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Relevant bibliographies by topics / Food Efficiency

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Academic literature on the topic 'Food Efficiency'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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Journal articles on the topic "Food Efficiency"

1

Náglová, Zdenka, and Marie Šimpachová Pechrová. "Subsidies and technical efficiency of Czech food processing industry." Agricultural Economics (Zemědělská ekonomika) 65, No. 4 (2019): 151–59. http://dx.doi.org/10.17221/234/2018-agricecon.

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At present, the New Common Agricultural Policy for the period 2021–2027 has been currently formulated. Future of the agriculture and food industry is now widely discussed. These sectors play an important role, and it is necessary to maintain their competitiveness and sustainability. In this context, the main aim of the paper is to evaluate the technical efficiency of food processing firms by using Stochastic Frontier Analysis applying True Fixed Effect model on production function. It was identified, that increase of subsidies cause a slight increase in the mean of technical inefficiency. Also, the technical efficiency of the firms without subsidies is higher than in the subsidised firms and differs statistically significantly in the time and also with respect to the region of the firm. To summarise, the effect of subsidies is negative as the obtaining of the subsidies is not related to higher technical efficiency.<br />

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Tamara, Rudinskaya. "Heterogeneity and efficiency of food processing companies in the Czech Republic." Agricultural Economics (Zemědělská ekonomika) 63, No. 9 (2017): 411–20. http://dx.doi.org/10.17221/1/2016-agricecon.

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In the paper, the observed heterogeneity and technical efficiency of Czech food processing companies are investigated. Recent studies proved that food processing firms’ heterogeneity can influence the result of the efficiency estimation. For the empirical study, the panel data set from the years 2005–2012 containing 2854 observations of 607 food processing companies was used. Variables representing heterogeneity factors were incorporated in the mean of inefficiency term distribution of the Battese and Coelli model (1995). The models were estimated in the form of translogarithmic production function using the Stochastic Frontier Approach. The results indicate the presence of significant heterogeneity among the firms in the analysed branches and among different branches of the food processing industry.

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., Khuda Bakhsh, Bashir Ahmad ., and Sarfraz Hassan . "Food Security Through Increasing Technical Efficiency." Asian Journal of Plant Sciences 5, no. 6 (2006): 970–76. http://dx.doi.org/10.3923/ajps.2006.970.976.

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Murphy, J., and F. O'Mara. "Group 4. Efficiency of food use." BSAP Occasional Publication 19 (1995): 108–9. http://dx.doi.org/10.1017/s0263967x0003192x.

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Oberascher, Claudia, Rainer Stamminger, and Christiane Pakula. "Energy efficiency in daily food preparation." International Journal of Consumer Studies 35, no. 2 (2011): 201–11. http://dx.doi.org/10.1111/j.1470-6431.2010.00963.x.

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Djaeni, Moh, S. B. Sasongko, and A. J. B. Van Boxtel. "Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite." International Journal of Renewable Energy Development 2, no. 2 (2013): 81–86. http://dx.doi.org/10.14710/ijred.2.2.81-86.

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Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite), and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

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Bajan, Bartłomiej, Aldona Mrówczyńska-Kamińska, and Walenty Poczta. "Economic Energy Efficiency of Food Production Systems." Energies 13, no. 21 (2020): 5826. http://dx.doi.org/10.3390/en13215826.

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The current global population growth forecast carries with it a global increase in demand for food. In order to meet this demand, it is necessary to increase production, which requires an increase in energy consumption. However, forecasted energy production growth is insufficient and traditional sources of energy are limited; hence, it is necessary to strive for greater energy efficiency in food production systems. The study aimed to compare the economic energy efficiency of food production systems in selected countries and identify the sources of diversification in this field. As a measure of energy efficiency, the indicators of the energy intensity of food production were used in this study. To calculate these indicators, a method based on input-output life-cycle assessment assumptions was used, which enables researchers to obtain fully comparable results between countries. The study showed that despite an increase in energy consumption in the food production systems of the analyzed countries by an average of 27%, from 19.3 EJ to 24.5 EJ, from 2000 to 2014, their energy intensity decreased, on average, by more than 18%, from 8.5 MJ/USD to 6.9 MJ/USD. This means that energy efficiency improvements are possible even under conditions of increased energy consumption, which in turn, means that food production can increase significantly. In the case of developed countries, the main inefficiencies are found in agricultural production, while in developing countries, they are observed in the food industry. Decision-makers should also pay attention to the high level of energy intensity that results from the supply of inputs to agriculture and the food industry because there is great potential for the improvement of energy efficiency in this field, especially because energy consumption associated with supply constitutes a major part of total consumption in the food production systems of developed countries.

