Global Warming pp 197-209 | Cite as

A Strategic Program to Reduce Greenhouse Gas Emissions from Food Industry

  • Aydin Kilic
  • Adnan Midilli
  • Ibrahim Dincer
Part of the Green Energy and Technology book series (GREEN)


Global warming is considered a problem caused by combined worldwide greenhouse gases (GHG) emissions. Many greenhouse gases occur naturally as a result of Earth’s geological, hydrological, and biological cycles. They include water vapor, carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and ozone (O3). In addition, other photochemically important gases, such as carbon monoxide (CO), oxides of nitrogen (NO x ), and non-methane volatile organic compounds (NMVOCs), while they do not function as greenhouse gas, contribute indirectly to the greenhouse effect (Anonymous, 1998; ICF, 2007)


Fossil Fuel Global Warming Renewable Energy Food Industry Global Warming Potential 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



The authors acknowledge the support provided by Nigde University in Turkey and the Natural Sciences and Engineering Research Council in Canada.


  1. Anon. (1998) California Energy Commission, historical and forecasted greenhouse gas emissions inventories for California staff report.Google Scholar
  2. Anon. (2001a) A Report of working group I of the intergovernmental panel on climate Change (IPCC).Google Scholar
  3. Anon. (2001b) Greenhouse gas emissions from management of selected materials in municipal Solid Waste, US.Google Scholar
  4. Cederberg, C (2003) Life cycle assessment of animal products. In Environmental-Friendly Food Production Woodhead-Publishing , England.Google Scholar
  5. Dalsgaard, H, Abbotts, AW (2000) Improving energy efficiency, ed. Mattsson, B. and U. Sonnesson, Environmentally-Friendly Food Processing, ed B. Mattsson and U. Sonesson, CRC Press, Boca Raton, FL.Google Scholar
  6. Dincer, I, Rosen, MA (2004) Exergy as a driver for achieving sustainability. International Journal of Green Energy 1(1): 1–19.CrossRefGoogle Scholar
  7. Dincer, I, Rosen, MA (2005) Thermodynamic aspects of renewables and sustainable development. Renewable Sustainable Energy Review 9: 169–189.CrossRefGoogle Scholar
  8. Earle, RL (2004) Unit Operations in Food Processing. Web Edition. The New Zealand Institute of Food Science & Technology Inc.Google Scholar
  9. Foster, C, Green, K, Bleda, M, Dewick, P, Evans, B, Flynn, A, Mylan, J (2006) Environmental Impacts of Food Production and Consumption: A Report to the Department for Environment, Food and Rural Affairs. London.Google Scholar
  10. ICF (2007) Jones & Stokes climate change/greenhouse gas emissions analysis, City of Solana Beach, Climate Change/Greenhouse Gas Emissions Report.Google Scholar
  11. Mattsson, B, Sonnesson, U (2000) Environmentally-Friendly Food Processing, 1: 33–431, eds Mattsson B. and Sonesson, U., CRC Press, Boca Raton, FL.Google Scholar
  12. Maul LK (2003) Lane county food system assessment report: A compilation of findings and suggestions for future research at
  13. Midilli, A, Dincer, I (2007) Key strategies of hydrogen energy systems for sustainability. International Journal of Hydrogen Energy, 32(5): 511–524.CrossRefGoogle Scholar
  14. Midilli, A, Ay, M, Dincer, I, Rosen, MA (2005) On hydrogen and hydrogen energy strategies-I: current status and needs. Renewable Sustainable Energy Review, 9(3): 255–271.CrossRefGoogle Scholar
  15. Nemry, F, Theunis, J, Breceht, TH, Lopez, P (2001) Green gas emissions reduction and material Flows. Federal Office for Scientific, Technical and Cultural Affairs, Belgium.Google Scholar
  16. Pelupessy, W (2000) Environmental Issues in the Production of Beverages: the Global Coffee Chain. Cap. 7. pp 95–115. In: Mattsson B, Sonesson U, Environmentally-friendly food processing. Woodhead Publishing Limited, Cambridge England.Google Scholar
  17. Pimentel, D, Pimentel M (1996) Energy use in livestock production. Food, Energy and Society, ed. Pimentel D and Pimentel, M, Boulder, CO. University Press of Colorado, 77–84, US.Google Scholar
  18. TUSIAD (1998) Evaluation of energy strategy of Turkey towards 21. Century (in Turkish). No: TUSIAD-T/98-12/239, Istanbul.Google Scholar
  19. Ultanir, MO (1997) Hidrojenin yakıt olarak kullanımı ve özellikleri. Çevre-Enerji Kongresi, TMMOB Makine Mühendisleri Odası, 295–315.Google Scholar
  20. Williams, AG, Audsley, E, Sandars, DL (2006) Determining the environmental burdens and resource use in the production of agricultural and horticultural commodities. Main Report Defra Research Project IS0205. Cranfield University and Defra, Bedford. Available on, and
  21. Ziesemer, J (2007) Energy use In organic food systems, Natural Resources Management and Environment Department Food and Agriculture Organization of the United Nations, Rome.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Aydin Kilic
    • 1
  • Adnan Midilli
    • 2
  • Ibrahim Dincer
    • 3
  1. 1.University of NigdeNigdeTurkey
  2. 2.Nigde UniversityNigdeTurkey
  3. 3.Cleanfield Energy, Inc.AncasterCanada

Personalised recommendations