Carbon footprint along the Ecuadorian banana supply chain: methodological improvements and calculation tool

Roibás, Laura; Elbehri, Aziz; Hospido, Almudena

doi:10.1016/j.jclepro.2015.09.074

Cited by 41 publications

(32 citation statements)

References 22 publications

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“…The allocation, conversion and FL factors used (Tables S6 and S7), are based on Gustavsson et al [27]. The exception were some products, such as apples and bananas, for which specific FL factors were available in Vinyes et al [41] and Roibás et al [42].…”

Section: Life Cycle Inventorymentioning

confidence: 99%

Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

et al. 2019

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Recently, important efforts have been made to define food loss management strategies. Most strategies have mainly been focused on mass and energy recovery through mixed food loss in centralised recovery models. This work aims to highlight the need to address a decentralised food loss management, in order to manage the different fractions and on each of the different stages of the food supply chain. For this purpose, an energy flow analysis is made, through the calculation of the primary energy demand of four stages and 11 food categories of the Spanish food supply chain in 2015. The energy efficiency assessment is conducted under a resource use perspective, using the energy return on investment (EROI) ratio, and a circular economy perspective, developing an Energy return on investment – Circular economy index (EROIce), based on a food waste-to-energy-to-food approach. Results suggest that the embodied energy loss consist of 17% of the total primary energy demand, and related to the food categories, the vegetarian diet appears to be the most efficient, followed by the pescetarian diet. Comparing food energy loss values with the estimated energy provided for one consumer, it is highlighted the fact that the food energy loss generated by two to three persons amounts to one person's total daily intake. Moreover, cereals is the category responsible for the highest percentage on the total food energy loss (44%); following by meat, fish and seafood and vegetables. When the results of food energy loss and embodied energy loss are related, it is observed that categories such as meat and fish and seafood have a very high primary energy demand to produce less food, besides that the parts of the food supply chain with more energy recovery potential are the beginning and the end. Finally, the EROIce analysis shows that in the categories of meat, fish and seafood and cereals, anaerobic digestion and composting is the best option for energy recovery. From the results, it is discussed the possibility to developed local digesters at the beginning and end of the food supply chain, as well as to developed double digesters installations for hydrogen recovery from cereals loss, and methane recovery from mixed food loss.

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Section: Life Cycle Inventorymentioning

confidence: 99%

Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

et al. 2019

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“…The majority of medium to large vehicles use self-contained refrigeration units that utilize a self-contained diesel engine. Various sources estimate the fuel consumption of these compressor engines to be 1 to 5 liters (L) per hour (Tassou et al 2012;Roibás et al 2014); we chose a value of 2 L per hour diesel consumption. Assuming an average operating truck speed of 56.3 miles (90.6 km) per hour (Statista 2015) and 6 hours of idling per day (Gaines et al 2006), or 6 hours every 1,013 miles (1,630 km), we estimate a diesel consumption of 0.0295 L/km.…”

Section: 4mentioning

confidence: 99%

“…Assuming an average operating truck speed of 56.3 miles (90.6 km) per hour (Statista 2015) and 6 hours of idling per day (Gaines et al 2006), or 6 hours every 1,013 miles (1,630 km), we estimate a diesel consumption of 0.0295 L/km. In addition, a refrigerant leakage of 0.0052 grams of R134a/km (Roibás et al 2014) was also assumed.…”

Section: 4mentioning

confidence: 99%

Mapping the Influence of Food Waste in Food Packaging Environmental Performance Assessments

Heller

Selke

Keoleian

2018

J of Industrial Ecology

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SummaryScrutiny of food packaging environmental impacts has led to a variety of sustainability directives, but has largely focused on the direct impacts of materials. A growing awareness of the impacts of food waste warrants a recalibration of packaging environmental assessment to include the indirect effects due to influences on food waste. In this study, we model 13 food products and their typical packaging formats through a consistent life cycle assessment framework in order to demonstrate the effect of food waste on overall system greenhouse gas (GHG) emissions and cumulative energy demand (CED). Starting with food waste rate estimates from the U.S. Department of Agriculture, we calculate the effect on GHG emissions and CED of a hypothetical 10% decrease in food waste rate. This defines a limit for increases in packaging impacts from innovative packaging solutions that will still lead to net system environmental benefits. The ratio of food production to packaging production environmental impact provides a guide to predicting food waste effects on system performance. Based on a survey of the food LCA literature, this ratio for GHG emissions ranges from 0.06 (wine example) to 780 (beef example). High ratios with foods such as cereals, dairy, seafood, and meats suggest greater opportunity for net impact reductions through packaging-based food waste reduction innovations. While this study is not intended to provide definitive LCAs for the product/package systems modeled, it does illustrate both the importance of considering food waste when comparing packaging alternatives, and the potential for using packaging to reduce overall system impacts by reducing food waste. Keywords:food packaging food waste greenhouse gas (GHG) emissions industrial ecology life cycle assessment (LCA) life cycle energy analysis Supporting information is linked to this article on the JIE website

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“…In order to corroborate the information, each farm was monitored weekly via telephone and visited every month. The survey was carried out during five months by the owner and/or employees [14,15].…”

Section: Inventory Analysismentioning

confidence: 99%

Determination of plantain crops associated with coffee environmental impacts on agroecosystems by means of Life Cycle Assessment: case study in the Southwest of Antioquia (Colombia)

Vergara

Sánchez

Cano

2019

DYNA

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Plantain and coffee are basic foodstuff of Colombian family standard basket, constituting important sources in the dynamism of the economy of the country. Given the importance of these products, five environmental impacts: global warming, aquatic eutrophication, terrestrial acidification, aquatic ecotoxicity and use of soil were evaluated in three plantain crops associated with coffee in Antioquia Southwest (Colombia), for this purpose RECIPE 2008 method with a cradle to gate approach was used. Surveys and interviews applied to owners and employees of the farms, and to agents related to the production chains were carried out to obtain primary data, secondary data were taken from Ecoinvent 3.1 database. Consumption of resources and emissions were assigned to a functional unit of 1 kg of plantain and 1 kg of dry parchment coffee. Production systems consisted of four stages: establishment/propagation, production, postharvest and distribution. Plantain system generated less impact than coffee, and the stages that contributed the most to the environmental burden on impact categories in both crops were establishment/propagation and production. This is mainly due to the manufacture and the use of fertilizers.

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Carbon footprint along the Ecuadorian banana supply chain: methodological improvements and calculation tool

Cited by 41 publications

References 22 publications

Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

Energy Embedded in Food Loss Management and in the Production of Uneaten Food: Seeking a Sustainable Pathway

Mapping the Influence of Food Waste in Food Packaging Environmental Performance Assessments

Determination of plantain crops associated with coffee environmental impacts on agroecosystems by means of Life Cycle Assessment: case study in the Southwest of Antioquia (Colombia)

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