nLCA in bakery food products: state of the art and urgent needs

Martina Cassarino; Gianluca Giuberti; Lorenzo Morelli; Marco Trezzi; Andrea Pelattieri; Loris Manicardi; Pietro Scaglia

doi:10.3389/fsufs.2024.1253865

nLCA in bakery food products: state of the art and urgent needs

Martina Cassarino
, Gianluca Giuberti
, Lorenzo Morelli
, Marco Trezzi
, Andrea Pelattieri
, Loris Manicardi
, Pietro Scaglia

Bauli S.p.A.
Deloitte & Touche S.p.A.

Risultato della ricerca: Contributo in rivista › Articolo

Abstract

This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different stages considering the UNI EN ISO; (2) the development of nutritional LCA; (3) the difference between functional units in LCA and nutritional LCA; and (4) the different nutritional LCA approaches. The study emphasizes the lack of nutritional LCA studies regarding the bakery category, underlining the urgent need for this type of investigation concerning this specific food sector.

Lingua originale	Inglese
pagine (da-a)	N/A-N/A
Rivista	Frontiers in Sustainable Food Systems
Volume	8
DOI	https://doi.org/10.3389/fsufs.2024.1253865
Stato di pubblicazione	Pubblicato - 2024

OSS delle Nazioni Unite

Questo processo contribuisce al raggiungimento dei seguenti obiettivi di sviluppo sostenibile

SDG 7 Energia pulita e accessibile
SDG 12 Consumo e produzione responsabili

Keywords

bakery
cereals
sustainability
nutritional life cycle assessment
life cycle assessment

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10.3389/fsufs.2024.1253865

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AU - Cassarino, Martina

AU - Giuberti, Gianluca

AU - Morelli, Lorenzo

AU - Trezzi, Marco

AU - Pelattieri, Andrea

AU - Manicardi, Loris

AU - Scaglia, Pietro

PY - 2024

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AB - This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different stages considering the UNI EN ISO; (2) the development of nutritional LCA; (3) the difference between functional units in LCA and nutritional LCA; and (4) the different nutritional LCA approaches. The study emphasizes the lack of nutritional LCA studies regarding the bakery category, underlining the urgent need for this type of investigation concerning this specific food sector.

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KW - cereals

KW - sustainability

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KW - life cycle assessment

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KW - cereals

KW - sustainability

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KW - life cycle assessment

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SP - N/A-N/A

JO - Frontiers in Sustainable Food Systems

JF - Frontiers in Sustainable Food Systems

ER -

nLCA in bakery food products: state of the art and urgent needs

Abstract

OSS delle Nazioni Unite

Keywords

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