Assessing the carbon footprint across the supply chain: Cow milk vs soy drink

Coluccia, Benedetta; Agnusdei, Giulio Paolo; Leo, Federica De; Vecchio, Yari; Fata, Concetta Manuela La; Miglietta, Pier Paolo

doi:10.1016/j.scitotenv.2021.151200

Cited by 24 publications

(18 citation statements)

References 57 publications

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“…Some consumers choose PBB over milk for perceived reductions in the environmental impacts of their diets. Indeed, it has been found that milk has roughly twice the carbon footprint of soy PBB by mass on the Italian market ( 40 ). In a broad review of life cycle analyses, milk had on average three times the greenhouse gas emissions (CO 2 -equivalents), more than ten times the land use, and higher terrestrial acidification, eutrophication, and scarcity-weighted freshwater withdrawals than soy PBB per liter ( 41 ).…”

Section: Discussionmentioning

confidence: 99%

Nutritional assessment of plant-based beverages in comparison to bovine milk

et al. 2022

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Plant-based beverages (PBB) are often marketed and used by consumers as alternatives to ruminant milks, particularly bovine milk (hereafter referred to as milk). However, much research has established that there is variation in nutritional composition among these products, as well as demonstrating that they are largely not nutritional replacements for milk. A survey of the prices and nutrition labels of PBB available in New Zealand supermarkets was undertaken. Selected almond, coconut, oat, rice, and soy PBB products were then analyzed for nutritional content, including energy, fat, protein, amino acid, bioavailable amino acid, and trace element contents. Finally, the protein and calcium contents of well-mixed and unshaken products were analyzed to ascertain the impact of colloidal stability on nutrient content. All PBB groups were more expensive than milk on average, while their declared nutrient contents on package labels was highly variable within and between groups. Analyses of selected PBB revealed that soy products had the most similar proximate composition to milk, while all other PBB groups contained less than 1.1 g protein per 100 mL on average. Many PBB were fortified with calcium to a similar concentration as that in milk. Shaken and unshaken samples showed divergent protein and calcium content for several PBB products but had no effect on the composition of milk, indicating that the nutrient content of PBB at the point of consumption will be dependent on whether the product has been shaken. Only the soy PBB had comparable amino acid content and bioavailability to milk. Overall, our results demonstrate the diversity in composition and nutritional properties of PBB available in New Zealand. While the existent environmental footprint data on PBB shows that they generally have lower carbon emissions than milk, milk currently accounts for approximately 1% of the average New Zealand resident’s consumption-based emissions. Except for calcium-fortified soy PBB, none of the commercially available PBB had nutritional compositions that were broadly comparable to milk.

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Section: Discussionmentioning

confidence: 99%

Nutritional assessment of plant-based beverages in comparison to bovine milk

et al. 2022

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“…An important trend has dealt with the improvement of efficiency along the entire supply and distribution chain (Tsolakis et al, 2021;Cravero et al, 2021;Pagotto and Halog, 2016), giving new life to production waste, through recycling or revaluation of materials (La Scalia et al, 2021;Kapoor et al, 2020). Finally, many authors have valued the downstream stages of the supply chain, promoting the consumption of eco-sustainable foods and favoring a plant-based diet (Coluccia et al, 2022;Cappellozza et al, 2019).…”

Section: Circular Economy In Agri-food Companiesmentioning

confidence: 99%

“…There are numerous studies using the Life Cycle Approach to measure circularity (Laso et al. , 2016; Thakker and Bakshi, 2021; Cavaleiro de Ferreira and Fuso-Nerini, 2019; Avdiushchenko and Zając, 2019; Coluccia et al. , 2022).…”

Section: Literature Reviewmentioning

confidence: 99%

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A multi-level tool to support the circular economy decision-making process in agri-food entrepreneurship

Coluccia,

Palmi,

Krstić

2023

BFJ

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PurposeThe present study is aimed at developing a multi-level framework for assessing circularity in agri-food industries by providing the user with a step-by-step approach and selecting a customized set of indicators capable of accurately assessing the circular economy (CE) level.Design/methodology/approachThe framework is composed of four stages. In the first stage, a CE theoretical model based on operations, product and services, culture, organization and ecosystem criteria has been implemented and adapted to the agri-food sector. In the second stage, users are required to collect a set of indicators capable of measuring each criterion. In the third stage, a weight is assigned to each indicator using analytical hierarchy process (AHP). Lastly, a geometric multi-criteria decision-making (MCDM) model, called axial distance-based aggregated measurement (ADAM) model, is used to normalize, assess and aggregate the results and produce final scores for the different alternatives to be ranked based on their final circularity scores.FindingsThe model can be a useful tool to support corporate decisions in the CE, making entrepreneurs aware of their starting level. It indicates the extent to which companies are implementing circular business models across different dimensions and, thus, where they are still lacking.Originality/valueBeyond the attempts to measure the circularity of corporate performance from a purely environmental perspective, the study adopts a holistic view, considering the complexity and disruption of all the principles of the CE.

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“…These proteins have functional and nutraceutical components such as dietary fibers, minerals, vitamins, and antioxidants [ 11 ]. However, research has shown that PBPs are not as nutritious as cow's milk and have an unpleasant flavor associated with the action of lipoxygenase (e.g., soy and kidney bean) [ [12] , [13] , [14] ]. Dairy analogs made from PBPs often have poor mechanical properties, requiring coagulating salts, thickeners, and emulsifiers in addition to casein and milk fat to obtain the desired texture and flavor [ [15] , [16] , [17] ].…”

Section: Introductionmentioning

confidence: 99%