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 presents research findings and conclusions that has been developed as algorithms or intelligent new methods solving problems in the fields of air pollution, climate and health, natural hazards and risks, water resources, human activities and management and informatics, remote sensing, high-performance computing and GIS for environmental monitoring and management. Environmental protection and disaster risk topics are challenging fields, that scientific world is trying to address as much as it can. Earthquakes, floods, fires, droughts, blizzards, dust storms, natural releases of toxic gases and liquids, diseases and other environmental variations affect hundreds of millions of people each year. Many disaster events are triggered by human activities. Dealing with these problems will require systems thinking and integrating multidisciplinary science. Actions in these directions are taken more and more in the recent years by political bodies, NGOs and scientific groups trying to find sustainable solutions for the future generations. Every point of view matter when it comes to our global home – The Planet Earth.

This work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studies, conducted by a group of Montpellier academics in Economics and Management Sciences (Groupe Montpellier Vin), this book presents recent and original research results and raises the key issues related to finance, strategy, international management and marketing. Professionals in the sector, academics, students and wine enthusiasts will find up-to-date information, in-depth analyses and above all, an invitation to a stimulating debate on the prospects of this traditional, yet innovative sector.

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. - Addresses the interaction between the food industry and environment at all levels - Focuses on the past decade's advances in the field - Provides a guide to optimize the current food industry's performance - Serves as a resource for anyone dealing with food and environmental science and technology - Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Innovation Strategies in Environmental Science introduces and examines economically viable innovations to optimize performance and sustainability. By exploring short and long-term strategies for the development of networks and platform development, along with suggestions for open innovation, chapters discuss sustainable development ideas in key areas such as urban management/eco-design and conclude with case studies of end-user-inclusive strategies for the water supply sector. This book is an important resource for environmental and sustainability scientists interested in introducing innovative practices into their work to minimize environmental impacts. - Presents problem-oriented research and solutions - Offers strategies for minimizing or avoiding the environmental impacts of industrial production - Includes case studies on topics such as end user-inclusive innovation strategies for the water supply sector

In the era of Industry 5.0, the world faces a critical juncture where technological advancement collides with escalating socio-environmental challenges. Climate change, energy consumption, and threats to public health are exacerbated by the rapid embrace of Industry 4.0 technologies. As businesses pursue efficiency, the compromise on human and social sustainability becomes inevitable. The need for a holistic approach to sustainable development is urgent, where economic growth aligns seamlessly with environmental, social, and human well-being. Eco-Innovation and Sustainable Development in Industry 5.0 serves as a guide in the pursuit of sustainable development within Industry 5.0. This book dissects the intricate challenges posed by socio-environmental issues and seamlessly offers a multidisciplinary approach to achieving sustainable development goals. The detrimental impact of Industry 4.0 on sustainable development necessitates the paradigm shift proposed within the book. Economic pursuits can no longer overshadow the crucial pillars of human, social, and environmental sustainability. The delicate balance required for a sustainable future is at risk, demanding a multidisciplinary approach to reconcile these seemingly conflicting objectives. This book is a call to action, to bridge the knowledge gap and provide tangible solutions for achieving sustainability in Industry 5.0.