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Life cycle assessment of processed food

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Green Technologies in Food Production and Processing

Part of the book series: Food Engineering Series ((FSES))

Abstract

The typical food chain steps start at the farm, then go through more or less complex transformation, distribution, and retail before reaching the consumer, each step using natural resources and generating pollution. It is generally believed that processors and transporters are the worst offenders. It is not surprising, therefore, that the first Life Cycle Assessment (LCA) reported came from food processors. But those early studies focused on reducing packaging and energy inputs simply because organic wastes were not considered as serious a threat as in other industrial sectors (e.g., chemical, pulp and paper or mining). However, since the mid-1980s, investigations of environmental impacts of food products became gradually more widespread, and the first published LCAs on food production and processing showed the food chain to be a very large contributor to most LCA impacts parameters. Surprisingly, most impacts are generally located at the farm level, but processing is a major contributor in some sectors. The purpose of this chapter is not to get into highly technical considerations related to LCA, because it is not directed primarily to the LCA practitioner. It is intended rather to arouse the interest of professionals in food processing, such as engineers and technologists, and people working in the food industry who would like to opt for an environmental holistic approach to support decision-making, and for accounting and monitoring purpose using a life cycle perspective. The chapter first discusses some methodological considerations specific to the food processing industry, then lists some limitations and perspective of LCA. The last section will describe briefly the main food transformation processes used, focusing on required natural resources needed (land, water, energy, fertilizers, and pesticides) and on generated outputs (food, by-products and wastes). LCA will help quantify the different impacts and will show the relative influence of each food step in order to provide a clearer global picture of the situation.

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Notes

  1. 1.

    See for instance, the International EPD system in Sweden, which acts as a central repository for most of European PCRs and EPDs (http://www.environdec.com).

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  1. Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint Hyacinthe, QC, Canada

    Yves Arcand & Reza Zareifard

  2. Département de génie chimique, Interuniversity Research Centre for the Life Cycle of Products, Processes and Services, International Chair in Life Cycle Assessment, École Polytechnique de Montréal, Montréal, Québec, Canada

    Dominique Maxime

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    Yves Arcand

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Arcand, Y., Maxime, D., Zareifard, R. (2012). Life cycle assessment of processed food. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_6

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