Peter Groot Koerkamp

This book features five peer-reviewed reviews on the environmental impact of poultry production. The first chapter briefly introduces life cycle assessment (LCA) methodology and addresses the particular effects of egg production on four key impact categories: climate change, land use change, acidifying and eutrophying emissions and water footprint. The second chapter reviews the key role of LCA in identifying the sources of environmental impacts in poultry meat production, as well as potential mitigation strategies. The third chapter discusses key emissions resulting from layer production systems, including greenhouse gases, ammonia, particulate matter, odours and volatile organic compounds. It also considers practical solutions for emissions mitigation, from diet and genetics, to manure and litter management. The fourth chapter reviews the major types of waste generated in egg production facilities and discusses the various methods and technologies for treating and managing these waste streams, such as the use of aerobic treatments. The final chapter addresses current poultry processing practices, the consequent production of byproducts, as well as future opportunities to enhance the value of these byproducts as sources of high-value biological compounds and tissues.

This book features five peer-reviewed reviews on best practices for improving the sustainability of dairy production. The first chapter reviews the main, internationally accepted methods available to evaluate the environmental impact of dairy farming, identify levers of action and set environmental targets. The second chapter considers how dairy farms can manage both energy consumption and water in order to minimise their environmental impacts. The chapter also addresses the issue of sustainable water use. The third chapter provides a compilation of current research which highlights the need to further examine dietary mitigation strategies in ruminant production systems at a whole farm level. The chapter also discusses the range of nutritional strategies available for enteric- and manure-CH4 abatement. The fourth chapter focusses on the role of the ruminant microbiome in methane emissions and the potential genetic factors affecting microbial composition and emission reduction. The final chapter highlights the growing issue of food loss and waste (FLW) in countries with developed dairy value chains. The chapter discusses the key stages and management practices for reducing FLW in dairy value chains, as well as how decision-making can be improved.