UC Cooperative Extension | Agricultural Experiment Station
It takes energy to process, package and deliver seafood to American consumers. As with other sectors of the economy, the seafood industry would like to become more energy efficient to lower production costs and to market its products as more “green.” Actually implementing conservation strategies, however, can be difficult because it is not always obvious where energy-saving opportunities exist. A simple first step in reducing a company’s energy consumption is to identify its most energy-intensive processes or activities.
Estudio de UC Davis identifica prácticas de seguridad alimentarias que implican riesgos en cocinas caseras.