naa a22 4500 510764657 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s12393-012-9062-z doi (NATIONALLICENCE)springer-10.1007/s12393-012-9062-z Current Trends in Green Technologies in Food Production and Processing [Elektronische Daten] [Joyce Boye, Yves Arcand] Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of the most important challenges for humankind in the coming decades. Global population growth in the last several centuries with the attendant demands resulting from industrialization has made the need for food production and processing an important issue. This need is expected to increase in the next half century when the population of the world exceeds 9 billion. Environmental concerns related to food production and processing which require consideration include land use change and tremendous reduction in biodiversity, aquatic eutrophication by nitrogenous and phosphorus substances caused by over-fertilization, climate change, water shortages due to irrigation, ecotoxicity, and human effects of pesticides, among others. This review summarizes key highlights from the recently published book entitled Green Technologies in Food Production and Processing which provides a comprehensive summary of the current status of the agriculture and agri-food sectors in regard to environmental sustainability and material and energy stewardship and further provides strategies that can be used by industries to enhance the use of environmentally friendly technologies for food production and processing. The Author(s), 2012 Green technology nationallicence Sustainable agriculture nationallicence Food production nationallicence Food processing nationallicence Climate change nationallicence Biodiversity nationallicence Boye Joyce Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint Hyacinthe, QC, Canada aut Arcand Yves Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint Hyacinthe, QC, Canada aut Food Engineering Reviews Springer-Verlag 5/1(2013-03-01), 1-17 1866-7910 5:1<1 2013 5 12393 https://doi.org/10.1007/s12393-012-9062-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-012-9062-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Boye Joyce Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint Hyacinthe, QC, Canada aut NATIONALLICENCE 700 1- Arcand Yves Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint Hyacinthe, QC, Canada aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer-Verlag 5/1(2013-03-01), 1-17 1866-7910 5:1<1 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer