Elsevier,
Introduction to Industrial Energy Efficiency, Energy Auditing, Energy Management, and Policy Issues, 2020, Pages 215-226
This chapter advances SDG 7, 11 and 12 by addressing energy efficiency of heating systems, cooling systems, and hot water systems, examining measures to reduce energy use in these systems.
Elsevier,
Encyclopedia of Renewable and Sustainable Materials: Nanomaterial for CO2 Sequestration, Volume 3, 2020
This book chapter advances SDGs 7, 13, and 12 by describing promising nanomaterials for the capture of CO2 emissions. Since it will take time for the world to rely solely on renewables, nanomaterials for carbon capture can help protect the atmosphere from harmful greenhouse gases in the interim.
Elsevier,
Agricultural Internet of Things and Decision Support for Precision Smart Farming, 2020, Pages 1-33
This chapter explores how using technology and precision farming can improve yields while protecting the earth's resources, advancing SDGs 2 and 12.
This book chapter addresses goals 9 and 12 by describing recycling methods including primary, mechanical, chemical and quaternary, to create new valuable products from plastic wastes and keep them out of landfill.
This book chapter addresses goals 7, 12, 13 and 14 by describing the fundamental issues of microalgae and their cultivation as a biofuel and alternative food source.
Green Food Processing Techniques - Chapter 1: Green food processing: concepts, strategies, and tools
Green Food Processing Techniques, Preservation, Transformation and Extraction, 2019, Pages 1-21
This book chapter addresses SDGs 3 and 12 by explaining green food processing concepts, strategies, and tools.
Elsevier,
Environmental Nutrition, Connecting Health and Nutrition with Environmentally Sustainable Diets, 2019, Pages 181-196
This chapter focuses on the effect of population-level dietary choices (type of foods) and habits (food waste) on environmental sustainability, and introduces four food determinants of sustainable diets from the consumer's perspective.
Green Food Processing Techniques - Chapter 1: Green food processing: concepts, strategies, and tools
Green Food Processing Techniques: Preservation, Transformation and Extraction, 2019, Pages 1-21
Advancing SDGs 3, 9 and 12, this chapter gives an overview of green food processing concepts, strategies and tools.
Elsevier,
Biodiversity of Pantepui, The Pristine “Lost World” of the Neotropical Guiana Highlands, 2019, Pages 403-417
This book chapter addresses goals 15, 13, and 12 by discussing conservation efforts to protect pristine and untouched land in the Pantepui area.
Food losses and food waste (FLW) have attracted much attention in the world recently and become a priority in the global and national political agenda. Better understanding of the availability and quality of global FLW data is important for benchmarking reduction goals, environmental impacts analysis, and informing mitigation measures. In this chapter, the FLW data for 84 countries and 52 individual years during 1933 and 2014 in 202 publications were examined, contributing to SDG 12.
