Search Results (17)

Common buckwheat (Fagopyrum esculentum Mill.) is a pseudocereal that has recently gained increasing interest among both farmers and scientists. Its low soil requirements, high adaptability, and high resistance to diseases and pests allow it to be cultivated in many regions of the world. It is recommended for various cultivation systems, especially for low-input and organic farming. Currently, buckwheat is grown mainly for seeds and less often for green fodder. Thanks to its above-average nutritional value and many benefits that support human health, it is considered one of the leaders in functional food. It can be a basic raw material for many food products such as flour, groats, and flakes, but can also be used as a valuable addition to crisps, bars and drinks. Recently, buckwheat’s usefulness in the energy industry, construction, medicine, and pharmacology has been confirmed. Buckwheat, as a plant species distinct from the dominant global crops, fits very well into the current standards and assumptions of sustainable development. Its cultivation and consumption are associated with a number of benefits not only for human health but also for the whole environment. It is considered a species that counteracts climate change. Buckwheat’s valuable properties include its positive impact on soil physicochemical properties, its enhancement of biodiversity, and its support for pollinators. It is considered a species that can be cultivated in a changing climate, generating a very low carbon footprint. The aim of this study was to determine the contemporary economic importance of buckwheat, its place among species supporting sustainable development, and to identify potential research areas that will contribute to strengthening buckwheat’s role in sustainable agriculture. Full article

The observed growth of the global population and concern for the natural environment require the supply of inexpensive food with a low-carbon footprint. These requirements can be met, among others, by insect-derived raw materials, such as insect powders commonly referred to as flours. The aim of this study was to compare and assess the effects of four-month storage of insect powders (cricket, mealworm) and cereal flours (millet, oat, rice) under conditions similar to household storage (room temperature, partially emptied packages) on selected quality characteristics. It was assumed that, due to their different protein–fat composition and high degree of comminution, insect powders may exhibit a different dynamic of changes compared to flours in which starch is the dominant matrix. The scope of the research included the assessment of moisture content, acidity, ash content and total protein content, analysis of the amino acid profile, color parameters in the CIE L*a*b* space, changes in volatile compounds, and determination of heavy metal content (Cd, Pb, Hg, As). The obtained results enabled a comprehensive characterization of the quality stability and nutritional value of the tested raw materials after the storage period. The analyses revealed clear differences between cereal flours and insect powders, resulting from differences in chemical composition and production technology. Insect powders were characterized by a higher protein content and a more favorable amino acid profile compared to cereal flours. In addition, they exhibited lower moisture content, different color, and a distinct aroma profile, which can be attributed both to their production technology and to a higher proportion of hydrophobic components. It was shown that during storage the amino acid composition of the tested flours remained relatively stable, as did color; however, mealworm powder exhibited the lowest color stability. It was also demonstrated that cereal flours are characterized by a greater capacity for water sorption, which is related to their starch matrix, whereas insect powders undergo processes related to lipid degradation, leading to increased acidity and changes in the profile of volatile compounds. Certain safety concerns may arise from the exceeded permissible cadmium content observed in mealworm powder. Full article

The main goal of the research was to determine whether it was possible to reduce the cement content in mortar without compromising strength parameters. This is crucial for reducing the carbon footprint associated with cement production. In this article, the authors presented the results of research evaluating the effect of selected mineral additives on the strength properties of standard mortar after 7, 28, and 56 days of curing. The analysis of the effect of mineral additives was performed for CEM II and CEM III cements and seven selected mineral additives: white microsilica, Mikrosill+ microsilica, limestone powder, glass powder, glass granulate, and basalt powder. The study considered the use of mineral additives at 10% and 20% by weight of cement as a substitute. During the analysis of the test results, it was observed that the use of white microsilica and Mikrosill+ at 10% and 20% increased strength by approximately 50% compared to the reference samples. Importantly, strength was 50% higher with a 20% reduction in cement content. A positive effect of additives on strength parameters was observed only for CEMII cement. In the case of CEMIII cement, mineral additives reduce compressive strength. Full article

