The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review
Abstract
:1. Introduction
2. Methods
- At least one life cycle-based intervention is used to assess the sustainability of any part of the catering supply chain;
- The life cycle-based intervention is related to the food service sector, and does not target other segments of the food sector. LCA on food products and food groups were excluded;
- Full text is available with sufficient information on data and methodology such as information on system boundaries, functional unit and impact categories.
- Reference: Author(s) and publication year
- Type of life cycle-based intervention (e.g., life cycle assessment, life cycle costing, carbon footprint, etc.)
- The part of the catering supply chain which the intervention is targeting (e.g., production, processing, distribution, storage, preparation, consumption and/or waste management)
- Population focus: Type of catering establishment studied
- Geographical region of the case study or intervention(s)
- Methodological approach: System boundaries, functional units and impact categories used
- Type of intervention(s) and improvement scenarios proposed and evaluated.
- Food items/products analysed, if relevant.
- Main results
- Whether the study only focuses on environmental impacts or takes into account wider sustainability implications such as social and economic impacts, which could range from the economic analysis and costs of interventions or health and nutritional considerations of ingredients and meals, to mention but a few.
3. Results and Discussion
3.1. Research Trends
3.2. Approaches and Interventions
3.3. High-Improvement Potential Interventions
3.3.1. Reducing Impacts from Food Production
3.3.2. Meals
3.3.3. Production Systems
3.4. Low-Improvement Potential Interventions
3.4.1. Food Preparation
3.4.2. Waste Management
3.5. Implementation of Interventions
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
Appendix A
Study | Topic | Geographic Location | Type of Food Service | Type of Tool Used | System Boundaries | Functional Unit | Impact Categories | ECON | SOCIAL |
---|---|---|---|---|---|---|---|---|---|
Full operation (n = 4) | |||||||||
[17] | Whole catering service | Europe (Italy) | IC: school | LCA | Production (food and tableware) Transport Storage Cooking Waste management | Meal served at the school canteens | GWP Global Energy Requirement Acidification Eutrophication Photochemical Oxidation | ✘ | ✘ |
[26] | Food service operation | USA | R | LCA | Food procurement Storage Food preparation Service | Operation of a restaurant or food service per month | Climate change Respiratory inorganics Acidification Eutrophication Fossil fuels Ecotoxicity Carcinogens Land use | ✔ | ✘ |
[27] | Effect of public procurement policies | Europe (Italy) | IC: school | Carbon footprint | Food production Transport Storage Cooking and serving Waste management | Average meal | Climate impact | ✘ | ✘ |
[28] | Full organisational LCA | Europe (Switzerland) | IC: canteen | LCA | Food production Processing Packaging Transport Preparation Waste management | Average main meal served in a canteen | GWP Ecological scarcity | ✘ | ✘ |
Food production (n = 2) | |||||||||
[53] | Food procurement | Europe (Italy) | IC: school | Carbon footprint | Farm to food service centre | 1 kg of food | Climate impact | ✘ | ✘ |
[54] | Food production | Europe (Italy) | IC: school | LCA | Farm to food service centre | 1 kg of food | Cumulative energy demand Productive land | ✔ | ✘ |
Preparation (n = 3) | |||||||||
[16] | Pasta preparation | Europe (Italy) | Deferred catering | LCA | Preparation Distribution | Preparation and distribution of 1 kg of cooked pasta | Climate change Ozone depleation Human toxicity Photochemical oxidants formation Terrestrial acidification Eutrophication Ecotoxicity Metal and fossil fuel depletion | ✘ | ✘ |
[21] | Preparation: catering appliances | UK | R | LCA | Preparation Storage | Delivery of a catering service for one year | GWP | ✔ | ✘ |
[45] | Environmental impact of a meal cooked at four different production scales | Europe (Spain) | R & CAT | LCA | Production Processing Packaging Transport Preparation Consumption Waste | 1 kg of finished hot product ready to be consumed | Climate change Respiratory organics and inorganics Radiation Ozone layer Land use Acidification Ecotoxicity | ✘ | ✘ |
