Green technological interventions for controlling carbon footprint in agro-food processing: a critical review

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-07 DOI:10.1007/s10068-024-01732-8

Shambhavi Singh, Manish Tiwari, Komal Chauhan, Anupama Singh, Harinder Singh Oberoi, Neetu Kumra Taneja, Garima Singh

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Abstract

The major cause of climate change has been attributed to the food systems. Thus, sustainability in the agri-food processing industry is becoming increasingly crucial in terms of carbon footprint estimation. The unit operations in the food supply chain, such as processing, packaging, transportation, and consumption, emit various greenhouse gases, which increase the footprint during the food supply chain. Hence, the review article highlighted green technological interventions in the food supply chain with case studies of pre-harvesting and post-harvesting operations. Additional information about carbon footprint (CFP) labeling, packaging, storage, and transportation is discussed to minimize greenhouse gas emissions (GHGE) and enhance consumer awareness in terms of food choices based on the carbon footprint values of the product. Green technologies subject to the food supply chain positively influence sustainability. This technology will aid in the strategic decision-making process for reducing food waste and reducing carbon footprint production.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.