کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5480069 1522089 2017 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Environmental profile of Sardinian sheep milk cheese supply chain: A comparison between two contrasting dairy systems
ترجمه فارسی عنوان
مشخصات زیست محیطی زنجیره تامین پنیر شیرین گوسفند ساردینی: مقایسهای بین دو سیستم تولید لبنیات متضاد
موضوعات مرتبط
مهندسی و علوم پایه مهندسی انرژی انرژی های تجدید پذیر، توسعه پایدار و محیط زیست
چکیده انگلیسی


- Similar GHG emissions of the two dairy sheep supply chains.
- Relevant role of farm activities in the overall environmental performances.
- Mainly difference in human- and eco-toxicity and eutrophication impact categories.
- Main environmental hotspots: enteric CH4 emissions, feed supply chain, electricity.

Despite the significant role of small ruminant sector in the global trends of livestock productions, little research has been conducted on the environmental implications of dairy sheep production systems. Dairy sheep systems are relevant for the economy of many areas of the Mediterranean Basin and the environmental and economic optimization of their productive factors is considered an effective strategy for promoting the innovation and increasing the competitiveness of Mediterranean dairy sheep systems. Therefore, scientific studies are needed in order to propose specific greening strategies and to improve the environmental performances of dairy sheep systems. The main objective of this study was to define a preliminary characterization of the environmental profile of sheep milk (“Pecorino”) cheese chain in Sardinia (Italy), using a Life Cycle Assessment (LCA) approach, with the following specific goals: i) comparing the environmental impacts caused by both the artisanal and the industrial manufacturing processes of "Pecorino” cheese and ii) identifying the hotspots to reduce the environmental impacts of the Sardinian dairy sheep sector. The analysis was based on the functional unit of 1 kg of artisanal “Pecorino di Osilo” cheese, and 1 kg of the industrial manufacturing cheese “Pecorino Romano PDO” cheese. The LCA highlighted that the GHG emissions of the two cheeses were similar, with an average value equal to 17 kg CO2-eq, largely due to enteric fermentation. The main differences between the two environmental profiles were found for human toxicity, ecotoxicity and eutrophication potential impact categories. Enteric methane emissions, feed supply chain, electricity, equipment and wastewater management seemed to be the hotspots where the environmental performances can be improved.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cleaner Production - Volume 165, 1 November 2017, Pages 1078-1089
نویسندگان
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