brand Barilla - The International EPD® System

CPC code
2371 — Uncooked
pasta,not stuffed or
otherwise prepared
PCR 2010: 01 version 1.1
2010-06-18
Approval date
10/03/2011
Valid 3 years
Revision
2.1
Registration number
S-P-00217
Environmental
Product
Declaration
of durum wheat
semolina dried
Pasta in paperboard
box (brand Barilla)

01.
the brand barilla
The Brand Barilla, born in the 1877 from a
small pasta shop in Parma, represents now
one of the most known pasta’s brand around
the world.
Barilla is a leading company in the Italian
and International pasta market, where it operates
with the Barilla brand, as a symbol of
Italian cuisine, and three major local brands
(Misko in Greece, Filiz in Turkey and Yemina in
Mexico).
Barilla is also active in the segment of
Ready-made sauces, with over 40 different
recipes to meet everyone’s taste worldwide.
Brand
and Product
Plant and process
Dry semolina pasta from durum wheat is
produced by wire drawing, lamination and
drying of dough prepared with durum wheat
semolina and water. The pasta production
process avoid using additives and preservatives:
it is drying process that guarantee the
conservation.
Every year, the Barilla Group produces
about 1.000.000 tons of pasta in 5 countries
(Italy, Greece, Turkey, United State and
Mexico) and 8 plants: environmental impacts
are presented for each country except
for Mexico.
the product
Products included in the analysis are Classic
semolina formats (penne, rigatoni, spaghetti,
etc.); Piccolini (miniatures of clas-
sic semolina formats); Specialità (barbine,
castellane, farfalle, etc.); Regionali (gnocchetti,
orecchiette, reginette, etc.).
Shape is the only feature differentiating
these products, since they are all produced
using as only ingredients water and semolina.
The following products are excluded from
this declaration since, aside from the use of
semolina and water, they are produced with
other ingredients: egg pasta in any shape;
filled pasta (tortellini, etc.); special varieties
of pasta with ingredients different
from durum wheat products, e.g. Orizzonti;
whole meal semolina pasta.
Furthermore durum wheat dry pasta not
packed in paperboard boxes or sold with
other label is excluded.
product content and nutritional info
The durum wheat semolina pasta concerned
by this declaration is made only by durum
semolina and water, with an humidity content
of about 13%. From a nutritional point of
view, its main characteristics are:
proteins
carbohydrates
fats
fiber
sodium
energy
— Data per 100 g of Product
12 g
72,2 g
1,5 g
3,0 g
0,002 g
350 kcal
EPD durum wheat semolina Pasta, 10/03/2011 | 2

02.
Barilla Group
The Group dates back to 1877, from the pasta
and bread boutique in the centre of Parma
(Italy), owned by Pietro Barilla. Since then,
progress has always come under a guiding
hand, with exception from the period between
1971 and 1979, through a passing of
generations from father to son.
Barilla today stands as one of the top
Italian food groups, leading company in
the pasta market around the world, the processed
sauce market of continental Europe,
and the flatbread market in Scandinavia.
The Group, that is now driven by the three
brothers Guido, Luca and Paolo, employs a
workforce of over 15.000 people and has an
annual turnover of 4,1 billion euro in 47 production
plants (14 in Italy and 33 abroad),
including 9 mills that provide the majority
of raw materials required for the Group’s
production of pasta and oven-baked goods.
Products are exported to over 150 countries:
the plants provide an annual production
of nearly 3 million tons of foodstuff
that are consumed worldwide under the label
of various brands. www.barillagroup.com
The Group’s brands
The Group’s brands fall into two principle
business areas: meal solution and bakery
products. In the Meal Solution section, Barilla
leads the pasta market both in Italy and
worldwide, in which it sells under the Barilla
brand name, symbol of Italian gastronomy,
and with lead brands at a local level (Misko in
Greece, Filiz in Turkey and Yemina in Mexico).
In addition, Barilla also claims leadership in
the processed sauce segment, with over 40
different recipes to guarantee the right solution
tailored to the needs of a worldwide
market. The area of baked goods includes
products that cover the different moments
of consumption, from breakfast meals to
snacks such as: biscuits, toasted bread, cereals,
snacks, confectionery, soft breads, pastries
and snacks, cakes and crispbread for bid
which includes almost 180 products, fruit of
35 different production technologies.
The product brands are flanked by the
brand Number 1, group company specialized
in logistic services, and First for retail sales
services.
EPD durum wheat semolina Pasta, 10/03/2011 | 3

