Application of the MIPS method for assessing the sustainability of production–consumption systems of food

The article estimates the natural resource consumption due to nutrition from the supply and demand sides. Using the MIPS (Material Input per Service Unit) methodology, we analyzed the use of natural resources along the supply chains of three Italian foodstuffs: wheat, rice and orange-based products. These figures were then applied for evaluating the sustainability of diets in 13 European countries. The results outline which phases in food production are more natural resource demanding than others. We also observed different levels of sustainability in the European diets and the effect of different foodstuffs in the materials, water and air consumption.

Research highlights
► We use the material input concept to estimate ecological performances of food.
► We examine the resources’ demand along the supply chain of three foodstuffs.
► Different European food habits are measured in terms of resource requirements.
► MI figures provide reliable starting points for achieving more sustainable food systems.