Ingredients (n = 3) and meals (n = 12) | |||||||||
[30] | Ingredients | Europe (Romania) | IC: university | LCA | Production Processing Transport | Energy use Land occupation | ✘ | ✘ | |
[31] | Ingredients | Europe (Italy) | IC: school | LCA | Food production Transportation Processing Transportation Preparation (cooking) Packaging Transportation Consumption Waste management | 1 kg of food product | GWP Cumulative Energy Demand | ✘ | ✘ |
[32] | Ingredients | UK | IC: school | LCA | 1 kg of food product | GWP | ✘ | ✔ | |
[34] | Meals | UK | IC: school | Carbon and water footprint | Production Transport Preparation | One portion of a meal | GWP Water consumption | ✘ | ✔ |
[35] | Meals | Europe (Italy) | IC: school | LCA LCC | Procurement Preparation Distribution Serving | Average meal | GWP Photochemical ozone creation Acidification Eutrophication | ✔ | ✘ |
[36] | Meals | Europe (Finland) | R | Carbon footprint | Production Processing Cooking losses | Average meal | GWP | ✘ | ✔ |
[37] | Meals | Europe (Finland) | IC: school | LCA | Production Processing Distribution Preparation Plate waste | Average school lunch | GWP Eutrophication | ✘ | ✔ |
[38] | Meals | Europe (Italy) | IC: university | LCA | Production | Average meal | GWP Cumulative energy demand Ozone layer depletion Photochemical oxidation Acidification Eutrophication | ✘ | ✘ |
[39] | Meals | Europe (Belgium) | IC: university | Carbon footprint and Ecological footprint | Production Transport Processing | Served meal | GWP | ✘ | ✔ |
[40] | Meals | Europe (Belgium) | CAT | LCA | Production Processing Packaging Transport Preparation Consumption Waste management | One meal | Resource consumption (fossil fuels, metal ores, nuclear energy, land resources, abiotic renewable resources, minerals, atmospheric resources and water resources) | ✘ | ✔ |
[41] | Meals | Europe (Switzerland) | IC: university | LCA | Production Processing Packaging Transport Preparation | 1 meal | GWP | ✘ | ✘ |
[42] | Meals | Europe (Netherlands) | IC: workplace | LCA | Production Processing Packaging Transport Preparation Waste Management | 1 kg prepared product (ready meal) at plate | GWP Land use change | ✔ | ✔ |
[43] | Meals | Europe (Spain) | IC: school | Carbon footprint | Production Packaging Processing Transportation Preparation Storage | 1 kg of product (ready meal) prepared and ready to eat | GWP | ✔ | ✔ |
[44] | Meals | Europe (Denmark) | IC: social care | LCA | Production Processing Preparation Delivery | Mass (100 g in main dish) Energy (MJ in main dish) Protein content (kg of protein in main dish) | GWP Monetised overall environmental impact | ✔ | ✔ |
[48] | Meals | Europe (Italy) | IC: school | Carbon and water footprint | Food production | 100g of each ingredient | GWP Water consumption | ✘ | ✔ |
Waste Management (n = 18) | |||||||||
[64] | Food waste | Europe (multiple countries) | IC: health, education; R & CAT | LCA | entire food service supply chain | 1 kg of food item wasted | Climate and Biodiversity impact | ✘ | ✘ |
[65] | Food waste | USA | R | LCA | Production, transport, consumption, waste management | 1 tonne of food | Climate change Ozone depletion Human toxicity Particulate matter Ionizing radiation Photochemical ozone formation Acidification Eutrophication Ecotoxicity Land use Resource depletion | ✔ | ✘ |
[66] | Food waste | USA | IC: university (all-you- care-to- eat) | LCA | Production Processing to farm gate | 1 kg of food item | Climate impact | ✘ | ✘ |
[67] | Food waste | USA | IC: university (all-you- care-to- eat) | Life cycle cost and Social Carbon Cost | 1 kg of food item wasted | Climate impact | ✔ | ✔ | |
[70] | Food waste disposal strategies: AD | USA | IC: university | Economic Input-Output LCA | Manufacturing Operation | Annual management of food waste | Climate change | ✔ | ✘ |
[71] | Food waste disposal strategies | USA | R | LCA | Waste collection Treatment Final disposal | 1 Mg (1000 kg) waste, with a composition that includes 58% food waste | GWP Cumulative fossil energy demand Eutrophication Acidification Photochemical smog formation | ✘ | ✘ |
[72] | Food waste | UK | Food service (not specified) | LCA | Food production Processing Distribution Meal preparation Waste management. | One tonne of avoidable food waste generated by the sector | GWP Terrestrial Acidification Photochemical ozone formation Particulate Matter Aquatic Eutrophication Human toxicity Ecotoxicity Resource depletion | ✘ | ✘ |