Societies are aiming to have a higher ecological consciousness in wastewater treatment operations and achieve a more sustainable future. With this said, global demands for larger quantities of resources and the consequent waste generated will inevitably lead to the exhaustion of current municipal wastewater treatment works. The utilization of biosolids (particularly microbial proteins) from wastewater treatment operations could generate a sustainable bio-adhesive for the wood industry, reduce carbon footprint, mitigate health concerns related to the use of carcinogenic components, and support a more circular economic option for wastewater treatment. A techno-economic analysis for three 10 MGD wastewater treatment operations producing roughly 11,300 dry pounds of biosolids per day, in conjunction with co-feedstock defatted soy flour protein at varying ratios (i.e., 0%, 15%, and 50% wet weight), was conducted. Aspen Capital Cost Estimator V12 was used to design and estimate installed equipment additions for wastewater treatment plant integration into an urban biorefinery process. Due to the mechanical attributes and market competition, the chosen selling prices of each adhesive per pound were set for analysis as USD 0.75 for Plant Option P1, USD 0.85 for Plant Option P2, and USD 1.00 for Plant Option P3. Over a 20-year life, each plant option demonstrated economic viability with high NPVs of USD 107.9M, USD 178.7M, and USD 502.2M and internal rates of return (IRRs) of 24.0%, 29.0%, and 44.2% respectively. The options examined have low production costs of USD 0.14 and USD 0.19 per pound, minimum selling prices of USD 0.42–USD 0.51 per pound, resulting in between 2- and 4-year payback periods. Sensitivity analysis shows the effects biosolid production fluctuations, raw material market price, and adhesive selling price have on economics. The results proved profitable even with large variations in the feedstock and raw material prices, requiring low market selling prices to reach the hurdle rate of examination. This technology is economically enticing, and the positive environmental impact of waste utilization encourages further development and analysis of the bio-adhesive process. Full article

This article discusses the challenges of adapting to and mitigating climate change through sustainable resource management in the agri-food sector. These aspects are mandatory obligations for businesses under new EU directives and regulations. Greenhouse gas (GHG) emissions must be controlled at every stage of the value chain, from the acquisition of raw materials to transportation and cooperation with suppliers. The purpose of this paper is to analyze the areas generating GHG emissions in the agri-food enterprise toward the development of guidelines for the sustainable development of domestic food production. This paper presents a GHG study in three scopes at one of the mills in Poland based on the GHG protocol methodology. The analysis of consumption of energy carriers was used to determine GHG emissions (Scopes 1 and 2), and the total amounted to about 2.1 million kg CO_2eq (the share of Scope 1 was about 16% and Scope 2 as high as 83%), and the average carbon footprint of flour production in terms of unit weight was 0.040 kg CO_2eq/kg. Extending the analysis to Scope 3, the emissions associated with this scope accounted for the largest share (92%), while Scopes 1 and 2 accounted for only 8%. The determined carbon footprint (considering the three GHG emission scopes) was 0.52 kg CO_2eq/kg. In Scope 3, the largest contribution was from category 1 emissions (92%) related to grain cultivation, and category 5 (6%) were emissions related to the transportation of sold products. The smallest impact is from category 3 emissions related to the management of generated waste. Regular calculation and reporting of emissions in each area enables the company to more fully understand its environmental impact, identify risks and implement changes that bring financial and environmental benefits. Full article

Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact. Full article

The importance of carbon footprint (CF) analysis in the agricultural and food industries as a fundamental element of the means to achieve sustainable food production is emphasized here. In this study, flour production in Poland and the technological processes were characterized. This study’s aim was to determine and compare flour production CF for different companies. The production stages were examined, and aspects related to transportation and storage were analyzed. The obtained data made it possible to identify areas of potential improvement to increase the efficiency of production and logistics processes and reduce greenhouse gas (GHG) emissions. The results showed that flour production CF_av ranges from 0.042 to 0.080 kg CO_2eq/kg of product (in different companies). The results obtained for individual plants did not differ. One method of reducing CF was through the use of renewable energy sources. Photovoltaics (share of 17–20%) has significantly reduced flour production CF by 13–15%. The decrease was significant from March to October due to the country’s climatic conditions. The work highlights CF’s importance as a tool to reduce environmental impacts and optimize production costs while pointing out the need to customize the calculation methodology to the specifics of the product and process. Full article

