LCA of three types of dinner meals

12 January 2016

Researchers at Ostfold Research in Norway used LCA to study waste generation, energy use and greenhouse gas emissions from the product value chain of 3 types of dinner meals: meals prepared from fresh ingredients at home, based in semi-prepared ingredients or as ready to eat meals.
They found that ready to eat meals had the highest energy consumption and GHG-emissions. Meals prepared from fresh ingredients came second, followed by meals with semi-prepared ingredients. Main contributions to the differences between the dinner types were the use stage, packaging production and transport. An article about the research is published in the Journal of Cleaner Production.
Click here for an abstract of the article.

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