Showing results for: Life cycle analysis
This working paper from the World Resources Institute compares the carbon footprint of dairy from 13 different countries and pork from 11 countries. It uses a carbon opportunity cost approach to carbon footprinting, i.e. it accounts for carbon that is not stored in vegetation or soils because the land is being used to produce dairy or pork.
This paper by FCRN member Daniel Tan finds that bioethanol derived from agave grown in semi-arid areas of Australia could have lower environmental impacts than biofuels derived from US corn and Brazilian sugarcane. Agave is widely grown in Mexico to make the alcoholic drink tequila.
This blog post by John Lynch of the Oxford Livestock, Environment and People programme explains how GWP* can be used to describe the warming effect of both short- and long-lived greenhouse gases, particularly when applied to livestock.
In this paper, FCRN members Pip Brock and Daniel Tan examine how Life Cycle Assessment (LCA) is used as a tool for informing resource-use decisions. They contend that two different schools of thought - natural resource management and planning theory - would benefit by learning from each other.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This book summarises current best practice in using life cycle assessment to quantify and improve the environmental impacts of different agricultural systems.
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.
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.