Environmental Impact Assessment of the Portuguese Dairy Sector - PowerPoint PPT Presentation

Environmental Impact Assessment of the Portuguese Dairy Sector Castanheira, É. G. 1 ; Dias, A. C. 2 ; Ferreira A. J. D. 1 ; Pereira, C. J. D. 1 ; Arroja, L. 2 ; Carreiras, M. 1 1 CERNAS, Escola Superior Agrária de Coimbra, Coimbra, Portugal 2 CESAM, Departamento de Ambiente e Ordenamento - Universidade de Aveiro, Aveiro, Portugal 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

What’s going on in Portugal • Dairies industries are characterized by presenting several environmental impacts: – high water and energy consumption – discharge of wastewater with high organic loads • Nowadays, in Portugal, it is urgent to carry out: – an effective evaluation of the environmental impacts associated to each one of the different productive processes of this sector, – an evaluation of the global environmental impact of this sector. 2 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Objective of this study • This study intends to contribute for this evaluation through the use of life cycle assessment (LCA). • LCA technique was applied to the Portuguese dairy sector (excluding Azores and Madeira Islands), concretely to the productive processes of milk for consumption , yoghurt and curd cheese from cow milk. • These products were selected because about 85% of the raw cow milk in Portugal in year 2005 was used in their production. 3 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Raw milk used in products - Mainland Portugal (2005) 15,3% Milk for consumption Fermented milk 49,9% Cheese 29,5% Others 5,3% 4 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Milk products obtained in Mainland Portugal (2005) 2% 5% 9% Milk for consumption 1% 1% Cream Milk pow der Fermented milk Butter 82% Cheese 5 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Methodology Goal and Scope definition • Goals: • Goals: – to evaluate the environmental impacts associated to the dairy sector in Portugal for the year of 2005, – to identify the contribution of each one of the different milky products: milk for consumption, yoghurt and curd cheese of cow. • Functional unit • Functional unit – the amount of raw milk collected from cows, in Mainland Portugal, in 2005, for milk, yoghurt and curd cheese production (1 626 880 tonnes). 6 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Methodology Goal and Scope definition • Borders Borders INSIDE • Borders Borders OUTSIDE • • – industrial processing – use/consumption – production of raw milk – final deposition of the products • including: – packing – the production of chemicals and energy – product transport – the extraction and – capital goods processing of fuels production (equipment, buildings) – wastewater treatment 7 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Methodology Inventory analysis • Conception of the flowcharts of the processes • Compilation of the respective data of inputs and outputs Life cycle Source Process Period Geographical origin phase Data source, period and Fertilizers Animal’s food geographic origin Raw milk Nielsen et al. (2003) 1999 Denmark Fuels production Energy Transport Raw milk INE/ANIL (2006) 2005 Portugal Continental NaOH (100%) Buwal (1996) 1990-1994 Occidental Europe Acid solution Frischknecht et al. (1996) 1990-1994 Occidental Europe Raw milk Thermal energy Frischknecht et al. (1996) 1990-1994 Occidental Europe processing Electricity from Portugal Buwal (1996) 1990-1994 Occidental Europe 8 Milk, yoghurt and curd IPPC (2006) 2002 Europe (medium values) cheese production

Methodology Impact assessment • Selection of the impact categories , – Global Warming for a horizon of 100 years (GW100) – Photochemical Oxidation (PO) – Acidification (A) – Eutrophication (E) • Classification (the inventory parameters are assigned to each one of the impact categories) • Characterization (the inventory parameters are affected by characterization factors) 9 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Methodology Impact assessment Impact Characterization Parameters category factor (Source) Houghton J. T et al ., Global Warming CH 4 , CO 2 , N 2 O 2001 (GW100) Jenkin & Hayman, CH 4 , SO x Photochemical 1999; Derwent et al. , (included SO 2 ) oxidation (PO) 1998 NH 3 , SO x , NO x Huijbregts, 1999 Acidification (A) NO 3 - , NH 3 , CQO, Eutrophication Heijungs et al ., 1992 10 NO x , PO 4 3- (E)