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Brown, Douglas M., and John M. Antle. "Choice and Efficiency in Food Safety Policy." Southern Economic Journal 63, no. 3 (1997): 819. http://dx.doi.org/10.2307/1061117.

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Lipatnikov, V. S., and S. G. Sushich. "EVALUATION OF EFFICIENCY OF A FOOD COMPANY." Economy, labor, management in agriculture, no. 11 (2018): 79–85. http://dx.doi.org/10.33938/1811-79.

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Setiawan, A. B., and Fafurida . "The Efficiency Analysis of Food Crop Commodities." KnE Social Sciences 3, no. 10 (2018): 102. http://dx.doi.org/10.18502/kss.v3i10.3122.

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Dissertations / Theses on the topic "Food Efficiency"

1

Yilma, Mulugeta. "Measuring smallholder efficiency : Ugandan coffee and food-crop production /." Göteborg : Nationalekonomiska institutionen, Handelshögsk, 1996. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=007212386&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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Hamladji, Yasmina. "Efficiency of diatom and flagellate-based marine food webs." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184613.

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Aquatic microbial food webs are in general size structured. Phytoplankton, which constitute the base of the food web, are grazed by protozoa and mesozooplankton, which in turn are consumed by planktivorous fish. Food web efficiency (FWE) is a measure of how efficiently energy is transported up the food web. FWE is low if the phytoplankton is inedible by the grazers, while FWE is higher if the phytoplankton community is dominated by edible phytoplankton. Recently, the presence of microfungi in aquatic food webs have been suggested to facilitate energy transfer up the food web, via the “mycoloop”. The aim of the study was to set-up a model system of phytoplankton – zooplankton food chains, relevant to the Baltic Sea, and to test FWE in diatom and flagellate-based food webs. Further, I wanted to introduce microfungi in the system and observe their impact on FWE. After many phytoplankton and zooplankton species tests, I decided to perform grazing experiments using one grazer, the ciliate Tetrahymena pyriformis, and two phytoplankton species: a diatom (Skeletonema marinoi) and a flagellate (Rhodomonas baltica). I hypothesized that T. pyriformis would more efficiently feed on flagellates than on diatoms. I performed a grazing experiment where the increase in ciliate abundance was measured, the consumption of the phytoplankton monitored and the FWE estimated. The diatom-based food web led to 14 times higher FWE than the flagellate-based food web. The variation in FWE may be explained by a difference in initial abundances introduced in the experimental treatment, which created unequal grazer:prey ratio between treatments. Further, the swimming behaviour of the flagellate might have reduced the capture efficiency by the ciliate. Microfungi were introduce in an experiment, from a natural seawater sample, but fungal infection was not observed for any of the tested phytoplankton species. Further development is needed to test the effects of microfungi on marine FWE.

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Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.

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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.

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Hall, Mia Rachael. "THE EFFECTS OF LIGHT AND NUTRIENTS ON FOOD CHAIN EFFICIENCY IN THREE-LEVEL FOOD CHAINS WITH BLUEGILL." Miami University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=miami1344018242.

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Paillat, Etienne. "Energy Efficiency in Food-Service Facilities : The Case of Långbro Värdshus." Thesis, KTH, Tillämpad termodynamik och kylteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-93429.

