Environmental Product Declaration of Tarallucci

Transcription

1 CPC code 2349 Bread and other baker's wares PCR 2010:05 version Approval date 10/03/2011 Valid 3 years Revision 1 Registration number S P Environmental Product Declaration of Tarallucci The first EPD Process System certified in the food field

2 01. the brand mulino bianco Established in 1975, it offers a varied range of simple, genuine bakery products for easy consumption both at home and away. It represents part of Italian food culture in everyday family life. Plant and process Tarallucci are produced in two Italian plants (Castiglione delle Stiviere MN and Melfi), where a typical bakery process takes place. The process steps involved in the manufacture of biscuits are dough mixing, formation of the dough pieces, baking in specific gas oven, cooling and packaging. Tarallucci are packed into 2 main formats (400 and 800 ). Only 400 format is considered because it has the maximum quantity of packaging per kg of product. The product does not need to be cooked, it is ready for consumption. product content soft wheat flour 58% sugar 21% the product More info on nutritional information (per 100 g) Energy kcal proteins Carbohydrates Of which sugar Fats 468 7,0 70,5 25,0 17,5 Brand vegetable oils eggs 15% 5% Of which saturated fats fibres 8,6 2,0 and Product salt / yeast 1% Sodium 0,270 EPD Tarallucci, 10/03/2011 2

3 02. Barilla Group The Group dates back to 1877, from the pasta and bread boutique in the centre of Parma (Italy), owned by Pietro Barilla. Since then, progress has always come under a guiding hand, with exception from the period between 1971 and 1979, through a passing of generations from father to son. Barilla today stands as one of the top Italian food groups, leading company in the pasta market around the world, the processed sauce market of continental Europe, and the flatbread market in Scandinavia. The Group, that is now driven by the three brothers Guido, Luca and Paolo, employs a workforce of over people and has an annual turnover of 4,1 billion euro in 49 production plants (14 in Italy and 35 abroad), including 9 mills that provide the majority of raw materials required for the Group s production of pasta and oven-baked goods. Products are exported to over 150 countries: the plants provide an annual production of nearly 3 million tons of foodstuff that are consumed worldwide under the label of various brands. The Group s brands The Group s brands fall into two principle business areas: meal solution and bakery products. In the Meal Solution section, Barilla leads the pasta market both in Italy and worldwide, in which it sells under the Barilla brand name, symbol of Italian gastronomy, and with lead brands at a local level (Misko in Greece, Filiz in Turkey and Yemina in Mexico). In addition, Barilla also claims leadership in the processed sauce segment, with over 40 different recipes to guarantee the right solution tailored to the needs of a worldwide market. The area of baked goods includes products that cover the different moments of consumption, from breakfast meals to snacks such as: biscuits, toasted bread, cereals, snacks, confectionery, soft breads, pastries and snacks, cakes and crispbread for bid which includes almost 180 products, fruit of 35 different production technologies. The product brands are flanked by the brand Number 1, group company specialized in logistic services, and First for retail sales services. EPD Tarallucci, 10/03/2011 3

4 03. The Environmental performance of Tarallucci was calculated using the LCA (life cycle analysis) methodology, including the entire production chain, starting from the cultivation of the raw materials until the delivery of the finished product to main distribution platforms. The study was conducted following the specific product rules published for the EPD system: CPC code 2349 Bread and other bakers wares. The general data contributes to the calculation of environmental impacts that stands at less than 10%. blending of ingredients; formation of dough pieces by means of rotary moulding; baking of biscuits in tunnel gas oven; cooling and packaging of biscuits; production of packaging materials; delivery of products to distribution platforms. Downstream that include, use phase general and indicative information, waste disposal of primary packaging. These are not included in the system boundaries declared unit Data are referred to 1 kg of product. System boundaries The constituting the system analyzed were organized according to following three successive phases, in compliance with the requisites of the EPD system: upstream Production of ingredients process Environmental Impact Calculation Upstream that include: cultivation and processing of raw materials (Flour, Sugar, Vegetable oils and eggs); production of fertilizers and other substances used for agricultural ; transport of raw material to the production plant. Core process that include: core downstream packaging end of life EPD Tarallucci, 10/03/2011 4

