Carbon and Water Footprint Assessment of a Pea Snack

Josemi G. Penalver, Maria Jose Beriain, Paloma Vírseda and Maite M. Aldaya ()
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Josemi G. Penalver: Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jerónimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Spain
Maria Jose Beriain: Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jerónimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Spain
Paloma Vírseda: Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jerónimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Spain
Maite M. Aldaya: Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jerónimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Spain

Sustainability, 2025, vol. 17, issue 13, 1-16

Abstract: The agri-food sector in Navarra, Spain, is exploring alternative protein sources like pea protein due to concerns regarding the environmental impacts and allergenic properties of traditional options like soy. This study aimed to evaluate a pea-based snack using carbon footprint and water footprint methodologies to assess the environmental performance of pea extrusion. The carbon footprint of the pea snacks was found to be 0.12 kg of CO 2 e per 100 g of packaged product. The water footprint was 174 L per 100 g of packaged product, with the blue water footprint accounting for the largest share (52%), followed by green (47%) and grey (1%) water footprints. Strategies such as minimizing ingredient loss and switching to renewable electricity could potentially reduce greenhouse gas emissions by 17% and green water consumption by 3%. Regarding alternative protein matrices, pea extrusion utilized 225 L of water per 150 g of extrudate, primarily as green water, demonstrating a lower dependence on blue and grey water compared to soy-based alternatives, suggesting its suitability for blue water-scarce regions. The carbon and water footprint assessments highlight the potential of pea protein as a regionally suitable, low-impact alternative to soy in terms of both carbon and water use.

Keywords: carbon footprint; water footprint; pea-based product; pea protein; environmental sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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