Carbon footprint associated with a cake factory
Consumers are progressively more interested in purchasing products that are associated with environmental preservation and social development. In the food sector, the search for healthy food products is increasing, which is confirmed by the success of products that have different eco-labels or certifications. This demonstrates that consumers care about the source of the label and the quality of information it contains, especially regarding changes related to food production and processing. The food we eat also has different climatic impacts, and the food carbon footprint comprises the amount of greenhouse gases that are emitted in the stages of cultivation, processing, packaging and transportation of food products. Thus, choosing one nutrient, or another, affects not only our health but also the environment. In this context, eco-labels emerge to help the consumer in the decision-making process, thus contributing to a sustainable food production system. The objective of this study is to calculate the carbon footprint associated with two cake flavors, English pound cake and carrot cake, using SimaPro software. For the production of these cakes, the ingredients and consumption of energy (electricity and butane gas for cooking) were accounted for, along with water consumption and transportation to sale points. The carbon footprint for one English pound cake was 0.91 kg CO2-eq (0,81×10-3 kg CO2-eq/kcal) and for a carrot cake, 1.52 kg CO2-eq (1,42×10-3 kg CO2-eq/kcal). It was observed that the eggs were responsible for the highest share in the emissions.
Download paper: Monica-Carvalho-eNergetics-2018-poster.pdf