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控制农业食品加工中的碳足迹的绿色技术干预措施:批判性审查

Shambhavi Singh¹, Manish Tiwari¹, Komal Chauhan¹

¹Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India.

Food science and biotechnology

|March 20, 2025

概括

粮食系统对气候变化做出了重大贡献,使农业食品加工的可持续性变得至关重要. 本综述探讨了绿色技术,以减少整个食品供应链的碳足迹 (CFP),提高消费者意识和尽量减少排放.

科学领域:

农业科学农业科学
环境科学环境科学
食品科学食品科学食品科学

背景情况:

粮食系统是气候变化的主要驱动因素.
农业食品行业的可持续性对于碳足迹估计至关重要.
温室气体排放 (GHGE) 在整个食品供应链中发生,包括加工,包装,运输和消费.

研究的目的:

审查农业食品供应链中的绿色技术干预措施.
要突出采摘前和采摘后操作的案例研究.
讨论减少温室气体排放和提高消费者对碳足迹标签的认识的策略.

主要方法:

关于绿色技术干预措施的文献综述.
分析收获前和收获后操作中的案例研究.
讨论CFP标签,包装,储存和运输策略.

主要成果:

绿色技术积极影响食品供应链中的可持续性.
实施绿色技术有助于减少食物浪费.
减少碳足迹生产的战略决策得到了这些技术的支持.

结论:

绿色技术的采用对于可持续的农业食品系统至关重要.
通过CFP标签提高消费者意识,可以推动可持续的食品选择.
整个食品供应链的有针对性的干预措施可以显著减少整体的环境影响.

关键词:

碳足迹标签的使用方法食品加工食品加工食品加工绿色技术绿色技术是一种绿色技术.温室气体温室气体是一种温室气体.可持续发展可持续性可持续性

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