The environmental impact of Parmigiano Reggiano PDO cheese was quantified using the Product Environmental Footprint Category Rules (PEFCRs) in a Traditional System (TS) and in an Improved Management System (IMS). The TS differs from IMS with respect to slurry management (raw slurry storage vs anaerobic digestion and storage of the liquid fraction of digestate) and application of nutrients to the field (by slurry tanker with a diverter plate vs soil injection at pre-sowing and side dressing). Two additional scenarios were evaluated by considering the possible environmental enhancement achievable by reducing enteric methane production and by using soybean grain produced in Italy as the protein source for animals' diets. The environmental impact was quantified both for 1 kg of fat and protein corrected milk (FPCM) and for the production of 10 g dry matter equivalent of cheese as single score. For the first assessment, the environmental impact results were 124 and 112 μPt kg FPCM-1 for TS and IMS, respectively. In the second case, it was 10.8 μPt and 9.9 μPt 10 g dry matter equivalent-1 of cheese, for TS and IMS, respectively. The specific cost for reducing the GHG emissions in this production chain was equal to 34 € Mg-1 milk produced. Finally, although specific studies should consider the reduction of enteric methane emissions and the use of soybean grain nationally produced as feed source, the scenarios evaluated in this study highlighted some potential for environmental improvements. Even small environmental improvements to the Parmigiano Reggiano PDO cheese supply chain can bring substantial improvements to the sustainability of the food market, because of the widespread demand on the global market of Parmigiano Reggiano and of its chance of attracting consumers who are sensitive to environmental problems.

Life cycle assessment of Parmigiano Reggiano PDO cheese with product environmental footprint method : A case study implementing improved slurry management strategies / D. Lovarelli, A. Tamburini, S. Garimberti, G. D'Imporzano, F. Adani. - In: SCIENCE OF THE TOTAL ENVIRONMENT. - ISSN 0048-9697. - 842:(2022 Oct 10), pp. 156856.1-156856.11. [10.1016/j.scitotenv.2022.156856]

Life cycle assessment of Parmigiano Reggiano PDO cheese with product environmental footprint method : A case study implementing improved slurry management strategies

D. Lovarelli
Primo
;
A. Tamburini
Secondo
;
G. D'Imporzano
Penultimo
;
F. Adani
Ultimo
2022-10-10

Abstract

The environmental impact of Parmigiano Reggiano PDO cheese was quantified using the Product Environmental Footprint Category Rules (PEFCRs) in a Traditional System (TS) and in an Improved Management System (IMS). The TS differs from IMS with respect to slurry management (raw slurry storage vs anaerobic digestion and storage of the liquid fraction of digestate) and application of nutrients to the field (by slurry tanker with a diverter plate vs soil injection at pre-sowing and side dressing). Two additional scenarios were evaluated by considering the possible environmental enhancement achievable by reducing enteric methane production and by using soybean grain produced in Italy as the protein source for animals' diets. The environmental impact was quantified both for 1 kg of fat and protein corrected milk (FPCM) and for the production of 10 g dry matter equivalent of cheese as single score. For the first assessment, the environmental impact results were 124 and 112 μPt kg FPCM-1 for TS and IMS, respectively. In the second case, it was 10.8 μPt and 9.9 μPt 10 g dry matter equivalent-1 of cheese, for TS and IMS, respectively. The specific cost for reducing the GHG emissions in this production chain was equal to 34 € Mg-1 milk produced. Finally, although specific studies should consider the reduction of enteric methane emissions and the use of soybean grain nationally produced as feed source, the scenarios evaluated in this study highlighted some potential for environmental improvements. Even small environmental improvements to the Parmigiano Reggiano PDO cheese supply chain can bring substantial improvements to the sustainability of the food market, because of the widespread demand on the global market of Parmigiano Reggiano and of its chance of attracting consumers who are sensitive to environmental problems.
EF method; environmental costs; environmental impact; GHG savings; milk; mitigation strategies
Settore AGR/10 - Costruzioni Rurali e Territorio Agroforestale
Settore AGR/19 - Zootecnica Speciale
Settore AGR/13 - Chimica Agraria
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/932632
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