This research report explores the organizational, operational, and supply chain factors which contribute to the carbon footprint of Grand Cafe De Tijd and identifies effective strategies to reduce it.

Background Refrigerated containers or 'reefers' are essential for transporting fresh fruit and vegetables in transnational supply chains. By refrigeration, they ensure that food quality is better preserved and food losses are reduced. Countries that produce fresh produce also unlock new markets for export …

Milk and milk products are responsible for around 21% of worldwide food losses, with annual after harvest milk losses ranging from 10% to 23%. Losses in production, post-harvest, and distribution are more typical in economically underdeveloped countries like Kenya. FORQLAB is a Kenyan Programme aimed …

The Lycar execution report is written for the winery Domain Agnès Paquet and analyses current greenhouse gas emissions and points out potential ways to reduce the carbon footprint.

Predictive models and decision support tools allow information sharing, common situational awareness and real-time collaborative decision-making between airports and ground transport stakeholders. To support this general goal, IMHOTEP has developed a set of models able to anticipate the evolution of …

The reduction of water and energy consumption are two of the main focuses of action of the cheese companies with the aim of minimising their environmental impact. The research team of the Van Hall Larenstein University of Applied Sciences dairy research team is working on new possibilities for the cheese …

The dairy sector in the Netherlands aims for a 30% increase in efficiency and 30% carbon dioxide emission reduction compared to the reference year of 1990, and a 20% share of renewable energy, all by the year 2020. Anaerobic Digestion (AD) can play a substantial role in achieving these aims. However, …