Sustainable technology and alternative energy sources in the food industry

Srebrenkoska, Vineta and Van Acker, Mark and Jasic, Midhat and Fidancevska, Emilija and Grujic, Radoslav (2011) Sustainable technology and alternative energy sources in the food industry. Proceedings of the International Scientific Conference Renewable Energy Sources and Sustainable Development. ISSN 978-99955-49-72-5

[img]
Preview
Text (Invited lecture)
SUSTAINABLE TECHNOLOGY AND ALTERNATIVE ENERGY SOURCES IN THE FOOD INDUSTRY.pdf

Download (2500Kb) | Preview

Abstract

Food industry practice uses large amounts of material goods and is dependent on continuity of supply of these goods. Sustainable technologies in the food industry include the processes and systems in the use of raw materials, equipment and techniques that provide protection against environmental pollution. This paper summarizes a wide range of technological issues at the industry level, highlighting the need for an integrated approach and understanding of the various components of sustainable systems in the food industry. Sustainable technologies in the food industry are based on the concept of using less energy without depleting natural resources, and to directly or indirectly pollute the environment. According to the concept of technological sustainability, material goods should be re-used or recycled at the end of their useful life. Eco-effi ciency resources in the food industry require the use of renewable energy sources in order to reduce use offossil sources. For this purpose, especially suitable solar energy, wind energy, geothermal energy of the power of biofuels obtained from food industry waste. For now, such systems often have high capital costs. However, the design of ecological sustainability is a long-term vision that needs to adapt to lifestyle, to meet the needs of present without compromising the needs of future generations. Technological development will be sustainable, if we take into account social, environmental and economic factors. Sustainable agriculture and food combine the efforts of environmental protection, economic sustainability and social equity.

Item Type: Article
Subjects: Engineering and Technology > Environmental engineering
Engineering and Technology > Materials engineering
Divisions: Faculty of Technology
Depositing User: Vineta Srebrenkoska
Date Deposited: 02 Dec 2012 09:20
Last Modified: 02 Oct 2013 11:10
URI: http://eprints.ugd.edu.mk/id/eprint/2784

Actions (login required)

View Item View Item