• Energy Research

AbstractGlobally, the demand for energy resources is currently on the rise, which directly leads to increase in the pursuit to identify as well as utilize both enhanced and environmental-friendly technologies underscoring direct challenges associated with energy conservation. Principally, ozone treatment stands among emerging innovative technologies of great potential for the food industry. After its declaration as ‘Generally Recognized As Safe’ (GRAS) it is but only a few decades ago that the promises of ozone treatment became more evident, in fact, more noticeable in recent times particularly for domestic and home use. These promises of ozone treatment are largely attributable to chemical and physical properties of the ozone (O3) molecule. Contrariwise, the unstable nature of the O3 molecule has been the underwriting factor that frequently impedes the commercialization of this technology. It is in line with these arguments that this paper is underpinned, by presenting ozone process technology (OPT) through an exploratory brief with respect to ozone discharge that has been minimally applied to shrimp product. This exploratory brief is tersely performed using an analytical appraisal, which attempts to reveal some energy aspects that might have ample relevance. In addition, the justification/rationale ‘why minimal ozone treatment’ is succinctly debated. Anyways, considering that a number of alternative domestic type sanitizers that safely generate ozone are currently penetrating the market worldwide, the concentrations of ozone discharge of almost if not all (of these domestic types) apparently seem not well defined – hence, not consistent. This paucity of definition of concentrations of ozone discharge therefore necessitates supplemental investigations to provide informative and robust data particularly identifying with the domestic-type of ozone-generating facilities. Largely, the motivation for this is that the procurement of domestic-types by many homes around the world is, not only currently on the rise, but more particularly that these facilities are largely believed to effectively sanitize fresh foods. Equally, considering the great energy potential associated with the ozonation process itself, we opine that the ozone process as a technology either in part or whole may well lend itself as a novel, renewable and valuable energy material for future use, a feasible exploration for renewable energy industries to undertake – very appropriate and credible motivation for future investigations.

The aim of this paper is to discuss eco-labels for fish products, which are a useful tool to improve both seafood markets and strategies for sustainability management. In this study, 560 consumer-surveys were conducted in selected towns in northern and southern Italy. Both probit and linear regression modeling were used to measure consumers’ perception and willingness to pay for anchovy eco-labels. Italian hypermarket consumers demonstrated attention to environmental features as well as to eco-products, at times, independent of income. The results of this study show that willingness to pay relates to gender, family situation, mass communication, environmental features, angler community, and store, along with information from eco-labels. Specifically, females appeared highly responsive to seafood eco-labels, and their preferences were informed by environmental aspects along with a strong intrinsic motivation to protect marine habitats. According to our analysis, seafood eco-labels could increase the consumers’ willingness to pay between 16%–24% more for the product. Given that consumers’ willingness to pay can reveal a new form of an “ecosystem approach to fishery management”, there is a high chance that premium prices could become a tool for sustainable resource management.

In recent years, the rapid increase in the global population, the challenges associated with climate change, and the emergence of new pandemics have all become major threats to food security worldwide. Consequently, innovative solutions are urgently needed to address the current challenges and enhance food sustainability. Green technologies have gained significant attention for many food applications, while the technologies of the fourth industrial revolution (Industry 4.0) are reshaping different production and consumption sectors, such as food and agriculture. In this review, a general overview of green and Industry 4.0 technologies from a food perspective will be provided. Connections between green food technologies (e.g., green preservation, processing, extraction, and analysis) and Industry 4.0 enablers (e.g., artificial intelligence, big data, smart sensors, robotics, blockchain, and the Internet of Things) and the Sustainable Development Goals (SDGs) will be identified and explained. Green and Industry 4.0 technologies are both rapidly becoming a valuable part of meeting the SDGs. These technologies demonstrate high potential to foster ecological and digital transitions of food systems, delivering societal, economic, and environmental outcomes. A range of green technologies has already provided innovative solutions for major food system transformations, while the application of digital technologies and other Industry 4.0 technological innovations is still limited in the food sector. It is therefore expected that more green and digital solutions will be adopted in the coming years, harnessing their full potential to achieve a healthier, smarter, more sustainable and more resilient food future.

