scholarly journals Supply chain integrated LCA approach to assess environmental impacts of food production in Finland

2009 ◽  
Vol 18 (3-4) ◽  
pp. 460-476 ◽  
Author(s):  
K. USVA ◽  
M. SAARINEN ◽  
J-M. KATAJAJUURI
Keyword(s):  
Supply Chain ◽  
Environmental Impacts ◽  
Hot Spots ◽  
Food Production ◽  
Food Products ◽  
Environmental Data ◽  
Greenhouse Cucumber ◽  
Food Lca ◽  
Reported Data

A process was started in the late 1990s to produce comprehensive environmental data on particular aspects of Finnish food production with the aim of analyzing the environmental impacts (at least climate change, acidification and eutrophication and some other impacts) of products and locating hot spots in production chains. A supply chain integrated life cycle assessment was carried out on fodder barley, hard cheese, oat flakes, potato flour, cream cheese potato gratin, beer, honey-marinated/sliced broiler fillet and greenhouse cucumber. Methodological improvements in assessing environmental impacts of food products were evaluated in relation to ISO14040 and 14044 standards. Methods improved, especially regarding quality of cultivation data and previously reported data from the literature, impact assessment and calculations for assessment of leaching from agriculture. As a generic conclusion on the share of contributions of the various phases of production chains to environmental impact: agriculture was the most important phase, especially in terms of eutrophication potential. Work in food LCA methodology has provided a sound base for future development in assessing environmental impacts of food products. In the future providing more and more environmental information on products for customers and consumers is setting new challenges for research.;

Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry

2020 ◽  
Vol 99 (11) ◽  
pp. 1308-1314
Author(s):  
Irina V. May ◽  
Svetlana A. Vekovshinina ◽  
Svetlana V. Kleyn ◽  
Nadejda V. Nikiforova
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Evidence Base ◽  
Hazard Identification ◽  
Production Facility ◽  
Protection Zone ◽  
Quality Of Food

Introduction. In conditions of the high density of urban development, efficient use of municipal lands is of particular relevance. Food production facilities make up a significant sector of many cities’ economy, including centers of ferrous and non-ferrous metallurgy, chemistry, petrochemistry, mining, etc., i.e., settlements where significant areas are limited in use by sanitary protection zones. Resolution of the Government of the Russian Federation dated March 3, 2018, No. However, such a justification is a scientific and methodological problem since there is no regulatory consolidation of the procedure. The purpose of the study was to develop and practically test methodological approaches to justification the admissibility (inadmissibility) of placing a food production facility in the sanitary protection zone of enterprises in other line of the industry. Material and methods. Design and technical documentation were studied on sources of data on air quality at the industrial site and indoors, and the quality of food products. Authors performed hygienic assessment of the safety and quality of air, raw materials, water, and manufactured food products for compliance with sanitary requirements and standards. When analyzing potential threats to contamination of food products, a mechanism was used to isolate critical points of the technological process. Results. An algorithm for the formation of the evidence base of the absence (presence) of the negative impact on food quality, the fact of the location of the production facility in the sanitary protection zone of a large industrial enterprise on the quality of food products is proposed. On the example of the production of juices from natural concentrated products, each step of the algorithm has been worked out: analysis of the technological process of production; hazard identification, instrumental measurements of the quality of environmental objects and raw materials and products. Conclusion. The proposed algorithm allows creating a reliable evidence base for deciding on the admissibility (inadmissibility) of the location of the food production facility in the sanitary protection zone of the enterprise with a different type of activity, tested in real conditions of a large industrial unit. The algorithm can be used as a base for the widespread use and further improvement.

scholarly journals Ekologizacja rolnictwa w aspekcie polityki finansowego wsparcia

2018 ◽  
Vol 18(33) (3) ◽  
pp. 49-58 ◽  
Author(s):  
Katarzyna Brodzińska
Keyword(s):  
Supply Chain ◽  
Organic Agriculture ◽  
Financial Support ◽  
Statistical Data ◽  
Organic Food ◽  
Food Products ◽  
International Federation ◽  
Food Supply Chain ◽  
Ecological Awareness

