Alternatives to conventional food processing Chapter 2 Food Law and Sustainable Food Processing: A Comparison of the EU and the USA2.1 Introduction ; 2.1.1 Roadmap for This Chapter; 2.2 EU and US Law and Policy; 2.2.1 History and Development of Food Law in the EU; 2.2.2 History and Development of Food Law in the USA; 2.2.3 General Food Law Provisions in the EU and the USA; 2.2.4 Development of the International Concept of Sustainability; 2.2.5 History of Sustainability Approach in the USA and EU; 2.2.5.1 History of Sustainability Approach in the USA; 2.2.5.2 History of Sustainability Approach in the EU This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality 1.6 LCA of Food Production Processing and Consumption1.6.1 Cradle to grave Studies; 1.6.2 Cradle to gate; 1.6.3 Gate to gate; 1.7 Case Study: Carbon Footprint of Fluid Milk Production; 1.7.1 Methodology; 1.7.2 Packaging; 1.7.3 Electricity and Fuel; 1.7.4 Results; 1.8 An Overview of Emerging Practices and Technologies for Greener Food Production; 1.8.1 High Hydrostatic Pressure Processing; 1.8.2 Ohmic Heating of Foods; 1.8.3 Pulsed Electric Field Processing; 1.8.4 Plasma Processing; 1.8.5 Microwave Food Processing; 1.8.6 High intensity Pulsed light Food Processing 1.8.7 Infrared Food Processing1.8.8 Ultrasonic Food Processing; 1.8.9 Supercritical Fluid Extraction; 1.8.10 Supercritical Fluid Pasteurization; 1.8.11 Membrane Separations in Food Processing; 1.9 Food Safety Surveillance Systems; 1.10 Future Directions; 1.10.1 Disability adjusted Life years â#x80;#x93; A Unifying Metric; 1.10.2 Food Safety and LCA; 1.10.3 Nutrition and LCA; 1.10.3.1 Dietary Health Impact in LCA; 1.10.4 Food Waste and Sustainability; 1.10.4.1 Food Safety and Food Waste; 1.10.5 Technological Advancement; 1.11 Conclusion; References Intro; Title; Copyright; Preface; Contents; Chapter 1 Principles of Green Food Processing (Including Lifecycle Assessment and Carbon Footprint); 1.1 Introduction; 1.2 Sustainability Assessment Tools; 1.3 Standards and Regulations for Assessing Sustainability; 1.3.1 The Role of Policy and Green Food Processing; 1.4 Introduction to LCA; 1.4.1 Goal and Scope Definition; 1.4.1.1 System Boundary; 1.4.1.2 Functional Unit; 1.4.2 Lifecycle Inventory Collection; 1.4.3 Lifecycle Impact Assessment; 1.4.4 Interpretation; 1.4.4.1 Limitations and Tradeoffs in LCA; 1.5 LCIA of Food Processing 2.2.6 Sustainable Agriculture in the USA and EU2.2.6.1 Sustainable Agriculture in the USA; 2.2.6.2 Sustainable Agriculture in the EU; 2.2.7 Sustainable Food Processing; 2.2.7.1 Market Benefits; 2.2.7.2 Sustainable Food Production Processing in the USA; 2.2.7.3 Sustainable Food Production Processing in the EU; 2.2.8 Consideration of Trade Agreements; 2.3 Private Standards; 2.3.1 Special Challenges of Private Standards; 2.3.1.1 Capacity Pressure; 2.3.1.2 Contract Compliance; 2.3.1.3 Speech and Public Scrutiny; 2.3.2 International Trade Implications of Private Standards; 2.4 Conclusion