Carbon Footprint and Carbon Sink of a Local Italian Dairy Supply Chain

Author:

Rossi Chiara1ORCID,Grossi Giampiero1ORCID,Lacetera Nicola1,Vitali Andrea1

Affiliation:

1. Department of Agriculture and Forests Sciences, University of Tuscia-Viterbo, via San Camillo De Lellis, Snc, 01100 Viterbo, Italy

Abstract

The dairy industry’s contribution to global warming has been thoroughly examined. However, it is important to raise public awareness of emission hotspots and the possibility of mitigation in dairy supply chains. This study assessed the Carbon Footprint (CF) of five dairy products through a cradle-to-grave Life Cycle Assessment approach and evaluated the carbon sink potential of some practices. The functional units were 1 kg of fresh raw milk, yogurt, fresh cheese, mozzarella cheese, and aged cheese. The data collected were related to an extensive dairy farm, a cheese-factory, two markets, a delivery service, and a court of consumers. The CFs were 4.39, 5.10, 9.82, 8.40, and 15.34 kg CO2 eq. for fresh raw milk, yogurt, mozzarella cheese, fresh cheese, and aged cheese, respectively. The hotspots of the dairy supply chain considered herein refer to farm activities and energy consumption, whereas conservative agriculture practices and rotational grazing sequestered 1.60 ± 0.80 kg CO2 eq. per kg of dairy product consumed. The CF was reduced by 0.14 kg CO2 eq. for 1 kg of dairy product delivered at home compared to direct purchasing at a market. The carbon sink capacity of dairy farms appeared as a primary mean for mitigating climate change in the dairy supply chain.

Funder

European Union Next-GenerationEU

Publisher

MDPI AG

Reference58 articles.

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3. OECD/FAO (2023). OECD-FAO Agricultural Outlook 2023–2032. Chapter 7. Dairy and Dairy Products, OECD Publishing.

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