foodprint_layman_Eng

LIFE13 ENV/GR/000958

FOODPRINT «Development of an integrated strategy for reducing the carbon footprint in the food industry sector»

The main goal of the LIFE FOODPRINT project was to identify, quantify and implement measures to reduce, the carbon footprint (CF) of the pastry and flour food industry sector along the supply chain while increasing competitiveness through the development of an innovative tool

What we achieved

FOODPRINTTool

1

The developed Tool takes into account the following key process stages:

• Raw materials acquisition (e.g. farming)
• Ingredients production
• Product manufacturing, and
• Storage

FoodPrint Tool can calculate the Carbon Footprint of a system either by starting a new product from scratch, with all the information and data entered by the user step by step, or by using some built-in case studies, which can be loaded and then modified according to the user specification.

The user enters all the background data of the factory

The user inputs data regarding a specific product (processes, mass balances, ingredients etc)

The final results

Apart from calculating the Carbon Footprint of the product under review, the tool also suggests specific reduction measures that are prioritized via a multi-criteria analysis function, based on specific criteria set by the users according to their needs, budget etc.

Large Scale Demonstration

2

Various plants of the food sector participated in the large scale demonstration. Energy audits were performed in order to achieve access to original meter data, in an effort to fine-tune the tool

• KALLIMANIS SA
• ELAIS- UNILEVER HELLAS SA
• E.J. PAPADOPOULOS SA
• ATTIKI BEE CULTURING Co. ALEXANDROS PITTAS S.A.
• AKTINA SA
• JOTIS SA

Italy

• NICOLI MOLINO SPA
• AB MAURI SPA

Greece

Implementation of Measures

3

JOTIS Athens plant following a series of suggestions regarding more than 7 hot spots of interest in specific processes. Implementation of the selected measures was calculated that led to a 25% reduction of GHG emissions, comparing to initial baseline.

A.B. MAURI, implementation of the measures has already reduced GHG emissions by almost 55% according to collected data and comparing to 7 years ago. Further implementation of measures under assessment is expected to reduce GHGEs more than 15% comparing to today’s values

Implementation of Measures

CO2 Labelling

4

JOTIS initiated for the first time the life cycle thinking and CO2 labelling of food products. Specifically, more than 3.000 cereal-based baby food products were placed in big Supermarket chains and distributed all over Greece using a sticker to label the products

CO2 Labelling

National Recommendation Plan Plan in regard to the reduction of GHG emissions from food industries in Greece and Italy

• to give the Food Industries a framework of actions and tools based which they could reduce carbon emissions,
• to propose actions to raise awareness among all stakeholders,
• to promote research and innovation in the relevant scientific fields, and
• to make specific proposals to policy-makers for incentives & initiatives and that could help towards the redaction of GHG emissions of the Food Industry.

Main objectives of the Strategic Plans were:

www.foodprint.gr