Competing in today's marketplace requires a holistic view of both products and processes. It requires that companies pay attention to their stakeholders in addition to their customers. Environmental planning lays the foundation to adapt to the needs of the changing world and avoid the hazards, risks and high costs associated with poor environmental practices.Written by an expert in chemical safety, security management, sustainability management, disaster risk reduction, process change and quality control in environmental planning, this book identifies good environmental practices, and lays down effective strategies and practical models. The book focuses mostly on designing for the environment, using sustainable practices to achieve competitiveness. Following the successful publication of the 1st edition, this edition brings existing chapters up to date as well as introduces new chapters on current topics of concern such as global environmental challenges, a circular economy, environmental impact assessment, climate change, and disaster risk reduction and management. The case studies presented point to companies that have increased profitability because of their environmental programs.This book is intended as an introduction to corporate environmental management and is suitable for basic courses in sustainability management, and environmental management and planning. Practitioners would also find it helpful as it explains some of the basic concepts and environmental strategies that are in practice today.

Manufacturers, under pressure from their major stakeholders, integrate environmental issues in the design and management of their products. These stakeholders include customers, regulators, employees, communities, and interest groups who have a common stake in protecting the earth from pollution and in limiting the exploitation of earth's limited natural resources. Manufacturers recognize that being environmentally responsible also offers competitive advantage to the firm. The Handbook of Environmentally Conscious Manufacturing is written as a state-of-the-art reference to guide environmentally conscious manufacturing (ECM). All the contributors have done extensive research and/or practice work in the field of ECM. The Handbook covers all the major topics in Environmentally Conscious Manufacturing. There are specific chapters to deal with sustainable manufacturing, recycling, eco-labelling, life cycle assessment, and ISO 14000 series of standards, as well as decision-making aspects of Environmentally Conscious Manufacturing. Decision-oriented topics on supply chain, decision models, quality initiative, environmental costing and decision support systems are also covered. The influence of ECM on marketing imperative is also covered.

Information Systems for Sustainable Development provides a survey on approaches to information systems supporting sustainable development in the private or public sector. It also documents and encourages the first steps of environmental information processing towards this more comprehensive goal.

There are many techniques and a variety of tools available to improve or change an organization, but how do executives and senior management decide which are right for their organizations? The Executive Guide to Improvement and Change is designed to help managers and executives understand the many different approaches to organizational change and improvement. The book explains that there is not one technique that works best for any organization, but rather that the managers and executives need to develop their own strategies with a blending of different methods. The authors share the tools and techniques that they have used to successfully make changes and improvements in their own organizations, which include examples from manufacturing, healthcare, service, government, telecommunications, education, and more. The Executive Guide to Improvement and Change covers a variety of techniques ranging from auditing to teamwork, Six Sigma to Customer Satisfaction, and more. The book will assist executives and managers lead improvement and change initiatives within the organization and the larger business community, as well as educate those who aspire to senior positions of leadership.

This review describes the process of life cycle analysis in some detail. It describes the different organisations involved in researching and applying these techniques and the database resources being used to generate comparative reports. The overview explains the factors to be considered, the terminology, the organisations involved in developing these techniques and the legislation which is driving the whole process forward. The ISO standards relating to environmental management are also discussed briefly in the document. Design for the environment is covered in the report. This review is accompanied by summaries of selected papers on life cycle analysis and environmental impact from the Rapra Polymer Library database.

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.