Life cycle assessment of processed food

Arcand, Yves; Maxime, Dominique; Zareifard, Reza

doi:10.1007/978-1-4614-1587-9_6

Cited by 5 publications

(4 citation statements)

References 25 publications

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“…These contrast with diet choice, animal health, worker lifestyle, and social and economic conditions, which are considered as non-environmental issues. Food processing has fewer environmental impacts than farming [73] , because processors are regulated by law or respond to their own interest based on reports and surveys from the food chain to reduce inputs, energy, and water that has cost savings advantages and consequent environmental benefits [57] .…”

Section: Food Processingmentioning

confidence: 99%

Development and challenges of green food in China

Hassan¹,

Wen²,

Xu³

et al. 2020

Front. Agr. Sci. Eng.

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Green food in China refers to a wide array of primary and processed agricultural products that are safe, nutritious and of high quality for human consumption. Green food has been certified and produced following the principle of sustainability since the 1990s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today, the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

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Section: Food Processingmentioning

confidence: 99%

Development and challenges of green food in China

Hassan¹,

Wen²,

Xu³

et al. 2020

Front. Agr. Sci. Eng.

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show abstract

“…Assessing the whole product life cycle (from cradle-tograve, or cradle-to-consumer) allows the magnitude of the environmental impact to be quantified, as does the contribution of the processing stage to the total impact. Nevertheless, an analysis restricted to processing (from farm gate-to-factory gate) may be an interesting approach if the LCA is intended for technological comparisons, provided that the technologies to be compared ensure the same ratio of agricultural raw material input to food product output (Arcand et al, 2012). Along these lines, Hospido et al (2010) suggest, for comparative studies, including only the parts of the system that are affected (and, therefore, show differences) by the change.…”

Section: System Boundariesmentioning

confidence: 99%

Opening up the black box: A systematic literature review of life cycle assessment in alternative food processing technologies

Silva

Sanjuán

2019

Journal of Food Engineering

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The last few decades have stood out because of the improvements made in food processing under two axes: plurality (conventional technologies co-existing with new alternatives) and sustainability (jointly with efficiency, quality and safety). This article aims at discussing how these technological developments in food processing are addressed in life cycle literature, regarding case studies in which different food processing alternatives are compared. From the examined case studies some methodological aspects were underscored to improve the application of LCA in food processing: the functional unit, system boundaries, scale and data source issues, as well as the relevance of process water and wastewater composition. Furthermore, different findings have emerged with a direct impact on future developments: the (re)thinking of technological and operational conditions (with an emphasis on cleaner production techniques), the inclusion of scale decision and consumption, and the importance of incorporating nutritional, sensorial and socio-economic dimensions to assist decision making. Highlights• How to evolve towards a more sustainable food system is a golden question • Technological alternatives co-existing today are not usually included in food LCAs• Eco-friendly processing implies rethinking technologies and operational conditions • Up-scaling should be incorporated into prospective LCAs •Methodological proposals to harmonize LCAs of processed food have been highlighted

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“…Non-environmental issues include diet simplification, animal welfare, workers' conditions, and the generation of acceptable social and economic conditions. The relative importance of these factors depends strongly on the food sector and the stakeholder within the food chain but, in general, food processing has lower environmental impacts than farming [3]. Either because they are forced to by legislations or as a direct result of their own initiatives, an increasing number of food processors are evaluating their business activities in order to report, improve, and/or market their environmental efforts including their supply chain.…”

Section: Lca Of Food Processingmentioning

confidence: 99%

“…Cradle-to-grave (top), cradle-to-gate (bottom left), and gate-to-gate (bottom right) system boundaries. Source: [3] Food Eng Rev (2013) 5:1-17 7 purchasers and consumers. On the other hand, performing an LCA reveals potential areas to reduce inputs, energy, and water which has cost savings advantages and consequent environmental benefits.…”

Section: Lca Of Food Processingmentioning

confidence: 99%

Current Trends in Green Technologies in Food Production and Processing

2012

Self Cite

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Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of the most important challenges for humankind in the coming decades. Global population growth in the last several centuries with the attendant demands resulting from industrialization has made the need for food production and processing an important issue. This need is expected to increase in the next half century when the population of the world exceeds 9 billion. Environmental concerns related to food production and processing which require consideration include land use change and tremendous reduction in biodiversity, aquatic eutrophication by nitrogenous and phosphorus substances caused by over-fertilization, climate change, water shortages due to irrigation, ecotoxicity, and human effects of pesticides, among others. This review summarizes key highlights from the recently published book entitled Green Technologies in Food Production and Processing which provides a comprehensive summary of the current status of the agriculture and agri-food sectors in regard to environmental sustainability and material and energy stewardship and further provides strategies that can be used by industries to enhance the use of environmentally friendly technologies for food production and processing.

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Life cycle assessment of processed food

Cited by 5 publications

References 25 publications

Development and challenges of green food in China

Development and challenges of green food in China

Opening up the black box: A systematic literature review of life cycle assessment in alternative food processing technologies

Current Trends in Green Technologies in Food Production and Processing

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