Population growth in many countries results in increased demand for livestock production and quality products. However, beef production represents a complex global sustainability challenge, including meeting the increasing demand and the need to respond to climate change and/or greenhouse gas emissions. Several feed resources and techniques have been used but have some constraints that limit their efficient utilization which include being product-specific, not universally applicable, and sometimes compromising the quality of meat. This evokes a need for novel techniques that will provide sustainable beef production and mitigate the carbon footprint of beef while not compromising beef quality. Fossil shell flour (FSF) is a natural additive with the potential to supplement traditional crops in beef cattle rations in response to this complex global challenge as it is cheap, readily available, and eco-friendly. However, it has not gained much attention from scientists, researchers, and farmers, and its use has not yet been adopted in most countries. This review seeks to identify knowledge or research gaps on the utilization of fossil shell flour in beef cattle production, with respect to climate change, carcass, and meat quality. Addressing these research gaps would be a step forward in developing sustainable and eco-friendly beef production. Full article

Rational energy management in food production is one of the key actions in the context of reducing greenhouse gas emissions. Ongoing rapid climate change and global warming are making energy consumption an increasingly critical point in food production, throughout the “farm-to-table” manufacturing chain. The carbon footprint (CF) can be used to assess the amount of greenhouse gas (GHG) emissions in the area of food cultivation, production and distribution. The work purpose was to characterize the CF methodology on the basis of literature data, to analyze manufacturing processes in production plants to determine the shares of each type of emissions for selected products and to identify directions for optimizing technology (the scope of analysis—from raw material input to product output). A literature analysis of agriculturally important grain products was undertaken. Methods of carbon footprint analysis were analyzed. There is no standardized methodology for a given product group, with individual approaches designed for each product group existing in the literature. PAS 2050 is the most common standard focused on quantifying GHG emissions created during the life cycle of specific goods/services, without considering potential environmental, social and economic impacts. Full article

In the present study, using Life Cycle Assessment (LCA) and Cost–Benefit Analysis (CBA), we assess the economic–environmental performance of an anaerobic digestion (AD) plant, fed by cultured crops (i.e., maize and wheat), in Italy. The biogas generated by the AD plant is used for the production of electricity, imputed into the Italian energy grid. The LCA evaluated potential greenhouse gas (GHG) emissions, measured via Carbon Footprint (CF), while the CBA analysed the financial and economic profiles via the Net Present Value (NPV) and Internal Rate of Return (IRR) indicators. The strength of combining these methodologies is the joint examination of the financial and social–environmental performance of the plant. The results of the CBA are complemented with the GHG emissions avoided by producing electricity from biogas. The CF of 0.28 kg CO₂eq·kWh⁻¹ of electricity produced is mainly due to the nitrogen fertilizers involved in the production of the additional feedstock matrix (i.e., maize flour). In the CBA, the negative financial NPV and the financial IRR, which is lower than the discount rate applied, highlight the inability of the net revenue to repay the initial investment. Regarding the social desirability, the economic analysis, enriched by the LCA outcomes, shows a positive economic performance, demonstrating that the combination of information from different methodologies enables wider consideration for the anaerobic digestion plant. In line with the Italian Recovery and Resilience Plan’s aim to strongly increase the exploitation of renewable resources, an AD plant fed by dedicated crops could valorise the marginal uncultivated land, obtaining energy without consuming land for food production. Moreover, this AD plant could contribute to the creation of repeatable small-scale energy production systems able to sustain the demand of local communities. Full article