03.
The Environmental performance of pasta — the delivery of products to distribution
was calculated using the LCA (life cycle platforms.
analysis) methodology, including the entire
production chain, starting from the durum
wheat cultivation until the delivery of formation for consumer on product use and
Downstream processes that include, in-
the finished product to main distribution waste disposal processes of primary packaging.
platforms.
The study was conducted following the
specific product rules published for the EPD
system: “CPC code 2371 – Uncooked pasta,
not stuffed or otherwise prepared”.
raw materials
cultivation
The generic data contributes to the calculation
of environmental impacts is lower
than the 10%.
milling process
declared unit
Data are referred to 1 kg of product.
upstream
processes
System boundaries
The processes constituting the system analyzed
were organized according to following
three successive phases, in compliance with
the requisites of the EPD system:
core
processes
pasta production
Packaging
Environmental
Performance
Calculation
Upstream processes that include:
— the cultivation of durum wheat with
relevant agricultural phases;
— the production of fertilizers and other
substances used to sustain agricultural
production.
Core process that includes:
— the production and packaging of the
products;
— the production of packaging materials;
downstream
processes
Distribution
packaging
end of life
cooking phase
EPD durum wheat semolina Pasta, 10/03/2011 | 4

General
hypotheses
adopted
Here the main relevant hypotheses are
presented. More details are available on
the technical document mentioned in the
references.
1. durum wheat Cultivation
Durum wheat cultivation considers the specific durum
wheat origin; twelve different regions are analysed
(North, Middle and South Italy; France, North and South
- West U.S.A.; Canada; Mexico; Turkey; Spain; Greece;
Australia).
Primary data (from durum wheat suppliers) are
used for fertilizers amount, crop yields and water use;
secondary data (mainly from ecoinvent database, www.
ecoinvent.ch) are used for fertilizers production and diesel
production and use. Yields are referred to 2009 year.
2. milling process
Milling process environmental performances are
calculated considering energy and water consumptions
for each Barilla property mill: 4 in Italy (Pedrignano,
Altamura, Castelplanio, Ferrara); 1 in U.S.A. (Ames), 1 in
Turkey (Bolu) and 1 in Greece (Volos). Barilla purchases
semolina from non property mill for Italian production
(20% of the whole semolina used), the environmental
impacts of them are considered equal to property
mill and for american production (39% of the whole
semolina used). Semolina used in non property mill has
a different provenience that is considered in the model.
Primary data (2009 year) are used for water and energy
consumption and waste production, secondary data
(ecoinvent database) are used for water management
and energy consumption.
3. pasta production
Pasta production environmental performances are
calculated considering energy and water consumption.
7 plants are considered in the analysis: 3 in Italy, 2 in
U.S.A., 1 in Greece and 1 in Turkey. For Italy and U.S.A.
performances are calculated weighing each plant on the
basis of its pasta production.
Primary data (2009 year) are used for energy and
water consumption and for waste production; secondary
data (ecoinvent database) are used for energy and water
production.
Indication about the production plant where pasta
is produced is given on product packaging near the
expiration date.
7. cooking phase
The product need to be cooked before eat it.
Environmental performances relative to cooking phase
are out of the boundaries because they depend on the
consumer habits. Environmental impacts estimation
is given considering twice the environmental aspects
related to the cooking 0f 500 grams of pasta. The main
hypothesis used for the calculation are the following:
– installed power for gas and electric cooker: 3 kW;
– transmission efficiency: 40%;
– cooking time: 35 minutes for cooking 500 grams of
pasta (25 minutes to bring water to the boil and 10
minutes for pasta);
– necessary water: 1 litre of water each 100 grams
of pasta.
For each country an estimation is given using both 100%
gas cooker (lower bound in figure with ecological, carbon
and water footprint) and 100% electric cooker (upper
bound in the same figure).
6. packaging end of life
Environmental performances relative to waste disposal
of packaging are out of the boundaries because they
depend on the consumer habits and organization of
waste collection services.
In order to help the consumer in the disposal phase,
every Barilla primary packaging contains an icon that
states the packaging material and suggestions for proper
disposal.
5. distribution
Distribution environmental performances are calculated
using specific hypotheses for each area.
Primary data are used for kilometers covered by truck,
train and ship; secondary data (ecoinvent database) for
transport means.
4. packaging
Environmental performances are calculated taking into
account the heaviest packaging used per kg of product,
for all the other items of this product, the impacts
related to this phase are lower.
For Italy, Greece and Turkey the packaging considered
is those of Fusilli (500 g format) and for U.S.A. Penne
Rigate (16 oz format).
Primary data are used for packaging amount and
secondary data for packaging materials production.
EPD durum wheat semolina Pasta, 10/03/2011 | 5

