Systematic review of greenhouse gas emissions for different fresh food categories

This paper presents the results of a systematic literature review of greenhouse gas emissions for different food categories from life cycle assessment (LCA) studies, to enable streamline calculations that could inform dietary choice. The motivation for completing the paper was the inadequate synthesis of food greenhouse gas emissions available in the public domain. The paper reviewed 369 published studies that provided 1,718 global warming potential (GWP) values for 168 varieties of fresh produce. A meta-analysis of the LCA studies was completed for the following categories: fresh vegetables (root vegetables, brassica, leaves and stems); fresh fruits, (pepo, hesperidium, true berries, pomes, aggregates fruits and drupes); staples (grains, legumes, nuts, seeds and rice); dairy (almond/coconut milk, soy milk, dairy milk, butter and cheese); non-ruminant livestock (chicken, fish, pork); and ruminant livestock (lamb and beef). The meta-analysis indicates a clear greenhouse gas hierarchy emerging across the food categories, with grains, fruit and vegetables having the lowest impact and meat from ruminants having the highest impact. The meta-analysis presents the median, mean, standard deviation, upper and lower quartile, minimum and maximum results for each food category. The resultant data enables streamline calculations of the global warming potential of human diets, and is illustrated by a short case study of an Australian family’s weekly shop. The database is provided in the Appendix as a resource for practitioners. The paper concludes with recommendations for future LCA studies to focus upon with respect to content and approach

Qualitative and quantitative tool development to support environmentally responsible decisions

© 2007 Elsevier. Publisher PDF version is restricted access in accordance with the Elsevier policy.The Centre for Design at RMIT University in Melbourne, Australia has developed various quantitative and qualitative tools to supportdecision-making by industry and government partners in product design and policy development. The aim, in general, is to support developmentof attractive, functional, marketable products while enhancing their environmental performance. Depending on the product, the project scope andthe client, the tools that are used can be anything from a half-day char-rette, environmental checklist, to a one-year life cycle assessment (LCA).In this paper we describe our approach and the various tools that have been developed by the research team at the Centre over recent yearswith the use of case studies. The paper argues that it is important for tool development to be based on solid research and information, but the keyto influencing product design decisions is the translation of this information into a usable format for the users

Packaging for sustainability

  Provides a concise and readable handbook for practitioners who are trying to implement sustainability strategies for packaging Draws on the expertise of researchers and industry practitioners to provide information on business benefits and environmental issues Includes industry case studies The packaging industry is under pressure from regulators, customers and other stakeholders to improve packaging’s sustainability by reducing its environmental and societal impacts. This is a considerable challenge because of the complex interactions between products and their packaging, and the many roles that packaging plays in the supply chain. Packaging for Sustainability is a concise and readable handbook for practitioners who are trying to implement sustainability strategies for packaging. Industry case studies are used throughout the book to illustrate possible applications and scenarios. Packaging for Sustainability draws on the expertise of researchers and industry practitioners to provide information on business benefits, environmental issues and priorities, environmental evaluation tools, design for environment, marketing strategies, and challenges for the future. Authors: Dr. Karli Verghese and Dr. Helen Lewis, Centre for Design, RMIT University; Dr Leanne Fitzpatrick, Birubi Innovation, Melbourne

DIRECT, a tool for change: Co-designing resource efficiency in the food supply chain

International audienc

Tensions and Opportunities : An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co‐Creation Sessions

On-pack date and storage labeling is one of the direct information carriers used by the food industry to communicate product shelf-life attributes to consumers. However, it is also one of the major factors that contribute to consumer food waste issues. This study aims to systematically understand the existing tensions within the current date and storage labeling system and explore the potential opportunities for design to intervene. First, we conducted a literature review to identify tensions that the consumer encounters in their food edibility assessment system and summarize the corresponding proposal for actions. 12 tensions and 16 proposals for action were identified and further framed according to a conceptual model developed in this study. Following this, the literature findings were refined and grounded in co-creation sessions in consumer workshops and industry practitioner interviews to develop specific labeling-related design implications. The findings indicate the importance of investigating the role that date and storage labeling play from a system level. Furthermore, we suggest that the conceptual model developed in this study can be used not only as a framework that guides researchers to identify and analyze labeling-related food waste problems that each individual consumer encounters, but also as a guideline that assists packaging design practitioners in exploring potential design opportunities to solve the problem from a system perspective.Funding agencies: PepsiCo; Australian Institute of Packaging (AIP); RMIT Universit; China Scholarship CouncilChina Scholarship Council; Machine Design Division, Linkbping University</p

Resource efficiency in the food manufacturing sector: DIRECT, a co-designed online tool.

