Showing results for: Life cycle analysis
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.
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.
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.
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.
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.
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.
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%.
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.
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.
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.
This book, edited by Subramanian Senthilkannan Muthu, examines the development and implementation of a variety of indicators of sustainability for the food system.
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.
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.
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.
In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.
Targetting the food-energy-water nexus, this review by FCRN members Eugene Mohareb and Martin Heller and colleagues summarises the energy implications of various types of urban agriculture. The goal of their research is to identify resource efficiency opportunities while increasing urban food production.
A new paper titled Distributions of emissions intensity for individual beef cattle reared on pasture-production systems details a new method, developed at the North Wyke Farm Platform, of assessing grazing livestock impacts and benefits at the level of individual animals.