Facoltà di Bioscienze e Tecnologie Agroalimentari ed Ambientali, Università di Teramo, Teramo, Italy.
Dipartimento di Scienze Agrarie e Forestali, Università della Tuscia, Viterbo, Italy.
J Sci Food Agric. 2018 Nov;98(14):5518-5524. doi: 10.1002/jsfa.9098. Epub 2018 Jul 9.
Sustainability of food systems is one of the big challenges facing humanity. Local food networks, especially those using organic methods, are proliferating worldwide, and little is known about their carbon footprints. This study aims to assess greenhouse gas (GHG) emissions associated with a local organic beef supply chain using a cradle-to-grave approach.
The study determined an overall burden of 24.46 kg CO eq. kg of cooked meat. The breeding and fattening phase was the principal source of CO in the production chain, accounting for 86% of the total emissions. Enteric methane emission was the greatest source of GHG arising directly from farming activities (47%). The consumption of meat at home was the second high point in GHG production in the chain (9%), with the cooking process being the main source within this stage (72%). Retail and slaughtering activities respectively accounted for 4.1% and 1.1% of GHG emissions for the whole supply chain.
The identification of the major sources of GHG emissions associated with organic beef produced and consumed in a local food network may stimulate debate on environmental issues among those in the network and direct them toward processes, choices and habits that reduce carbon pollution. © 2018 Society of Chemical Industry.
食物系统的可持续性是人类面临的重大挑战之一。 世界各地都在大量出现本地食品网络，特别是使用有机方法的食品网络，但人们对它们的碳足迹知之甚少。 本研究旨在采用从摇篮到坟墓的方法评估与本地有机牛肉供应链相关的温室气体（GHG）排放。
研究确定了 24.46 公斤 CO 2 eq 的总负担。kg 熟肉。在生产链中，饲养和育肥阶段是 CO 的主要来源，占总排放量的 86％。来自农业活动的直接温室气体排放中最大的来源是肠道甲烷排放（47％）。在家中食用肉类是供应链中 GHG 产生的第二大高峰（9％），在这一阶段，烹饪过程是主要来源（72％）。零售和屠宰活动分别占整个供应链 GHG 排放的 4.1％和 1.1％。
确定与本地食品网络中生产和消费的有机牛肉相关的 GHG 排放的主要来源，可能会激发网络中人员对环境问题的讨论，并引导他们采取减少碳排放的过程，选择和习惯。 © 2018 化学工业协会。
