Environmental sustainability of a pork and bean stew

The aim of this investigation is to quantify the environmental footprint of an industrially produced bean and pork stew produced using a combination of local/imported and fresh/ processed ingredients. The study describes 16 midpoint categories and an aggregated score, calculated following the EC Product Environmental Footprint (PEF) methodology. The carbon footprint of 1 kg of stew amounts to 2.23 kg CO₂ eq., with the production of ingredients (upstream phase) dominating most impact categories (e.g., 68.0% of carbon footprint and 73.5% of the single score), due primarily to the emission intensity of animal products. Although the white beans account for 43.7 wt%, its carbon emissions represent only 18.4% of those generated by the ingredients. However, white beans have a high contribution on other impact categories such as toxicity, acidification, and eutrophication, which are associated with the use of agrochemicals. Despite being imported from Argentina to Spain, transport has a limited contribution to most impact categories (e.g., 18.1% climate change and 12.9% the single score). Despite showing a very high carbon intensity, the contribution of spices to the environmental footprint of the stew is very limited due to the very small amounts consumed. The industrial cooking stage (core phase) contributes to 17.3% of the stew's carbon footprint and 10.6% of the aggregated score, due to emissions derived primarily from the use of natural gas and electricity. Distribution is the activity contributing the most to the consumption stage. The tinplate employed to fabricate the metal cans is responsible for most of the impact associated with the packaging of the stew. However, substituting tinplate with aluminium is not recommended due primarily to the lower environmental savings associated with the recycling of the latter.