Results Inventory analysis results About 60% are related with milk for consumption (especially in the phase of raw milk production at farms) Ton 1,00E+06 1,00E+05 1,00E+04 Milk Yoghurt 1,00E+03 Cheese 1,00E+02 32400 7370 ton 1,00E+01 ton 1,00E+00 Ammonia Carbon Methane Nitrogen Sulfur COD Nitrate dioxide oxides oxides 11 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Results Inventory analysis results This is due to the higher consumption of different forms of energy during the processing of curd cheese Ton 1,00E+06 1,00E+05 1,00E+04 Milk Yoghurt 1,00E+03 Cheese 694000 1,00E+02 296000 ton 1,00E+01 ton 1,00E+00 Ammonia Carbon Methane Nitrogen Sulfur COD Nitrate dioxide oxides oxides 12 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Results Inventory analysis results The production of milk and curd cheese have similar contributions to the global NOx emission Ton 1,00E+06 1,00E+05 1,00E+04 Milk Yoghurt 1,00E+03 Cheese 1,00E+02 2760 1,00E+01 ton 1,00E+00 Ammonia Carbon Methane Nitrogen Sulfur COD Nitrate dioxide oxides oxides 13 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Results Inventory analysis results Although the processing of milk is associated to a lesser wastewater production in comparison with the processing of curd cheese, the amount of raw milk going to the production is significantly higher Ton 1,00E+06 1,00E+05 1,00E+04 Milk Yoghurt 1,00E+03 Cheese 1,00E+02 68100 47900 1,00E+01 ton ton 1,00E+00 Ammonia Carbon Methane Nitrogen Sulfur COD Nitrate dioxide oxides oxides 14 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Results Impact assessment results CH4, CO2 and N2O have similar contributions N2O and CH4 emissions are more significant for the production of consumption milk CO2 emissions are higher for the production of curd cheese Ton CH4 and SOx, are responsible for about 58% and 42% 1,00E+07 respectively of the photochemical oxidation, being that 49% 42% CH4 emissions are more important in the milk life cycle, 1,00E+06 8% whereas SOx emissions are more significant in the curd cheese life cycle. 1,00E+05 Milk 51% 36% 57% 1,00E+04 Yoghurt 41% 8% 6% Cheese 1,00E+03 48% 42% 1,00E+02 11% 1,00E+01 1,00E+00 GW100 (ton CO2 eq) PO (ton C2H4) A (ton SO2 eq) E (ton PO4-3 eq) 15 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Results Impact assessment results NH3 emissions contribute almost in 70% for the acidification impact category, followed by the emissions of SOx (21%). Emissions of NH3 are higher in the milk production, whereas the emissions of SOx are more significant in the curd cheese production Ton The eutrophication is largely due 1,00E+07 to NO3- emissions, although 49% 42% COD and NH3 emissions have 1,00E+06 also remarkable contributions to 8% this impact category 1,00E+05 Milk 51% 36% 57% 1,00E+04 Yoghurt 41% 8% 6% Cheese 1,00E+03 48% 42% 1,00E+02 11% 1,00E+01 1,00E+00 GW100 (ton CO2 eq) PO (ton C2H4) A (ton SO2 eq) E (ton PO4-3 eq) 16 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Conclusions • Milk for consumption and curd cheese production had the largest contributions for the inventory parameters and impact categories analysed. these are the processes to which mitigation measures should be proposed • This study identified information gaps regarding inventory data in all the stages of the life cycle of dairy products in Portugal this is an area for further improvement 17 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007

Environmental Impact Assessment of the Portuguese Dairy Sector Castanheira, É. G. 1 ; Dias, A. C. 2 ; Ferreira A. J. D. 1 ; Pereira, C. J. D. 1 ; Arroja, L. 2 ; Carreiras, M. 1 1 CERNAS, Escola Superior Agrária de Coimbra, Coimbra, Portugal. 2 CESAM, Departamento de Ambiente e Ordenamento - Universidade de Aveiro, Aveiro, Portugal 18 • 3 rd International Conference on Life Cycle Management Zurich, University of Zurich at Irchel August 27 to 29, 2007