04.
Plants
Transports
road ≈ 1.500 km
55% Pedrignano
durum wheat provenience
34% Foggia
4% canada
7% france
6% mexico
11% Marcianise 60% italy
2% greece
12% U.S.A.
8% australia
1% turkey
upstream processes
core processes
non renewable
resources
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Environmental
Results
Italy (for local
consumption)
Material
resources
— data in grams
energy
resources
— data in grams
Gravel
Phoshorous
Potassium chloride
Limestone (CaCO₃)
Aluminium slicates
Others
Coal
Oil
Natural gas
Uranium
Others
The difference from these results and those of Italy (for exportation) is due only to the distribution phase
0,6 0,0 11,1 2,7 0,0 14,4
6,6 0,0 0,0 0,0 0,0 6,6
5,8 0,0 0,1 0,0 0,0 5,9
2,4 0,1 0,8 1,8 0,0 5,1
0,0 0,0 0,2 1,6 0,0 1,8
1,8 0,0 1,1 0,3 0,0 3,2
14,6 4,3 12,5 16,1 0,6 48,1
74,5 5,8 5,8 4,6 24,0 114,7
32,7 8,5 26,5 71,1 1,2 140,0

upstream processes
core processes
renewable resources
— data per 1 kg of product
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
energy resources
— data per in MJ
Hydroelectric
Wind
Solar
0,03 0,03 0,03 0,09 0,00 0,18
0,00 0,00 0,00 0,01 0,00 0,01
0,00
0,00
0,00
0,01
0,00
0,01
upstream processes
core processes
fresh water consumption
— data in litres
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
63,7
0,2
1,9
3,6
0,1
69,5
impact indicators
— for GWP values
see Carbon Footprint
per 1 kg of product
Raw materials
cultivation
upstream processes
Milling
Packaging
Pasta
production
core processes
Distribution
Total
Ozone-depleting potential
mg CFC11 equivalent
0,048
0,008
0,020
0,049
0,011
0,136
Ozone-creating potential
g C₂H₄ equivalent
0,42
0,03
0,06
0,10
0,06
0,67
Acidification potential
g SO₄ equivalent
9,4
0,2
0,3
0,5
0,5
10,9
Eutrophication potential
g PO₄ equivalent
7,7
0,0
0,1
0,1
0,1
8,0
upstream processes
core processes
Waste per 1 kg of product*
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Hazardous

Italy
(for local consumption)
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Cooking phase
Ecological
Footprint
9,2
0,1
0,6
0,8
0,2
10,9
global m²/kg
2
6
Carbon
Footprint
GWP
795
54
128
273
82
1.332
g CO₂/kg
800
2.200
Water
Footprint
1.586
0
2
4
0
1.592
liters/kg
10
EPD durum wheat semolina Pasta, 10/03/2011 | 8

05.
Plants
Transports
road ≈ 2.000 km
train ≈ 100 km
ship ≈ 8.000 km
55% Pedrignano
durum wheat provenience
34% Foggia
11% Marcianise
60% italy
4% canada
7% france
6% mexico
2% greece
12% U.S.A.
8% australia
1% turkey
upstream processes
core processes
non renewable
resources
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Environmental
Results
Italy
(for export)
Material
resources
— data in grams
energy
resources
— data in grams
Gravel
Phoshorous
Potassium chloride
Limestone (CaCO₃)
Aluminium slicates
Others
Coal
Oil
Natural gas
Uranium
Others
The difference from these results and those of Italy (for exportation) is due only to the distribution phase
0,6 0,0 11,1 2,7 0,0 14,4
6,6 0,0 0,0 0,0 0,0 6,6
5,8 0,0 0,1 0,0 0,0 5,9
2,4 0,1 0,8 1,8 0,0 5,1
0,0 0,0 0,2 1,6 0,0 1,8
1,8 0,0 1,1 0,3 0,0 3,2
14,6 4,3 12,5 16,1 1,4 48,9
74,5 5,8 5,8 4,6 33,0 123,7
32,7 8,5 26,5 71,1 1,7 140,5