[73] | Organic waste treatment: Food waste | China | R | LCA | Collection Transportation Pre-processing Waste treatment | Treatment of one ton of restaurant food waste | GWP Acidification Eutrophication Ecotoxicity Photochemical ozone creation potential Human toxicity | ✘ | ✘ |
[74] | Organic waste disposal strategies: composting | USA | IC: university | Carbon footprint | Amount of organic waste processed in a year | GWP | ✘ | ✘ | |
[75] | Organic waste disposal: Food waste | Hong Kong | IC: university | LCA | Transport Treatment Waste management | 1 kg of food waste to be treated | Cumulative energy demand Expected energy return on investment | ✔ | ✘ |
[76] | Organic waste disposal: Waste cooking oil | Europe (Spain) | R | LCC | Waste collection Sorting Treatment | Management of WCO and solid organic waste from restaurants in the Spanish context | ✔ | ✘ | |
[77] | Organic waste disposal: Waste cooking oil | Europe (Spain) | R | LCA | Waste collection Sorting Treatment | Management of WCO and solid organic waste from restaurants in the Spanish context | GWP Abiotic depletion Acidification Eutrophication Human toxicity Photochemical ozone creation | ✘ | ✘ |
[79] | Organic waste disposal: Waste cooking oil | Europe (Portugal) | R | LCA | WCO collection pre-treatment and biodiesel production | 1 MJ of biodiesel | Climate Change Terrestrial Acidification Ozone Depletion Photochemical Oxidant Formation Fossil Depletion | ✘ | ✘ |
[80] | Organic waste disposal: Waste cooking oil | Europe (Spain) | R | LCA and Exergetic LCA | WCO Collection Pre-treatment Delivery Transesterification | Production of 1 ton of biodiesel | GWP Abiotic depletion Ozone layer depletion Human toxicity Ecotoxicity Photochemical Oxidation Acidification Eutrophication | ✘ | ✘ |
[81] | Organic waste disposal: Waste cooking oil | Brazil | R | LCA | Waste collection Biodiesel production | 2028 kg of biodiesel (cradle to gate). | GWP | ✔ | ✔ |
[84] | Food packaging | Europe (Italy) | Catering (not specified) | Carbon footprint | Raw material extractionManufacturing Use and reuse Reconditioning MaintenanceRecycling and waste management | Transportation of 1200 t of fruits and vegetables | GWP | ✔ | ✘ |
[85] | Tableware | Europe (Italy) | R (fast food outlets) | LCA | Cutlery production Meal consumption Waste treatment | Catering of 1000 meals with the use of dis posable cutlery | GWP Eutrophication Acidification Energy resource consumption | ✘ | ✘ |
[86] | Tableware | - | R (quick service) & CAT | LCA | Tableware production Waste collection Waste treatment | Supply of 1000 meals using 1000 single use tableware | Climate change Ozone depletion Human toxicity Acidification Eutrophication Ecotoxicity Land use Resource depletion | ✘ | ✘ |
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Reference | Food Production | Transport and Distribution | Storage and Preparation | Serving and Consumption | Waste Management |
---|---|---|---|---|---|
[17] * | 69% (plus 8% from tableware production) | 6% | 10% | 7% | 0.4 |
[26] | 94.7% (food production & transport combined) | 1.9% | 3.4% | - | |
[27] * | 78% | 3% | 8% (preparation and consumption combined) | 11% | |
[28] * | 58% (plus 12% from processing & packaging) | 6% | 24% (preparation, serving and waste combined) |
Intervention | Overall Reduction | Strategy |
---|---|---|
Replacing meat-based meals with vegetarian meals | 32% | Changing menus |
Adopting improved production practices (organic, integrated production) | 11% | Changing the sourcing of food |
Changing geographical origin of food (from international to regional market) | 0.2% | Changing the sourcing of food |
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Takacs, B.; Borrion, A. The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review. Sustainability 2020, 12, 3504. https://doi.org/10.3390/su12093504
Takacs B, Borrion A. The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review. Sustainability. 2020; 12(9):3504. https://doi.org/10.3390/su12093504
Chicago/Turabian StyleTakacs, Berill, and Aiduan Borrion. 2020. "The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review" Sustainability 12, no. 9: 3504. https://doi.org/10.3390/su12093504