Search Results (4)

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

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

Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO_2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materials, transportation, and energy sources varied within 6.8 and 4.6% of CF. The percentage relative variation of CF with respect to its basic score was of about +26%, +4.4%, and +1.6% or +2.1%, provided that the emission factor of buffalo mozzarella, fresh cow mozzarella (fiordilatte), Grana Padano cheeses, and electricity varied by +50% with respect to each corresponding default value, respectively. The specific carbon footprint for Marinara pizza was equal to ~4 kg CO_2e/kg, while for Margherita pizza, it was up to 5.1, or 10.8 kg CO_2e/kg when topped with fresh cow or buffalo mozzarella cheese. To help pizza restaurant operators select the most rewarding mitigation strategy, we explored how CF was affected by more sustainable buffalo mozzarella cheese production, lighter and reusable containers for beer, mineral water, and main fresh vegetables, newer diesel-powered vans, less air-polluting electric ovens instead of traditional wood-fired ovens, as well as renewable electricity sources. Full article

Carbon footprint (CF) analysis is widely used to quantify the greenhouse gas (GHG) emissions of a product during its life cycle. A number of protocols, such as Publicly Available Specification (PAS) 2050, GHG Protocol Product Standard (GHG Protocol), and ISO 14067 Carbon Footprint of Products (ISO 14067), have been developed for CF calculations. This study aims to compare the criteria and implications of the three protocols. The medium-density fiberboard (MDF) (functional unit: 1 m³) has been selected as a case study to illustrate this comparison. Different criteria, such as the life cycle stage included, cut-off criteria, biogenic carbon treatment, and other requirements, were discussed. A cradle-to-gate life cycle assessment (LCA) for MDF was conducted. The CF values were −667.75, −658.42, and 816.92 kg of carbon dioxide equivalent (CO₂e) with PAS 2050, GHG protocol, and ISO 14067, respectively. The main reasons for the different results obtained were the application of different cut-off criteria, exclusion rules, and the treatment of carbon storage. A cradle-to-grave assessment (end-of-life scenarios: landfill and incineration) was also performed to identify opportunities for improving MDF production. A sensitivity analysis to assess the implications of different end-of-life disposals was conducted, indicating that landfill may be preferable from a GHG standpoint. The comparison of these three protocols provides insights for adopting appropriate methods to calculate GHG emissions for the MDF industry. A key finding is that for both LCA practitioners and policy-makers, PAS 2050 is preferentially recommended to assess the CF of MDF. Full article