Environmental impact evaluation of innovation in traditional food production lines. Part II: case studies

Abstract

Case studies of environmental impact assessment were performed for production steps of three traditional food production lines (dairy cow breeding, dry-cured ham, Brassica sp. growing) in order to examine the previously constructed methodological framework. The emission inventory was obtained on the basis of initial experimental data. The emissions were aggregated accordingly for the characterization to environmental impact categories. The contribution of studied process steps to several environmental impact categories was assessed (greenhouse gas emission, acidification potential, eutrophication potential, use of resources and use of agricultural land).

Keywords

• food industry
• traditional food products
• cheese
• dry-cured ham
• Brassica
• environmental impact