upstream processes
core processes
renewable resources
— data per 1 kg of product
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
energy resources
— data per in MJ
Hydroelectric
Wind
Solar
0,03 0,03 0,03 0,09 0,00 0,18
0,00 0,00 0,00 0,01 0,00 0,01
0,00
0,00
0,00
0,01
0,00
0,01
upstream processes
core processes
fresh water consumption
— data in litres
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
63,7
0,2
1,9
3,6
0,1
69,5
impact indicators
— for GWP values
see Carbon Footprint
per 1 kg of product
Raw materials
cultivation
upstream processes
Milling
Packaging
Pasta
production
core processes
Distribution
Total
Ozone-depleting potential
mg CFC11 equivalent
0,048
0,008
0,020
0,049
0,015
0,140
Ozone-creating potential
g C₂H₄ equivalent
0,42
0,03
0,06
0,10
0,09
0,70
Acidification potential
g SO₄ equivalent
9,4
0,2
0,3
0,5
0,7
11,1
Eutrophication potential
g PO₄ equivalent
7,7
0,0
0,1
0,1
0,2
8,1
upstream processes
core processes
Waste per 1 kg of product*
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Hazardous

Italy
(for exportation)
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Cooking phase
Ecological
Footprint
9,2
0,1
0,6
0,8
0,3
11
global m²/kg
2
6
Carbon
Footprint
GWP
795
54
128
273
114
1.364
g CO₂/kg
800
2.200
Water
Footprint
1.586
0
2
4
0
1.592
liters/kg
10
EPD durum wheat semolina Pasta, 10/03/2011 | 11

06.
Plants
Transports
road ≈ 8.000 km
49% Ames
51% Avon
train ≈ 5.300 km
durum wheat provenience
32% south u.s.a.
47% canada
21% north u.s.a.
upstream processes
core processes
non renewable
resources
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Potassium chloride
19,3 0,0 0,1 0,0 0,0 19,4
Environmental
Results
U.S.A.
Material
resources
— data in grams
energy
resources
— data in grams
Gravel
Phoshorous
Limestone (CaCO₃)
Alogenate
Others
Coal
Oil
Natural gas
Uranium
Others
0,7 0,0 8,8 0,1 0,0 9,6
6,5 0,0 0,0 0,0 0,0 6,5
2,8 0,3 0,6 1,1 0,2 5,0
1,6 0,0 0,0 0,0 0,0 1,6
0,2 0,0 1,0 0,1 0,0 1,3
39,5 25,1 10,2 96,3 13,3 184,4
70,3 40,4 4,8 2,8 45,1 163,4
38,1 11,3 22,7 53,8 3,6 129,5

upstream processes
core processes
renewable resources
— data per 1 kg of product
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
energy resources
— data per in MJ
Hydroelectric
Wind
Solar
0,07 0,02 0,03 0,08 0,02 0,22
0,01 0,00 0,00 0,01 0,00 0,02
0,00
0,00
0,00
0,00
0,00
0,00
upstream processes
core processes
fresh water consumption
— data in litres
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
378,1 0,4 1,6 1,1 0,4 381,6
impact indicators
— for GWP values
see Carbon Footprint
per 1 kg of product
Raw materials
cultivation
upstream processes
Milling
Packaging
Pasta
production
core processes
Distribution
Total
Ozone-depleting potential
mg CFC11 equivalent
0,050
0,022
0,017
0,028
0,021
0,138
Ozone-creating potential
g C₂H₄ equivalent
0,41
0,13
0,05
0,13
0,13
0,85
Acidification potential
g SO₄ equivalent
9,4
1,1
0,2
1,5
1,0
13,2
Eutrophication potential
g PO₄ equivalent
7,9
0,2
0,1
0,1
0,2
8,5
upstream processes
core processes
Waste per 1 kg of product*
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Hazardous

