Debunking the 'Local is Greener' Myth: Life Cycle Assessment of Local vs. Imported Ingredients in Ice Cream Production DOI
Yu‐Ching Huang, Wei-Lun Zhu, Chao‐Kai Chang

et al.

Research Square (Research Square), Journal Year: 2025, Volume and Issue: unknown

Published: May 5, 2025

Abstract Although locally sourced ingredients are perceived to have a lower carbon footprint due shorter transportation distances, their comprehensive environmental impact has been less studied. The study compares Taiwanese sourced, Sri Lanka, and New Zealand-imported raw materials using the life cycle assessment (LCA) model, employing both Midpoint Endpoint methods from ReCiPe assess impacts of industrially produced black tea latte sesame ice cream. Results show that cream contribute more obvious global warming (0.563 kg CO2 eq) terrestrial ecotoxicity (0.433 1,4-DCB) than imported. land use domestic is 2.9 times higher analysis reveals 22% 24% on human health, ecosystem damage, resource scarcity, while 55% 60% shows products made with imported emissions during production stages, including 0.04 CO2e material acquisition reductions 0.03 0.05 for transportation. Scenario simulations suggest replacing whole milk powder domestically fresh can reduce by 37% 67%, instead could 41% 70%. findings offer strategic recommendations balancing cost, flavor, achieve sustainable models effective reduction strategies.

Language: Английский

Debunking the 'Local is Greener' Myth: Life Cycle Assessment of Local vs. Imported Ingredients in Ice Cream Production DOI
Yu‐Ching Huang, Wei-Lun Zhu, Chao‐Kai Chang

et al.

Research Square (Research Square), Journal Year: 2025, Volume and Issue: unknown

Published: May 5, 2025

Abstract Although locally sourced ingredients are perceived to have a lower carbon footprint due shorter transportation distances, their comprehensive environmental impact has been less studied. The study compares Taiwanese sourced, Sri Lanka, and New Zealand-imported raw materials using the life cycle assessment (LCA) model, employing both Midpoint Endpoint methods from ReCiPe assess impacts of industrially produced black tea latte sesame ice cream. Results show that cream contribute more obvious global warming (0.563 kg CO2 eq) terrestrial ecotoxicity (0.433 1,4-DCB) than imported. land use domestic is 2.9 times higher analysis reveals 22% 24% on human health, ecosystem damage, resource scarcity, while 55% 60% shows products made with imported emissions during production stages, including 0.04 CO2e material acquisition reductions 0.03 0.05 for transportation. Scenario simulations suggest replacing whole milk powder domestically fresh can reduce by 37% 67%, instead could 41% 70%. findings offer strategic recommendations balancing cost, flavor, achieve sustainable models effective reduction strategies.

Language: Английский

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