5 General hypotheses adopted Here the main relevant hypotheses are presented. 1. raw materials Cereals cultivation impacts have been calculated on the basis of primary data (yield and fertilizers use) collected from farmers integrated with secondary data collected mainly from Ecoinvent database ( Cultivation yield are referred to 2009 production. Data from public database (Ecoinvent, LCA food dk) are used for other raw material in Tarallucci recipe (sugar beet, vegetable oil, egg, yeast). 2. Production process Bakery environmental impacts are calculated considering electricity and natural gas consumption by the oven. They are calculted using specific natural gas consumption for the product and a mass allocation* for other environmental aspects. Castiglione and Melfi plants are considered in the analysis. Contribution of each plant to environmental aspects is based on 2009 overall Tarallucci production. Primary data (2009 year) are used for energy and water consumption and for waste production; secondary data (ecoinvent database) are used for energy and water production. 5. pack End of life Environmental performances of packaging end of life have not been calculated, only qualitative information are provided. 4. distribution impacts are calculated using the following hypotheses: 92% of production delivered in Italy by truck; 8% of production delivered to other countries by ship and truck. The product does not need any particular storage condition (such as refrigeration). 3. Environmental impacts are calculated taking into account 400 format because it has the heaviest impact per kg of product. Primary data (from Barilla packaging unit) are used for packaging amount and secondary data (ecoinvent database) for packaging materials production. * PCR requires for economic allocation but the mass allocation is applied as better criterium according to ISO (the updating PCR has been submitted to technical committee). EPD Tarallucci, 10/03/2011 5

6 04. Environmental Results non renewable resources Material resources data in Energy resources data in renewable resources data per 1 kg of product Energy resources data in MJ upstream Raw materials cultivation upstream Process core core Total Total Limestone (CaCO₃) 42,84 0,60 1,24 0,01 44,69 Gravel Potassium chloride Sodium chloride Phoshorous Others Coal Oil Natural gas Uranium Others Hydroelectric Wind Solar 1,82 0,29 31,40 33,51 15,51 0,01 0,09 15,61 6,08 1,35 1,54 0,01 8,98 5,19 0,01 5,20 4,29 0,15 1,27 5,71 23,6 29,5 23,8 0,6 77,5 69,2 9,2 18,9 24,9 122,2 45,4 0,0 0,2 Raw materials cultivation 78,3 26,3 1,2 151,2 0,0 0,0 0,0 0,0 0,0 0,4 0,0 0,6 Process 0,23 0,35 0,08 0,01 0,04 0,01 0,01 0,66 0,06 0,01 EPD Tarallucci, 10/03/2011 6

7 fresh water consumption data in litres impact indicators for GWP values see Carbon Footprint Ozone-depleting potential Ozone-creating potential Acidification potential Eutrophication potential Per 1 kg of product mg CFC11 equivalent g C₂H₄ equivalent g SO₂ equivalent g PO₄ equivalent Waste per 1 kg of product * upstream Raw materials cultivation 59,7 upstream Raw materials cultivation 0,067 0,94 8,3 5,2 upstream Raw materials cultivation Process 4,1 Process 0,044 0,09 0,6 0,1 Process core 3,1 core 0,017 0,09 0,5 0,1 core 0,1 0,011 0,07 0,5 0,1 Total Total Total 67,0 0,139 1,19 9,9 5,5 Haxardous Not hazardous 0,70 0,10 0,80 * Only the primary data on wastes are reported as mass, the secondary data are calculated as a contribution on environmental burdens. EPD Tarallucci, 10/03/2011 7

8 product footprint Additional indicators in the form of water and ecological footprint, calculated on the basis of indications provided herein, were employed to determine all relative impacts. Raw materials cultivation Process From field to Ecological Footprint 7,7 0,9 1,2 0,2 10 global m²/kg Carbon Footprint GWP g CO₂eq/kg Water Footprint <0,2 916 liters/kg EPD Tarallucci, 10/03/2011 8

