In the current discourses on sustainable development, one can discern two main intellectual cultures: an analytic one focusing on measuring problems and prioritizing measures, (Life Cycle Analysis (LCA), Mass Flow Analysis (MFA), etc.) and; a policy/management one, focusing on long term change, change …

Awareness regarding the challenges involved in creating a sustainable food system has affected the ways in which businesses market their products and how consumers decide whether to buy these products. Businesses directly communicate different quality aspects of their products to consumers mainly through …

Lean manufacturing has proven to be an efficient means improving mass production. Recently, Lean is of increasing interest for high-variety, low-volume production environments. However, little research has been done in this field. Yet, this contribution provides a systematic literature analysis in conjunction …

The shift from home and custom-made clothing to mass-produced ready-mades in 20 th-century Europe has been the subject of studies from multiple disciplines and across various locations. Contributing to this field of studies, and extending the analysis until the present day, a group of female consumers …

Biogas produced through Anaerobic Digestion can be seen as a flexible and storable energy carrier. However, the environmental sustainability and efficiency of biogas production is not fully understood. Within this article the use, operation, structure, validation, and results of a model for the environmental …

The years ahead will see the creation of a global ecosystem of industrial production processes and products linked in networks. Within this ecosystem, industrial products will be developed, produced/manufactured, monitored and maintained using available data and information. The characteristic of this …

In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies …

Fish and vegetable protein sources are relatively underutilized for human consumption in comparison to meat, dairy and egg protein sources. Only part of the available fish proteins is used: fish is to small for human consumption and fish has a high proportion of by-products, up to 50% of fish weight …

Dit is Part 2 van het internationale SIA RAAK-project KOENST waarin onderzoek naar duurzame en energie-efficiënte productietechnologieën van kunststoffen centraal staat. In het kader van „energieoptimalisatie‟ is in hoofdstuk twee gestart met het analyseren van het energieverbruik van een aantal productieprocessen …

Stricter environmental policies, increased energy prices and depletion of resources are forcing industries to look for bio-based and low carbon footprint products. For industries, flax is interesting resource since it is light, strong, environmental friendly and renewable. From flax plant to fiber products …