Knowledge for better food systems

Showing results for: Life cycle analysis

31 March 2020

This book by Sarah Bridle provides an accessible outline of the links between climate change and food: both the climate impacts of producing food, and the impacts of climate change on farming.

24 March 2020

FCRN member Hayo van der Werf has co-authored this perspective paper, which argues that current Life Cycle Assessment (LCA) methodologies tend to favour intensive farming systems and misrepresent organic and agroecological systems.

16 March 2020

Our World in Data has published this piece, which breaks down the extent to which the differences in carbon footprints of food categories can be attributed to methane, a short-lived greenhouse gas which has attracted controversy over how its climate impact is measured. 

16 March 2020

This e-book, which has been translated into English, sets out the carbon, water and ecological footprints of foods and culinary preparations (items composed of more than one ingredient) consumed in Brazil. 

16 March 2020

FCRN member Elin Röös has co-authored this paper, which finds that the average Swedish diet far exceeds the planetary boundaries (scaled to the per capita level) suggested by the EAT-Lancet Commission for greenhouse gas emissions, cropland use, application of nutrients and biodiversity. The diet is within the boundary for freshwater use.

24 February 2020

This report from the John Hopkins Centre for a Livable Future reviews the most prominent publications on True Cost Accounting, i.e. assessment of the externalities caused by an industry. It looks at how various True Cost Accounting frameworks can be applied to the food system.

19 November 2019

This book looks at how the food industry and the environment interact, describes how the industry has developed over the past decade, and sets out suggestions to improve the food industry’s future environmental performance.

11 November 2019

This book explores different indicators that are used to assess the sustainability of food systems and how projects using these metrics can affect communities and policies.

11 November 2019

The European Livestock and Meat Trades Union has published a standardised methodology to calculate and mitigate the environmental impacts of beef, pork and lamb. The guidelines have been designed to allow individual companies to identify “hotspots” of environmental impacts within their own supply chains.

4 November 2019

This paper from researchers at Oxford’s Livestock, Environment and People (LEAP) project considers the health and environmental impacts of consuming an extra portion per day of 15 different foods. For many of the foods, those with beneficial health impacts also have lower environmental impacts, while many of those with greater environmental impacts also have greater disease risk.

22 October 2019

This book summarises current best practice in using life cycle assessment to quantify and improve the environmental impacts of different agricultural systems. 

16 July 2019

FCRN member Ujué Fresán has co-authored this paper, which calculates the environmental impacts associated with the packaging of several breakfast foods (including orange juice, cereals and peanut butter). For each food product, significant differences in carbon footprint were found, depending on packaging size, packaging materials and brand. Packaging consistently accounted for a lower carbon footprint than production of the food item itself.

4 July 2019

This annual report from Menus of Change, a joint initiative by The Culinary Institute of America and Harvard T.H. Chan School of Public Health, provides guidance for the foodservice sector on how to choose menus and select ingredients in ways that are beneficial to health and the environment.

25 June 2019

This paper sets out a new method to account for nutrition in the functional unit of life cycle assessments of single foods. The method accounts for the wider dietary context of each food type, which is found to affect the results relative to using either mass as a functional unit, or another nutrient-based functional unit that does not consider the dietary context.

24 April 2019

This paper quantifies the resource use implications of replacing fishmeal with plant-based ingredients in the feed used to farm shrimp. It finds that increasing the proportion of plant-based ingredients in shrimp feed could reduce pressure on marine resources, at the cost of increased use of freshwater, land and fertiliser.

11 February 2019

Using home-made solar cookers instead of microwaves could reduce greenhouse gas emissions and electricity use as well as enhance social well-being and motivate people to behave more sustainably, according to this paper, which considers Spain as an example.

11 February 2019

This life cycle assessment of beef cattle production in the United States calculates greenhouse gas emissions, fossil energy use, blue water consumption and reactive nitrogen loss per kg of carcass weight.

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