Carbon Footprint Analysis for Energy Improvement in Flour Milling Production

Shi, Chee Wai Patrick; Rugrungruang, Fatida; Yeo, Zhiquan; Song, Bin

doi:10.1007/978-3-642-19692-8_43

Cited by 4 publications

(6 citation statements)

References 4 publications

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“…For example, of full-life GHG emissions Hamerschlag & Venkat (2011) estimated the production stage accounted for roughly 90% from beef and lamb, 70% from pork and 50% for poultry. Similarly, the production phase tended to be the dominant source of GHG emissions for non-meat commodities, with estimates of 60% for milled cereals (Shi et al 2011), 85% for dairy (Sheane et al 2011) and similar percentages for various types of fruit and vegetables (Cellura et al 2012). The third simplification was that all FLW from any FSC stage was absolute; no other use, recovery or management of the wastage was applied.…”

Section: Methodsmentioning

confidence: 99%

A half-century of production-phase greenhouse gas emissions from food loss & waste in the global food supply chain

Porter

Reay

Higgins

et al. 2016

Science of The Total Environment

188

128

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Research on loss & waste of food meant for human consumption (FLW) and its environmental impact typically focuses on a single or small number of commodities in a specific location and point in time. However, it is unclear how trends in global FLW and potential for climate impact have evolved. Here, by utilising the Food and Agriculture Organization's food balance sheet data, we expand upon existing literature. Firstly, we provide a differentiated (by commodity, country and supply chain stage) bottom-up approach; secondly, we conduct a 50-year longitudinal analysis of global FLW and its production-phase greenhouse gas (GHG) emissions; and thirdly, we trace food wastage and its associated emissions through the entire food supply were from developing economies, specifically China and Latin America -primarily from increasing losses in fruit and vegetables. Over the period examined, cumulatively such emissions added almost 68 Gt CO2e to the atmospheric GHG stock; an amount the rough equivalent of two years of emissions from all anthropogenic sources at present rates. Building up from the most granular data available, this study highlights the growth in the climate burden of FLW emissions, and thus the need to improve efficiency in food supply chains to mitigate future emissions.

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Section: Methodsmentioning

confidence: 99%

A half-century of production-phase greenhouse gas emissions from food loss & waste in the global food supply chain

Porter

Reay

Higgins

et al. 2016

Science of The Total Environment

188

128

View full text Add to dashboard Cite

show abstract

“…In these papers, there are no detailed data on the grain milling process itself in the production plant, which makes it impossible to directly compare them with the results obtained for four different plants. According to other researchers [32], grain cultivation is an important stage in the entire chain that has the greatest environmental impact. Based on a cradle-to-gate analysis of one ton of wheat flour, it was found that agriculture contributes about 60% to the CF of flour, and production at the mill is responsible for about 30% of the final results of the carbon footprint of the final product [32].…”

Section: Resultsmentioning

confidence: 99%

“…According to other researchers [32], grain cultivation is an important stage in the entire chain that has the greatest environmental impact. Based on a cradle-to-gate analysis of one ton of wheat flour, it was found that agriculture contributes about 60% to the CF of flour, and production at the mill is responsible for about 30% of the final results of the carbon footprint of the final product [32]. Considering the above literature data, the estimated carbon footprint of flour production alone at the mill ranges from 0.195 to 0.234 kg CO 2eq /kg.…”

Section: Resultsmentioning

confidence: 99%

“…Considering the above literature data, the estimated carbon footprint of flour production alone at the mill ranges from 0.195 to 0.234 kg CO 2eq /kg. According to [32], the carbon footprint of flour production from wheat with different grain hardness can vary. The CF of flour obtained from hard wheat is higher than that of common wheat, at 0.495 and 0.468 kg CO 2eq /kg.…”

Section: Resultsmentioning

confidence: 99%

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Carbon Footprint of Flour Production in Poland

