Environmental Impact of Edible Flower Production: A Case Study

Abstract

Nowadays the heightened awareness of the critical trend in resource depletion impels to improve the eco − sustainability of any productive process. The research presented in this paper aims to quantify the environmental impact of the emerging productive process of edible flowers, focusing on two model species, i.e., Begonia x semperflorens − cultorum hort and Viola cornuta L., and two types of product, i.e., flowering potted plants sold in plastic vases and packaged flowers ready to be consumed. The study was carried out in an Italian nursery located in Tuscany, interviewing the owners in order to complete the Life Cycle Inventory, assessing the value of the impact categories, and using the “cradle to gate” approach. The information about the production of flowering potted plants and packaged flowers were inserted in a database and elaborated by the appropriate software. The results of the Life Cycle Assessment (LCA) analysis referred to 1 g of fresh edible flowers and were expressed in four impact categories. Global Warming Potential (GWP) values ranged from 24.94 to 31.25 g CO2 eq/g flowers, Acidification Potential (AP) ranged from 8.169E − 02 to 1.249E − 01 g SO2 eq/g flowers, Eutrophication Potential (EP) ranged from 3.961E − 02 to 5.284E − 02 g PO43 − eq/g flowers, and Photochemical Ozone Creation Potential (POCP) ranged from 8.998E − 03 to 1.134E − 02 g C2H4 eq/g flowers. Begonias showed lower emissions than violas in the GWP and POCP indexes, whereas violas showed lower values in the AP and EP impact categories. The most impactful phase was the propagation, accounting on average for 42% of the total emissions. Overall, the findings highlighted a higher environmental load for the production of both begonias and violas packaged flowers, especially if in small containers, rather than as potted plants, with an emission percentage increase from 8% to 17% among the impact categories.

The Contribution of Ornamental Plants to Urban Ecosystem Services

“…Edible ornamentals represent fresh or raw vegetal food that can also improve the dish presentation and display [34,35]. Many edible ornamentals are rich in bioactive compounds and can be considered as functional or nutraceutical food [36]. Several studies have reported that phenolic compounds of edible flowers can have potential benefits on human health because these molecules have strong antioxidant activities and are able to scavenge reactive oxygen species (ROS) [37].…”

Sensory Profile, Shelf Life, and Dynamics of Bioactive Compounds during Cold Storage of 17 Edible Flowers

“…Today, the assortment of edible flowers includes several species that are used to improve the aesthetic appearance, color, and aroma of foods but also for their nutritional properties [2,[9][10][11][12][13]. Edible flowers contain indeed several bioactive compounds (vitamins, minerals, phenolic substances), while they are poor in fat and proteins [2,3,9,11,[13][14][15][16].…”

Editorial: Edible flowers: Understanding the effect of genotype, preharvest, and postharvest on quality, safety, and consumption

“…Edible flowers can be used raw or fresh, as a garnish or an integral part of a dish. The flowers are consumed both as a conventional food and as a functional or nutraceutical food, thanks to the high and diversified content of bioactive compounds present in the various floral parts depending on the species (Falla et al, 2020 ).…”