Climate impact dataset of 1233 ingredients to promote sustainability of food service operators in Finland
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View abstract on PubMed
Summary
This summary is machine-generated.A new climate impact dataset for 1233 food ingredients aids Finnish food services in offering sustainable choices. This Life Cycle Assessment (LCA) data helps reduce emissions without compromising nutritional quality.
Area Of Science
- Environmental Science
- Food Science
- Sustainable Consumption
Background
- The food service industry significantly influences sustainable food consumption patterns.
- Enabling Finnish food services to offer sustainable options requires accessible environmental impact data.
Purpose Of The Study
- To create a comprehensive climate impact dataset for 1233 typical ingredients used in Finnish food services.
- To support the food service sector in promoting sustainable food consumption and eco-friendly practices.
Main Methods
- Utilized Life Cycle Assessment (LCA) methodology from cradle to wholesale for ingredient climate impact assessment.
- Applied characterization factors from the IPPC's sixth assessment report with a functional unit of 1 kg.
- Aggregated domestic and imported product impacts using a domestic origin-weighted average.
Main Results
- Developed a dataset of 1233 food ingredients with assessed climate impacts.
- Incorporated Finnish-specific data for plant, animal, and fish production, as well as post-farm processing and transportation.
- Ensured compatibility with the Finnish Food Composition Database (Fineli®) for simultaneous nutritional and climate impact assessments.
Conclusions
- The dataset provides crucial data for assessing the climate impact of food ingredients at menu and diet levels in Finland.
- Facilitates emission reduction strategies in the food service sector without negatively affecting nutritional quality.
- Empowers the food service industry to enhance sustainable meal options and consumer awareness.
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