Environmental Impacts of Food Production and Consumption by Foster C., Green K., Bleda M.

By Foster C., Green K., Bleda M.

Ultimate report back to the dept for surroundings nutrients and Rural Affairs

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The total energy requirements for the fresh pasta are higher, covering a range of 26 to 30MJ/kg, than those of the spaghetti (17-23 MJ/kg). In both cases cooking is significant, 41 but in the case of the spaghetti, which requires much longer cooking, this accounts for around half of the total energy requirement. The addition of eggs to the ingredient mix was found to significantly increase the energy requirement for raw material production (see Figure 12 and Figure 13). Figure 12: Energy use in the life cycle of spaghetti “Energy use during the life cycle of one portion of spaghetti.

Per kg peeled potato. Total value 304g CO2 CULTIVATION TRANSPORT to PACKING Co. 55, 16% PACKING Co. -15, 4% 15, 4% 100, 31% 5, 1% PACKAGING SYSTEM Prod'n & Waste Mngmt DISTRIBUTION to RETAILER 30, 9% RETAILER TRANSPORT to HOME 50, 15% 60, 19% 4, 1% HOUSEHOLD USE HOUSEHOLD DISTRICT HEATING Figure 9: Climate change impact around the life cycle of the potato Data ex Mattsson & Wallen 2003 38 For photochemical ozone creation potential, those parts of the life cycle that involve transport are more significant, because of the importance of emissions from internal combustion engines to this theme (Figure 10).

Eq. eq CO2 for the entire life cycle given by Mattsson & Wallen (2003). The very high GWP is, according to CarlssonKanyama (1998), the result of methane emissions from irrigated rice fields: agriculture accounts for more than 80% of the total impact. She stresses, however, that methane emissions from rice cultivation have been calculated for this analysis and have strong uncertainties associated with them. No analysis has been identified that discusses other environmental impacts of rice cultivation in the context of life cycle analysis.

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