This study evaluates the impact of selected potato farming and processing activities on the environment in terms of greenhouse gas emissions. The Life Cycle Assessment (LCA) methodology was used for this evaluation, and was applied to products cultivated under both conventional and organic production, and processed under technological conditions common in the Czech Republic. Farm questionnaires were supplemented with information from the scientific literature to acquire the necessary data for modelling. The SIMA Pro software and the ReCiPe Midpoint (H) method were used for simulation. The results show a lower level of emissions under organic production (0.126 kg CO 2 e per kg of potatoes, compared with 0.145 kg CO 2 e per kg of conventionally grown potatoes). However, this benefit is cancelled out by higher emissions due to the transportation of organic products over long distances.

The emissions of greenhouse gases (GHG) from anthropogenic activities have still been a topical and much-discussed issue. In farming, room for reducing GHG emissions may also be available in crop farming. The measures aimed at the mitigation of GHG emissions may include a change in the farming system or partial switch to more extensive farming methods, including organic farming. The life cycle of oat, rye, wheat and spelt wheat cultivation in conventional and organic farming systems in the conditions of Central Europe was evaluated by LCA method, impact category: climate. The results clearly show that there are considerable differences between conventional and organic farming systems in individual subcategories of the farm phase of the production of cereals. The CO2e emissions produced in the cultivation of the monitored cereals are lower in organic farming systems, both when converted to an area unit and when converted to a production unit.

This paper deals with the assessment of cultivation of bread wheat (Triticum aestivum L.) and oat (Avena sativa) grown in Central Europe within the conventional and organic farming systems in terms of greenhouse gas emissions and economic profitability. Organic farming may be one of the tools for mitigation of greenhouse gas emissions from agricultural production. In the context of crop production, cereals rank among the most commonly grown crops and therefore bread wheat and oat were chosen. The Climate change impact category was assessed within the simplified LCA method and the production of greenhouse gas emissions expressed in CO2e per the production unit was calculated. Economic balance of the cultivation of monitored cereals was compiled based on the yields, farm gate prices and costs. On its basis, the cultivation of wheat within the organic farming system appears to be the most profitable. From an environmental point of view, the emission load of the organic farming system is reduced by 8.04 % within the wheat production and by 15.46 % within the oat cultivation. Therefore, the organic farming system in the Czech Republic appears to be more environmentally friendly and economically efficient within the cereals production.

The chapter focuses on the use of the Life Cycle Assessment method to monitor the emission load of foods from different systems of farming production. The products of the conventional and organic farming production intended for public catering are compared within the SUKI and UMBESA international projects. Conventional farming is mainly characterized by high inputs of mineral fertilizers, chemical pesticides, the use of hormones and stimulants in animal husbandry. It is a system based on the highest possible yields without respecting the natural principles of nature. Conversely, organic farming is a system of production established by the legislation that respects fundamental natural cycles, such as crop rotation, ensures welfare of animals, prohibits the use of fertilizers, pesticides, and other substances of synthetic origin. However, lower yields are a big disadvantage. In the Czech Republic, only about one tenth of the agricultural fund is currently used for organic farming. Arable land constitutes only about 10% of the total area of agricultural land, other areas are mainly grasslands and orchards. The work primarily aims to answer to the question whether the selection of foods may contribute to decrease in greenhouse gas emissions, which is a part of the objectives of many policies. Besides the comparison of agricultural production, processed and unprocessed foods, local and imported foods and fresh and stored foods were compared as well. The Life Cycle Assessment (LCA), which is used to assess environmental impacts of products and services throughout their entire life cycle, was used to quantify the emission load. This method may be briefly characterized as a gathering of all inputs and outputs that take place during the production in the interaction with the environment. These inputs and outputs then also determine the impact on the environment. The LCA consists of four successive and iterative phases: This concerns the definition of objectives and scope, inventory analysis, impact assessment and interpretation of the results. The LCA was originally developed for the assessment of impacts of especially industrial products. Certain methodological problems and deficiency, which bring a level of uncertainty of the results, have been caused by its adaptation to agricultural product assessment, but this method is

The chapter focuses on possibilities to improve the quality of meals in public, especially school catering facilities. It presents the options for diet modifications towards a sustainable use of organic foods, local and seasonal food by optimizing portions of meat and meals prepared of fresh ingredients. From an economic, environmental and nutritional point of view, evaluation and comparison of the original and optimized meals can contribute to a more efficient use of foods and motivate staff in public catering facilities to comprehensive food assessment."n overall evaluation shows that more favourable nutritional parameters may be achieved by the optimization of meals. " greater use of local, seasonal and organic foods, a reduction in meat portions and lower level of processing make energy and greenhouse gas emission savings and it is possible to sustain the costs within standard.The purchase during a season and shortened distribution channels may compensate the higher price of organic foods. The trend of increased use of ready-to-cook foods does not usually lead to a higher nutritional and health quality, lesser burden on the environment and an economic effect. However, it may be assumed that the expansion of knowledge of catering managers of nutritional quality and environmental impacts, with better experience in optimizing meals and with the proper motivation, parameters of meals in public catering facilities may be combined and thus contribute to the sustainable management in food services.