Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/3150
DC FieldValueLanguage
dc.contributor.authorCimini, Alessio-
dc.contributor.authorMoresi, Mauro-
dc.date.accessioned2020-01-03T09:53:38Z-
dc.date.available2020-01-03T09:53:38Z-
dc.date.issued2019-05-20-
dc.identifier.citationCimini 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: 808-826it
dc.identifier.issn1120-1770-
dc.identifier.urihttp://hdl.handle.net/2067/3150-
dc.description.abstractGiven 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.it
dc.language.isoenit
dc.publisherChiriotti Editoriit
dc.subjectBeerit
dc.subjectCarbon footprintit
dc.subjectDry pastait
dc.subjectEnvironmental impactit
dc.subjectGHG emissionsit
dc.titleProduct Carbon Footprint: Still a proper method to start improving the sustainability of food and beverage enterprisesit
dc.typearticleit
dc.identifier.doi10.14674/IJFS-1523-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.openairetypearticle-
item.grantfulltextopen-
item.languageiso639-1en-
Appears in Collections:DIBAF - Archivio della produzione scientifica
Files in This Item:
File Description SizeFormat
Moresi_Cimini_2019.pdf937.2 kBAdobe PDFView/Open
Show simple item record

Page view(s)

11
Last Week
2
Last month
0
checked on Oct 30, 2020

Download(s)

5
checked on Oct 30, 2020

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.