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Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to compare the results with other similar facilities. The second objective is to get a deeper analysis of the energy uses, what enables an easier identification of the processes whose energy efficiency can be improved. This thesis gives, in a first part, a general methodology of how such an energy performance assessment could be carried out. In a second part, a Swedish restaurant – Långbro Värdshus – is taken as a case study. This case study consists in an analysis of the cooking appliances' energy use and an energy performance assessment of the whole facility. A first result of this thesis is the importance of the definition of the system before to start the assessment. Lack of information about the considered processes or how energy use is estimated makes comparison and benchmarking difficult and potentially irrelevant. A second important aspect that stands out of the study when dealing with energy efficiency is the choice of a meaningful indicator. In the case of food-service facilities the amount of energy used per meal (typically expressed in kWh/meal) seems to be the most appropriate one. As regards the energy efficiency of Långbro Värdshus, it has been estimated at 5.9 kWh/meal when considering the total energy use of the facility and at 4.1 kWh/meal without HVAC systems' energy use. Concerning the cooking appliances, the monitored data of their electricity consumption have been analysed to identify the influence of the heating technology and behaviours on the energy use. It resulted, for example, that replacing two hot plate range tops by a solid top and an induction range top enabled 38 % energy savings. Moreover, training the personnel reduced by 7 % the total energy use of the monitored cooking appliances.

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Bobson, Jennifer. "LIGHT, NUTRIENT, AND PLANKTIVORY EFFECTS ON ZOOPLANKTON COMMUNITIES AND FOOD CHAIN EFFICIENCY." Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196177192.

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Weber, Christopher. "Operational Efficiency in the Food and Beverage Industry Through Sustainable Water Consumption." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/6813.

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The scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. Thematic analysis was used to analyze data, which resulted in 4 themes: efficient equipment, stakeholder and sustainability focus, water recycling, and supply chain support. The implications of this study for social change include the potential for leaders in the food and beverage industry to use findings to create more sustainable water supplies and demonstrate greater stewardship of the environment.

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Dahlgren, Kristin. "Food web structures and carbon transfer efficiencies in a brackish water ecosystem." Doctoral thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-38014.

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Two differently structured food webs can be distinguished in the pelagic habitat of aquatic systems; the classical one (autotrophic) with phytoplankton as a base and the microbial food web (heterotrophic) with bacteria as a base. Energy (produced at the basal trophic level) reaches higher trophic levels, i.e. zooplankton, directly in the classical food web in contrast to the microbial food web where it passes through additional trophic levels before reaching zooplankton. Energy is lost between each trophic level and therefore less energy should reach higher trophic levels in the microbial food web than in the classical food web. However, factors such as edibility of prey, temperature and properties of the predator, might also influence the food web structures and functions. In this thesis I studied which factors are important for an efficient carbon transfer and how a potential climate change might alter the food web efficiency in pelagic and pelagic-benthic food webs in the Baltic Sea. Furthermore, one of the most dominant zooplankton in the northern Baltic Sea, Limnocalanus macrurus, was studied in order to establish the seasonal pattern of lipid reserves in relation to food consumption. My studies showed that the carbon transfer efficiency during summer was not directly connected to the basal production, but factors such as the ratio between heterotrophs and autotrophs, the relationship between cladocerans and calanoid copepods and the size and community structure of both phytoplankton and zooplankton were important for the carbon transfer efficiency. In a climate change perspective, the temperature as well as the relative importance of the microbial food web is likely to increase. A temperature increase may have a positive effect on the pelagic food web efficiency, whereas increasing heterotrophy will have a negative effect on the pelagic and pelagic-benthic food web efficiency, reduce the fatty acid content of zooplankton and reduce the individual weight of both zooplankton and the benthic amphipod Monoporeia affinis. During the seasonal study on the calanoid copepod L. macrurus, I found that this species is mainly a carnivore, feeding on mesozooplankton during most of the year but switches to feeding on phytoplankton when these are abundant. Furthermore, when food is scarce, it utilizes lipids that are built up during the course of the year. From these studies I can draw some major conclusions; there are many factors that influence how efficient carbon is transferred in the food web and different factors are probably of various importance in different areas. In order to determine the carbon transfer efficiency, the various strategies exerted by different organism groups have to be considered, as for example that some zooplankton utilize lipid reserves instead of feeding all year around. Also, in a climate change perspective, the pelagic-benthic food web efficiency will decrease, as will the quality of zooplankton and M. affinis, possibly having implications for higher trophic levels such as fish.

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Mylona, Zoi. "Experimental and computational study to improve energy efficiency of frozen food retail stores." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/15659.

