Assessing the inclusion of seafood in the sustainable diet literature

The literature on sustainable diets is broad in its scope, and application yet is consistently supportive of a move away from animal-based diets towards more plant-based diets. The positioning of seafood within the sustainable diet literature is less clear. A literature review was conducted to examine how the environmental impacts of seafood consumption are assessed and what conclusions are being drawn about the inclusion of seafood in a sustainable diet. Seafood is an essential part of the global food system but is not adequately addressed in most of the sustainable diet literature. Aquaculture, the world's fastest growing food sector, was considered by very few papers. Seafood consumption was commonly presented as a dilemma due to the perceived trade-offs between positive health outcomes from eating seafood and concerns of overfishing. A number of studies included seafood as part of their sustainable diet scenario, or as part of a diet that had lower impacts than current consumption. Most of the indicators used were biophysical, with a strong focus on greenhouse gas emissions, and very few studies addressed biological or ecological impacts. The assessment of seafood was limited in many studies due to relevant data sets not being incorporated into the models used. Where they were used, data sources and methodological choices were often not stated thereby limiting the transparency of many studies. Both farmed and wild-capture production methods need to be integrated into research on the impacts of diets and future food scenarios to better understand and promote the benefits of sustainable diets

Technological, Regulatory, and Ethical Aspects of In Vitro

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area

Towards energy and resource efficient manufacturing: A processes and systems approach

This paper aims to provide a systematic overview of the state of the art in energy and resource efficiency increasing methods and techniques in the domain of discrete part manufacturing, with attention for the effectiveness of the available options. For this purpose a structured approach, distinguishing different system scale levels, is applied: starting from a unit process focus, respectively the multi-machine, factory, multi-facility and supply chain levels are covered. Determined by the research contributions reported in literature, the de facto focus of the paper is mainly on energy related aspects of manufacturing. Significant opportunities for systematic efficiency improving measures are identified and summarized in this area.CIRP EREE Keynotestatus: publishe