data per kg of product
U.S.A.
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Cooking phase
Ecological
Footprint
10
0,6
0,5
0,9
0,5
12,5
global m²/kg
2
8
Carbon
Footprint
GWP
864
211
109
350
174
1.708
g CO₂/kg
800
2.900
Water
Footprint
2.199
0
2
1
0
2.202
liters/kg
10
EPD durum wheat semolina Pasta, 10/03/2011 | 14

data per pound of product
U.S.A.
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Cooking phase
Ecological
Footprint
4,5
0,3
0,2
0,4
0,2
5,6
global m²/lb
0,9
3,6
Carbon
Footprint
GWP
392
96
49
159
79
775
g CO₂/lb
360
1.350
Water
Footprint
997

07.
Plants
Transports
road ≈ 2.700 km
sea ≈ 300 km
durum wheat provenience
Thiva
100% greece
upstream processes
core processes
non renewable
resources
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Phoshorous
14,1 0,0 0,0 0,0 0,0 14,1
Environmental
Results
Greece
Material
resources
— data in grams
energy
resources
— data in grams
Gravel
Limestone (CaCO₃)
Alogenate
Sodium Chloride
Others
Coal
Oil
Natural gas
Uranium
Others
0,6 0,0 11,1 0,0 0,0 11,7
4,6 0,5 0,8 1,8 0,0 7,7
3,6 0,0 0,0 0,0 0,0 3,6
0,1 0,0 0,6 0,0 0,0 0,7
0,7 0,0 0,7 0,0 0,0 1,4
16,7 28,7 12,5 106,6 0,1 164,6
82,1 10,3 5,8 12,5 6,0 116,7
32,5 3,6 26,5 45,5 0,3 108,4

upstream processes
core processes
renewable resources
— data per 1 kg of product
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
energy resources
— data per in MJ
Hydroelectric
Wind
Solar
0,03 0,02 0,03 0,06 0,00 0,14
0,00 0,01 0,00 0,03 0,00 0,04
0,00
0,00
0,00
0,00
0,00
0,00
upstream processes
core processes
fresh water consumption
— data in litres
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
3,5
0,3
1,9
0,8
0,0
6,5
impact indicators
— for GWP values
see Carbon Footprint
per 1 kg of product
Raw materials
cultivation
upstream processes
Milling
Packaging
Pasta
production
core processes
Distribution
Total
Ozone-depleting potential
mg CFC11 equivalent
0,051
0,006
0,020
0,035
0,003
0,115
Ozone-creating potential
g C₂H₄ equivalent
0,47
0,04
0,06
0,10
0,02
0,69
Acidification potential
g SO₄ equivalent
8,7
0,4
0,3
1,2
0,1
10,7
Eutrophication potential
g PO₄ equivalent
10,9
0,0
0,1
0,1
0,0
11,1
upstream processes
core processes
Waste per 1 kg of product*
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Hazardous

Greece
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Cooking phase
Ecological
Footprint
12
0,2
0,6
0,9
0,1
13,8
global m²/kg
2
10
Carbon
Footprint
GWP
784
91
128
354
20
1.377
g CO₂/kg
800
3.500
Water
Footprint
2.229
0
2
1
0
2.232
liters/kg
10
EPD durum wheat semolina Pasta, 10/03/2011 | 18

08.
Plants
Bolu
Transports
road ≈ 2.300 km
sea ≈ 1.200 km
durum wheat provenience
10% greece
88% turkey
2% spain
upstream processes
core processes
non renewable
resources
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Phoshorous
11,6 0,0 0,0 0,0 0,0 11,6
Environmental
Results
Turkey
Material
resources
— data in grams
energy
resources
— data in grams
Gravel
Limestone (CaCO₃)
Alogenate
Potassium chloride
Others
Coal
Oil
Natural gas
Uranium
Others
0,5 0,0 11,1 0,0 0,0 11,6
3,8 0,2 0,8 0,5 0,0 5,3
2,9 0,0 0,0 0,0 0,0 2,9
0,7 0,0 0,1 0,0 0,0 0,8
0,2 0,0 1,2 0,0 0,0 1,4
13,9 11,9 12,5 32,5 0,5 71,3
70,2 1,1 5,8 3,0 19,0 99,1
27,0 7,0 26,5 51,7 0,9 113,1

