Data for life cycle assessment of legume biorefining for alcohol
Theophile Lienhardt,
Kirsty Black,
Sophie Saget,
Marcela Porto Costa,
David Chadwick,
Robert Rees,
Michael Williams,
Charles Spillane,
Pietro Iannetta,
Graeme Walker,
David Styles
Affiliations
Theophile Lienhardt
School of Environment, Natural Resources and Geography, Bangor University, Bangor LL57 2UW, UK, Wales; Plant and AgriBiosciences Centre, Ryan Institute, National University Ireland Galway, Galway, Ireland
Kirsty Black
Arbikie Distilling Ltd, Inverkeilor, Arbroath DD11 4UZ, Scotland, UK; Division of Food & Drink, Abertay University, Dundee DD1 1HG, UK; Ecological Sciences, The James Hutton Institute, Dundee DD2 5DA, Scotland, UK; Yeast Research Group, Abertay University, Dundee, DD1 1HG, Scotland, UK
Sophie Saget
Department of Botany, School of Natural Sciences, Trinity College Dublin, Dublin 2, Ireland
Marcela Porto Costa
School of Environment, Natural Resources and Geography, Bangor University, Bangor LL57 2UW, UK, Wales
David Chadwick
School of Environment, Natural Resources and Geography, Bangor University, Bangor LL57 2UW, UK, Wales
Robert Rees
Scotland's Rural College, West Mains Road, Edinburgh EH9 3JG, Scotland, UK
Michael Williams
Department of Botany, School of Natural Sciences, Trinity College Dublin, Dublin 2, Ireland
Charles Spillane
Plant and AgriBiosciences Centre, Ryan Institute, National University Ireland Galway, Galway, Ireland
Pietro Iannetta
Division of Food & Drink, Abertay University, Dundee DD1 1HG, UK
Graeme Walker
Division of Food & Drink, Abertay University, Dundee DD1 1HG, UK
David Styles
School of Environment, Natural Resources and Geography, Bangor University, Bangor LL57 2UW, UK, Wales; Plant and AgriBiosciences Centre, Ryan Institute, National University Ireland Galway, Galway, Ireland; Corresponding author. School of Natural Sciences, Bangor University, Bangor LL57 2UW, Wales, UK.
Benchmarking the environmental sustainability of alcohol produced from legume starch against alcohol produced from cereal grains requires considering of crop production, nutrient cycling and use of protein-rich co-products via life cycle assessment. This article describes the mass balance flows behind the life cycle inventories for gin produced from wheat and peas (Pisum sativum L.) in an associated article summarising the environmental footprints of wheat- and pea-gin [1], and also presents detailed supplementary results. Activity data were collected from interviews with actors along the entire gin value chain including a distillery manager and ingredient and packaging suppliers. Important fertiliser and animal-feed substitution effects of co-product use were derived using detailed information and models on nutrient flows and animal feed composition, along with linear optimisation modelling. Secondary data on environmental burdens of specific materials and processes were obtained from the Ecoinvent v3.4 life cycle assessment database. This article provides a basis for further quantitative evaluation of the environmental sustainability of legume-alcohol value chains. Keywords: Pea, Legumes, Life cycle assessment, LCA, Animal feed, DDGS, Distillation, Ethanol
