Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/3150
Title: Product Carbon Footprint: Still a proper method to start improving the sustainability of food and beverage enterprises
Authors: Cimini, Alessio
Moresi, Mauro
Keywords: Beer;Carbon footprint;Dry pasta;Environmental impact;GHG emissions
Issue Date: 20-May-2019
Publisher: Chiriotti Editori
Source: Cimini A., Moresi, M. 2019. Product Carbon Footprint: Still a proper method to start improving the sustainability of food and beverage enterprises. "Italian Journal of Food Science" 31: 808-826
Abstract: 
Given the complexity of food production, supply chains and distribution, this paper sustainsthat the mere assessment of the product carbon footprint might still be regarded as a first trialin 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.
URI: http://hdl.handle.net/2067/3150
ISSN: 1120-1770
DOI: 10.14674/IJFS-1523
Appears in Collections:DIBAF - Archivio della produzione scientifica

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