Environmental challenges for the Egg Processing Industry

Environmental regulation within the European Union and its Member States has evolved from command-and-control regulation to more complex ways of regulation. Different industries may be more or less vulnerable towards an increased level of environmental regulation. The food industry is among those industries having a large consumption of natural resources (water and energy) and produces significantly amounts of residue (waste water, carbon dioxide and biodegradable waste). As such it is only natural that the food industry is governed by environmental regulation. In this book the Egg-processing industry has been selected as a case study in order to be capable of illustrating the impact of such regulation on industry

Autorentext

Bent Ole Gram Mortensen: LLM, Ph.d. from Aarhus University and professor in Commercial Law at the University of Southern Denmark, a chair including especially Environmental and Energy Law.Mie Hald: MSc. EU Business and Law from Aarhus School of Business.Mie Hald is currently working in the wind energy industry within the area of Human Resource.