Green Technologies in Food Production and Processing -- Preface -- Contents -- Contributors -- Part I: The food chain -- Chapter 1: Introduction to the global agri-food system -- 1.1 Introduction -- 1.2 Global context related to consumer demands -- 1.3 Characteristics of the global agri-food system -- 1.4 Global agriculture -- 1.5 The agri-food supply chain -- 1.5.1 The canadian agri-food system supply chain -- 1.5.2 The global agri-food system: structure and layers -- 1.5.3 Input sector -- 1.5.4 Food processors -- 1.5.5 Retail industry -- 1.6 Conclusion -- References -- Chapter 2: Key drivers of the food chain -- 2.1 Agriculture as a market -- 2.1.1 The long history of food market disembeddedness -- 2.1.2 The industrialization of agriculture -- 2.1.3 From the green revolution to globalization -- 2.1.4 Global trade and agricultural policy toward decommoditization? -- 2.1.5 North-south inequities in agricultural trade and the case for food security -- 2.2 New trends: rediscovery of embeddedness through multifunctionality -- 2.2.1 The turn to quality and alternative models of consumption -- 2.2.2 Environmental and sustainable agriculture certification -- 2.2.3 Fair trade and organic agriculture -- 2.2.4 Social responsibility -- 2.3 Conclusion -- References -- Part II: Life cycle/environmental impact assessment -- Chapter 3: Life cycle assessment and the agri-food chain -- 3.1 Introduction -- 3.2 The concept of life cycle assessment -- 3.2.1 The general idea -- 3.2.2 Approaches and complexities -- 3.3 Business and policy developments within life cycle assessment -- 3.4 The issue of land use and biodiversity -- 3.5 Accounting for land use and land use change in estimating the GHG emissions related to livestock products: a case study on pig production in denmark -- 3.5.1 Materials and methods.

3.5.2 GHG balance analysis: land-use-related GHG emissions -- 3.5.3 Results and discussion -- 3.6 Conclusion -- References -- Chapter 4: Life cycle assessment of crop production -- 4.1 Introduction -- 4.2 Environmental assessment of crop production -- 4.2.1 Acidification -- 4.2.2 Eutrophication -- 4.2.3 Global warming -- 4.2.4 Particulate matter formation (dust) and photooxidant formation (summer smog) -- 4.2.5 Land use -- 4.2.6 Depletion of abiotic resources -- 4.2.7 Toxicity -- 4.3 Life cycle assessment methodology to investigate the environmental impact of crop production -- 4.3.1 Goal and scope definition -- 4.3.2 Life cycle inventory -- 4.3.3 Life cycle impact assessment -- 4.4 Example: results from the life cycle assessment study of wheat grain -- 4.4.1 Life cycle inventory results -- 4.4.2 Life cycle impact assessment results -- 4.4.2.1 Consumption of fossil fuels -- 4.4.2.2 Land use -- 4.4.2.3 Climate change -- 4.4.2.4 Eutrophication of water -- 4.4.2.5 Normalization and weighting of the impact assessment results -- 4.5 Conclusions and outlook -- References -- Chapter 5: LCA of animal production -- 5.1 Introduction -- 5.2 Food production -- 5.2.1 Human population -- 5.2.1.1 Change in global population -- 5.2.1.2 Rural versus urban population -- 5.2.2 Food production from animal sources -- 5.2.3 Changes in the animal production system -- 5.3 Impacts related to the animal production sector -- 5.3.1 Environmental issues -- 5.3.2 Land use -- 5.3.2.1 Extensive production systems -- 5.3.2.2 Intensive production systems -- 5.3.3 Biodiversity -- 5.3.4 Climate change -- 5.3.5 Water use -- 5.4 Environmental analysis and life cycle assessment -- 5.4.1 Life cycle assessment application to livestock commodities -- 5.4.1.1 Milk production -- 5.4.1.2 Beef production -- 5.4.1.3 Pork production -- 5.4.1.4 Poultry production -- 5.4.1.5 Aquaculture.

5.4.2 The use of life cycle assessment in animal producing systems -- 5.4.2.1 Life cycle assessment and intensity indicators -- 5.4.2.2 Objective of the system -- 5.4.2.3 Functional unit -- 5.4.2.4 System boundaries -- 5.4.2.5 Allocation -- 5.5 Reducing the environmental impact of animal production systems on the environment -- 5.5.1 Mitigations practices and management objectives -- 5.5.2 Beneficial management practices -- 5.5.3 Diversification in production systems -- 5.6 Conclusions -- References -- Chapter 6: Life cycle assessment of processed food -- 6.1 Introduction -- 6.2 Methodological considerations for LCA in the food industry -- 6.3 Limitations and perspective of life cycle assessment -- 6.3.1 Life cycle assessment limitations and improvements -- 6.3.2 Economical and political drivers for development and use of LCA by the food industry -- 6.3.3 Technical drivers for the development and use of LCA by the food industry -- 6.4 Addressing environmental issues specific to the food industry -- 6.4.1 Fruits and vegetables -- 6.4.2 Dairy -- 6.4.3 Meat -- 6.4.4 Seafood -- 6.4.5 Grain and oilseed -- 6.4.6 Sugar and confectionary -- 6.4.7 Bakery and tortilla production -- 6.4.8 Other food -- 6.5 Beverage -- 6.5.1 Animal food -- 6.6 Conclusion -- References -- Part III: Green technologies in food production -- Chapter 7: Managing nutrient cycles in crop and livestock systems with green technologies -- 7.1 Introduction -- 7.2 N cycling and main steps for losses -- 7.2.1 N gaseous emissions during manure handling -- 7.2.2 Gaseous N emissions after application and direct deposition -- 7.2.3 N leaching and runoff after application and direct deposition -- 7.3 Technical solutions or green technologies to reduce N losses -- 7.3.1 Reducing N excretion in manure -- 7.3.2 Improved manure handling -- 7.3.3 Limiting on-field N gaseous emissions.

