Life cycle environmental impacts of convenience food: Comparison of ready and home-made meals

This paper compares the life cycle environmental impacts of ready-made meals manufactured industrially with meals prepared at home from scratch. A typical roast dinner consisting of chicken meat, vegetables and tomato sauce is considered. The results suggest that the impacts of the home-made meal are lower than for the equivalent ready-made meal. For example, the global warming and human toxicity potentials are up to 35% lower and eutrophication, photochemical smog and ozone layer depletion are up to 3 times lower. The main reasons for this are the avoidance of meal manufacturing, reduced refrigeration and a lower amount of waste in the life cycle of the home-made meal. For the ready-made meal, the lowest impacts are found for the frozen meal prepared from fresh ingredients and heated at home in a microwave. The worst option for most impacts is the frozen ready-made meal with frozen ingredients that is heated in an electric oven. For the same cooking method, chilled ready-made meals have higher impacts than the frozen. The type of refrigerant used in the supply chain influences the impacts, particularly global warming and ozone layer depletion. The contribution of packaging is important for some impacts, including global warming, fossil fuel depletion and human toxicity. The main hotspots for both types of meal are the ingredients, waste and cooking method chosen by the consumer. Using organic instead of conventional ingredients leads to higher impacts. Sourcing chicken and tomatoes from Brazil and Spain, respectively, reduces environmental impacts of the meals compared to sourcing them from the UK, despite the long-distance transport. The findings of the study are used to make recommendations to producers, retailers and consumers on reducing the environmental impacts from food production and consumption.The authors are grateful to RCUK (grant no. EP/K011820) and BECAS Chile for sponsoring this research

A framework for increasing the availability of life cycle inventory data based on the role of multinational companies

Purpose The aim of the paper is to assesses the role and effectiveness of a proposed novel strategy for Life Cycle Inventory (LCI) data collection in the food sector and associated supply chains. The study represents one of the first of its type and provides answers to some of the key questions regarding the data collection process developed, managed and implemented by a multinational food company across the supply chain. Methods An integrated LCI data collection process for confectionery products was developed and implemented by Nestlé, a multinational food company. Some of the key features includes: (1) management and implementation by a multinational food company, (2) types of roles to manage, provide and facilitate data exchange, (3) procedures to identify key products, suppliers and customers, (4) LCI questionnaire and cover letter, and (5) data quality management based on the pedigree matrix. Overall, the combined features in an integrated framework provides a new way of thinking about the collection of LCI data from the perspective of a multinational food company. Results The integrated LCI collection framework spanned across five months and resulted in 87 new LCI datasets for confectionery products from raw material, primary resource use, emission and waste release data collected from suppliers across 19 countries. The data collected was found to be of medium-to-high quality compared with secondary data. However, for retailers and waste service companies only partially completed questionnaires were returned. Some of the key challenges encountered during the collection and creation of data included: lack of experience, identifying key actors, communication and technical language, commercial compromise, confidentiality protection, and complexity of multi-tiered supplier systems. A range of recommendations are proposed to reconcile these challenges which include: standardisation of environmental data from suppliers, concise and targeted LCI questionnaires, and visualising complexity through drawings. Conclusions The integrated LCI data collection process and strategy has demonstrated the potential role of a multinational company to quickly engage and act as a strong enabler to unlock latent data for various aspects of the confectionery supply chain. Overall, it is recommended that the research findings serve as the foundations to transition towards a standardised procedure which can practically guide other multinational companies to considerably increase the availability of LCI data

Nutrition-Oriented Reformulation of Extruded Cereals and Associated Environmental Footprint: A Case Study