International audienc

The Good, the Bad, and the Ugly: Food Packaging and Consumers

Food waste is a significant environmental, economic, and social issue. In many cases, packaging protects food and prolongs its shelf life, reducing the overall environmental impact by reducing food waste. This research focuses on consumer perceptions of the role of packaging and on-pack labelling in reducing household food waste. The following research questions provided the framework for the study: (1) could packaging play a role in decreasing food waste; (2) what are labelling and packaging designs’ impacts on consumer decision-making about food waste? This research draws on two qualitative studies. Study One focuses on journey mapping—following food waste throughout the consumer’s engagement with food ‘journey’ from planning to disposal. Study Two comprises a series of in-depth interviews in consumers’ homes focusing on how consumers engage with food packaging and food waste. Results indicate that there are at least two streams of consumer perceptions to consider when determining the relationship between food packaging and reducing food waste: the first is how practically useful packaging is for consumer needs; the second is consumers’ perceptions about food packaging itself. There are tensions and trade-offs between these two sets of considerations. The results of the studies show consumers are unlikely to consider food packaging or reducing food waste as a primary motivation in their food purchasing decisions. The studies also show reducing packaging, including plastic packaging, is seen as more important than reducing food waste. Our results also highlight important elements to consider when designing food packaging. These results suggest that a fundamental review is needed for many aspects of packaging and storage information and that this review should account for consumers’ information needs at different points: purchase, storage, during consumption, and between instances of consumption. Furthermore, our results suggest packaging designs that provide clear information and instructions for consumers to reduce food waste are needed

The Good, the Bad, and the Ugly: Food Packaging and Consumers

Food waste is a significant environmental, economic, and social issue. In many cases, packaging protects food and prolongs its shelf life, reducing the overall environmental impact by reducing food waste. This research focuses on consumer perceptions of the role of packaging and on-pack labelling in reducing household food waste. The following research questions provided the framework for the study: (1) could packaging play a role in decreasing food waste; (2) what are labelling and packaging designs’ impacts on consumer decision-making about food waste? This research draws on two qualitative studies. Study One focuses on journey mapping—following food waste throughout the consumer’s engagement with food ‘journey’ from planning to disposal. Study Two comprises a series of in-depth interviews in consumers’ homes focusing on how consumers engage with food packaging and food waste. Results indicate that there are at least two streams of consumer perceptions to consider when determining the relationship between food packaging and reducing food waste: the first is how practically useful packaging is for consumer needs; the second is consumers’ perceptions about food packaging itself. There are tensions and trade-offs between these two sets of considerations. The results of the studies show consumers are unlikely to consider food packaging or reducing food waste as a primary motivation in their food purchasing decisions. The studies also show reducing packaging, including plastic packaging, is seen as more important than reducing food waste. Our results also highlight important elements to consider when designing food packaging. These results suggest that a fundamental review is needed for many aspects of packaging and storage information and that this review should account for consumers’ information needs at different points: purchase, storage, during consumption, and between instances of consumption. Furthermore, our results suggest packaging designs that provide clear information and instructions for consumers to reduce food waste are needed

Packaging Strategies That Save Food : A Research Agenda for 2030

Summary Thoroughly considering and optimizing packaging systems can avoid food loss and waste. We suggest a number of issues that must be explored and review the associated challenges. Five main issues were recognized through the extensive experience of the authors and engagement of multiple stakeholders. The issues promoted are classified as follows: (1) identify and obtain specific data of packaging functions that influence food waste; (2) understand the total environmental burden of product/package by considering the trade‐off between product protection and preservation and environmental footprint; (3) develop understanding of how these functions should be treated in environmental footprint evaluations; (4) improve packaging design processes to also consider reducing food waste; and (5) analyze stakeholder incentives to reduce food loss and waste. Packaging measures that save food will be important to fulfill the United Nations Sustainable Development goal to halve per capita global food waste at the retail and consumer levels and to reduce food losses along production and supply chains