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Title: | Environmental profile of organic dry pasta | Authors: | Cibelli, Matteo Cimini, Alessio Moresi, Mauro |
Journal: | CHEMICAL ENGINEERING TRANSACTIONS | Issue Date: | 2021 | Abstract: | In this work, the cradle-to-grave environmental profile of an organic pasta production chain was assessed and compared to that of a typical conventional one, by using a well-known life-cycle assessment software in compliance with a few single- or multiple-issue standard methods. Both products relied on national durum wheat grains, were made in Italian medium-sized pasta factories, and packed in 0.5-kg polypropylene bags. All these methods identified the durum wheat cultivation and pasta cooking phases as the main hotspots. The organic pasta production chain was characterized by 10-46% higher scores than conventional pasta, mainly because the smaller organic grain yield per hectare requesting larger land occupation resulted in a greater damage to the ecosystem quality. |
URI: | http://hdl.handle.net/2067/47000 | ISSN: | 2283-9216 | DOI: | 10.3303/CET2187067 | Rights: | CC0 1.0 Universal |
Appears in Collections: | A1. Articolo in rivista |
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File | Description | Size | Format | Existing users please |
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11-Environmental Profile of Organic Dry Pasta.pdf | 588.37 kB | Adobe PDF | Request a copy |
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