Wróbel-Jędrzejewska,

Włodarczyk,

Przybysz

2024

Sustainability

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The importance of carbon footprint (CF) analysis in the agricultural and food industries as a fundamental element of the means to achieve sustainable food production is emphasized here. In this study, flour production in Poland and the technological processes were characterized. This study’s aim was to determine and compare flour production CF for different companies. The production stages were examined, and aspects related to transportation and storage were analyzed. The obtained data made it possible to identify areas of potential improvement to increase the efficiency of production and logistics processes and reduce greenhouse gas (GHG) emissions. The results showed that flour production CFav ranges from 0.042 to 0.080 kg CO2eq/kg of product (in different companies). The results obtained for individual plants did not differ. One method of reducing CF was through the use of renewable energy sources. Photovoltaics (share of 17–20%) has significantly reduced flour production CF by 13–15%. The decrease was significant from March to October due to the country’s climatic conditions. The work highlights CF’s importance as a tool to reduce environmental impacts and optimize production costs while pointing out the need to customize the calculation methodology to the specifics of the product and process.

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“…For example, Hamerschlag and Venkat [40] indicated that the primary-production-phase GHG emissions for meat products including beef, lamb, pork, and poultry account for 50% to 90% of the full-life GHG emissions. For the non-meat products, including milled cereals, dairy, and various types of fruits and vegetables, the percentages are between 60% to 85% [41][42][43]. Scherhaufer, Lebersorger, Pertl, Obersteiner, Schneider, Falasconi, De Menna, Vittuari, Hartikainen and Katajajuuri [39] demonstrated that for the EU countries, the primary-production-phase GHG emissions are as much as 93% of the full-life GHG emissions for beef.…”

Section: Discussionmentioning

confidence: 99%

A Worldwide Hotspot Analysis on Food Loss and Waste, Associated Greenhouse Gas Emissions, and Protein Losses

et al. 2020

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Reducing food loss and waste (FLW) is prioritized in UN sustainable development goals (SDG) target 12.3 to contribute to “ensure sustainable consumption and production patterns”. It is expected to significantly improve global food security and mitigate greenhouse gas (GHG) emissions. Identifying “hotspots” from different perspectives of sustainability helps to prioritize the food items for which interventions can lead to the largest reduction of FLW-related impacts. Existing studies in this field have limitations, such as having incomplete geographical and food commodity coverage, using outdated data, and focusing on the mass of FLW instead of its nutrient values. To provide renewed and more informative insights, we conducted a global hotspot analysis concerning FLW with its associated GHG emissions and protein losses using the most recent data (the new FAO Food Balance Sheets updated in 2020). The findings of this research are that there were 1.9 Gt of FLW, 2.5 Gt of associated GHG emissions, and 0.1 Gt of associated protein losses globally in 2017. The results of the FLW amounts, GHG emissions, and protein losses per chain link are given on the scale of the entire world and continental regions. Next to this, food items with relatively high FLW, GHG emissions, and protein losses are highlighted to provide the implications to policymakers for better decision making. For example, fruits and vegetables contribute the most to global FLW volumes, but the product with the highest FLW-associated GHG emissions is bovine meat. For bovine meat, FLW-associated GHG emissions are highest at the consumer stage of North America and Oceania. Oil crops are the major source of protein losses in the global food chain. Another important finding with policy implications is that priorities for FLW reduction vary, dependent on prioritized sustainability criteria (e.g., GHG emissions versus protein losses).

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Carbon Footprint Analysis for Energy Improvement in Flour Milling Production

Cited by 4 publications

References 4 publications

A half-century of production-phase greenhouse gas emissions from food loss & waste in the global food supply chain

A half-century of production-phase greenhouse gas emissions from food loss & waste in the global food supply chain

Carbon Footprint of Flour Production in Poland

A Worldwide Hotspot Analysis on Food Loss and Waste, Associated Greenhouse Gas Emissions, and Protein Losses

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