Life cycle assessment of bread produced on different scales
作者： Karin Andersson , Thomas Ohlsson
DOI: 10.1007/BF02979392
关键词:
摘要: A case study of white bread has been carried out with the purpose comparing different scales production and their potential environmental effects. The compared are: home baking, a local bakery two industrial bakeries distribution areas sizes. Data from three suppliers have collected. systems investigated include agricultural production, milling, packaging, transportation, consumption waste management. Energy use emissions quantified contributions to global warming, acidification, eutrophication photo-oxidant formation assessed.
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