Shelf life extension and food loss reduction as mitigation strategy for bakery products

Transcription

1 XI Convegno della Rete Italiana LCA RESOURCE EFFICIENCY & SUSTAINABLE DEVELOPMENT GOALS IL RUOLO DEL LIFE CYCLE THINKING Shelf life extension and food loss reduction as mitigation strategy for bakery products Bacenetti J. 1, Giovenzana V. 2, Niero M. 3, Ingrao C. 4, Guidetti R. 2 1 Dipartimento di Scienze e Politiche Ambientali. Università degli Studi di Milano 2 Dipartimento di Scienze Agrarie e Ambientali. Università degli Studi di Milano 3 Department of Management Engineering, Technical University of Denmark 4 Facoltà di Ingegneria e Architettura, Università Kore di Enna

2 INTRODUCTION Little attention has been paid to the effects that shelf life extension (SLE) may have on the environmental performance of a product. Can the extension of the shelf life have benefits on the environmental sustainability of a product food??. Impact increase Reduction of losses

3 GOAL & SCOPE DEFINITION OBJECT Breadsticks with and without addition of antioxidant for SLE GOAL Can the shelf-life extension be an effective mitigation solution also if it involves an increase of the environmental impact related to change in the production process? The reduction of product losses (due to shelf life extension) can overcome the impact increase (due to the process modification)? FUNCTIONAL UNIT 1 kg of breadsticks

4 Seed, fertilisers, pesticide, diesel, electricity, tractors, equipement PRODUCTION BREADSTICKS WHEAT CULTIVATION Grain Straw PRODUCTION OF ROSEMARY ROSEMARY CULTIVATION Dry leaves SYSTEM BOUNDARY Seed, fertilisers, pesticide, diesel, electricity, tractors, equipement Diesel, electricity MILLING EXTRACTION Waste electricity, nitrogen, water Natural gas, electricity, salt, yeast, olive oil, wheat bran, tap water, packaging Flour KNEADING COOKING PACKAGING Bread stick Extract WASTE TREATMENT diesel, electricity, water, chemicals LEGEND PROCESSES USE Product waste Waste WASTE TREATMENT Diesel, electricity water, chemicals Product and coproduct input

5 INVENTORY: BREADSTICKS PRIMARY DATA - Wheat cultivation: surveys and interwiews in different farms in Lombardy to identify the cultivation practice. Average grain yield 6.1 t/ha (at commercial moisture); - Milling: surveys on the main mill of Lodi discrict for energy cons. and mill yield; - Bakery factory (1680 t/year of breadsticks production): composition of breadstik + consumption of energy and cleaning agents SECONDARY DATA Rosemary cultivation: standard cultivation practice for Italy in open fields: 6 years of crop cycle kg/ha of N and P 2 O 5, 100 kg/ha K 2 O Average yield 1,7 t/ha of dry leaves Extraction of rosemary extract: SFE (Supercritical Fluid Extraction). Average concentration 0,1% on dry matter basis, (diluition 1:100). Rodríguez-Meizoso et al Life cycle assessment of green pilot-scale extraction processes to obtain potent antioxidants from rosemary leaves. Journal of Supercritical Fluids 72,

6 LCI: Extraction Extraction Studies carried out in European Country highlighted that the extractio process is responsible of a considerable impact. For example for the Climate Change (CC) the impact ranges from 0.36 to 7.7 kg di CO 2 eq/1 gr rosmarinic acid. The use of the extract cannot be neglected even if the antioxidant substance is extracted together with other substances (ratio 1:10) and it is furtherly diluited (ration 1:10) to be stabilized and easily dosed. Several extraction methods with wide variation of efficiency and inputs WEPO, Water Extraction and Particle formation; PHWE pressurized hot water extraction; SFE supercritical fluid extraction (SFE) SFE is the commonly used Supercritical Fluid Extraction (SFE) is the process of separating one component (the extractant) from another (the matrix) using supercritical fluids as the extracting solvent. Carbon dioxide (CO2) is the most used supercritical fluid.

7 BREADSTICKS: LCI shelf-life extension Laboratoy tests to assess the shelf-life of the different breadsticks Wihout AoX With Aox 20 C C C The shelf-life grows up (+33%- + 66%) thanks to the addition of antioxidant (rosemary extract).

