LCA Food 2012 in Saint Malo, France! - Manifestations et colloques ...

PARALLEL SESSION 4A: CARBON FOOTPRINT 8 th Int. Conference on LCA in the
Agri-Food Sector, 1-4 Oct 2012
Figure 2. Results per life-cycle phase (pork production impacts allocated by mass to pork products). Raw
material production is the hotspot (bar on the bottom). Second highest bar is for processing. BBC - Bleu-
Blanc-Cœur pâté.
3.2. Combined analysis of GHG emissions and nutrition
Label Rouge pâtés cause higher emissions than conventional pâtés, despite providing less calories (Figure
3) and more protein (results not shown in this paper). Organic pâté falls between the two on the calories scale
and has a carbon footprint similar to Label Rouge. These nutritional variations are mainly explained by recipe
variations. This means that even if we had chosen a different functional unit (nutritional units instead of
mass units), results would change, and Label Rouge would be the most beneficial.
Results obtained in Carbonostics for the nutritional indicators were validated using laboratorial measurements.
Figure 3. Results for carbon emissions vs. calories. Two clusters of products are shown – Label Rouge and
organic pâtés on the left, conventional and Bleu-Blanc-Cœur pâté (BBC) on the right.
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