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Carbon Footprint per la valutazione della performance di politiche di acquisti verdi pubblici: un caso di studio nella ristorazione collettiva

By CERUTTI Alessandro, CONTU Simone, ARDENTE FULVIO, DONNO Dario and BECCARO Gabriele

Abstract

The article analyses different Green Public Procurement (GPP) strategies to reduce the carbon footprint applied to the public catering services. The assessment method is based on the Life Cycle Assessment methodology. The assessed strategies include: processes adopted to produce the food, origin of the purchased products, and distribution of the food. A case study is presented applied to the municipality of Turin (Italy).JRC.D.3-Land Resource

Publisher: ENEA – Servizio Promozione e Comunicazione
Year: 2016
OAI identifier: oai:publications.jrc.ec.europa.eu:JRC101698
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