8 INVENTORY: BREADSTICKS Composition Ingredient Whitout Aox With Aox Wheat flour 84.52% 84.38% Wheat bran 9.30% 9.28% Olive oil 3.22% 3.21% Salt 1.69% 1.69% Brever s yeast 1.27% 1.27% Rosemary extract % Energy and Water consumption at bakery Annual Specific INPUT consumption consumption Electricity kwh kwh/kg Water 2138 m m 3 /kg Natural gas m m 3 /kg Average recipe for 119 kg of breadsticks INGREDIENT U.m Whithout Aox With Aox Wheat flour kg Water kg Wheat bran kg Olive oil kg Salt kg Brever s yeast kg Rosemary extract kg - 0.2

9 RESULTS: standard breadsticks Impact for 1 kg of Impact category Symbol Unit Score Climate change CC kg CO 2 eq Ozone depletion OD kg CFC-11 eq 2.01E-07 Particulate matter PM kg PM2.5 eq Photochemical ozone formation POF kg NMVOC eq Acidification TA molc H+ eq Terrestrial eutrophication TE molc N eq Freshwater eutrophication FE kg P eq Marine eutrophication ME kg N eq Mineral, fossil & ren resource depletion MFRD kg Sb eq 2.87E-05 LCIA: ILCD mid-point (Wolf et al., 2012)

10 HOTSPOTS: standard breadsticks 100% Flour Water Salt Olive oil Yeast Wheat bran Electricity Heat 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% CC OD PM POF TA TE FE ME MFRD Flour + olive oil are the main responsible for all the evaluated impact categories: for TA, TE, FE and ME the impact is almost completely related to fertiliser related emissions Negligible impact for salt and water Rosemary extract NOT considered.

11 RESULTS: Hotspots for breadsticks considering rosemary extract 100. Farina Acqua Sale Olio d'oliva Lievito Crusca Packaging Acido rosmarinico Elettricità Gas Plastica (waste treatment) % CC OD PM POF TA TE FE ME MFRD ROSMARINIC ACID (ROSEMARY EXTRACT) The rosemary extract is responsible of a share of the environmental impact ranging from 2% (MFRD) to 11% (FE). This impact is almost completely related to the extraction and, in particular, to its energy consumption.

12 BREAD STICK: with & whitout rosemary extract FU = 1 kg di breadsticks (no losses considered) Breadsticks without antioxidant Breadsticks with antioxidant More Or less % Only +13% in FE + 13% CC OD PM POF TA TE FE ME MFRD

13 BREADSTICKS: considering reduction of product losses SLE reduction of product loss during consumption step of the life cycle unit Product loss without AoX 15.0% Shelf life without AoX 116 days Shelf life with AoX 193 days Product loss with AoX 9.0% 100. % 90. No AoX - 15% Aox - 9% CC OD PM POF TA TE FE ME MFRD

14 No AoX - 15% Aox - 9% BREADSTICKS: considering reduction of product losses 100. CC MFRD OD ME PM FE POF TE TA Taking into account the reduction of product loss (from 15% to 9% as a consequence of SLE), the use of rosemary extract reduces the environmental impact for (TA, TE, ME and MFRD). For the other impact categories (CC, OD, PM, POF and FE), the reduction of the product loss doesn t offsett the impact increase related to the addition of rosmarinic acid.

15 Montecarlo analysis, 1000 runs, confidence interval 95% without Aox < with Aox without Aox >= with Aox RESULTS: Uncentainty MFRD ME FE TE TA POF PM OD CC Impact of breadsticks without Aox (15% loss)>= Impact of breadsticks with Aox (9% loss) for TA, TE, ME, MFRD (sig. >94%) Impact of breadsticks without Aox (15% loss) < Impact of breadsticks with Aox (9% loss) for PM and OD (sig. >90%) CC, FE and POF present the higher level of uncertainty.

