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Book Sections Year : 2022

Sustainability in Food Science and Food Industry: Where Are We Now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems

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Abstract

This chapter aims to provide an overview on the current status considering the sustainability of food systems. Even though the pre-harvest phase contributes more substantially to the major environmental indicators like greenhouse gas emissions, all subsequent steps carry the load to maintain the quality in its full diversity and to avoid any further losses. In this regard, several aspects are considered, such as the impact of processing and the whole food value chain, and the current practice of addressing sustainability in the food industry. Moreover, further tools to assess the environmental status of food production are presented, as well as relevant legislation and used certificates and labels. A particular focus is on the usage of different forms of Life Cycle Assessment tools, since they provide insights in the three dimensions of sustainability of food systems, namely environmental, economic, and social. Finally, possible measures on how to improve the sustainability of food systems via new food science, technological and organizational innovations are highlighted. The major conclusion is that the spectrum of current tools, labels, legislative measures, and evidence-based interventions in the food manufacturing require thorough reflections and a framework for drawing coherent policy options.
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hal-03792571 , version 1 (30-09-2022)

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Felix Schottroff, Henry Jaeger, Sergiy Smetana, Arthur Robin, Kelly Fourtouni, et al.. Sustainability in Food Science and Food Industry: Where Are We Now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems. Anet ­Režek ­Jambrak. Nonthermal Processing in Agri-Food-Bio Sciences, Springer International Publishing, pp.3-22, 2022, Food Engineering Series, ⟨10.1007/978-3-030-92415-7_1⟩. ⟨hal-03792571⟩
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