Optimizing the Environmental Profile of Fresh-Cut Produce: Life Cycle Assessment of Novel Decontamination and Sanitation Techniques

Environmental and economic sustainability of fresh-cut and pre-cooked vegetables

Due to the growing awareness about the environmental and economic sustainability of food products, the present research aims to evaluate the sustainability of fresh-cut and pre-cooked vegetables, a niche market with growing demand. An analysis was carried out using a detailed material, energy, and economic inventory based on a commercial food processing plant located in northeast Spain. The environmental sustainability was determined using process-based environmental life cycle assessment (E-LCA), applying a cradle-to-market approach, and using the EF3.0 impact assessment methodology to quantify impacts on five midpoint categories (climate change, photochemical ozone formation, acidification, freshwater eutrophication, and fossil resource use) and an aggregated single score. Additionally, an environmental life cycle costing (E-LCC) was performed. The pre-cooked vegetable products showed a higher environmental footprint than the fresh-cut products in all the impact categories (between 14.0 % and 39.9 %) and involved higher life cycle costs (15.2 %), due to the increased demand for ingredients, packaging materials, and electricity consumption per FU (kg of product). The carbon footprint (CF) and the cost for the fresh-cut products were 0.72 kg CO₂ eq/kg and 2.62 €/kg, respectively, compared to 0.86 kg CO₂/kg and 3.02 €/kg for the pre-cooked vegetables. The environmental profiles of both products were rather similar, with a dominance of the Upstream stage (production of ingredients and packaging materials), followed by the Core stage (mainly due to electricity consumed during vegetable processing). The relevance of the Core stage is amplified in the economic analysis due to the incorporation of certain processes which were not included in the process-based E-LCA (e.g., labour, capital, insurance, maintenance costs, etc.). To integrate the economic and environmental analyses, an eco-efficiency index was calculated that describes the carbon emissions per unit of monetary cost, resulting in 0.27 kg CO₂eq/€ for the fresh-cut and 0.28 kg CO₂ eq/€ for the pre-cooked vegetables.

Investigating the environmental costs of utilizing graphene-based adsorbents and pulsed power oxidation for the removal of emerging contaminants from urban wastewater

Emerging contaminants continue to pose a threat to environmental quality that warrant mitigation. Novel technologies are being investigated that offer promise in their removal, yet it is important that the environmental costs of these treatments do not overshadow their benefits. With sustainability a key priority in global infrastructure development, insights into the environmental impact of new technologies is necessitated. In the present work, the environmental burden of three novel GBM (graphene-based material) filters (porous graphene, graphene oxide-based foam and hybrid combination) are quantified and compared at a flow rate of 1 m³/d by way of life cycle impact assessment with an alternative solution, an AOP-PPT (advanced oxidation process by pulsed power treatment). Initial results demonstrated negligible differences in overall environmental impact between the three GBM filter formats (7.7-7.9 pt), while significant asymmetry was observed with the AOP-PPT that incurred a total impact score of 67.9 pt. This disparity was attributed to the high energy demand of the AOP-PPT that was a key predictor of environmental cost in an India context due to the high proportion of non-renewable energy sourced. The GBM filters were also considered at a range of breakthrough times and contrasted against the AOP-PPT. Results showed that differences between GBM filters were negligible at all breakthrough periods and that multiple breakthroughs a day would be required before the AOP-PPT became environmentally favourable. Finally, due to the AOP-PPT affording inclusive disinfection, the environmental burden of a GBM filter was compared under different scenarios of incorporated disinfection. The total impact of the AOP-PPT achieving full disinfection was found to be 242.5 pt compared to only 26.8 pt for the GBM filter coupled with UV₂₅₄ (ultraviolet 254 nm) treatment and 13.9 pt when incorporating chlorination/de-chlorination. These findings should support sustainable development goals when combating prevailing emerging contaminants in municipal wastewater.

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and, in that way, may contribute to improve the nutritional status of the general population. On the other hand, over the last few years increasing concerns have been raised regarding the environmental impact of the fresh-cut industry, human health risks from exposure to disinfection by-products found in fresh-cut products and chlorine-based disinfection treatments during produce processing. This review provides a comprehensive view of the main interlinked aspects related to food safety and environmental impact of processing of fresh-cut vegetables. Advantages and downsides of the mainstream disinfection strategy, based on the use of chlorine-related disinfecting agents, along with some alternative treatments close to a wide commercial application, are discussed. Limitation in the application of these strategies to processing of organic fresh-cut produce are also highlighted, examining the specific environmental and food safety problems in the organic sector. Areas where lack of available information hinders at present a clear understanding of priorities of research and action are pointed out. Innovative conceptual tools are proposed to address these multiple and interlinking issues and to overcome limitations of currently available technologies. A comprehensive and multidisciplinary approach is suggested to move toward a more safe and environmentally sustainable production of fresh-cut products.

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.

Sustainable Agriculture Systems in Vegetable Production Using Chitin and Chitosan as Plant Biostimulants

Chitin and chitosan are natural compounds that are biodegradable and nontoxic and have gained noticeable attention due to their effective contribution to increased yield and agro-environmental sustainability. Several effects have been reported for chitosan application in plants. Particularly, it can be used in plant defense systems against biological and environmental stress conditions and as a plant growth promoter—it can increase stomatal conductance and reduce transpiration or be applied as a coating material in seeds. Moreover, it can be effective in promoting chitinolytic microorganisms and prolonging storage life through post-harvest treatments, or benefit nutrient delivery to plants since it may prevent leaching and improve slow release of nutrients in fertilizers. Finally, it can remediate polluted soils through the removal of cationic and anionic heavy metals and the improvement of soil properties. On the other hand, chitin also has many beneficial effects such as plant growth promotion, improved plant nutrition and ability to modulate and improve plants’ resistance to abiotic and biotic stressors. The present review presents a literature overview regarding the effects of chitin, chitosan and derivatives on horticultural crops, highlighting their important role in modern sustainable crop production; the main limitations as well as the future prospects of applications of this particular biostimulant category are also presented.

Sustainability Analysis of Active Packaging for the Fresh Cut Vegetable Industry by Means of Attributional & Consequential Life Cycle Assessment

In order to enlarge the shelf life and avoid the waste of fresh-cut (FC) products, novel packaging techniques with antimicrobial properties have been proposed. In this work, we analyzed the potential environmental benefits of using films reinforced with bactericidal ZnO nanoparticles (NP) for FC produce packaging, when compared to the traditional polypropylene (PP) films. A biodegradable, polylactic acid (PLA) package and a non-biodegradable, polypropylene package, both coated with ZnO NP, were considered as novel technologies. The eco-profile of the considered alternatives was assessed via two life cycle assessments (LCAs). Firstly, an attributional LCA was performed in order to compare the materials in terms of their production and end of life (EOL) processes, allowing us to extend the conclusions to different food products. Secondly, a consequential LCA was performed taking into account the whole life cycle of the fresh vegetable, with special attention to the environmental implications of the produce losses among the chain. The uncertainties of the models were assessed via Monte Carlo approach. In both cases, the scenarios concerning the PLA and PP active packages with ZnO NP showed a better profile than the traditional techniques, specifically when considering the full supply chain of the FC vegetables in the consequential LCA. As agricultural production is the main contributor to the environmental impact of the cycle, the avoidance of wastes by extending the shelf life through the novel packages leads to the impact reduction of FC products.