7.3.4 Limiting N leaching and runoff -- 7.3.5 Improving N use efficiency by plants -- 7.4 Improving farm-scale N cycling and efficiency with integrated tools and indicators -- 7.4.1 Exploring combinations of organic and inorganic sources of N to improve productivity and N use efficiency of zimbabwean crop-livestock farms -- 7.4.1.1 Context -- 7.4.1.2 Methodology -- 7.4.1.3 Scenarios -- 7.4.1.4 Results -- 7.4.1.5 Conclusions -- 7.4.2 Exploring increased crop-livestock integration for reducing N surplus in dairy farms of la réunion tropical island -- 7.4.2.1 Context -- 7.4.2.2 Methodology -- 7.4.2.3 Scenarios -- 7.4.2.4 Simulation results -- 7.4.2.5 Conclusions -- 7.5 Discussion: toward a global view of N losses and progress in world agro-ecosystems -- 7.6 Conclusion -- References -- Chapter 8: Environmental performance of organic farming -- 8.1 Organic farming as a green technology -- 8.2 Environmental impacts of organic farming -- 8.2.1 Biodiversity and landscape -- 8.2.2 Resource depletion -- 8.2.3 Climate change -- 8.2.4 Ground and surface water pollution -- 8.2.5 Air quality -- 8.2.6 Soil fertility -- 8.3 Methodological implications for a comparison of farming systems -- 8.3.1 Classification of methodological characteristics -- 8.3.2 Discussion of methodological implications -- 8.3.2.1 Consideration of the multifunctional character of agriculture -- 8.3.2.2 Covering land use impacts -- 8.3.2.3 Heterogeneity of products -- 8.3.2.4 Covering social and economic aspects of sustainable development -- 8.3.2.5 Regional variations in natural system capacity and environmental legislation -- 8.3.2.6 Consideration of the whole farm -- 8.3.2.7 Normative assumptions -- 8.3.2.8 Resulting decisions of agents are not taken into account -- 8.3.2.9 Bias of complexity and data availability -- 8.4 Conclusions -- References.

Chapter 9: Food transportation issues and reducing carbon footprint -- 9.1 Introduction -- 9.2 Supply chain basics -- 9.2.1 Transport modes -- 9.2.2 Intermodal transport -- 9.2.3 Utilization and backhaul -- 9.2.4 Warehousing -- 9.2.5 Packaging -- 9.3 What makes food supply chains special? -- 9.4 Measuring transportation-related carbon emissions -- 9.5 Putting transport emissions in context -- 9.6 Interactions and trade-offs -- 9.7 Taking action -- 9.8 Conclusion -- References -- Part IV: Green technologies in food processing -- Chapter 10: Supercritical and near-critical CO 2 processing -- 10.1 Introduction -- 10.2 Physical properties of CO 2 -- 10.3 Environmental and safety advantages to use of CO 2 in processes -- 10.4 Environmental and safety disadvantages inherent to use of CO 2 in a process -- 10.5 Process design: are CO 2 -based plants inherently uneconomical? -- 10.6 Operating a process economically with CO 2 : heuristics -- 10.6.1 Operate at high concentration -- 10.6.2 Operate at as low a pressure as possible -- 10.6.3 Recover products without high-pressure drops -- 10.6.4 Operate the process continuously if possible -- 10.6.5 Recover and reuse homogeneous catalysts and CO 2 -philes -- 10.7 What is CO 2 "like," solvent-wise and how can we use this information for design? -- 10.8 Nonfluorous CO 2 -philes: the role of oxygen -- 10.8.1 Flexible, high free volume materials -- 10.8.2 Weak self-interactions -- 10.8.3 Multidentate interactions between CO 2 and solute functional groups, where interactions involve both the carbon and oxygen in CO 2 -- 10.9 Chemistry in CO 2 : hydrogenations -- 10.10 Liquid-phase hydrogenations: advantages to use of supercritical solvents -- 10.11 Polymerization and polymer processing -- 10.12 Enzymatic chemistry in CO 2 -- 10.13 Reactions at interfaces and/or multi-phase mixtures -- 10.14 Summary -- References.

Chapter 11: Green separation technologies in food processing: supercritical-CO 2 fluid and subcritical water extraction.