9 packaging end of life At this moment primary packaging, a multilayer pp/ paper metallized is not yet recyclable and it is recommended to send it to undifferentiated urban waste. To help the consumer in the disposal phase, every Ba- rilla primary packaging contains an icon that states the packaging material suggestion for proper disposal. Secondary packaging (paperboard box used for product transport) has to be sent to a recyclable circuit managed by retailers. Tarallucci In the Italian context flexible films from undifferentiated urban waste are usually sent to Dump energy recovery Primary packaging may be sent to a dump (89% of the total amount of undifferentiated waste treated in Italy). Environmental performance of dump is due mainly to its management that causes the production of biogas and leachate. Treatment of 1 unit (400 format) of Tarallucci may cause the emission of about 10 of CO₂eq. Primary packaging may be sent to an incineration plant (11% of the total amount of undifferentiated waste treated in Italy). In this way energy content may be recovered (about 0,3 MJ per unit). EPD Tarallucci, 10/03/2011 9

10 05. Additional Information Environmental declarations published within the same product category, though originating from different pro, may not be comparable. This declaration and further information in regards are available at References Here the most important references are indicated. In the support document further details are available: International EPD Consortium; General Programme Instructions (EPD); ver. 1 of 29/02/2008; WWF, Global Footprint Network, Zoological Society of London; Living Planet Report 2008, WWF (2008); Arjen Y. Hoekstra, Ashok K. Chapagain, Maite M. Aldaya, Mesfin M. Mekonnen; Water Footprint Manual State of the Art 2009, Waterfootprint Network; PCR 2010: 05; CPC 2349: Bread and Other Bakers' Wares; ver. 1.0 of 09/03/2010; Process Certification Clarification (PCC) for the International EPD System; ver. 1.0 of 23/04/2010; Process Certification Clarification (PCC) for the International EPD System; Guidelines; ver. 1.0 of 23/04/2010. This EPD have been internally verified among a certified EPD process. epd process certification PCR review conducted by: Technical Committee of the International EPD system Verifier: Maurizio Fieschi Third party verifier: Bureau Veritas (accreditation number for EPD: 1236) Contacts For additional information relative to the activities of the Barilla Group or in regards to this environmental declaration, please contact: Luca Ruini luca.ruini@barilla.com Technical support Life Cycle Engineering (Italy) Graphic Design Fabio Gioia EPD Tarallucci, 10/03/

11 06. Ecological Footprint The Ecological Footprint measures the area of biologically productive land and water required to provide the resources used and absorb the carbon dioxide waste generated by human activity, under current technology, by tracking flows of resources and carbon emissions on annual basis. It is measured in standard units called global hectares (GHA). The calcultaion methodology was developed by the Global Footprint Network. Carbon Footprint The product carbon footprint is a measure of potential contribution to climate change due to the amount of greenhouse gases (GHG) released by production chain. This contribution, global warming potential (GWP), is measured in terms of mass of CO₂ equivalent and is calculated by multiplying the specific GHG emissions (mainly CO₂, N₂O, CH₄) by the specific conversion factors defined by the IPCC ( Many protocols are available for its calculation. Glossary Water Footprint The water footprint of a product is the volume of freshwater used to produce the product, measured over the full supply chain. It is a multi-dimensional indicator, showing water consumption volumes by source and polluted volumes by type of pollution; all components of a total water footprint are specified geographically and temporally. The calculation methodology was developed by the Water Footprint Network. EPD Tarallucci, 10/03/

12 Acidification Potential (AP) Phenomenon by which atmospheric rainfall has a ph value below the normal average. It can provoke damage to forests and agriculture, as well as to aquatic ecosystems and manmade structures. It is the result of SO₂, of NOx, and NH₃, that are included in the Acidification Potential indicator (AP) expressed in moles of H+ produced. Eutrophication Potential (EP) Nutrient enrichment of flowing water bodies, which determines unbalance in aquatic ecosystems due to excessive flourishing caused by lack of nutrient limitation. The Eutrophication potential (EP) especially includes phosphate and nitrogen salts, and is expressed as of oxygen equivalent (g O₂). Ozone Depletion Potential (ODP) Degradation of the stratospheric layer of the ozone involved in blocking the UV component of sunrays. Depletion is due to particularly reactive components that originate from chlorofluorocarbon (CFC) or chlorofluoromethanes (CFM). The substance employed as benchmark measure for OPD is trichlorofluoromethane, or CFC-11. Photochemical Ozone Creation Potential (POCP) Production of compounds that foster oxidation due to interaction with light, resulting in ozone formation in the troposphere. The POCP indicator mostly encompasses VOC (volatile organic compounds) and is expressed as of ethylene equivalent (g C₂H₄). EPD Tarallucci, 10/03/