upstream processes
core processes
renewable resources
— data per 1 kg of product
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
energy resources
— data per in MJ
Hydroelectric
Wind
Solar
0,03 0,04 0,03 0,12 0,00 0,22
0,00 0,00 0,00 0,00 0,00 0,00
0,00
0,00
0,00
0,00
0,00
0,00
upstream processes
core processes
fresh water consumption
— data in litres
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
2,9 0,2 1,9 0,4 0,1 5,5
impact indicators
— for GWP values
see Carbon Footprint
per 1 kg of product
Raw materials
cultivation
upstream processes
Milling
Packaging
Pasta
production
core processes
Distribution
Total
Ozone-depleting potential
mg CFC11 equivalent
0,043
0,005
0,020
0,036
0,009
0,113
Ozone-creating potential
g C₂H₄ equivalent
0,39
0,01
0,06
0,06
0,05
0,57
Acidification potential
g SO₄ equivalent
7,3
0,1
0,3
0,4
0,4
8,5
Eutrophication potential
g PO₄ equivalent
9,0
0,0
0,1
0,0
0,1
9,2
upstream processes
core processes
Waste per 1 kg of product*
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Hazardous

Turkey
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Cooking phase
Ecological
Footprint
9,9
0,1
0,6
0,6
0,2
11,4
global m²/kg
2
7
Carbon
Footprint
GWP
658
46
128
224
65
1.121
g CO₂/kg
800
2.800
Water
Footprint
1.530
0
2
0
0
1.532
liters/kg
10
EPD durum wheat semolina Pasta, 10/03/2011 | 21

09.
cardboard box pasta production
25% u.s.a.
72% italy
2% greece
1% turkey
upstream processes
core processes
non renewable
resources
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Gravel
0,6 0,0 10,5 2,0 0,0 13,1
Environmental
Results
World
Material
resources
— data in grams
energy
resources
— data in grams
Potassium chloride
Phoshorous
Limestone (CaCO₃)
Alogenate
Others
Coal
Oil
Natural gas
Uranium
Others
8,5 0,0 0,1 0,0 0,0 8,6
6,6 0,0 0,0 0,0 0,0 6,6
2,5 0,2 0,7 1,6 0,1 5,1
1,7 0,0 0,0 0,0 0,0 1,7
0,2 0,0 1,2 1,4 0,0 2,8
20,0 10,7 11,9 39,0 4,8 86,4
70,8 15,2 5,6 4,4 52,2 148,2
32,7 9,4 25,5 65,8 3,0 136,4

upstream processes
core processes
renewable resources
— data per 1 kg of product
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
energy resources
— data per in MJ
Hydroelectric
Wind
Solar
0,04 0,03 0,03 0,09 0,01 0,20
0,01 0,00 0,00 0,01 0,00 0,02
0,00
0,00
0,00
0,01
0,00
0,01
upstream processes
core processes
fresh water consumption
— data in litres
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
133,4
0,3
1,8
2,9
0,3
138,7
impact indicators
— for GWP values
see Carbon Footprint
per 1 kg of product
Raw materials
cultivation
upstream processes
Milling
Packaging
Pasta
production
core processes
Distribution
Total
Ozone-depleting potential
mg CFC11 equivalent
0,047
0,012
0,020
0,043
0,024
0,146
Ozone-creating potential
g C₂H₄ equivalent
0,40
0,06
0,06
0,11
0,14
0,77
Acidification potential
g SO₄ equivalent
9,0
0,5
0,3
0,8
1,1
11,7
Eutrophication potential
g PO₄ equivalent
7,6
0,1
0,1
0,1
0,2
8,1
upstream processes
core processes
Waste per 1 kg of product*
Raw materials
cultivation
Milling
Packaging
Pasta
production
Distribution
Total
Hazardous
Not hazardous
Waste products to animal feed industry

World
Raw materials
cultivation
Milling Packaging Pasta
Distribution
production
From field
to Distribution
Ecological
Footprint
9,1
11,3 global m²/kg
0,3
0,6
0,8
0,5
Carbon
Footprint
GWP
779
98
123
294
184
1.478 g CO₂/kg
Water
Footprint
1.688
1.693 liters/kg
0
2
3
0
EPD durum wheat semolina Pasta, 10/03/2011 | 24

