Yellow-pigmentedCupriavidussp., a novel bacterium capable of utilizing glycerine pitch for the sustainable production of P(3HB-co-4HB)

2012 ◽  
Vol 88 (6) ◽  
pp. 1030-1038 ◽  
Author(s):  
Hema Ramachandran ◽  
A.A. Amirul
Keyword(s):  
Sustainable Production ◽  
Novel Bacterium ◽  
Glycerine Pitch

The development of sustainability standards in the sugar industry

2010 ◽  
pp. 82-87 ◽  
Author(s):  
Peter W. Rein
Keyword(s):  
Sugar Industry ◽  
Sustainable Production ◽  
Stages Of Development ◽  
Sustainability Standards ◽  
The Eu

The production of bioethanol and biodiesel and the prospect of its importation into the EU have lead to various initiatives to ensure that only biofuels which are produced in a sustainable way are acceptable. Standards which are set to define the important sustainability issues are in various stages of development. The processes involved are of interest to the sugar industry, as both sugarcane and sugarbeet have enormous potential as feedstocks for bioethanol. The Better Sugarcane Initiative is underway to define standards for the sustainable production of both sugar and bioethanol from sugarcane. This paper attempts to discuss the major issues surrounding sustainable production of sugar and ethanol, outlining the processes involved in setting and maintaining sustainability standards. This is discussed in particular with respect to the development of the Better Sugarcane Initiative and looks forward to the implications for all stakeholders.

Glass Beverages Packaging: Innovation by Sustainable Production

2019 ◽  
pp. 105-133
Author(s):  
G. Vinci ◽  
F. D’Ascenzo ◽  
A. Esposito ◽  
M. Musarra
Keyword(s):  
Sustainable Production

Sustainable production of sorbitol—a potential hexitol

2020 ◽  
pp. 259-281
Author(s):  
Sahil Kumar ◽  
Hadi Ali ◽  
Sushil Kumar Kansal ◽  
Ashok Pandey ◽  
Shunmugavel Saravanamurugan
Keyword(s):  
Sustainable Production

scholarly journals Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production

2021 ◽  
Vol 13 (2) ◽  
pp. 746
Author(s):  
Pascal Ohlhausen ◽  
Nina Langen
Keyword(s):  
Choice Experiment ◽  
Sustainable Development Goals ◽  
Latent Class ◽  
Service Providers ◽  
Sustainable Production ◽  
Online Questionnaire ◽  
Variety Seeking ◽  
The Sustainable Development ◽  
Production And Consumption ◽  
Development Goals

Sustainable meal choices in the out-of-home catering market are essential to attaining the Sustainable Development Goals. This study investigated consumers’ acceptance of different features that help service providers to work more sustainably. For this purpose, data of a choice experiment and a supporting online questionnaire were analyzed using latent class analysis (LCA) and the data of n = 373 employees. Examined attributes in the choice experiment were menu variety, menu type, ordering system, ingredients and price. LCA led to four consumer segments: variety seekers (27.6%), spontaneous decisionmakers—vegetarian (25.7%), spontaneous decisionmakers—meat (24.1%) and vegetarians/vegans (22.6%). Results showed that consumers in all four segments expected to have the choice between different menus in company canteens. Moreover, they preferred spontaneous choice to preordering. Both preferences hamper sustainable production and consumption in the catering sector.

Recent advances in sustainable production and catalytic transformations of fatty acid methyl esters

2021 ◽  
Author(s):  
Artem S. Belousov ◽  
Anton Esipovich ◽  
Evgeny Kanakov ◽  
Ksenia V. Otopkova
Keyword(s):  
Fatty Acid ◽  
Green Chemistry ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Environmental Issues ◽  
Sustainable Production ◽  
Catalytic Transformations ◽  
Acid Methyl ◽  
Recent Advances ◽  
The Future

Living in the time of the most heighten environmental issues, humanity should take care about the future. Green Chemistry provides a broad range of possibilities for researchers to design of...

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