Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence. It is illustrated with best practices of low-input livestock systems from different continents and offers predictive modelling alternatives for a more resilient future. By addressing gaps of knowledge and presenting scientific perspective studies of livestock’s impact on the environment and the global food supply up to 2050, this book is useful for those advocating for sustainable food systems. Existing evidence of the effects of livestock production on food quality and nutrition is reviewed.
Sustainable production automation, as an effective way to enable and expedite transitions to sustainability and enhance resource utilizations, attracts substantial efforts from researchers in both academy and industry. This book presents the recent development of innovative algorithms, models, heuristics, hardware and software in broad areas of sustainable production systems. It focuses on design, analysis and management of the processes involved in the product life cycle (from design to delivery to return) to have the minimal negative impacts on society (including environmental, economic and social). The contributors are experts from both universities and industrial research centers.
The aim of the Circular Economy is to decouple economic growth from resource and energy use through iterative, systemic social, economic and technological reform. This book presents new theoretical and practical insights into this concept, based on case studies from both the developing and developed world, with an emphasis on economic and material transformation, design for reuse and waste reduction, industrial 'symbiosis'(the planned circulation of resources and energy within an industrial setting),and social innovation and entrepreneurship. Four central themes emerge through the essays presented here: the importance of 'restorative design' in transforming resource flows through both production and consumption, the value of understanding and enumerating wastes in more detail to enable their reuse, the central role of advancing technology and applied science to further this transformation of materials for reuse, and finally, a reconfiguration of design, consumption and retail, so that the present 'linear' economy of 'make, use and trash' can be replaced with a more 'circular' model.
When all kinds of waste such as clothes, furniture, carpets, televisions, shoes, paper, food wastes etc. end up in the landfill, only a few of them are naturally decomposed and thus a large majority remains as non-biodegradable. This book addresses the role of sustainability by using textile waste in fashion and textiles with respect to manufacturing, materials, as well as the economic and business challenges and opportunities it poses. Chapters include · Solutions for sustainable fashion and textile industry · Agro and bio waste in the fashion industry · Innovating fashion brands by using textile waste · Waste in handloom textiles · Business paradigm shifting: 21st century fashion from recycling and upcycling · Utilization of natural waste for sustainable textile coloration · Circular economy in fashion and textile from waste · Future pathways of waste utilization for fashion · Sustainable encapsulation of natural dyes from Plant waste for textiles · Agro-waste applications for bio-remediation of textile effluent
Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed.