Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing

Castellini, Cesare; Boggia, Antonio; Paolotti, Luisa; Kim, Daesoo

doi:10.1002/9781118229088.ch7

Cited by 4 publications

(3 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For instance, different livestock, such as ruminant and nonruminant animals, and the same types of livestock living under different systems, such as free ranged versus caged environments, have different energy requirements (Fu et al, 2015;Herrero et al, 2013). Although technology development in these meat production processes can help to achieve a higher efficiency (Castellini, Boggia, Paolotti, Thoma, & Kim, 2012;Fu et al, 2015), they are still much less energy efficient than the growth and harvesting of plants (Pimentel & Pimentel, 2003;Reijnders & Soret, 2003). For instance, a significant quantity of crops such as grains and fossil fuels is needed to use as feed and to power the farm facilities required to maintain livestock (Sabate & Jehi, 2019).…”

Section: The Environmental Concerns Of Traditional Meat Productionmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

395

204

View full text Add to dashboard Cite

The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

show abstract

Section: The Environmental Concerns Of Traditional Meat Productionmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

395

204

View full text Add to dashboard Cite

show abstract

“…Table B-1 shows the analyzed studies, the applied impact indicators and their characteristics. (Smetana et al, 2015;Avadí et al, 2014;Hallström et al, 2015;Foster et al, 2014;Meier et al, 2015;van Dooren et al, 2014;Van Kernebeek et al, 2014;Castellini et al, 2012;Ingwersen, 2012;Nijdam et al, 2012;Pardo & Zufía, 2012;de Vries & de Boer, 2010;Davis et al, 2010;Blonk et al, 2008;Weidema & Eder, 2008;Baroni et al, 2006;Sim et al, 2007;Tukker & Jansen, 2006;Zhu & van Ierland, 2004) Frequently applied indicators are useful since their results can be compared with results of previously executed studies. Similarly, they are reproducible for future studies.…”

Section: B Life Cycle Assessment and Environmental Impact Indicatorsmentioning

confidence: 99%

A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value

Mierlo

Rohmer

Gerdessen

2017

Journal of Cleaner Production

View full text Add to dashboard Cite

Current food consumption patterns have a substantial impact on our environment and are thus considered unsustainable. In the context of global warming and a rising world population, shifting from meat towards more plant-based products holds potential to reduce the environmental impact of our food consumption. Replacing meat in the diet, however, requires compensation through other products that are able to provide the important nutrients present in meat (protein, iron, zinc and vitamin B12). This study applies linear programming techniques with the aim to compose meat replacers, with equivalent nutritional value to meat (using chicken and beef as a reference), minimizing the environmental impact with regards to climate change, land use, water use and fossil fuel depletion. A life cycle approach was used to quantify the environmental impacts. Particular attention was given to protein quality and the relative quantities of essential amino acids. The results show that soy is a preferred ingredient due to its favorable amino acid profile. Among the different scenarios investigated, the vegan replacers, with reductions of up to 87%, have the largest potential for impact reduction for all indicators except water use. Insect-based replacers have the largest potential for water use reduction (up to 47%), but show relatively high fossil fuel depletion values. The smallest improvement potential is observed with regards to fossil fuel depletion, with some values even 45% higher than the values for meat. Furthermore, it is not possible to obtain equivalent nutritional values to beef without using fortifications.

show abstract

“…This trend is expected to only continue to increase as the world human population continues growing and the concomitant demand for food that can be sustainably produced attempts to match this demand (Beddington et al 2012). Consequently, life cycle assessment (LCA) approaches have emerged to conduct a more complete quantitative assessment of all inputs and outputs for agricultural systems (Guinée et al, 2011;Halog and Manik, 2011;Castellini et al, 2012;Leinonen et al, 2012;Stoessel et al, 2012;Hellweg and Milà i Canals, 2014;Pelletier et al, 2014). Consequently, life cycle assessment (LCA) approaches have emerged to conduct a more complete quantitative assessment of all inputs and outputs for agricultural systems (Guinée et al, 2011;Halog and Manik, 2011;Castellini et al, 2012;Leinonen et al, 2012;Stoessel et al, 2012;Hellweg and Milà i Canals, 2014;Pelletier et al, 2014).…”

Section: Complexity Of Food Production Systemsmentioning

confidence: 99%

Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems

2015

View full text Add to dashboard Cite

Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing

Cited by 4 publications

References 31 publications

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value

Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems

Contact Info

Product

Resources

About