The carbon footprint of bread |
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| Authors: | Namy Espinoza-Orias Heinz Stichnothe Adisa Azapagic |
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| Institution: | (1) School of Chemical Engineering and Analytical Science, The University of Manchester, Room F30, The Mill, Sackville Street, Manchester, M13 9PL, UK;(2) Institute for Agricultural Technology and Biosystems Engineering, vTI Braunschweig, Bundesallee 50, Braunschweig, 38116, Germany;(3) School of Chemical Engineering and Analytical Science, The University of Manchester, Room C16, The Mill, Sackville Street, Manchester, M13 9PL, UK;; |
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| Abstract: | Background, aim, and scope The aim of this study has been to estimate the carbon footprint of bread produced and consumed in the UK. Sliced white and
wholemeal bread has been considered for these purposes and the functional unit is defined as “one loaf of sliced bread (800 g)
consumed at home”. The influence on the carbon footprint of several parameters has been analysed, including country of origin
of wheat (UK, Canada, France, Germany, Spain and USA), type of flour (white, brown and wholemeal) and type of packaging (plastic
and paper bags). The effect on the results of the type of data (primary and secondary) has also been considered. |
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