Gwenola Yannou–Le Bris, Hiam Serhan, Sibylle Duchaine, Jean–Marc Ferrandi, Gilles Trystram Ecodesign and Ecoinnovation in the Food Industries 9781786304896

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Автор: Gwenola Yannou–Le Bris, Hiam Serhan, Sibylle Duchaine, Jean–Marc Ferrandi, Gilles Trystram
Название: Ecodesign and Ecoinnovation in the Food Industries
ISBN: 9781786304896
Издательство: Wiley
Классификация:

Отрасли обрабатывающей промышленности

Пищевая промышленность и смежные отрасли

Химия

Прочие технологии и прикладные науки

ISBN-10: 1786304899
Обложка/Формат: Hardcover
Страницы: 350
Вес: 0.62 кг.
Дата издания: 21.01.2020
Серия: Engineering
Язык: English
Размер: 237 x 165 x 24
Читательская аудитория: Professional & vocational
Ключевые слова: Other technologies & applied sciences
Ссылка на Издательство: Link
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Поставляется из: Англии
Описание: Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the EcoTrophelia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.

Ecodesign and Ecoinnovation in the Food Industries, Gwenola Yannou–Le Bris, Hiam Serhan, Sibylle Duchaine, Jean–Marc Ferrandi, Gilles Trystram