Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the ÉcoTrophélia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.

This book contains some contributions obtained from Project ECO2015-70262-R “Influence of openness on eco-innovation in agro-food industries”. This Project has been funded by the former Spanish Ministry of Economy and Competitiveness. The main objective of this research is to analyse the influence of open innovation strategies on the development of environmental innovations in the agro-food companies. Eco-innovation has generated a growing body of theoretical and empirical contributions from both quantitative and qualitative perspectives in the last years and this book contains some examples of research and case studies on the topic.

This 2-volume book covers the state-of-the-art of the research and practices on eco-design. It covers the latest topics in the field: e.g. global eco-design management, big data in eco-design, social perspectives in eco-design; as well as emphasizing the developments in emerging economies such as Asian countries. Eco-design of products and product-related services are indispensable to realize the circular economy and to increase resource efficiencies of our society. Eco-design practices are necessary both in developed countries and developing countries. The book chapters are contributed by the worldwide authors, especially authors from East Asian countries, European countries, and Southeast Asian countries, and contains selected presentations at the EcoDesign2017 symposium (10th International Symposium on Environmentally Conscious Design and Inverse Manufacturing). The first volume highlights products and services, the chapters include the product life cycle design and business strategy, technologies for the future and sustainability, as well as social perspectives in eco-design.

This book consists of chapters based on selected papers presented at the EcoDesign2015 symposium (9th International Symposium on Environmentally Conscious Design and Inverse Manufacturing). The symposium, taking place in Tokyo in December 2015, has been leading the research and practices of eco-design of products and product-related services since it was first held in 1999. The proceedings of EcoDesign2011 were also published by Springer. Eco-design of products and product-related services (or product life cycle design) are indispensable to realize the circular economy and to increase resource efficiencies of our society. This book covers the state of the art of the research and the practices in eco-design, which are necessary in both developed and developing countries. The chapters of the book, all of which were peer-reviewed, have been contributed by authors from around the world, especially from East Asia, Europe, and Southeast Asia. The features of the book include (1) coverage of the latest topics in the field, e.g., global eco-design management, data usage in eco-design, and social perspectives in eco-design; (2) an increased number of authors from Southeast Asian countries, with a greater emphasis on eco-design in emerging economies; (3) high-quality manuscripts, with the number of chapters less than half of that of the previous book.

This 2-volume book covers the state-of-the-art of the research and practices on eco-design. It covers the latest topics in the field: e.g. global eco-design management, big data in eco-design, social perspectives in eco-design; as well as emphasizing the developments in emerging economies such as Asian countries. Eco-design of products and product-related services are indispensable to realize the circular economy and to increase resource efficiencies of our society. Eco-design practices are necessary both in developed countries and developing countries. The book chapters are contributed by the worldwide authors, especially authors from East Asian countries, European countries, and Southeast Asian countries, and contains selected presentations at the EcoDesign2017 symposium (10th International Symposium on Environmentally Conscious Design and Inverse Manufacturing). The second volume focus on assessment and management, including topics such as sustainable manufacturing and End of Life (EOL) management, sustainability assessment, policy and regulations and Incentives for eco-design.

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.

This insightful book employs high-profile company cases to focus on two major challenges for sustainable innovation: fuel and food.