Le poisson et les autres produits de la mer représentent une source précieuse de nombreux nutriments et micronutriments pour l'alimentation humaine et contribuent de manière significative à la sécurité alimentaire mondiale. Cependant, des quantités considérables de déchets et de sous-produits de produits de la mer sont générés tout au long de la chaîne de valeur et d'approvisionnement des produits de la mer, de la mer à la table des consommateurs, causant de graves dommages environnementaux et des pertes économiques importantes. Par conséquent, des solutions innovantes et des approches alternatives sont nécessaires de toute urgence pour assurer une meilleure gestion des rejets de produits de la mer et atténuer leurs charges économiques et environnementales. L'utilisation de technologies émergentes, y compris les innovations de la quatrième révolution industrielle (Industrie 4.0) (telles que l'intelligence artificielle, les mégadonnées, les capteurs intelligents et l'Internet des objets, ainsi que d'autres technologies de pointe) pour réduire et valoriser les déchets et les sous-produits des fruits de mer pourrait être une stratégie prometteuse pour améliorer l'économie bleue et la durabilité alimentaire dans le monde entier. Cette revue narrative se concentre sur les problèmes et les risques associés à la sous-utilisation des déchets et des sous-produits résultant de la pêche et d'autres industries de produits de la mer. En particulier, les avancées technologiques récentes et les outils numériques exploités pour la prévention et la valorisation de ces ressources naturelles inestimables sont mis en évidence. El pescado y otros productos del mar representan una valiosa fuente de muchos nutrientes y micronutrientes para la dieta humana y contribuyen significativamente a la seguridad alimentaria mundial. Sin embargo, se generan cantidades considerables de desechos y subproductos de productos del mar a lo largo de la cadena de valor y suministro de productos del mar, desde el mar hasta la mesa del consumidor, causando graves daños ambientales y pérdidas económicas significativas. Por lo tanto, se necesitan con urgencia soluciones innovadoras y enfoques alternativos para garantizar una mejor gestión de los descartes de productos del mar y mitigar sus cargas económicas y ambientales. El uso de tecnologías emergentes, incluida la cuarta revolución industrial (Industria 4.0) innovaciones (como Inteligencia Artificial, Big Data, sensores inteligentes e Internet de las cosas, y otras tecnologías avanzadas) para reducir y valorizar los residuos y subproductos de los productos del mar podría ser una estrategia prometedora para mejorar la economía azul y la sostenibilidad alimentaria en todo el mundo. Esta revisión narrativa se centra en los problemas y riesgos asociados con la subutilización de desechos y subproductos resultantes de la pesca y otras industrias pesqueras. En particular, se destacan los recientes avances tecnológicos y las herramientas digitales que se están aprovechando para la prevención y valorización de estos recursos naturales de incalculable valor. Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted. تمثل الأسماك وغيرها من منتجات المأكولات البحرية مصدرًا قيمًا للعديد من العناصر الغذائية والمغذيات الدقيقة للنظام الغذائي البشري وتسهم بشكل كبير في الأمن الغذائي العالمي. ومع ذلك، يتم توليد كميات كبيرة من نفايات المأكولات البحرية والمنتجات الثانوية على طول قيمة المأكولات البحرية وسلسلة التوريد، من البحر إلى طاولة المستهلك، مما يتسبب في أضرار بيئية شديدة وخسائر اقتصادية كبيرة. لذلك، هناك حاجة ماسة إلى حلول مبتكرة ونهج بديلة لضمان إدارة أفضل لمرتجعات المأكولات البحرية وتخفيف أعبائها الاقتصادية والبيئية. يمكن أن يكون استخدام التقنيات الناشئة، بما في ذلك ابتكارات الثورة الصناعية الرابعة (الصناعة 4.0) (مثل الذكاء الاصطناعي والبيانات الضخمة وأجهزة الاستشعار الذكية وإنترنت الأشياء وغيرها من التقنيات المتقدمة) للحد من نفايات المأكولات البحرية والمنتجات الثانوية وتثمينها استراتيجية واعدة لتعزيز الاقتصاد الأزرق واستدامة الغذاء في جميع أنحاء العالم. يركز هذا الاستعراض السردي على القضايا والمخاطر المرتبطة بنقص استخدام النفايات والمنتجات الثانوية الناتجة عن مصائد الأسماك وغيرها من صناعات المأكولات البحرية. على وجه الخصوص، يتم تسليط الضوء على التطورات التكنولوجية الحديثة والأدوات الرقمية التي يتم تسخيرها لمنع وتثمين هذه الموارد الطبيعية التي لا تقدر بثمن.

Background: Non-biodegradable food packaging (mainly plastic) and food waste are two major concerns that cause severe environmental and economic challenges as well as potential human health and food insecurity risks. Therefore, intensive efforts are being devoted to transforming food production and consumption patterns and developing alternative technological solutions to alleviate such issues.Scope and approach: This review intends to discuss the interplay between food packaging, food waste, and sustainability. Some common strategies used in food packaging are briefly summarised. The significance of nanobiotechnology, smart sensors, and other fourth industrial revolution (Industry 4.0) innovations is emphasized, focusing of the role of these smart technologies in the emergence of novel prospects, such as the development of active and intelligent packaging systems. In addition, insights on consumer acceptance of novel packaging materials/technologies are given and conclusions are drawn.Key findings and conclusions: Several innovative food packaging solutions based on Industry 4.0 technologies are being developed, changing the way food is packed and consumed. Indeed, growing evidence shows that digital technologies (particularly artificial intelligence, big data, blockchain, and 3D printing) will have a greater impact on food packaging in the sense of "Packaging 4.0". However, more research is still needed to fully harness the benefit of advanced technologies, enabling them to overcome current barriers and achieve a healthier and more sustainable food future.