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Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

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Upgrading wineries to biorefineries within a Circular Economy perspective: An Italian case study.

A Ncube¹, G Fiorentino², M Colella³

¹International PhD Programme "Environment, Resources and Sustainable Development, Department of Science and Technology, Parthenope University of Naples, Centro Direzionale - Isola C4, 80143 Naples, Italy.

The Science of the Total Environment

|February 25, 2021

Summary

Transforming Italian winery waste into valuable products like grapeseed oil and calcium tartrate significantly reduces environmental impact. This bioeconomy approach upgrades wineries into biorefineries, enhancing sustainability.

Keywords:

Bioeconomy Biorefinery Circular Economy Life Cycle Assessment Linear production Valorisation of organic residues Winery waste

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Area of Science:

Environmental Science
Bioeconomy
Industrial Ecology

Background:

The Italian wine industry generates substantial agricultural and food waste, presenting an opportunity for bioeconomy applications.
Valorizing winery waste aligns with circular economy principles, promoting resource efficiency and waste reduction.

Purpose of the Study:

To conduct a comprehensive environmental assessment of traditional wine production.
To evaluate the potential of a biorefinery system for valorizing winery waste into bio-based products.
To analyze the environmental performance of integrating circular patterns into wine production.

Main Methods:

Life Cycle Assessment (LCA) was employed to evaluate environmental impacts.
A case study of "I Borboni" winery in the Campania Region, Italy, was used.
Hotspots of the linear production system were identified, and circular patterns were designed and implemented.

Main Results:

The bottling phase, particularly glass packaging, was identified as the primary contributor to environmental impacts in the linear system.
Human carcinogenic toxicity, freshwater eutrophication, and fossil resource scarcity were key impact categories.
Implementing circular approaches, including grapeseed oil and calcium tartrate production, reduced environmental impacts by three times compared to the linear system.

Conclusions:

The wine industry can be transformed into a biorefinery model by valorizing waste streams.
Integrating circular patterns and side-chain production significantly improves environmental performance.
Adopting biorefinery principles leads to more sustainable wine production patterns, reducing reliance on fossil-based inputs.