Search results for " food storage"

showing 2 items of 2 documents

Energy and environmental life cycle assessment of an institutional catering service: An Italian case study

2019

Food production is recognised as one of the major drivers for global environmental pressure. In the last years, changes in consumption models result in an increasing population consuming food out of home that pose the catering service sector at the centre of the European Union policies aimed at improving the environmental sustainability of the food sector. In this framework, better technical knowledge on the environmental impacts of catering service is essential in order to identify potential actions towards a more sustainable food sector. This article presents an environmental assessment of a school catering service operating in Italy and delivering approximately 2,518,128 meals per year. …

Food energy consumption; Food supply chain; Institutional catering; Life cycle assessment; Cooking; Environment; Food Storage; Global Warming; Italy; Schools; Food Supply; Transportation; Waste Management; Environmental Engineering; Environmental Chemistry; Waste Management and Disposal; PollutionEnvironmental Engineering010504 meteorology & atmospheric sciencesInstitutional catering Food energy consumption Food supply chain Life cycle assessmentPopulationTransportationEnvironment010501 environmental sciencesGlobal Warming01 natural sciencesFood SupplyLife cycle assessmentWaste ManagementInstitutional cateringSustainable agricultureEnvironmental Chemistrymedia_common.cataloged_instanceFood energy consumptionEnvironmental impact assessmentCookingEuropean unioneducationWaste Management and DisposalLife-cycle assessmentTertiary sector of the economy0105 earth and related environmental sciencesmedia_commoneducation.field_of_studySettore ING-IND/11 - Fisica Tecnica AmbientaleSchoolsbusiness.industrydigestive oral and skin physiologyEnvironmental economicsPollutionFood StorageItalyFood supply chainSustainabilityFood processingBusinessScience of The Total Environment
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Sensor to safeguard quality in the conservation of siciian extra virgin olive oil

2020

The production of olive oil in Sicily, in recent decades, has implemented the use of technologies that have as their main objective the sustainable safeguarding of food quality. Food quality both from the point of view of the transformation process, and from the point of view of product conservation, from olive oil is not a simple condiment but involves important nutritional attentions with health implications. The preservation of bottled olive oil is fundamental in order to improve the life cycle of the product after its transformation, in shelf life. The parameters observed during the observed conservation and storage period; temperature and relative humidity. The information collected is…

olive oil food storageSettore AGR/15 - Scienze E Tecnologie Alimentari
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