This study aims to evaluate the environmental sustainability of a new street food format for food service based on the re-use of naval shipping containers and to compare it with the conventional one (street food truck). The environmental impact analysis was performed using the Life Cycle Assessment methodology. The functional unit (FU) was identified in the food service, including three food preparations: a dish of pasta (100 g), one sandwich (150 g) and one portion of fries (200 g). Following a “from cradle to gate” approach, the factors studied are: (i) the customization of a shipping container in a street food format, (ii) the construction and use of the cooking appliance, (iii) the logistics, (iv) the cooking phase (including final packaging as food cup). The life cycle of ingredients for food preparations has been neglected due to the variability of the products. The results show that the two higher hotspots are electricity consumed by cooking appliance (35%) and oil used to fry (34%), attributable only to the fries preparation. The third hotspot is imputable to the customized structure, with an average percentage value equal to 15%. Considering the global warming impact category, the customization into a street food format release 1280 kg CO2eq, while the production of a new container or a new street food truck format implies the emission of 12,800 kg CO2eq and 20,900 kg CO2eq respectively. The impact of the customized container (re-used container) weight for 0.04 kg CO2eq/FU, this value increases 11.6 times for a new container street food format, and 17 times for a new street food truck format. Overall, quantifying the environmental damage, the results showed how the re-use of a naval shipping container can be a way to reduce the environmental impact of food preparation, avoiding dismissing or building activity of the structure reducing the impact of the structure of about 95% offering a more sustainable street food services.
Environmental impact of a new concept of food service: A case study for the re-use of naval shipping containers / A. Casson, V. Giovenzana, A. Tugnolo, I. Fiorindo, R. Beghi, R. Guidetti. - In: JOURNAL OF CLEANER PRODUCTION. - ISSN 0959-6526. - 274(2020 Nov 20), pp. 122912.1-122912.10.
|Titolo:||Environmental impact of a new concept of food service: A case study for the re-use of naval shipping containers|
CASSON, ANDREA (Primo)
GIOVENZANA, VALENTINA (Secondo) (Corresponding)
BEGHI, ROBERTO (Penultimo)
GUIDETTI, RICCARDO (Ultimo)
|Parole Chiave:||Circular economy; Collective catering; Design; LCA; Street food; Sustainability;|
|Settore Scientifico Disciplinare:||Settore AGR/09 - Meccanica Agraria|
|Data di pubblicazione:||20-nov-2020|
|Data ahead of print / Data di stampa:||lug-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.jclepro.2020.122912|
|Appare nelle tipologie:||01 - Articolo su periodico|