Carbon footprint analysis of sugar production in Poland

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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Abstract

Food production is a major contributor to greenhouse gas emissions and biodiversity loss, highlighting the need for a comprehensive approach to identify and reduce emissions. Efficient energy use is critical, alongside the adoption of low-carbon technologies that help agriculture and food processing adapt to climate change. Carbon footprint (CF) analysis is a key tool for assessing the environmental impact of food production and distribution, requiring a thorough evaluation of each product's life cycle from production to consumption. This study focused on the sugar production CF in three Polish plants, examining technological processes and creating unit process diagrams of the production cycle. This analysis led to the development of a database to calculate the CF based on production volume. The determined CF was 0.14–0.27 kg CO2eq/kg, and the average CFav: for plant 1–0.18; for plant 2–0.19; for plant 3–0.19 kg CO2eq/kg. Continuous monitoring is essential, allowing production practices to adapt to changing conditions and ensuring quick responses to sustainability needs. Reducing the sugar production CF involves several strategies, including adopting sustainable cultivation practices, optimizing production processes, using renewable energy sources, improving transportation efficiency, and minimizing waste. Together, these measures promote more environmentally responsible sugar production. By prioritizing sustainability and embracing innovative solutions, the food industry can significantly reduce its environmental impact, meeting the challenges of climate change and biodiversity loss.

波兰蔗糖生产的碳足迹分析
粮食生产是温室气体排放和生物多样性丧失的主要因素,因此需要采取综合办法来确定和减少排放。高效利用能源以及采用有助于农业和食品加工业适应气候变化的低碳技术至关重要。碳足迹(CF)分析是评估食品生产和销售对环境影响的重要工具,要求对每种产品从生产到消费的生命周期进行全面评估。这项研究的重点是波兰三家工厂的食糖生产碳足迹,研究技术流程并绘制生产周期的单位流程图。通过分析,开发了一个数据库,用于计算基于产量的 CF。确定的二氧化碳当量为 0.14-0.27 千克二氧化碳当量/千克,平均二氧化碳当量为:工厂 1-0.18 千克二氧化碳当量/千克;工厂 2-0.19 千克二氧化碳当量/千克;工厂 3-0.19 千克二氧化碳当量/千克。持续监测至关重要,可使生产实践适应不断变化的条件,确保快速响应可持续发展的需求。减少糖生产的二氧化碳排放量涉及多项战略,包括采用可持续的种植方法、优化生产流程、使用可再生能源、提高运输效率以及最大限度地减少废物。这些措施共同促进了更环保的制糖生产。通过优先考虑可持续发展和采用创新解决方案,食品行业可以显著减少对环境的影响,应对气候变化和生物多样性丧失的挑战。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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