The olive oil industry is an important sector in Europe, the related production process is characterized by different practices and techniques associated to several adverse effects on the environment, both for the agricultural procedures and for olive oil extraction process. The goal of this work is to develop a new packaging solution to better preserve the oil quality trying to reduce food losses and environmental impact. In detail, a comparison between traditional and innovative packaging was carried out. This work is part of a larger project “Sustainability of olive oil System project (S.O.S.)”, financed by AGER – Agroalimentare e Ricerca, whose purpose to improve environmental sustainability in the olive-oil production system. The traditional packaging considered for the study is a three layers packaging: polyethylene (PE), aluminum, polyethylene terephthalate (PET); the innovative one is a three layers packaging made from two bio-based polymers: polylactic acid (PLA) treated with metallization and bio polyethylene (BIO PE). To calculate the environmental impact of each packaging, raw materials, instruments and relative energy used to create the films, and material disposal phase must be considered. The Life Cycle Assessment (LCA), “from cradle to grave” was used to assess the environmental impact of studied packaging. The functional unit was defined in the single use packaging (olive oil content equal to 10 ml). Results from the environmental impact analysis shown that, regarding to the innovative packaging the higher contribution comes from raw materials extraction. BIO PE comes from fermentation of sugar cane, which could be considered as natural and biological process but, represents high level of responsibilities in term of environmental impact, due to fermentation process. The final comparison between the two packaging, shows that the improvement of environmental sustainability of the innovative packaging is not confirmed for all the impact categories used to assess the environmental impact. This work shows how the bio-based product does not always represent the better way in term of environmental sustainability, especially nowadays where recycling processes have become important topic.

Environmental benefits: traditional vs innovative packaging for olive oil / V. Giovenzana, A. Casson, R. Beghi, A. Tugnolo, S. Grassi, C. Alamprese, E. Casiraghi, S. Farris, I. Fiorindo, R. Guidetti. ((Intervento presentato al 2. convegno International Conference on Engineering Future Food tenutosi a Bologna nel 2019.

Environmental benefits: traditional vs innovative packaging for olive oil

Valentina Giovenzana;Andrea Casson;Roberto Beghi;Alessio Tugnolo;Silvia Grassi;Cristina Alamprese;Ernestina Casiraghi;Stefano Farris;Ilaria Fiorindo;Riccardo Guidetti
2019-05

Abstract

The olive oil industry is an important sector in Europe, the related production process is characterized by different practices and techniques associated to several adverse effects on the environment, both for the agricultural procedures and for olive oil extraction process. The goal of this work is to develop a new packaging solution to better preserve the oil quality trying to reduce food losses and environmental impact. In detail, a comparison between traditional and innovative packaging was carried out. This work is part of a larger project “Sustainability of olive oil System project (S.O.S.)”, financed by AGER – Agroalimentare e Ricerca, whose purpose to improve environmental sustainability in the olive-oil production system. The traditional packaging considered for the study is a three layers packaging: polyethylene (PE), aluminum, polyethylene terephthalate (PET); the innovative one is a three layers packaging made from two bio-based polymers: polylactic acid (PLA) treated with metallization and bio polyethylene (BIO PE). To calculate the environmental impact of each packaging, raw materials, instruments and relative energy used to create the films, and material disposal phase must be considered. The Life Cycle Assessment (LCA), “from cradle to grave” was used to assess the environmental impact of studied packaging. The functional unit was defined in the single use packaging (olive oil content equal to 10 ml). Results from the environmental impact analysis shown that, regarding to the innovative packaging the higher contribution comes from raw materials extraction. BIO PE comes from fermentation of sugar cane, which could be considered as natural and biological process but, represents high level of responsibilities in term of environmental impact, due to fermentation process. The final comparison between the two packaging, shows that the improvement of environmental sustainability of the innovative packaging is not confirmed for all the impact categories used to assess the environmental impact. This work shows how the bio-based product does not always represent the better way in term of environmental sustainability, especially nowadays where recycling processes have become important topic.
Settore AGR/09 - Meccanica Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
Environmental benefits: traditional vs innovative packaging for olive oil / V. Giovenzana, A. Casson, R. Beghi, A. Tugnolo, S. Grassi, C. Alamprese, E. Casiraghi, S. Farris, I. Fiorindo, R. Guidetti. ((Intervento presentato al 2. convegno International Conference on Engineering Future Food tenutosi a Bologna nel 2019.
Conference Object
File in questo prodotto:
File Dimensione Formato  
105Giovenzana_poster.pdf

accesso aperto

Tipologia: Altro
Dimensione 826.85 kB
Formato Adobe PDF
826.85 kB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/648334
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact