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

GROUP 5, SESSION B: FOOD PRODUCTS 8 th Int. Conference on LCA in the
Agri-Food Sector, 1-4 Oct 2012
866
139. Environmental evaluation of French olive oil production
G. Busset 1,2,3,4,* , JP Belaud 3,4 , F. Clarens 5 , J. Espi 5 , M. Montréjaud-Vignoles 1,2 , C. Sablayrolles 1,2
1 Université de Toulouse, INP-ENSIACET, LCA (Laboratoire de Chimie Agro industrielle), Toulouse,
France, 2 INRA, UMR 1010 CAI, Toulouse, France, 3 Université de Toulouse, INP-ENSIACET, LGC (Laboratoire
de Génie Chimique), 4 CNRS UMR 5503, Toulouse, France, 5 CTM Centre Tecnològic, Manresa,
Spain, * Corresponding author. E-mail: guillaume.busset@ensiacet.fr
Olive oil production is an important agro-industrial sector in the Mediterranean region of Europe, which has
to face environmental issues. The OiLCA (2011) research program has been elaborated partly in order to
reduce the carbon footprint and to optimise waste management of the olive oil sector in SUDOE area (Spain,
Portugal and France). However, French production is different when compared to Spanish or Portuguese
because it is more traditional. The present work proposes a life cycle assessment of the French olive oil production
sector.
The study is led in accordance to the ISO 14040 (2006) and ISO 14044 (2006) standards. Functional unit is
the production of one litre of olive oil. Transport of workers, olive tree culture, harvest, cold extraction, solid
residues (leaves, branches and grounds) management, wastewater management, storage and bottling are the
main identified steps of the system. Valorisation of waste is accounted like avoided impacts of a product
with the same function. Matter and flow data come from 21 French enterprises contacted for the OiLCA
project. All indirect extraction and emissions is calculated with the ecoinvent database. Then, impact assessment
is realised with the impact methods Impact 2002+ and ReciPe 2008. The SimaPro® software is used
for the impact calculation.
First results have permitted to define all the scenarios for olive oil production in France based on the different
olive production techniques (with or without irrigation, mechanical or not, organic or not), the different
extraction processes (pressing, centrifugation two phases or centrifugation three phases) and the different
waste management (incineration or spreading). Raw data from enterprises have been collected. Expected
results are the comparison of all the scenarios in order to identify parameters that influence environmental
consequences of olive oil production.
References
OiLCA, 2011. Enhancing the competitiveness and reducing the carbon footprint of the olive oil sector
through waste management optimization and the establishment of an ecological label,
http://www.oilca.eu/index.htm