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Carbon footprints and diet
Martindale W and Richardson P (2008) Food and beverage carbon dioxide emissions from producer and consumer- applying and communicating LCA. Aspects of Applied Biology 87 pp 85-90 ISSN 0265-1491
Supply chain innovation
Martindale W Swainson M (2008) Developing supply chain innovations - requirements for research and challenges for the food industry. Aspects of Applied Biology 87 1491pp, 77-84 ISSN 0265-
Food product carbon footprinting
Martindale W, Jones M, McGloin R, and Barlow P (2008) The carbon dioxide emission footprint of food products and their application in the food system. Aspects of Applied Biology 86, 55-60 ISSN 0265-1491
Food security and innovation
Martindale and Lillford P (2008) Will an innovative and sustainable food system supply nine billion shoppers? Aspects of Applied Biology 87pp, 43-44 ISSN 0265-1491
Food and biofuel
Martindale W and Trewavas A (2008) Fuelling the 9 Billion, Nature Biotechnology 26, 1068 - 1070 (2008) doi:10.1038/nbt1008-1068

Innovation in technology, processing and manufacturing

Process developments can dramatically change sustainability and competitiveness of products. Geographical distribution of production and processing can impact on innovation and consumer perception of food production.  In Europe, 480 million people are served daily with a range of food products and require a diverse set of conditions in purchasing these products .  Growth in these markets has traditionally been generated moving up the food chain increasingly capacity to ultimately export. 

Optimal production entails the efficient use of resources and the maintenance of economic efficiency within the supply chain.  These conditions must be met in order for sustainability and innovation to impact.  There are growing demands for eco-friendly products and implementation of environmental management systems (EMS’s) and LCA’s.


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Technology
Processing
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Last Updated: 17th February 2008 14:06
  
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