FOOD LCA 2016: Pubblicati i proceedings


Sono stati pubblicati gli Atti della 10th International Conference on Life Cycle Assessment of Food 2016 che si è svolta a Dublino dal 19 al  21 October 2016.

Il lavoro presentato dall’Agrifood LCA LAB riguarda la valutazione dell’impatto ambientale del grana padano (Life Cycle Assessment of Grana Padano cheese production lca_food_2016_finale), il poster può essere liberamente scaricato mentre l’abstract è qui di seguito riportato:

Objective: the aim of the study was to evaluate environmental impact of Grana Padano PDO cheese production through a “cradle to cheese factory gate” Life Cycle Assessment.

Methods: system boundaries included upstream and downstream processes. Primary data were directly collected thought questionnaires in a representative dairy farm and in a cheese factory that produces about 3.6% of the total Grana Padano (tab. 1). The functional unit was 1 kg of cheese. Gas emissions from dairy farm were calculated using IPCC (2009) and EEA (2009) equations; impact categories were evaluated with midpoint ILCD method. At cheese factory level, an economic allocation was performed among cheese, whey, butter and buttermilk. To produce 1 kg of Grana Padano about 12.8 kg of milk are needed; the low cheese yield is due to the production process: cutting and cooking (until 56°C) of the curd and a long ripening (> 9 months), with high losses of whey and water.

Results: Results: GWP (tab. 2) is higher than the one reported on fresh and semi-hard cheeses. Dairy farm activities are the main responsible of GWP (mainly due to CH4 and N2O emissions from enteric fermentations and slurry management and feed production) and Acidification and Eutrophication (mainly due to feed production and emission of NH3 and NO3)..

Implications: mitigation strategies have to be searched primarily at farm level. MFRD can be moderately mitigated reducing the transportation of purchased feed and milk. Grana Padano is a food with high nutritional value (high protein and fat per kilogram), expressing the impact per serving portion (equal to 50 g) the GWP is 0.78 kg CO2 eq.