Footprinting methods for assessment of the environmental impacts of food production and processing
Lillywhite, Robert (2010) Footprinting methods for assessment of the environmental impacts of food production and processing. In: Sonesson, U. and Berlin, J. and Ziegler, F., (eds.) Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches. Woodhead Publishing in Food Science Technology and Nutrition (No.194). Cambridge, UK: Woodhead Publishing Limited, pp. 255-271. ISBN 978-1-84569-552-1Full text not available from this repository.
Official URL: http://www.woodheadpublishing.com/en/book.aspx?boo...
This chapter introduces a number of different, but related accounting methods that can be used to assess the environmental impact of food production and processing; the methods are grouped under the banner of footprinting. Footprinting has only a short history, but from the original introduction of ecological footprinting in 1995, the methodology has expanded to include water footprinting, carbon footprinting and latterly environmental and nitrogen footprinting. The various methods share a common approach but include many different indicators to illustrate the environmental impact of production. Although not necessarily compatible they are complimentary. This chapter examines each method and uses examples to show how they can be used within the food sector.
|Item Type:||Book Item|
|Subjects:||Q Science > Q Science (General)|
|Divisions:||Faculty of Science > Life Sciences (2010- )|
|Series Name:||Woodhead Publishing in Food Science Technology and Nutrition|
|Publisher:||Woodhead Publishing Limited|
|Place of Publication:||Cambridge, UK|
|Book Title:||Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches|
|Editor:||Sonesson, U. and Berlin, J. and Ziegler, F.|
|Number of Pages:||17|
|Page Range:||pp. 255-271|
|Status:||Not Peer Reviewed|
|Access rights to Published version:||Restricted or Subscription Access|
Actions (login required)