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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste.Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.

Sustainable Food Innovation (Sustainable Development Goals Series)

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.

Sustainable Food Procurement: Legal, Social and Organisational Challenges (Routledge Studies in Food, Society and the Environment)

The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels.While there is a growing recognition that public authorities can use public procurement as a policy tool to pursue multiple environmental, health and socio-economic objectives, contracting authorities still face many challenges. This volume investigates the scope for pursuing sustainable objectives in public procurement of food and catering services, examining different regulatory contexts and organisational models to answer the overall question of how to integrate sustainability concerns into the various phases of public food procurement processes. Contributions in the book examine the policy and legal procurement framework and practices for sustainable public catering in three EU Member States: Italy, France and Spain. There is a comparative survey of the Baltic Region, including Denmark, Estonia, Finland, Poland and Russia, and moving beyond the EU, there is examination of the UK and Brazil, as well as a cross country comparison of the UK with Denmark and Sweden. Drawing on the expertise of an interdisciplinary and intersectoral team of contributors allows the book to benefit from the insights of different disciplines, including business sciences, anthropology and law. Tapping into the global discussion on public food procurement as a means to achieve multiple social and environmental goals, this work will stimulate readers looking for new creative ways to create value through public food purchasing.This book will be of great interest to students, researchers, policymakers and public- and private-sector representatives interested in public procurement, food policy and law, sustainable food sourcing and supply chain management.

Sustainable Food Procurement: Legal, Social and Organisational Challenges (Routledge Studies in Food, Society and the Environment)

The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels.While there is a growing recognition that public authorities can use public procurement as a policy tool to pursue multiple environmental, health and socio-economic objectives, contracting authorities still face many challenges. This volume investigates the scope for pursuing sustainable objectives in public procurement of food and catering services, examining different regulatory contexts and organisational models to answer the overall question of how to integrate sustainability concerns into the various phases of public food procurement processes. Contributions in the book examine the policy and legal procurement framework and practices for sustainable public catering in three EU Member States: Italy, France and Spain. There is a comparative survey of the Baltic Region, including Denmark, Estonia, Finland, Poland and Russia, and moving beyond the EU, there is examination of the UK and Brazil, as well as a cross country comparison of the UK with Denmark and Sweden. Drawing on the expertise of an interdisciplinary and intersectoral team of contributors allows the book to benefit from the insights of different disciplines, including business sciences, anthropology and law. Tapping into the global discussion on public food procurement as a means to achieve multiple social and environmental goals, this work will stimulate readers looking for new creative ways to create value through public food purchasing.This book will be of great interest to students, researchers, policymakers and public- and private-sector representatives interested in public procurement, food policy and law, sustainable food sourcing and supply chain management.

Sustainable Food Production

Sustainable Food Systems: SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production (World Sustainability Series)

Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised. Therefore, SFS targets the economic sustainability, social sustainability and environmental sustainability and makes a robust system having expansive benefits for the society. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II.The Sustainable Food System (Volume - I): framework, sustainable diets, Traditional Food Culture & Food production has a very comprehensive outline and divided in 4 major sections and further 24 different chapters. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems A Sustainable Food System (SFS) is a comprehensive food system that targets the sustainable diets, traditional food culture with indigenous system and the overall food production on as well. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The 1st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3rd section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.

Sustainable Food Waste Management: Anti-corrosion Applications (Materials Horizons: From Nature to Nanomaterials)

This book highlights established research and technology on corrosion inhibitors and bio-waste management. It further discusses emerging aspects of utilizing food waste in the field of corrosion inhibition. The topics covered include overview on bio-waste and their management, different types of food waste (i.e., agricultural, vegetable and fruit/fruit juice, plant waste, slaughterhouse trash), and their application as corrosion inhibitors and mitigation of corrosion. It also discusses economic aspects and commercialization of food waste as corrosion inhibitors. The book is a valuable reference for beginners, researchers, and professionals working in the areas of sustainability, food waste management, and material science.

Sustainable Food Waste Management: Concepts and Innovations

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc.This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.

Sustainable Homebrewing: An All-Organic Approach to Crafting Great Beer

Brew delicious organic beer at home. In this comprehensive guide, Amelia Slayton Loftus covers everything you need to know to brew at home with organic ingredients, stressing practices that minimize waste and use sustainable resources. Along with 30 irresistible recipes, Loftus provides expert tips on buying equipment, harnessing solar energy, recycling water, using spent grain, and growing your own organic barley, hops, and herbs. You&’ll enjoy brewing homemade beer that not only tastes great, but is good for the environment.

