Knowledge for better food systems

Showing results for: Life cycle analysis

Image: Marco Verch, A glass of fresh orange juice with fruit oranges, Flickr, Creative Commons Attribution 2.0 Generic
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.

Image: Max Pixel, Red Tomato Horizontal, CC0 Public Domain
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.

Image: Eric, Cooked shrimp, Flickr, Creative Commons Attribution 2.0 Generic
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.

Image: Nadya Peek, Solar cooker, Wikimedia Commons, Creative Commons Attribution 2.0 Generic
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.

Image: Pxhere, farm barn food, CC0 Public Domain
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.

Image: Pixnio, Food meal knife, Public domain
4 February 2019

FCRN member Diego Rose has written a paper on the links between dietary choices in the United States (based on real dietary data), environmental impacts, and nutrition quality, finding that the diets with the lowest greenhouse gas emissions per calorie generally scored better on the US Healthy Eating Index.

Image: United Soybean Board, Soybean Field Rows, Flickr, Creative Commons Attribution 2.0 Generic
29 January 2019

This paper presents a ‘carbon benefits index’ to measure how land use change contributes to global carbon storage and reduction in greenhouse gas emissions. The index accounts for both the carbon that could be stored if the land were reforested, and the carbon emissions of producing the same food elsewhere.

Image: Farm Watch, Dairy Cow, Flickr, Creative Commons Attribution 2.0 Generic
29 January 2019

FCRN member Marie Trydeman Knudsen has co-authored this life cycle assessment of organic versus conventional milk production in Western Europe, which highlights the importance of including soil carbon changes, ecotoxicity and biodiversity in environmental assessments.

Image: stu_spivack, cheese, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
29 October 2018

This paper calculates the carbon footprints of food supply across different European Union countries. Annual footprints vary from 610 to 1460 CO2 eq. per person, with Bulgaria having the lowest footprint and Portugal having the highest footprint. Meat and eggs account for the largest share of the carbon footprint (on average 56%), while dairy products account for a further 27%.

8 October 2018

The Food and Agriculture Organisation of the United Nations has published guidelines for the assessment of nutrient flows and their associated environmental impacts in livestock supply chains. The guidelines are aimed at people and organisations who already have a good working knowledge of life cycle assessment of livestock systems, and are intended to promote consistency through defining calculation methods and data requirements.

Image: Alan Light, GIOCO restaurant, Chicago, Flickr, Creative Commons Attribution 2.0 Generic
8 October 2018

FCRN member Eugene Mohareb of the University of Reading is the lead author on a paper that quantifies greenhouse gas (GHG) emissions associated with the US food supply chain. The paper argues that the majority of food system emissions could be best mitigated by urban areas and urban consumers (see below for definitions), rather by production side mitigation measures. The paper assesses how municipalities and urban dwellers might be able to contribute to deep, long-term emissions cuts along the food supply chain.

Image: Foto-Rabe, Vegetables Mediterranean Herbs, Pixabay, CC0 Creative Commons
18 September 2018

FCRN member Nicole Tichenor Blackstone of Tufts University has recently authored a paper that compares the environmental impacts of three healthy eating patterns recommended in the Dietary Guidelines for Americans. The vegetarian eating pattern had lower impacts than the US-style and Mediterranean-style eating patterns in all six impact categories considered.

12 September 2018

This book, edited by Subramanian Senthilkannan Muthu, examines the development and implementation of a variety of indicators of sustainability for the food system.

Image: Didgeman, White wine red, Pixabay, CC0 Creative Commons
4 September 2018

Alcohol production, packaging and transport in Sweden has a carbon footprint of 52 kg CO2 eq. per person and accounts for around 3% of dietary emissions, according to a new paper by FCRN member Elinor Hallström. Per litre of beverage, wine, strong wine and liquor have higher carbon footprints than beer. This study does not include emissions from retail or consumer activities.

Image: Stacy Spensley, Apple cores, Flickr, Creative Commons Attribution 2.0 Generic
9 May 2018

FCRN member Ramy Salemdeeb of Ricardo Energy & Environment used Life Cycle Assessment to calculate 14 different categories of environmental impacts of three food waste management options: incineration, composting and anaerobic digestion. Composting had the lowest impacts in 7 out of the 14 impact categories.

26 March 2018

This book, edited by Fabricio Chicca, Brenda Vale and Robert Vale, calculates the environmental impacts of lifestyles around the world. FCRN readers may be particularly interested in Chapter 10, which looks at food.

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