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Trends such as online shopping, fast pace of lifestyle and wellness issues are key drivers for consumers' preferences of shopping activities and product selection. There is evidence that food retail has shifted towards smaller in size stores and ready meals or food products which require less time for cooking. In fact, the frozen food market has increased recently and is projected to rise by 27% by 2020. This study focuses on energy efficiency of small size frozen food supermarkets. The investigation started with in-situ monitoring of energy use and environmental conditions in two frozen food stores with different HVAC but same refrigeration systems and store operation schedules. A dynamic thermal model of frozen food stores was developed using EnergyPlus and validated using the monitored data. The model takes into account interlinked heat exchanges between building, HVAC and refrigeration systems and was used to investigate energy efficiency improvements. Two HVAC systems were examined; coupling heating, air-conditioning and ventilation (coupled system) and separating heating and air-conditioning from ventilation (decoupled system). A number of refrigeration systems (remote, centralised, cascade, transcritical CO2 booster) and working fluids were investigated. Analysis of the monitored data has shown that energy use of frozen supermarkets is at the upper range of published supermarkets energy use benchmarks (1085 kWh/m2/annum). It was also shown that sales area temperature is highly affected by HVAC controls, refrigeration equipment and transient customers' pattern. The computational study has identified energy performance of sub-systems and their interactions. Results indicate that 61% of total energy use is due to the refrigeration system while HVAC and lighting are the next most energy intensive systems. Apart from lighting upgrade to LED which offers high energy savings (23%), energy efficiency can be improved for both coupled and decoupled HVAC systems by incorporating night ventilative cooling and operating remote LT cabinets with lower ambient temperature. Night ventilative cooling can lead to reduction of 3.6% in total energy use. Centralised refrigeration systems change the heating/cooling balance and can reduce the total energy use by up to 20% for a CO2 centralised system. The results of this research project are a contribution towards better understanding of energy use in food dominant supermarkets and their energy savings potential.

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Dickman, Elizabeth M. "LIGHT, NUTRIENTS, AND PLANKTIVORY EFFECTS ON PHYTOPLANKTON COMMUNITY AND STOICHIOMETRIC RESPONSE, AND FOOD CHAIN EFFICIENCY." Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1186061847.

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Books on the topic "Food Efficiency"

1

Mueller, Rene Dentiste. Food distribution efficiency in Eastern Europe. De Montfort University, 1994.

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Choice and efficiency in food safety policy. AEI Press, 1995.

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Competition and efficiency in international food supply chains: Improving food security. Routledge, 2012.

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Yilma, Mulugeta. Measuring smallholder efficiency: Ugandan coffee and food-crop production. Göteborgs universitet, 1996.

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Rengel, Zed, ed. Improving Water and Nutrient-Use Efficiency in Food Production Systems. John Wiley & Sons, Inc, 2013. http://dx.doi.org/10.1002/9781118517994.

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Ramaswami, Bharat. Efficiency and equity of food market interventions: Rationale for interventions concerning low food comsumption by the poor. Bazaar Chintan, 2003.

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Shaaeldin, Elfatih. Technical efficiency in the agro-food industries of Cote d'Ivoire: Preliminary analysis. African Development Bank, 1990.

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Voskoboĭnik, M. P. Ėffektivnostʹ ispolʹzovanii͡a︡ materialʹnykh resursov v pishchevoĭ promyshlennosti. Agropromizdat, 1987.

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McLaughlin, Edward W. The strategic role of supermarket buyer intermediaries in new product selection: Implications for systemwide efficiency. Dept. of Agricultural Economics, New York State College of Agriculture and Life Sciences, Cornell University, 1989.

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Najib, Ali. The problem of efficiency and pursuance of public food marketing systems in the Sub-Saharan African countries. Swedish University of Agricultural Sciences, International Rural Development Centre, RD Analysis Section, 1988.

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Book chapters on the topic "Food Efficiency"

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Murchie, Erik, and Matthew Reynolds. "Crop Radiation Capture and Use Efficiency." In Sustainable Food Production. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5797-8_171.

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Streeten, Paul. "Allocational Efficiency and Higher Food Production." In What Price Food? Palgrave Macmillan UK, 1987. http://dx.doi.org/10.1007/978-1-349-18921-2_5.