To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid- and end-point ReCiPe 2016 standard methods to assess, respectively, its carbon footprint and overall environmental profile, as weighted by a hierarchical perspective. Even if both eco-indicators allowed the identification of the same hotspots (i.e., high-amylose bread wheat cultivation and consumer use of fresh pasta), the potential consumer of low-GI foods should be conscious that the novel low-GI fresh pasta had a greater environmental impact than the conventional counterpart made of common wheat flour, their corresponding carbon footprint or overall weighted damage score being 3.88 and 2.51 kg CO_2e/kg or 184 and 93 mPt/kg, respectively. This was mainly due to the smaller high-amylose bread wheat yield per hectare. Provided that its crop yield was near to that typical for common wheat in Central Italy, the difference between both eco-indicators would be not greater than 9%. This confirmed the paramount impact of the agricultural phase. Finally, use of smart kitchen appliances would help to relieve further the environmental impact of both fresh pasta products. Full article

The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO₂ to kWh conversion factor, with a value of 0.765 kg CO₂∙kWh⁻¹ was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g⁻¹, carbohydrate content from 7.27 to 10.36 g 100 g⁻¹, fiber content ranging from 3.97 to 4.92 g 100 g⁻¹ and fat content was at the level of 0.20–0.24 g 100 g⁻¹. The amount of sodium did not exceed 1 g 100 g⁻¹. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO₂ emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO₂/kg of product, respectively, i.e., about 0.10–0.12 kg CO₂ per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies. Full article

Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried carob pods, thus reducing the environmental impact, and preserving carob’s high nutraceutical value. Different bread formulations resulted from the blend of wheat flour with carob pulp (5, 10, 20, and 30%) and/or seed powder (5 and 10%), with no added fats, additives, or processing aids. New products were evaluated for their textural, chromatic, nutritional, aromatic, and hedonic properties. Carob is rich in aroma, antioxidants, and prebiotic fibers, and does not contain gluten, so when combined with wheat, the proportion of gluten in bread is reduced. Carob is also rich in minerals (4.16% and 2.00% ash, respectively in seed and pulp), and breadmaking seems to generate lesser furane derivatives than in white bread. In short, carob is typically Mediterranean and is a valuable local resource in the formulation of sustainable foods with high nutritional value, low carbon footprint, safe, healthy, tasty, and affordable, all at once. Full article

Wood polymer composites or WPCs are increasingly used as substitutes for natural wood in outdoor applications due to their better environmental sustainability and the consequent reduction in carbon footprint. In this paper, the presence of an elastomer used as a toughening agent (Santoprene by Exxon Mobil) in a polypropylene-based WPC containing 50 wt % wood flour was investigated in terms of its tribological behavior by dry sliding wear tests. These were performed after two environmental pre-conditioning treatments, i.e., drying and water soaking. The ball-on-disk configuration under a constant load was chosen along two sliding distances. Dynamic mechanical thermal analyses were used to reveal the effect of the toughening agent on the storage modulus and damping factor of the composites. Results in terms of weight loss measurement and coefficient of friction were obtained, together with surface morphology analysis of the worn surfaces at the scanning electron microscope and 3D profilometer. An abrasive wear mechanism was identified, and it was shown that the toughening agent improved wear resistance after both pre-treatments. This beneficial effect can be explained by the increase in strain at break of the WPC containing the elastomer. On the other hand, the water soaking pre-treatment produced severe damage, and the loss of material cannot be completely compensated by the presence of the toughening agent. Full article

Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS), respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta. Results showed that partial replacement of refined wheat flour with yellow pea flour increased the NBS of pan bread, breakfast cereal, and pasta by 11%, 70%, and 18%, and decreased the life cycle carbon footprint (kg CO₂ eq/kg) by 4%, 11%, and 13%, respectively. The cultivation stage of wheat and yellow peas, and the electricity used during the manufacturing stage of food production, were the hotspots in the life cycle. The nutritional and greenhouse gas (GHG) data were combined as the nutrition carbon footprint score (NCFS) (NBS/g CO₂ per serving), a novel indicator that reflects product-level nutritional quality per unit environmental impact. Results showed that yellow pea flour increased the NCFS by 15% for pan bread, 90% for breakfast cereal, and 35% for pasta. The results and framework of this study are relevant for food industry, consumers, as well as global and national policy-makers evaluating the effect of dietary change and food reformulation on nutritional and climate change targets. Full article