Life cycle assessment to eco-design food products: industrial cooked dish case study

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DC eremua	Balioa	Hizkuntza
dc.contributor.author	Zufia, Jaime	-
dc.contributor.author	L. Arana	-
dc.date.accessioned	2022-03-28T10:08:25Z	-
dc.date.available	2022-03-28T10:08:25Z	-
dc.date.issued	2008	-
dc.identifier.citation	Journal of Cleaner Production, 2008, 16, 1915-1921	-
dc.identifier.issn	0959-6526	-
dc.identifier.uri	http://dspace.azti.es/handle/24689/1314	-
dc.description.abstract	An industrial cooked dish is one of the food products with the most complex agri-food chain. In this study, an eco-design pilot experiment has been performed as a way to develop more efficient and sustainable agri-food products throughout its whole life cycle. To achieve this, a life cycle assessment (LCA) has been carried out to identify and quantify the environmental performance of the production and distribution of a cooked tuna with tomato dish. The most important stages of the life cycle have been established taking into consideration the full environmental impact as well as the potential reductions achievable by the application of various improvements.	-
dc.subject	Life cycle assessment, Food product, Eco-design, Product impact reduction	-
dc.title	Life cycle assessment to eco-design food products: industrial cooked dish case study	-
dc.identifier.journal	Journal of Cleaner Production	-
dc.format.page	1915-1921	-
dc.format.volume	16	-
dc.identifier.doi	https://doi.org/10.1016/j.jclepro.2008.01.010	-
Bildumetan azaltzen da:	Artículos científicos

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