PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES
Main Article Content
Keywords
beer, carbon footprint, dry pasta, environmental impact, GHG emissions
Abstract
Given the complexity of food production, supply chains and distribution, this paper sustains that the mere assessment of the product carbon footprint might still be regarded as a first trial in the field of improving the sustainability of the food and drink industry. After having reviewed the greenhouse gas (GHG) emissions associated with the agro-food system in industrialized countries, and summarized the main direct environmental impacts of the food industry, the pros and cons of the Life Cycle assessment (LCA) methodology were briefly examined together with the current standard methods used toassess the environmental impact of food and drink products. Once a cradle-to-grave product carbon footprint modelling had been developed, some mitigating actions might be tested with the final goal of reducing the GHG emissions associated with the most impacting product life cycle stages. As an example, such a procedure was applied to approximately halve the cradle-to-grave carbon footprint of two cereal-based products (i.e., dry pasta and malt beer). A cost/benefit analysis is required to relate the marginal increase in the product processing costs to each reduction in the product environmental load.
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Humbert S., Marshall J. D., Shaked S., Spadaro J.V., Nishioka Y., Preiss P., McKone T. E., Horvath A., and Jolliet O. 2011. Intake fraction for particulate matter: Recommendations for life cycle impact assessment. Environ. Sci. Technol., 45(11):4808.
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ISO. 2006c. “Environmental labels and declarations -Type III environmental declarations -Principles and procedures” (ISO 14025:2006). International Organisation for Standardisation, Geneve, CH.
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Lehmann A., Bach V., and Finkbeiner M. 2016. EU product environmental footprint -midterm review of the pilot phase. Sustainability 8, 92: 1. (DOI: doi.org/10.3390/su8010092)
Manfredi S., Allacker K., Chomkhamsri K., Pelletier N., and Maia de Souza D. 2012. “Product Environmental Footprint (PEF) Guide”. Consolidated Version. Ref. Ares (2012) 873782 -17/07/2012. European Commission, Ispra, I.
Milà i Canals L., Romanyà J., and Cowell S.J. 2007. Method for assessing impacts on life support functions (LSF) related to the use of ‘fertile land’ in Life Cycle Assessment (LCA). J. Clean. Prod. 15:1426.
Minkov N., Finkbeiner M., Sfez S., Dewulf J., Manent A., Rother E., Weyell P., Kralisch D., Schowanel D., Lapkin A., Jones M., and Azapagic A. 2016. “Background Document. Supplementing the Roadmap for Sustainability Assessment in European Process Industries. Current State of Life Cycle Sustainability Assessment (LCSA)”. Version 1.0 Retrieved from http://spire2030.eu/sites/default/files/project/measure/uploads/Modules/Mediaroom/measure-roadmap-bd-current-state-in-lcsa.pdf (April 19, 2019).
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Moresi M. 2014. Assessment of the life cycle greenhouse gas emissions in the food industry. Agro Food Ind. Hi Tec. 25(3): 53.
Moresi M., and Valentini R. 2010. Food choices adhering to the Mediterranean diet to limit the environmental impact of the Italian agro-food sector. Ind. Aliment.-Italy 49 (May), 9.
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Article Sidebar
Published
Nov 29, 2019
Article Details
How to Cite
MORESI, M., & CIMINI, A. (2019). PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES. Italian Journal of Food Science, 31(4). https://doi.org/10.14674/IJFS-1523
Section
Survey
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Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
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http://creativecommons.org/licenses/by-nc-nd/4.0/
Author Biography
A. CIMINI, Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100 Viterbo, Italy.
Dipartmento per la Innovazione nei sistemi Biologici, Agroalimentari e Forestali
Ricercatore RTDA
How to Cite
MORESI, M., & CIMINI, A. (2019). PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES. Italian Journal of Food Science, 31(4). https://doi.org/10.14674/IJFS-1523