The Sustainable Marketing Concept in European SMEs: Insights from the Food & Drink Industry

The food and drink sector represents Europe’s largest manufacturing industry, its largest employer and is a major player in the global economy. It also has one of the greatest environmental impacts. In order to maintain competitive advantage, SMEs need to address their environmental impact and integrate sustainability into their marketing strategies and operations. The Sustainable Marketing Concept in European SMEs: Insights from the Food & Drink Industry brings together contributions from leading scholars to provide new knowledge and applications for the implementation of sustainable marketing orientation and sustainable marketing mix tools in SMEs operating in the industry. It will be the first publication focussing on the scope of sustainable marketing applications by SMEs providing comparison, data analysis and insights from Western Europe and Central - Eastern Europe. The book is a result of an international cooperation undertaken by leading researchers from Poland, Croatia, the UK, Russia, Germany and Spain, all with many years of experience in issues related to marketing and sustainability.

The Sustainable Marketing Concept in European SMEs: Insights from the Food & Drink Industry

The food and drink sector represents Europe’s largest manufacturing industry, its largest employer and is a major player in the global economy. It also has one of the greatest environmental impacts. In order to maintain competitive advantage, SMEs need to address their environmental impact and integrate sustainability into their marketing strategies and operations. The Sustainable Marketing Concept in European SMEs: Insights from the Food & Drink Industry brings together contributions from leading scholars to provide new knowledge and applications for the implementation of sustainable marketing orientation and sustainable marketing mix tools in SMEs operating in the industry. It will be the first publication focussing on the scope of sustainable marketing applications by SMEs providing comparison, data analysis and insights from Western Europe and Central - Eastern Europe. The book is a result of an international cooperation undertaken by leading researchers from Poland, Croatia, the UK, Russia, Germany and Spain, all with many years of experience in issues related to marketing and sustainability.

Sustainable Medicine: Whistle-Blowing on 21st-Century Medical Practice

Sustainable Medicine is based on the premise that twenty-first century Western medicine—driven by vested interests—is failing to address the root causes of disease. Symptom-suppressing medication and “polypharmacy” have resulted in an escalation of disease and a system of so-called “health care,” which more closely resembles “disease care.” In this essential book, Dr. Sarah Myhill aims to empower people to heal themselves by addressing the underlying causes of their illness. She presents a logical progression from identifying symptoms, to understanding the underlying mechanisms, to relevant interventions and tests and tools with which to tackle the root causes. As Myhill writes, “It’s all about asking the question ‘why?’” Sustainable Medicine covers a wide range of symptoms including inflammation (infection, allergy, autoimmunity), fatigue, pain, toxic symptoms, deficiency symptoms, and hormonal symptoms. And Dr. Myhill includes a toolbox of treatments for specific illnesses and ailments, as well as a general approach to avoiding and treating all disease. Finally, she offers a series of case histories to show how people have successfully taken control of their health and healed even in the face of the most discouraging symptoms—all without the harmful interventions of 21st century Western medicine.

Sustenance for the Body & Soul: Food & Drink in Amerindian, Spanish and Latin American Worlds (Hispanic Worlds Ser.)

The food-secure and/or privileged worldwide no longer eat and drink simply to maintain life itself. They have the advantage and choice to regard "sustenance" not just as fuel for the body/machine but as a source of pleasure and entertainment for the mind/intellect. This enhanced concept of "sustenance" embraces all the senses: visual, auditory, olfactory, gustatory and tactile, thus including not just food & drink but ceremonies & art forms dealing with them. This book explores the substantive ways food & drink impact human existence. The work comprises five parts: medicine; ceremonies; literature & cinema; art & artists; space/architecture & advertising/art. Food & drink start with the physical, morph into nutrition, the most basic requirements for organic life, but progress from the beginning of physical process to ceremony and expression. The result and the experience highlight physiological and sensual concepts, and indeed, preference. Food & drink staples are determined by geographic availability and cuisine & beverage are closely associated with culture & ethnicity. Contributor exploration is wide-ranging: Aztec, Mexican & Spanish medicine; African & Roman Catholic rites; cookbook discourse and socio-gender influence; literature, including cultural comparisons of cooking and cooks; preparation & representation of food & drink as artistic endeavours, including by Latin American women, and types of inspirational "fodder", especially in the context of Picasso's art in Spain & France, & Spanish wine museums & labelling. Sustenance for the Body & Soul is the seventh book in the Hispanic Worlds series, details of which are available on the press website.

