Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation

González, Alejandro D.; Frostell, Björn; Carlsson‐Kanyama, Annika

doi:10.1016/j.foodpol.2011.07.003

Cited by 274 publications

(189 citation statements)

References 28 publications

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“…1 Organic open-air vegetable cultivation in South Spain conventional management were relatively small (−17 % on a product basis), which can be attributed to the high burden of greenhouse infrastructure and water consumption in these systems. The average emission values of 215 and 178 g CO 2 e per kilogram of conventional and organic vegetables, respectively, confirm the relatively low carbon footprint of vegetable production in Mediterranean greenhouses obtained in other studies, as compared to vegetables cultivated in heated, glass built greenhouses in colder regions (Theurl et al 2013;González et al 2011). We found no previous data reporting emissions of organic vegetables cultivated in Mediterranean greenhouses.…”

Section: Vegetablessupporting

confidence: 85%

Greenhouse gas emissions from conventional and organic cropping systems in Spain. I. Herbaceous crops

Aguilera

Guzmán

Alonso

2014

Agron. Sustain. Dev.

107

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Agriculture is a major driver of climate change, particularly when all indirect emission sources are accounted for. Mitigation options targeted on one process are often proposed, ignoring their secondary effects on the overall greenhouse gas balance. Integrative methodologies such as life cycle assessment (LCA) are often applied without adjusting emission factors to specific site characteristics. Here, we used LCA to calculate the global warming potential of 38 pairs of organic and conventional herbaceous cropping systems and products in Spain. Crop products included rainfed cereals and pulses, rice, open-air vegetables, and greenhouse vegetables. We used data from farmer interviews and published conversion factors. Our results show that the emission balances were dominated by fossil fuel use rather than by direct field emissions. Organic management reduced crop emissions by 36-65 %, with the exception of rice showing an increase of 8 % due to methane generation. Productbased emissions of organic crops were also lower by 30 % on average, except for rice.

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Section: Vegetablessupporting

confidence: 85%

Greenhouse gas emissions from conventional and organic cropping systems in Spain. I. Herbaceous crops

Aguilera

Guzmán

Alonso

2014

Agron. Sustain. Dev.

107

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“…These protein have been used in food products for their solubility or their gelation and dough formation capacity (Day 2013). Moreover, consumption of legume proteins instead of animal protein would lead to a more efficient and more sustainable food supply (Aiking 2011;González et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Pelgrom

Boom

Schutyser

2015

Food Bioprocess Technol

116

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A facile method was developed to establish milling settings that optimally separate starch granules from protein bodies and cell wall fibres for starch-rich legumes. Optimal separation was obtained for pea, bean, lentil and chickpea when the particle size distribution curve of flour and isolated starch granules overlap maximally. This outcome was based on scanning electron microscopy, protein content of the fine fraction and particle size distribution curves. Milling settings differed between legumes due to variances in seed hardness and starch granule size. The protein content of the fine fraction was legume specific as well and could be explained by differences in particle density, seed hardness, starch granule size, fat content and flour dispersibility.

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“…In the first application, we referred to data from technical literature [8,[23][24][25][26][27][28][29], to the software SimaPro [21], and to databases connected to it [22,23]. The only exception was that related to waste production after food consumption, as it strictly depends on users' behavior and habits.…”

Section: Data Integration: the Survey For Food Wastementioning

confidence: 99%

“…Figure 5 shows the breakdown of energy consumption related to the production in greenhouse of tomatoes (Northern Europe, Denmark). The non-renewable primary energy used to produce 1 kg of tomatoes in a greenhouse would amount to 50.82 MJ (46.9 MJ are due to electricity consumption and greenhouse heating [23]), while an open field crop in Southern Europe registers values of about 3 MJ/kg [24]. Regarding the second point, some kinds of organic cultivation imply a lower embodied energy compared to conventional crops, such as in the case of wheat and bread.…”

Section: Elaboration Of Different Scenarios By Using the Fcmmentioning

confidence: 99%

Strategies and Tools for Eco-Efficient Local Food Supply Scenarios

2014

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Considering the wide demand for daily meals, the issue of the institutional food system has become very important in highly developed societies and, also, how it affects the flow of energy and matter within a territory. This research originates from a wide multi-disciplinary project aimed at developing a self-sufficient approach to improve the institutional food system in an area of Northern Italy. Thus, the aim of this research is to give some guidelines to implement ideal scenarios of food production, processing, consumption, and waste management at the local level. To that end, the organization of the supply and demand within the local institutional food system is inquired. A methodology has been developed to analyze the main energy flows and matter related to this catering, and to outline possible optimal scenarios. This methodology also allows to analyze case studies and to formulate improvements in order to reduce their energy consumption while exploring all the steps of the supply chain (considering the Life Cycle Assessment (LCA) approach). The use of quantitative indicators allows a comparison of the impacts related to the different steps characterizing the suggested scenarios. This paper presents results related to a test in the context of institutional catering in public schools.

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Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation

Cited by 274 publications

References 28 publications

Greenhouse gas emissions from conventional and organic cropping systems in Spain. I. Herbaceous crops

Greenhouse gas emissions from conventional and organic cropping systems in Spain. I. Herbaceous crops

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Strategies and Tools for Eco-Efficient Local Food Supply Scenarios

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