Sustainability in the Food Industry

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 1545

Special Issue Editor


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Guest Editor

Special Issue Information

Dear Colleagues,

This Special Issue provides an overview of sustainability, solutions and challenges in the food industry. The sustainability of food production and supply chains should be addressed in line with Agenda 2030 and sustainable development goals (SDGs). The Special Issue reports on the ideas and successful technologies in lowering the carbon footprint of the process and products. There is also scope for the implementation of digitalization and modern digital technologies in processing aimed at optimization. There is a need to improve processes and lower environmental impacts, increase societal impact and apply circular economy principles. This Special Issue will improve existing knowledge and fill gaps to bridge the transition to sustainable production and processing. The concept is advancing toward low carbon emissions processing and digitalization in the food industry. We expect submissions on topics related to improving sustainability in food production/supply chain and strategies to implement innovative approaches to recycle, reduce, reuse and upcycle waste/surplus in the supply/production chain. The Special Issue is also open to submissions with a focus on food waste and losses and United Nations (UN) SDGs; sustainable diets and food waste; Life cycle assessment (LCA) in valorization and the utilization of (food) waste/by-products/surplus and innovation towards reducing greenhouse gas emissions (GHGs) in the food industry.

You may choose our Joint Special Issue in Sustainability, and Joint Special Issue in Waste.

Prof. Dr. Anet Režek Režek Jambrak
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainability
  • food industry
  • food waste
  • food loss
  • life cycle assessment
  • sustainable development goals

Published Papers (1 paper)

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Review

21 pages, 5285 KiB  
Review
Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review
by Shuhan Wang and Yahong Dong
Foods 2024, 13(6), 915; https://doi.org/10.3390/foods13060915 - 18 Mar 2024
Viewed by 901
Abstract
Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental [...] Read more.
Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77–97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products. Full article
(This article belongs to the Special Issue Sustainability in the Food Industry)
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