TITLE

Study Provides Carbon Footprint Table for Food

PUB. DATE
December 2016
SOURCE
Australasian Science;Dec2016, Vol. 37 Issue 10, p12
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article looks at a study conducted by researcher Enda Crossin and others published in "Journal of Cleaner Production" which identified a clear greenhouse gas emissions hierarchy across food categories and presents a comprehensive carbon footprint table for fresh food.
ACCESSION #
119492693

 

Related Articles

  • Climate Change Connections. Brown, Sally // BioCycle;Oct2009, Vol. 50 Issue 10, p43 

    The article discusses the measures to use waste to reduce ecological impact and climate change. It is stated that to reduce the greenhouse gas (GHG) emissions, waste disposal industries should be replaced with resource conservation industries. It notes that fixed nitrogen, phosphorus and fixed...

  • GLOBAL FOOD WASTAGE FOOTPRINT.  // BioCycle;Sep2013, Vol. 54 Issue 9, p6 

    The article discusses a report from the Food and Agriculture Organization (FAO) of the United Nations (UN) which revealed that 1.4 billion tons of food are wasted annually. The report stated that aside from causing major economic losses, global food wastage significantly harms the natural...

  • A new greenhouse gas?  // Chemical Engineering;Jan2014, Vol. 121 Issue 1, p12 

    The article reports the discovery of perfluorotributylamine (PFTBA), a long-lived greenhouse gas in the atmosphere by scientists from the University of Toronto.

  • Evaluating Biogas Management Technologies. Ely, C.; Williams, R.; Martynozvicz, T.; Kosusko, M. // BioCycle;Oct2016, Vol. 57 Issue 9, p38 

    The article discusses the report to be published by the U.S. Environmental Protection Agency (EPA) which presents the efficiency, cost of energy, and criteria pollutant and greenhouse gas emissions (GHG) associated with biogas management technologies. INSET: Biogas Hanagement TechnoIogies Glossary.

  • Global Trends.  // Prepared Foods;Apr2010, Vol. 179 Issue 4, p13 

    The article discusses trends in the prepared foods industry which include the launch of mood-enhancing products with aromatherapy benefits, and the practice of water footprint tracking in consumer packaged goods in Sweden.

  • Reducing beef's carbon hoofprint.  // TCE: The Chemical Engineer;Aug2011, Issue 842, p18 

    The article focuses on a study by researchers at the University of Oxford and University of Amsterdam which examined the environmental impact of laboratory-grown meat.

  • Chip manufacturers agree to emission reductions. Canning, Kathie; Harrigan, Kate // Pollution Engineering;Jun99, Vol. 31 Issue 6, p3 

    Reports on the World Semiconductor Council's agreement to reduce their perfluorocompounds emissions on their annual meeting held in Fuiggi, Italy on April 1999. Harsh effects of the greenhouse gas to the environment.

  • Thermal decomposition of agricultural and food residues: Comparison of kinetic models. Biagini, Enrico; Barontini, Federica; Tognotti, Leonardo // Canadian Journal of Chemical Engineering;May2017, Vol. 95 Issue 5, p913 

    Agricultural and food residues are sustainable biofuels and their utilization in combustion, carbonization, and gasification reduces greenhouse gas emissions. In this work, the thermal decomposition of corn cobs, rice husks, vine prunings, and palm kernel shells was studied in thermogravimetric...

  • CAN EARTHWORMS HARM THE PLANET? Edwards, Clive A. // BioCycle;Dec2008, Vol. 49 Issue 12, p53 

    This editorial provides commentary on a number of articles published in scholarly periodicals that evaluated how environmental degradation is being facilitated by greenhouse gas emissions deriving from earthworms used in vermicomposting. The author urges that this research needs to be placed...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics