Product carbon footprint of rye bread

• Published in: Journal of cleaner production Vol. 82; pp. 45 - 57
• Main Authors: Jensen, Jesper Kronborg, Arlbjørn, Jan Stentoft
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2014; Elsevier
• Subjects: Animal, plant and microbial ecology; Applied ecology; Applied sciences; Attributional approach; Biological and medical sciences; Bread; Conservation, protection and management of environment and wildlife; Environment and sustainable development; Environmental assessment; Exact sciences and technology; Fundamental and applied biological sciences. Psychology; Life cycle assessment; Pollution; Product carbon footprint; Denmark; Product carbon footprint; Life cycle assessment; Attributional approach; Environmental assessment; Bread; Life cycle (environment); Ecobalance; Pollution prevention; Ecological footprint; Sustainable development; Carbon balance; Rye bread; Environmental protection
• ISSN: 0959-6526; 1879-1786
• DOI: 10.1016/j.jclepro.2014.06.061

The primary purpose of this paper is to estimate the carbon footprint of conventional rye bread produced on an industrial scale and consumed in Denmark by identifying the stages that contribute significantly to the carbon footprint (hotspots) of production. The results are then interpreted by comparing and discussing the results of this study with the results of other studies identified in the extant body of literature. To estimate the carbon footprint, we considered an industrial bakery supply chain in a single in-depth quantitative case study. Using an attributional approach, we estimated the carbon footprint of 1 kg of rye bread to be 731 g CO2 equivalents (CO2eq). As in previous studies, the primary hotspot was found to be the raw material stage, especially agricultural production (cultivation), with processing and distribution stages as secondary hotspots. The waste management stage was determined to be an important and previously overlooked opportunity for improvement. •We estimate the product carbon footprint of a conventional rye bread in a food supply chain.•We identify the stages that contribute significantly to the carbon footprint (hotspots).•We compare and discuss the results with the extant body of literature.•The carbon footprint of one kg rye bread was estimated to 731 g CO2 equivalents.•The main hotspots were identified to be the raw material stage, processing and distribution stages.