Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

• Published in: Resources (Basel) Vol. 8; no. 1; p. 56
• Main Authors: Recchia, Lucia, Cappelli, Alessio, Cini, Enrico, Garbati Pegna, Francesco, Boncinelli, Paolo
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 20-03-2019
• Subjects: Agrobiodiversity; ancient grains; Biodiversity; Chains; Climate change; Consumption; Crops; durum wheat environmental sustainability; Ecological footprint; Environmental impact; Environmental impact assessment; environmental impacts analysis; Farms; Grain; Integrated approach; International organizations; Life cycle analysis; Life cycle assessment; Life Cycle Assessment (LCA); Life cycles; Mechanization; Noise reduction; Nonrenewable resources; Pasta; pasta production; Quality standards; Renewable resources; Risk management; Risk reduction; Soil degradation; Soil water; Soils; Sustainable development; Sustainable yield; Water resources; Wheat; Australia; Italy
• ISSN: 2079-9276; 2079-9276
• DOI: 10.3390/resources8010056

Major pasta industries have started to evaluate the environmental footprint of their productions exploiting both Life Cycle Assessment (LCA) and, in some cases, Environmental Product Declaration (EPD) methodologies. In this research, two different pasta production chains were considered: a “high-quality pasta” chain (referred here as “local or regional scenario”), which follows traditional procedures in a Tuscan farm that uses only ancient wheat varieties; and a “conventional pasta” one (referred here as “global or industrial scenario”), in which pasta is produced using national and international grains, following industrial processes. An integrated methodology based on both an Environmental Impacts ANalysis (EIAN) approach and the LCA has been developed, analyzing five environmental compartments (i.e., soil, water, air, resources, climate change) and a total number of ten expected environmental pressures. As a result, the high-quality pasta chain shows a better performance in terms of risk reduction of soil degradation and agrobiodiversity loss, as well as the consumption of non-renewable resources; this is mainly due to the use of lower quantity of chemicals, a lower mechanization level in the agricultural phase, and the use of ancient grains. However, the conventional pasta chain prevails in terms of a more efficient exploitation of land and water resources, due to higher yields and the use of more efficient sprayers, and also in reducing noise emitted by the overall production equipment.