Life cycle assessment of food-preservation technologies

The environmental impacts of some traditional and novel food preservation technologies have been evaluated through LCA methodology in order to provide environmental criteria when selecting preservation methods for foods, as a way to develop more efficient and sustainable food products throughout its whole life cycle. Four thermal and non-thermal techniques (autoclave pasteurization, microwaves, high hydrostatic pressure and modified atmosphere packaging) were selected according to their suitability for the inactivation of the dish case study and a comparative cradle-to-grave LCA was performed following ReCiPe methodology for impact assessment. Emerging techniques showed reduced environmental impacts in terms of energy demand and CO2 emissions in relation to conventional pasteurization. Additionally, lower water requirements were observed for non-thermal technologies (MAP, HPP) in comparison to equivalent thermal processes. Modified atmosphere packaging (MAP) was found to be the most sustainable option when a shelf life period below 30 days is required. The most significant impact sources of the life cycle from every technology were analyzed and several potential improvements were identified, based on a technical and environmental point of view.