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Environmental Life Cycle Assessment of a Canned Sardine Product from Portugal
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment. New University of Lisbon, Portugal.
Portuguese Government, Portugal.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.ORCID iD: 0000-0003-1995-2338
2015 (English)In: Journal of Industrial Ecology, ISSN 1088-1980, E-ISSN 1530-9290, Vol. 19, no 4, p. 607-617Article in journal (Refereed) Published
Abstract [en]

This study aims to assess the environmental impacts of canned sardines in olive oil, by considering fishing, processing, and packaging, using life cycle assessment (LCA) methodology. The case study concerns a product of a canning factory based in Portugal and packed in aluminum cans. It is the first LCA of a processed seafood product made with the traditional canning method. The production of both cans and olive oil are the most important process in the considered impact categories. The production of olives contributes to the high environmental load of olive oil, related to cultivation and harvesting phases. The production of aluminum cans is the most significant process for all impact categories, except ozone depletion potential and eutrophication potential, resulting from the high energy demand and the extraction of raw materials. To compare to other sardine products consumed in Portugal, such as frozen and fresh sardines, transport to the wholesaler and store was added. The environmental cost of canned sardines is almost seven times higher per kilogram of edible product. The main action to optimize the environmental performance of canned sardines is therefore to replace the packaging and diminish the olive oil losses as much as possible. Greenhouse gas emissions are reduced by half when plastic packaging is considered rather than aluminum. Frozen and fresh sardines represent much lower environmental impacts than canned sardines. Nevertheless, when other sardine products are not possible, it becomes feasible to use sardines for human consumption, preventing them from being wasted or used suboptimally as feed.

Place, publisher, year, edition, pages
2015. Vol. 19, no 4, p. 607-617
Keywords [en]
Canning, Industrial ecology, Life cycle assessment (LCA), Packaging, Sardines, Seafood processing
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-6901DOI: 10.1111/jiec.12219Scopus ID: 2-s2.0-84942296293Local ID: 30714OAI: oai:DiVA.org:ri-6901DiVA, id: diva2:964743
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-02-04Bibliographically approved

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Sevilla Ziegler, Friederike

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