Swallow This: Serving Up The Food Industry's Darkest Secrets

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.

Swallow This: Serving Up The Food Industry's Darkest Secrets

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.

Sway With Me: A gorgeous romcom for fans of Sandhya Menon and Jenny Han

She's All That goes desi in this hilarious, affecting, and sweetly romantic comedy by the author of More Than Just a Pretty Face.Arsalan has learned everything he knows from Nana, his 100-year-old great-grandfather. This includes the fact that when Nana dies, Arsalan will be completely alone in the world, except for his estranged and abusive father. So he turns to Beenish, the step-daughter of a prominent matchmaker, to find him a future life partner. Beenish's request in return? That Arsalan help her ruin her older sister's wedding with a spectacular dance she's been forbidden to perform.Despite knowing as little about dancing as he does about girls, Arsalan wades into Beenish's chaotic world to discover friends and family he never expected. And though Arsalan's old-school manners and Beenish's take-no-prisoners attitude clash every minute, they find themselves getting closer and closer - literally. All that's left to realize is that the thing they both really want is each other, if only they can get into step.Praise for MORE THAN JUST A PRETTY FACE'A deliciously entertaining rom-com' - Nandini Bajpai, author of A Match Made in Mehendi'A laugh-out-loud yet heartwarming story about familial obligations, friendship, and love' - Sabina Khan, author of The Love and Lies of Rukhsana Ali'Funny, open-hearted, and utterly charming... a spectacular debut' - Katie Henry, author of Heretics Anonymous'Hilarious and teeming with heart... I am a forever fan' Erin Hahn, author of You'd Be Mine

Sweet: Inspired Ingredients, Unforgettable Desserts

Finalist, James Beard Foundation Award, Baking & Dessert (2013) Since 2003, Valerie Gordon has provided Angelenos with award-winning sweets and baked goods from her boutique in Silverlake and her booths at the Santa Monica and Hollywood farmers&’ markets. With two restaurants opening in 2013 and this comprehensive cookbook filled with her beloved recipes, now even more people can eat and bake the Valerie way. Favorite desserts like petits fours, cakes, truffles, and cookies have been perfected with the addition of candied rose petals, atomized chocolate, fleur de sel, matcha tea, and other special ingredients. Valerie re-creates desserts from Los Angeles&’s lost restaurants such as Chasen&’s and the Brown Derby; she simplifies the process of making jam; she provides an accessible way to mix and match components so readers can design their own luscious cakes and pies. Filled with helpful tricks, recipes for a range of tastes, and gorgeous full-color photographs, Sweet is destined to become every baker&’s favorite cookbook

Sweet (The Bliss Bakery Trilogy #2)

Take a pinch of charm and magic and lashings of laughter and you have the perfect recipe for the delicious second novel in the BLISS BAKERY trilogy. Indulge in the magical adventure…

Sweet

The Sunday Times and New York Times Bestseller‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets

Which dessert is named after the heroic third-century Queen Zenobia of Palmyra? Which luscious rice pudding shares its name with the eighth-century Abbasid Caliph al-Ma'mun? How does one make the perfect Baqlawah? Blending cookery with culture and recipes with history, this is the fascinating and delectable story of traditional Arab sweets. The authors here take us on a culinary journey across Iraq, Syria, Egypt and al-Andalus, presenting readers with clear and easy-to-recreate recipes from across the medieval Arab world.

Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes--from Candy to Cookies, Puff Pastries to Petits Fours

The Definitive Guide to (Gluten-Free Vegan) Dessert is the go-to allergy-free dessert book-from candy to cookies, puff pastries to petits fours, this is the essential book for creating decadent allergy friendly treats. With over 250 recipes, illustrated chapters on Basic Equipment and Tips and Common Conversions for both Omnivore and Glutenous Ingredients, and chapter openers discussing and illustrating techniques related to the recipes, this book boasts a comprehensive guide to making delicious desserts for any diet. Since multiple allergens are common among people who follow vegan and gluten-free diets, each recipe will be clearly labeled as soy free, nut free, corn free, refined sugar free, low fat, or bean free, and each recipe provides complete nutrition information to help you watch your intake while indulging.