10.
Additional
Information
Environmental declarations published within
the same product category, though originating
from different programs, may not be
comparable.
This declaration and further information in
regards are available at www.environdec.com
References
— International EPD Consortium; General
Programme Instructions (EPD); ver.1 of
29/02/2008
— WWF, Global Footprint Network,
Zoological Society of London; Living Planet
Report 2008, WWF (2008)
— ArjenY.Hoekstra, Ashok K. Chapagain,
Maite M. Aldaya, Mesfin M. Mekonnen;
Water Footprint Manual State of the Art 2009,
Water Footprint Network
— PCR 2010:01; CPC 2371 –PCR for uncooked
pasta, not stuffed or otherwise prepared;
version 1.0 of 18/01/2010
TECHNICAL REPORT
— Barilla, Life Cycle Assessment of durum
wheat semolina pasta, detailed hypotheses;
Rev.2.0 of 10/12/2010
indipendent verification
PCR review conducted by:
Technical Committee
of the International EPD® system
External verifier:
Maurizio Fieschi, Independent Verifier Accredited
by the international EPD consortium
Contacts
For additional information relative to the activities
of the Barilla Group or in regards to this environmental
declaration, please contact:
Luca Ruini — ✉ luca.ruini@barilla.com
Technical support
Life Cycle Engineering (Italy)
— www.studiolce.it
Graphic Design
Fabio Gioia — www.fabiogioia.com
EPD durum wheat semolina Pasta, 10/03/2011 | 25

11.
Ecological Footprint
www.globalfootprint.org
The Ecological Footprint measures the area of biologically productive
land and water required to provide the resources used and absorb
the carbon dioxide waste generated by human activity, under
current technology. It is measured in standard units called global
hectares (GHA).
One gha represents a hectare of forest, cropland, grazing land or
fishing grounds with world average productivity. The calculation
methodology was developed by the Global Footprint Network.
Carbon Footprint
The product carbon footprint is a measure of potential contribution
to climate change due to the amount of greenhouse gases (GHG)
released by production chain processes.
This contribution, global warming potential (GWP), is measured in
terms of mass of CO₂ equivalent and is calculated by multiplying the
specific GHG emissions (mainly CO₂, N₂O, CH₄) by the specific conversion
factors defined by the IPCC (www.ipcc.ch). Many protocols
are available for its calculation.
Glossary
Water Footprint
www.waterfootprint.org
The water footprint of a product is the volume of freshwater used to
produce the product, measured over the full supply chain.
It is a multi-dimensional indicator, showing water consumption
volumes by source and polluted volumes by type of pollution; all
components of a total water footprint are specified geographically
and temporally. The calculation methodology was developed by the
Water Footprint Network.
EPD durum wheat semolina Pasta, 10/03/2011 | 26

Acidification Potential
(AP)
Phenomenon by which atmospheric rainfall has a pH value below
the normal average. It can provoke damage to forests and agriculture,
as well as to aquatic ecosystems and manmade structures. It is
the result of SO₂, of NOx, and NH₃, that are included in the Acidification
Potential indicator (AP) expressed in moles of H+ produced.
Eutrophication Potential
(EP)
Nutrient enrichment of flowing water bodies, which determines unbalance
in aquatic ecosystems due to excessive flourishing caused
by lack of nutrient limitation. The Eutrophication potential (EP) especially
includes phosphate and nitrogen salts, and is expressed as
grams of oxygen equivalent (g O₂).
Ozone Depletion Potential
(ODP)
Degradation of the stratospheric layer of the ozone involved in
blocking the UV component of sunrays. Depletion is due to particularly
reactive components that originate from chlorofluorocarbon
(CFC) or chlorofluoromethanes (CFM). The substance employed as
benchmark measure for OPD is trichlorofluoromethane, or CFC-11.
Photochemical Ozone Creation Potential
(POCP)
Production of compounds that foster oxidation due to interaction
with light, resulting in ozone formation in the troposphere. The
POCP indicator mostly encompasses VOC (volatile organic compounds)
and is expressed as grams of ethylene equivalent (g C₂H₄).
EPD durum wheat semolina Pasta, 10/03/2011 | 27