16 RESULTS: Break even-point BREAK EVEN-POINT: At which level of product losses the impact of breadsticks without AoX is equal to the one of breadsticks with Aox? IT DEPENDS TO THE IMPACT CATEGORY 2.1 Without AoX With AoX (9%) CC - kg CO 2 eq/kg Break-even point for CC: 16% of product losses from an environmental perspective the solution with AoX becomes the less impacting only if the losses of product are >16% 1.7 0% 2% 4% 6% 8% 10% 12% 14% 16% 18% 20%

17 Without AoX With AoX (9%) RESULTS: Break even-point OD - kg CFC-11 eq/kg 1.60E E E E E E E E E+00 0% 2% 4% 6% 8% 10% 12% 14% 16% 18% 20% Also if small losses of product (> 0.7%) are considered, the breadsticks with rosemary extract shows the lower impact FE - kg Peq/kg % 2% 4% 6% 8% 10% 12% 14% 16% 18% 20% Differently than for OD, for FE also considering quite high losses (>20%), the use of rosemary extract doesn t involve environmental benefits and the breadsticks with shorter shelf-life are less impacting.

18 CONCLUSIONS & NEXT STEPS Can the extension of the shelf life have benefits on the environmental sustainability of a product food?? It depends basically from the reduction of food losses It depends from the impact category. For TA, TE, ME e MFRD (livello di significatività > 94%) and for CC (significatività statistica > 70%), the impact of breadstick without Aox (shorter shelf-life) are lower respect to breadstick with Aox. On the contrary, for OD and PM, breadstick with Aox achieve the best performances(significatività statistica > 90%). NEXT STEPS Primary data collection with regards to: Rosemary cultivation and extraction Food losses reduction? Different disposal fo the waste (actually considered as solid waste to be incinerated) Alternative FU? e.g., supply of breadsticks for 1 year/month to better highlight that with SLE less breadsticks should be supplied the reference flow

19 THANK YOU FOR YOUR ATTENTION PRIN Long life, High Sustainability. Shelf Life Extension come indicatore di sostenibilità

20 FU = 1 kg breadsticks x day of shelf-life (no losses considered) BREADSTICKS: with & whitout rosemary extract Breadsticks without antioxidant (116 days) Breadsticks with antioxidant (193 days) % CC OD PM POF TA TE FE ME MFRD The SLF (from 116 to 193 days) achieved using the rosemary extraction involves a remarkable reduction of the impact when the FU is the day of shelf-life (also considering the environmental load related to consumptionof AoX and N 2 )

21 RESULTS: production of rosemary CULTIVATION Average italian data for rosemasy cultivation in open field (6 years of crop cycle, average yield of 1,7 tons of dry leaves/ha per year) FU 1 kg of dry leaves Impact Unit SCORE CC kg CO2 eq OD kg CFC-11 eq 6.71E-08 PM g PM2.5 eq POF g NMVOC eq TA molc H+ eq TE molc N eq FE g P eq ME g N eq MFRD kg Sb eq 4.82E g di dry leaves/g of extract % Emissioni di processo Meccanizzazione operazioni Fertilizzanti & Fitofarmaci Essiccazione CC OD PM POF TA TE FE ME MFRD

22 ROSEMARY: Extraction Rodríguez-Meizoso et al Life cycle assessment of green pilot-scale extraction processes to obtain potent antioxidants from rosemary leaves. Journal of Supercritical Fluids 72,

23 FU = 1 kg di grissini (no perdite) GRISSINO: confezionamento in atmosfera controllata N Grissino, fresh + N2 Grissino, fresh, in aria % CC OD PM POF TA TE FE ME MFRD

24 GRISSINO: confezionamento in N 2 FU = 1 kg di grissini x giorno di shelf-life (no perdite) 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% Grissino, fresh, in aria (116 days) Grissino, fresh + N2 (130 days) 0% CC OD PM POF TA TE FE ME MFRD (A differenza che per l allungamento della SL legata all impiego dell estratto di rosmarino) il confezionamento in N2 comporta un aumento di impatto trascurabile che è più che compensato dall allungamento della SL

25 GRISSINO: Impatto ambientale e allungamento della LS Considerare come FU la massa di prodotto ma valutare la riduzione delle perdite che si hanno grazie all allungamento della shelf-life e quantificare il beneficio ambientale conseguente Calcolare l Environmental break-even point: qual è la riduzione delle perdite di prodotto che «paga» l incremento di impatto legato alla modificazione del processo necessaria per allungare la shelf-life?