contribution to dairy sustainability
130(9)
6.4 Global alignment of packaging requirements: implications for dairy
139(11)
6.5 A company response: the example of Tetra Pak
150(8)
6.6 Outlook: growing importance of economic and social pillars of sustainability
158(5)
References
160(3)
7 The business case for sustainable dairy products
163(28)
Jaap Petraeus
7.1 Introduction
163(1)
7.2 From a process-driven to a product-driven approach
164(5)
7.3 Success factors for creating more sustainable processes and products
169(6)
7.4 Implementation of sustainability within the company
175(5)
7.5 The business case for sustainability
180(3)
7.6 Policy and strategy adopted by different dairy companies
183(1)
7.7 Looking to the future
183(1)
7.8 Conclusion
184(7)
References
186(1)
Appendix: Overview of the sustainability policy and strategy of various companies
187(4)
8 A case study of marketing sustainability
191(30)
Grietsje Hoekstra
Corine Kroft
Klaas Jan van Calker
8.1 Introduction
191(2)
8.2 What is sustainability?
193(3)
8.3 Motivations for sustainability
196(2)
8.4 Choose your battles: sustainability strategy issues
198(5)
8.5 Getting to work
203(9)
8.6 Communicating sustainability
212(5)
8.7 Conclusion
217(4)
Acknowledgement
218(1)
References
219(2)
9 Cradle to Cradle for innovations in the dairy industry
221(22)
Wil A.M. Duivenvoorden
9.1 Introduction
222(7)
9.2 A tool for C2C®-driven innovation (PROPER model)
229(3)
9.3 Cradle to Cradle for the dairy industry
232(6)
9.4 Conclusion
238(5)
References
241(2)
10 The future of sustainable dairy production
243(8)
Peter de Jong
10.1 Future relevance of sustainable dairy
243(1)
10.2 Next steps in chain innovation
244(3)
10.3 Communication and marketing
247(1)
10.4 Business case: people, planet and profit
247(2)
10.5 Conclusion
249(2)
References
250(1)
Index 251
Dr Peter de Jong is Head of Processing Research at NIZO, a well-known food production research institute in the Netherlands which has a focus on dairy science. Peter has been active in sustainable dairy processing for more than 20 years and has written more than 140 scientific and technical papers on the subject.