The aim of the article is to recognize the process of greening of the agriculture in Poland in terms of worldwide development tendencies and the policy of financial support under the CAP. Analyses were conducted using statistical data from the International Federation of Organic Agriculture – IFOAM, the Institute of Organic Farming Research - FIBL and the Main Inspectorate of Trade Quality of Agricultural and Food Products – GIJHARS. Analyses showed that the process of greening of the agriculture is proceeding at different speeds on individual continents, but it is in Europe that both the area of cultivation and the market for organic food products is rapidly growing. In Poland, the implemented policy of financial support has a major impact on the process of greening of the agriculture, and the success of this process depends on the market strengthening of ecological farms (increase in commodity and shortening the food supply chain) and building ecological awareness of consumers.

Consideration of food wastage along the supply chain in lifecycle assessments: A mini-review based on the case of tomatoes

2016 ◽  
Vol 35 (1) ◽  
pp. 29-39 ◽  
Author(s):  
Anna Karin Bernstad ◽  
Alba Cánovas ◽  
Rogerio Valle
Keyword(s):  
Climate Change ◽  
Supply Chain ◽  
Environmental Impacts ◽  
Food Production ◽  
Ghg Emissions ◽  
Environmental Benefits ◽  
Food Supply Chain ◽  
Total Contribution ◽  
Lca Case Studies ◽  
Food Wastage

In recent years, increased light has been shed on the large amounts of food wasted along the food supply chain (FSC). As lifecycle assessments (LCAs) are commonly used for estimations of environmental impacts from food production, it is relevant to investigate and discuss how such wastage is reflected in foodstuff LCAs. The objective of the present paper is to review a larger set of LCAs of foodstuff in order to (1) investigate if and how wastage along the FSC is addressed and (2) explore the importance of including wastage accumulated along the FSC in terms of environmental impacts. Twenty-eight LCA case studies and two review papers, focusing on tomatoes, were reviewed and greenhouse gas (GHG) emissions chosen as indicator for the second objective. Only one third of the studies consider wastage at some part of the supply chain, in many cases in an inconsistent manner, and only in nine cases were GHG emissions from wastage included in overall systems GHG emissions. In these, wastage accounts for between 2 and 33% of total contribution to climate change. Omitting wastage when conducting LCA of foodstuff could result in underestimations of environmental impacts. Occurrence of wastage along all phases of the supply chain should be acknowledged in order to estimate environmental benefits from prevention and to identify areas where strategies with the aim of reducing wastage could be most efficient.

Comparison of consumers and industry managers concerning food packaging elements

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aggeliki Konstantoglou ◽  
Dimitris Folinas ◽  
Thomas Fotiadis
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Industry ◽  
Environmental Awareness ◽  
Food Products ◽  
Point Of View ◽  
Food Supply Chain ◽  
Content Type ◽  
Multidisciplinary Nature

PurposeThe importance of packaging in the food industry lies in its multifunctional nature. Packaging elements can come from studying the contribution of different research disciplines and functional areas: marketing, logistics, food technologies and the environment. The purpose of this study aims to identify and evaluate packaging elements in the food industry from a holistic point of view.Design/methodology/approachPrimary data are collected through two research initiatives via questionnaires, which were filled by 1,219 consumers of food products and 390 managers (executives) working in the packaged food products market, which is a very important and competitive sector in Greece.FindingsIn general, the findings reveal that all the key players in the food supply chain understand and appreciate the multifunctional and multidisciplinary nature of packaging. Moreover, informational, operational, physical and visual elements are all of high importance. These findings lead to the conclusion that all executives from different operational areas of a business should be involved in packaging design, despite the fact that they may have different perspectives concerning the different elements involved in the packaging in the food supply chain.Research limitations/implicationsThe research confirms that: (1) health and nutrition are two interrelated concepts that receive constant attention from the food industry, as well as from governments and consumers and (2) the quality of a food product is inextricably linked to the quality of its packaging. Naturally, there were also significant differences between the various roles, while differences were also observed in the appreciation of the packaging elements between consumers and executives in the food industry.Practical implicationsThe study proves the need for narrowing the gap among managers' perceptions regarding packaging by adopting practices and approaches in an integrated manner.Social implicationsFrom the analysis of the relevant literature, the authors of the present study note that there is a lack of research concerning the main elements of packaging in the food industry from a holistic point of view. This view will encompass the needs of marketing and logistics managers, food technologists and executives are responsible for environmental issues, as well as the consumers of food products. By identifying the significance that all the above perceive against the various elements of the packaging of retail products, manufacturers can take into consideration the elements that are highly appreciated by both cohorts.Originality/valueAlthough the multidisciplinary nature of the package is very clear, most studies in the literature focus on either its impact on consumer behavior and its use as a communication/differentiation tool or as a tool that has significant implications for the efficiency of the logistics systems throughout the supply chain, as well as for the particular features/properties and the environmental awareness. This study sought to fill the abovementioned gap, by recognizing its importance among marketing, logistics, food technology and corporate social responsibility managers, including issues concerning environmental awareness, and how consumers perceive the data on the packaging.

