Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a science-based reference which explores the roles played by agri-food ecosystems, their functions and needs, and the importance of the interdependencies among them. This book explores the relationships between food ecosystems, highlighting each entity's role in transforming, preserving, and conserving the others. It is a vital resource of information on the ecosystems that surround the food supply chain and includes all processes, from primary production of food through consumption. The book covers the agricultural and farming phases; processing and transformation; storage and consolidation; packaging; transportation; the management of waste and losses; and the supply and conservation of enabling resources like materials, biodiversity, energy, and water. Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a useful reference for academics, researchers, policymakers, and industry professionals involved within the agri-food sector management.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
1. Exploring strategies, technologies, and novel paradigms for sustainable agri-food supply chain ecosystems design and control Riccardo Accorsi, Beatrice Guidani, Michele Ronzoni, Riccardo Manzini and Emilio Ferrari 2. Planning growers' strategies for sustainable large-scale food supply network and food security Amir Hajimirzajan, Mohammadali Vahdat, Ahmad Sadegheih and Hamid El Bilali 3. Sustainable development of food supply chains toward food security managing and reducing losses Danar Praseptiangga and Gusti Fauza 4. Reconciling the design of livestock production systems and the preservation of ecosystems Oscar Blumetto, Andrea Ruggia and Guadalupe Tiscornia 5. The role of organic and natural ecosystems in the food industry S.K. Yadav, Subhash Babu, Raghavendra Singh, Devideen Yadav and G.A. Rajanna 6. Sustaining biodiversity and ecosystem services with agricultural production A. Tenza-Peral, R. Ripoll-Bosch, I. Casas�s, D. Mart�n-Collado and A. Bernu�s 7. Sustainable materials and infrastructures for the food industry Dimas Rahadian Aji Muhammad, Muhammad Zukhrufuz Zaman and Achmad Ridwan Ariyantoro 8. Valorization of food waste biomass and biomaterials from a circular economy approach J. Echave, M. Fraga-Corral, A.G. Pereira, A. Soria-Lopez, M. Barral, F. Chamorro, Hui Cao, Jianbo Xiao, J. Simal-Gandara and M.A. Prieto 9. Biopolymers as sustainable alternatives in the food packaging industry Abirami Ramu Ganesan, Surya Mudavasseril Sudheer and Rajeev Bhat 10. Assessing energy requirements in the European (EU-28) food sector Marco Bortolini, Cristian Cafarella, Emilio Ferrari, Francesco Gabriele Galizia, Mauro Gamberi and Valentina Ventura 11. Reconciling biofuels with growing food demand and sustainable food systems Tajul Ariffin Masron and Yogeeswari Subramaniam 12. Solar thermal technology adoption in the food processing industry Muhammad Imran Ismail, Nor Alafiza Yunus and Haslenda Hashim 13. Water management towards sustainable food industry Javier Santos, Elisabeth Viles, Paloma Grau and Florencia KalemkerianAuthors
Riccardo Accorsi Assistant Professor, Department of Industrial Engineering, University of Bologna, Italy. Riccardo Accorsi is assistant professor at the University of Bologna's Department of Industrial Engineering where he teaches Industrial Logistics class. His research interests lie in operations management and in the development of decision-support models and tools for the design, planning and optimization of sustainable production and distribution systems with particular focus on food supply chains. Leading member of the Food & Wine Supply Chain Council (FWSCC), he has written numerous publications on the management of food supply chain operations. He has been involved in many funded research projects and consulting for industry. Rajeev Bhat Professor and ERA-Chair Holder, Food By-Products Valorization Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia. Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,
Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial board
of leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World's top 2% scientists in the field of Food
Science & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also been
a visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.
