Data related to the life cycle assessment of 44 artisanally produced french protected designation of origin (PDO) cheeses

Cortesi, Adeline; Dijoux, Laure; Bertoluci, Gwenola; Pénicaud, Caroline

doi:10.1016/j.dib.2022.108403

Cited by 6 publications

(8 citation statements)

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“…Background data from the AGRIBALYSE 3.0 database were used to model the agricultural/food products, adapted to the correct weights. For the emmental and blue cheeses, AGRIBALYSE 3.0 was used to model the impacts of milk, and data from the literature [5] were used to model the cheese-making process.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

et al. 2023

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Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

et al. 2023

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“…Data related to the milks' productions were taken from the AGRIBALYSE 3.0 database, and data related to the electricity, the materials, and the transports were taken from the Ecoinvent 3.6 database. More details about the sub-steps of the cheese production process, as well as the data used for the life cycle inventory, are available in the associated data paper [11].…”

Section: Goal and Scopementioning

confidence: 99%

“…For the alternative scenario, information was obtained from the scientific literature [12]. We made a particular effort to collect detailed data on each sub-step of each cheese processing method; the different sub-steps considered and their related flows are described in the associated data paper [11]. Data from the AGRIBALYSE 3.0 database were used to modelized highland cow milk, lowland cow milk, goat milk, and sheep milk.…”

Section: Data Collectionmentioning

confidence: 99%

“…Data from the Ecoinvent database were used to modelize the electricity consumption as well as the equipment materials. All the data used are presented in the associated data paper [11].…”

Section: Data Collectionmentioning

confidence: 99%

“…These factors were then used to estimate the portion of environmental impacts that were attributable to the cheese only. More details related to the estimation of co-product mass and the calculation of allocation factors for each cheese are available in the associated data paper [11].…”

Section: Dry Matter Basis Allocationmentioning

confidence: 99%

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Explaining the Differences between the Environmental Impacts of 44 French Artisanal Cheeses

et al. 2022

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Cheese production causes significant environmental impacts, which have to be reduced. In France, a lot of different cheeses are available, made from different milks but also from different cheese technologies. The goal of this study was to understand the origin of the environmental impact variation between cheeses made from different technologies and milks and produced using different ripening practices. To do so, the environmental impacts of 44 different types of French artisanal cheese, all produced under protected designation of origin (PDO) labels, were assessed using the life cycle assessment. Cheese technologies were fully described and two ripening scenarios were investigated. Results show that the differences of environmental impacts between cheeses mainly come from: the milk type (cow, goat, or sheep), the milk amount needed to produce one kilogram of cheese, the energetic performance of the ripening room, and the ripening time. Such results could be useful to cheesemakers to identify the origin of the environmental impacts of their products and to implement effective actions to reduce them. According to the results, innovations leading to the reduction in electrical consumption during ripening are interesting to explore in order to increase the environmental performance of a cheese.

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Using nutritional functional units provides a nuanced view of the environmental performance of food products within the same category

Cortesi,

Yannou-Le Bris,

Pénicaud

2024

Int J Life Cycle Assess

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Data related to the life cycle assessment of 44 artisanally produced french protected designation of origin (PDO) cheeses

Cited by 6 publications

References 1 publication

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Explaining the Differences between the Environmental Impacts of 44 French Artisanal Cheeses

Using nutritional functional units provides a nuanced view of the environmental performance of food products within the same category

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