Sweet Fuel: A Political and Environmental History of Brazilian Ethanol

As the hazards of carbon emissions increase and governments around the world seek to reduce reliance on fossil fuels, the search for clean and affordable alternate energies has become an increasing priority in the twenty-first century. However, one nation has already been producing such a fuel for almost a century: Brazil. Its sugarcane-based ethanol is the most efficient biofuel on the global fuel market, and the South American nation is the largest biofuel exporter in the world. Sweet Fuel offers the first full historical account of the industry's origins. The Brazilian government mandated a mixture of ethanol in the national fuel supply in the 1930s, and the success of the program led the military dictatorship to expand the industry and create the national program Proálcool in 1975. Private businessmen, politicians, and national and international automobile manufacturers together leveraged national interests to support this program. By 1985, over 95% of all new cars in the country ran exclusively on ethanol, and, after consumers turned away from them when oil was cheap, the government successfully promoted flex fuel cars instead. Yet, as Jennifer Eaglin shows, the industry's growth came with associated environmental and social costs in the form of water pollution from liquid waste generated during ethanol distillation and exploitative rural labor practices that reshaped Brazil's countryside. By examining the shifting perceptions of the industry from a sugar byproduct to a national energy solution to a global clean energy option, Sweet Fuel ultimately reveals deeper truths about what a global large-scale transition away from fossil fuels might look like and challenges idealized views of green industries.

Sweet Fuel: A Political and Environmental History of Brazilian Ethanol

As the hazards of carbon emissions increase and governments around the world seek to reduce reliance on fossil fuels, the search for clean and affordable alternate energies has become an increasing priority in the twenty-first century. However, one nation has already been producing such a fuel for almost a century: Brazil. Its sugarcane-based ethanol is the most efficient biofuel on the global fuel market, and the South American nation is the largest biofuel exporter in the world. Sweet Fuel offers the first full historical account of the industry's origins. The Brazilian government mandated a mixture of ethanol in the national fuel supply in the 1930s, and the success of the program led the military dictatorship to expand the industry and create the national program Proálcool in 1975. Private businessmen, politicians, and national and international automobile manufacturers together leveraged national interests to support this program. By 1985, over 95% of all new cars in the country ran exclusively on ethanol, and, after consumers turned away from them when oil was cheap, the government successfully promoted flex fuel cars instead. Yet, as Jennifer Eaglin shows, the industry's growth came with associated environmental and social costs in the form of water pollution from liquid waste generated during ethanol distillation and exploitative rural labor practices that reshaped Brazil's countryside. By examining the shifting perceptions of the industry from a sugar byproduct to a national energy solution to a global clean energy option, Sweet Fuel ultimately reveals deeper truths about what a global large-scale transition away from fossil fuels might look like and challenges idealized views of green industries.

The Sweet Life: Desserts from Chanterelle

Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats -- from tarts and cakes to custards, soufflv©s, and frozen desserts. 50 full-color photos. 15 line drawings.

Sweet Mandarin: The Courageous True Story of Three Generations of Chinese Women and their Journey from East to West

Spanning almost a hundred years, this rich and evocative true story recounts the lives of three generations of remarkable Chinese women. Their extraordinary journey takes us from the brutal poverty of village life in mainland China, to newly prosperous 1930s Hong Kong and finally to the UK. Their lives were as dramatic as the times they lived through.A love of food and a talent for cooking pulled each generation through the most devastating of upheavals. Helen Tse's grandmother, Lily Kwok, was forced to work as an amah after the violent murder of her father. Crossing the ocean from Hong Kong in the 1950s, Lily honed her famous chicken curry recipe. Eventually she opened one of Manchester's earliest Chinese restaurants where her daughter, Mabel, worked from the tender age of nine. But gambling and the Triads were pervasive in the Chinese immigrant community, and they tragically lost the restaurant. It was up to Helen and her sisters, the third generation of these exceptional women, to re-establish their grandmother's dream.Sweet Mandarin shows how the most important inheritance is wisdom, and how recipes - passed down the female line - can be the most valuable heirloom.