Abstract
Abstract
Aims: The current research aims to evaluate the primary energy demand
(PED), global warming potential (GWP) and the water footprint (WF) associated
with the life cycle of cupcakes produced and consumed in the UK. Further objectives
are to identify hotspots and improvement opportunities, to help towards
improving the environmental sustainability of cakes.
Methods and Results: Life cycle assessment (LCA) has been used to estimate PED, GWP and WF, in accordance with the ISO 14040/14044 guidelines for LCA. The functional unit is defined as 1 kg of packaged cupcake consumed at home. The scope of the study is from ‘cradle to grave’. Data have been sourced from manufacturers, literature and LCA databases. The PED is estimated at 60 MJ/kg product, GWP at 2.3 kg CO2 eq./kg and the WF at 26 l/kg. Production of raw materials and packaging are environmentally the most significant stages for all three impacts categories. Transport and manufacturing are also significant for PED and GWP.
Conclusions: Environmental improvement opportunities include manure composting associated with the milk powder used in the cake recipe, energy reduction in the manufacturing process, light weighting of packaging and higher recycling rate of post-consumer food wastes.
Significance and Impact of the Study: This study is carried out as part of the research project ‘Life cycle sustainability management: Eco-efficient confectionary supply chains’. The results are expected to be of interest to different stakeholders, including policy makers, manufacturers and consumers. Significant impact could be achieved by targeting the identified hotspots in the life cycle of cakes, which are consumed widely not only in the UK but globally.
Methods and Results: Life cycle assessment (LCA) has been used to estimate PED, GWP and WF, in accordance with the ISO 14040/14044 guidelines for LCA. The functional unit is defined as 1 kg of packaged cupcake consumed at home. The scope of the study is from ‘cradle to grave’. Data have been sourced from manufacturers, literature and LCA databases. The PED is estimated at 60 MJ/kg product, GWP at 2.3 kg CO2 eq./kg and the WF at 26 l/kg. Production of raw materials and packaging are environmentally the most significant stages for all three impacts categories. Transport and manufacturing are also significant for PED and GWP.
Conclusions: Environmental improvement opportunities include manure composting associated with the milk powder used in the cake recipe, energy reduction in the manufacturing process, light weighting of packaging and higher recycling rate of post-consumer food wastes.
Significance and Impact of the Study: This study is carried out as part of the research project ‘Life cycle sustainability management: Eco-efficient confectionary supply chains’. The results are expected to be of interest to different stakeholders, including policy makers, manufacturers and consumers. Significant impact could be achieved by targeting the identified hotspots in the life cycle of cakes, which are consumed widely not only in the UK but globally.
10 - 12 April 2017
Keywords: Primary energy demand, Water footprint, production and consumption, food chains