The global food system faces a dual challenge for the decades ahead: to (re)formulate foods capable to feed a growing population while reducing their environmental footprint. In this analysis, nutritional composition, recipe, and sourcing data were analyzed alongside five environmental indicators: climate change (CC), freshwater consumption scarcity (FWCS), abiotic resource depletion (ARD), land use impacts on biodiversity (LUIB), and impacts on ecosphere/ecosystems quality (IEEQ) to assess improvement after three reformulation cycles (2003, 2010, 2018) in three extruded breakfast cereals. A life cycle assessment (LCA) was performed using life cycle inventory (LCI) composed by both primary data from the manufacturer and secondary data from usual third-party LCI datasets. Reformulation led to improved nutritional quality for all three products. In terms of environmental impact, improvements were observed for the CC, ARD, and IEEQ indicators, with average reductions of 12%, 14%, and 2% between 2003 and 2018, respectively. Conversely, the FWCS and LUIB indicators were increased by 57% and 70%, respectively. For all indicators but ARD, ingredients contributed most to the environmental impact. This study highlights the need for further focus on the selection of less demanding ingredients and improvements in agricultural practices in order to achieve environmental and nutritional improvements

Nutrition in the Bin: A Nutritional and Environmental Assessment of Food Wasted in the UK

The UK currently has the most detailed, directly measured data for food wasted in the home. This includes information on the exact types of food wasted. These data allow calculation of the nutrients within that waste, as well as its environmental impact. The results progress the conversation beyond how much food is wasted or its energy content; it permits the implications for nutrition and sustainability to be assessed in detail. Data for UK household food waste were expressed as an average waste per capita for each type of food. Each food type was matched with an item (or group of items) from the UK Composition of Foods (7th Ed). The level of nutrients wasted was compared to UK Reference Nutrient Intakes (RNIs) for adult women (19–50 years, used as a proxy for general population requirements). The data were normalized into “nutrient days” wasted per capita per year, then into the number of complete diet days (for 21 nutrients plus energy). Results show that approximately 42 daily diets were discarded per capita per year. By individual nutrient, the highest losses were vitamin B12, vitamin C, and thiamin (160, 140, and 130 nutrient days/capita/year, respectively). For protein, dietary energy and carbohydrates, 88, 59, and 53 nutrient days/capita/year, respectively, were lost. Substantial losses were also found for under-consumed nutrients in the UK: calcium, which was mostly lost via bakery (27%) and dairy/eggs (27%). Food folate was mainly lost through fresh vegetables/salads (40%) and bakery (18%), as was dietary fiber (31 and 29%, respectively). Environmental impacts were distributed over the food groups, with wasted meat and fish the single largest contribution. For all environmental impacts studied, the largest contribution came from agricultural production. This paper shows that there are areas where interventions preventing food waste and promoting healthy eating could work together (e.g., encouraging consumption of vegetables or tackling overbuying, especially of unhealthy foods). Food manufacturers and retailers, alongside governments and NGOs, have a key role to minimize waste of environmentally impactful, nutrient-dense foods, for instance, by helping influence people’s behaviors with appropriate formulation of products, packaging, portioning, use of promotions, or public education

Comparing the Performance of Bread and Breakfast Cereals, Dairy, and Meat in Nutritionally Balanced and Sustainable Diets

Objective: To quantify the performance of food products in a sustainable diet based on the balance of their contribution to nutrient intake and environmental impact, within the context of the Dutch diet.Design: While fixing the quantity of a specific food group at different levels, optimized diets that met nutrient requirements and stayed as close as possible to the current Dutch diet were calculated, in order to understand its potential environmental impact and its nutritional quality. Bread & breakfast cereals, dairy, and meat were compared between 0 and 250% of current intake. Their performance is expressed in the relationship between the quantity of these food products and (1) the environmental impact of diets and (2) the nutrient balance of the diets.Setting: The Netherlands.Subjects: Women aged 31–50.Results: The amount of bread & breakfast cereals in the optimized diets were inversely correlated with their environmental impact. The nutrient balance of the optimized diets was maintained despite varying cereal content, with the expected improvement over the current diet. Increasing amounts of dairy in the optimized diet were associated with an increase in environmental impact and meat with a steep increase. The nutrient balance of optimized diets with varying dairy and meat contents was also maintained at high levels, even at 0% content.Conclusions: Bread and breakfast cereals are sources of nutrients with a better environmental performance compared to dairy or meat within the context of the Dutch diet. It is possible to optimize diets for environmental impact whilst maintaining a high nutrient balance