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Auerbach, R., and A. Caude. "Water efficiency, energy efficiency and suburban vegetable production." In Organic food systems: meeting the needs of Southern Africa. CABI, 2020. http://dx.doi.org/10.1079/9781786399601.0176.

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Kędziora, Andrzej, and Zbigniew W. Kundzewicz. "Translating Water into Food:." In Improving Water and Nutrient-Use Efficiency in Food Production Systems. John Wiley & Sons, Inc, 2013. http://dx.doi.org/10.1002/9781118517994.ch3.

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Taylor, C. Robert. "Efficiency, Power and Freedom." In The International Library of Environmental, Agricultural and Food Ethics. Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6274-9_5.

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Verma, Meera. "Energy Intensity and Efficiency in Food Production." In SpringerBriefs in Food, Health, and Nutrition. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16781-7_5.

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Ghosh, Madhusudan. "Spatial Efficiency in Regional Food Grain Markets." In Liberalization, Growth and Regional Disparities in India. Springer India, 2012. http://dx.doi.org/10.1007/978-81-322-0981-2_8.

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Scudo, Gianni, and Matteo Clementi. "The Bioregion and Eco-efficiency." In Peri-Urban Areas and Food-Energy-Water Nexus. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-41022-7_19.

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França, Débora, Lucas Luiz Messa, Claudinei Fonseca Souza, and Roselena Faez. "Nano and Microencapsulated Nutrients for Enhanced Efficiency Fertilizer." In Polymers for Agri-Food Applications. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-19416-1_3.

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Saha, Debdatta. "Food Processing in Bihar: Efficiency in Physical Costs." In Economics of the Food Processing Industry. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-13-8554-4_6.

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Conference papers on the topic "Food Efficiency"

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Repar, L., S. Onakuse, J. Bogue, and A. Afonso. "Case study of paprika supply chain efficiency in Malawi Central region." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_16.

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Cobalea, H. Barco. "Improving efficiency of food distribution in the city of Seville: a proposal." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_23.

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Albanese, A. "Vertical integration contracts in agriculture: fair trade and efficiency of the food chain." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_9.

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Fu, Xinhong, Rong Chen, Wenru Zang, and Yanling Li. "The efficiency evaluation of food financial subsidy policies to Food Quantitative Security." In 2011 International Conference on E-Business and E-Government (ICEE). IEEE, 2011. http://dx.doi.org/10.1109/icebeg.2011.5887205.

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Abramova, L. S., and A. V. Kozin. "The modern methods of food fish product quality and safety provision." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-15-21.

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Lasod, Ankita, and Dinesh Soni. "Efficiency enhancement of food recognition using artificial neural network." In 2017 International Conference on Energy, Communication, Data Analytics and Soft Computing (ICECDS). IEEE, 2017. http://dx.doi.org/10.1109/icecds.2017.8389957.

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Lee, Jaesun. "Examining Efficiency Wage Theory in US Fast Food Restaurants." In Fifth International Conference On Advances in Economics, Management and Social Study - EMS 2016. Institute of Research Engineers and Doctors, 2016. http://dx.doi.org/10.15224/978-1-63248-089-7-71.

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"Technical Efficiency of Small Scale Rice Production in Adamawa state, Nigeria." In International Conference on Chemical, Food and Environment Engineering. International Academy Of Arts, Science & Technology, 2015. http://dx.doi.org/10.17758/iaast.a0115058.

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Cepolina, Elvezia Maria, Edoardo Cangialosi, Ilaria Giusti, Donato Aquaro, Gabriella Caroti, and Andrea Piemonte. "Impact of RFID-TTI technologies on the efficiency of perishable products logistics." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.001.

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Abstract:

"The paper concerns the logistics activities related to perishable products. Perishable products are delivered from the production site to a warehouse by refrigerated truck. Perishable products are accepted or not at the warehouse entrance, according to their detected quality levels; if accepted, they are stored in the warehouse in suitable environmental conditions. Finally, they are delivered by refrigerated truck to the destination. Human errors affect these activities. Perishable products have to be delivered in a suitable quality level to the destination. Because of human errors, sometime products arrive in an unsuitable quality level and therefore, there is a loss for the company. RFID technologies, integrated with time temperature indicators (TTI), allow a prompt detection of abnormal quality loss and the prompt actuation of mitigation actions. In order to evaluate the benefits of different RFID-TTI implementation set-ups, the study defines a methodology that measures the risk of monetary losses. The method is applied to a case study and the results are presented."