scholarly journals Assessment of the structure and quality of nutrition of the Russian Federation's population

2021 ◽  
Vol 13 ◽  
pp. 69-79
Author(s):  
I.F. Gorlov ◽  
◽  
G.V. Fedotova ◽  
R.M. Lamzin ◽  
M.O. Vasilyeva ◽  
...  
Keyword(s):  
Russian Federation ◽  
Nutritional Quality ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Safety Standards ◽  
Stage Of Development ◽  
The Russian Federation ◽  
Quality Of The Population

Aim. Assessment of the current specifics and level of nutritional quality of the population of the Russian Federation at the current stage of development of food production. Materials and Methods. As part of the study of the problems of nutritional quality of the population of Russia, general scientific methods of analysis, synthesis, genesis of new knowledge were used to predict the most likely change in the socio-economic situation in the field of food production, methods of statistical and economic data analysis, methods of regulatory analysis of key mandatory parameters and safety standards and the quality of food. Results. Analyzed the modern characteristics of human nutrition, which has a positive effect on health and performance. The factors of eliminating the lack of nutrients in modern food have been identified, which is associated with an increase in the quality of raw materials, ensuring the necessary production conditions and maintaining technologies for the production of food products. The main factors for maintaining a necessary and balanced diet of a person have been determined. A list of optimal measures that can provide an increase in the quality of nutrition of the population of the Russian Federation has been outlined. Conclusion. Maintaining an optimal level of food quality for the population of the Russian Federation directly depends on the level of income and expenses of citizens in certain territories, as well as strict and full compliance with the norms and standards for the production of the corresponding varieties of food products using high-quality raw materials and efficient production technologies. The conditions for the production, subsequent storage, transportation and sale of food products must fully comply with the current quality and safety standards for their production, storage and use.

scholarly journals The Impact of Food Supply Chain Management on Food Safety

2020 ◽  
pp. 01-06
Author(s):  
Jyoti Pawar ◽  
Manisha Mali
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Production ◽  
Food Products ◽  
Food Storage ◽  
Modern World ◽  
Food Supply Chain ◽  
Temperature Level ◽  
The Impact ◽  
Food Safety And Quality

Food safety is top priority for a lot of industries right now, maintaining food security has become difficult when it comes to customer demand. The food put on the market has to be of good quality and safe for use, as well as not be a source of any infection. For this reason, securing food safety and quality is a matter of the responsibility of food producers and governments. During the process of distributing food products it will go through all stages of the supply chain, i. e. all processes from farm to the consumers? tables, is to achieve full supervision of food safety in the modern world, because the journey leading from food production to the consumer is very time-and space consuming. There are many dangers of food during the transport, food storage, or food preparation. In order to enable food quality and sanitary safety of food products, companies have to follow rules and regulation, standards, and norms at every stage of the supply chain. The aim of this paper is to show how food safety is important and the ways in which industry ensures a temperature level that different kinds of food products require.

Enhancement of food production quality: the truffle case

2020 ◽  
pp. 587-611 ◽  
Author(s):  
Elena Viganò ◽  
Federico Gori ◽  
Antonella Amicucci
Keyword(s):  
Food Production ◽  
Food Products ◽  
Production Quality ◽  
Regulatory Framework ◽  
Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

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