table_2.docx

<p>The UK currently has the most detailed, directly measured data for food wasted in the home. This includes information on the exact types of food wasted. These data allow calculation of the nutrients within that waste, as well as its environmental impact. The results progress the conversation beyond how much food is wasted or its energy content; it permits the implications for nutrition and sustainability to be assessed in detail. Data for UK household food waste were expressed as an average waste per capita for each type of food. Each food type was matched with an item (or group of items) from the UK Composition of Foods (7th Ed). The level of nutrients wasted was compared to UK Reference Nutrient Intakes (RNIs) for adult women (19–50 years, used as a proxy for general population requirements). The data were normalized into “nutrient days” wasted per capita per year, then into the number of complete diet days (for 21 nutrients plus energy). Results show that approximately 42 daily diets were discarded per capita per year. By individual nutrient, the highest losses were vitamin B₁₂, vitamin C, and thiamin (160, 140, and 130 nutrient days/capita/year, respectively). For protein, dietary energy and carbohydrates, 88, 59, and 53 nutrient days/capita/year, respectively, were lost. Substantial losses were also found for under-consumed nutrients in the UK: calcium, which was mostly lost via bakery (27%) and dairy/eggs (27%). Food folate was mainly lost through fresh vegetables/salads (40%) and bakery (18%), as was dietary fiber (31 and 29%, respectively). Environmental impacts were distributed over the food groups, with wasted meat and fish the single largest contribution. For all environmental impacts studied, the largest contribution came from agricultural production. This paper shows that there are areas where interventions preventing food waste and promoting healthy eating could work together (e.g., encouraging consumption of vegetables or tackling overbuying, especially of unhealthy foods). Food manufacturers and retailers, alongside governments and NGOs, have a key role to minimize waste of environmentally impactful, nutrient-dense foods, for instance, by helping influence people’s behaviors with appropriate formulation of products, packaging, portioning, use of promotions, or public education.</p

table_3.docx

<p>The UK currently has the most detailed, directly measured data for food wasted in the home. This includes information on the exact types of food wasted. These data allow calculation of the nutrients within that waste, as well as its environmental impact. The results progress the conversation beyond how much food is wasted or its energy content; it permits the implications for nutrition and sustainability to be assessed in detail. Data for UK household food waste were expressed as an average waste per capita for each type of food. Each food type was matched with an item (or group of items) from the UK Composition of Foods (7th Ed). The level of nutrients wasted was compared to UK Reference Nutrient Intakes (RNIs) for adult women (19–50 years, used as a proxy for general population requirements). The data were normalized into “nutrient days” wasted per capita per year, then into the number of complete diet days (for 21 nutrients plus energy). Results show that approximately 42 daily diets were discarded per capita per year. By individual nutrient, the highest losses were vitamin B₁₂, vitamin C, and thiamin (160, 140, and 130 nutrient days/capita/year, respectively). For protein, dietary energy and carbohydrates, 88, 59, and 53 nutrient days/capita/year, respectively, were lost. Substantial losses were also found for under-consumed nutrients in the UK: calcium, which was mostly lost via bakery (27%) and dairy/eggs (27%). Food folate was mainly lost through fresh vegetables/salads (40%) and bakery (18%), as was dietary fiber (31 and 29%, respectively). Environmental impacts were distributed over the food groups, with wasted meat and fish the single largest contribution. For all environmental impacts studied, the largest contribution came from agricultural production. This paper shows that there are areas where interventions preventing food waste and promoting healthy eating could work together (e.g., encouraging consumption of vegetables or tackling overbuying, especially of unhealthy foods). Food manufacturers and retailers, alongside governments and NGOs, have a key role to minimize waste of environmentally impactful, nutrient-dense foods, for instance, by helping influence people’s behaviors with appropriate formulation of products, packaging, portioning, use of promotions, or public education.</p