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Esposito, John. "Efficiency as a Precursor to Precarity in the Food Industry." In 2nd International Academic Conference on Humanities and Social Science. Acavent, 2019. http://dx.doi.org/10.33422/2iachss.2019.02.30.

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Reports on the topic "Food Efficiency"

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Annevelink, E., J. B. van Gogh, P. V. Bartels, et al. How to achieve resource use efficiency in integrated food and biobased value chains? Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/407896.

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Raff, Daniel M. G., and Lawrence Summers. Did Henry Ford Pay Efficiency Wages? National Bureau of Economic Research, 1986. http://dx.doi.org/10.3386/w2101.

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Chaparro, Rodrigo, Maria Netto, Patricio Mansilla, and Daniel Magallon. Energy Savings Insurance: Advances and Opportunities for Funding Small- and Medium-Sized Energy Efficiency and Distributed Generation Projects in Chile. Inter-American Development Bank, 2020. http://dx.doi.org/10.18235/0002947.

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The Energy Savings Insurance Program seeks to promote investment in energy efficiency and distributed generation in Latin America, primarily through small- and medium-sized enterprises (SMEs). It focuses on developing an innovative scheme of guaranteed energy performance that mitigates project risk and generates investor confidence (ESI Model). The Inter-American Development Bank (IDB) facilitates the development of the ESI Program in alliance with the National Development Banks (NDBs). The ESI Model includes a contract for the supply, installation, and maintenance of equipment for generating a stipulated amount of energy or energy savings over a specific time period; validation by an independent body; insurance coverage that backs the savings or the guaranteed energy generation; and project financing. This paper describes the main attributes of the ESI Model (the contract, the insurance, validation and financing), evaluates market potential and the most attractive technologies, and identifies the priority sectors for implementing projects in Chile. The most promising economic sectors were found to be the hospitality industry, food processing industry, grape growing/wine production, and the fishing industry, and the technologies of electric motors, boilers, air conditioning systems and photovoltaic solar generation. In each of these sectors, estimates were made of financing requirements as well as CO2 emission reductions that could be achieved.

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Septon, K. Campus Cafeteria Serves As Sustainable Model for Energy-Efficient Food Service (Fact Sheet). Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1096671.

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Baker, Justin S., George Van Houtven, Yongxia Cai, et al. A Hydro-Economic Methodology for the Food-Energy-Water Nexus: Valuation and Optimization of Water Resources. RTI Press, 2021. http://dx.doi.org/10.3768/rtipress.2021.mr.0044.2105.

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Growing global water stress caused by the combined effects of growing populations, increasing economic development, and climate change elevates the importance of managing and allocating water resources in ways that are economically efficient and that account for interdependencies between food production, energy generation, and water networks—often referred to as the “food-energy-water (FEW) nexus.” To support these objectives, this report outlines a replicable hydro-economic methodology for assessing the value of water resources in alternative uses across the FEW nexus–including for agriculture, energy production, and human consumption—and maximizing the benefits of these resources through optimization analysis. The report’s goal is to define the core elements of an integrated systems-based modeling approach that is generalizable, flexible, and geographically portable for a range of FEW nexus applications. The report includes a detailed conceptual framework for assessing the economic value of water across the FEW nexus and a modeling framework that explicitly represents the connections and feedbacks between hydrologic systems (e.g., river and stream networks) and economic systems (e.g., food and energy production). The modeling components are described with examples from existing studies and applications. The report concludes with a discussion of current limitations and potential extensions of the hydro-economic methodology.

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Annevelink, E., J. B. Gogh, and J. J. Groot. Circular food chains and cascading of biomass in metropolitan regions : Vision on metropolitan biorefinery concepts in relation to resource-efficient cities. Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/431731.

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Industrial innovations for tomorrow: Advances in industrial energy-efficiency technologies. New bioreactor can produce high-value chemicals from food processing wastes. Office of Scientific and Technical Information (OSTI), 1993. http://dx.doi.org/10.2172/10106978.

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