Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

Lucia Recchia, Alessio Cappelli, Enrico Cini, Francesco Garbati Pegna and Paolo Boncinelli
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Lucia Recchia: Department of Innovation and Information Engineering, Università degli Studi Guglielmo Marconi, via Plinio 44, 00193 Rome, Italy
Alessio Cappelli: Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine 16, 50144 Firenze, Italy
Enrico Cini: Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine 16, 50144 Firenze, Italy
Francesco Garbati Pegna: Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine 16, 50144 Firenze, Italy
Paolo Boncinelli: Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine 16, 50144 Firenze, Italy

Resources, 2019, vol. 8, issue 1, 1-16

Abstract: Major pasta industries have started to evaluate the environmental footprint of their productions exploiting both Life Cycle Assessment (LCA) and, in some cases, Environmental Product Declaration (EPD) methodologies. In this research, two different pasta production chains were considered: a “high-quality pasta” chain (referred here as “local or regional scenario”), which follows traditional procedures in a Tuscan farm that uses only ancient wheat varieties; and a “conventional pasta” one (referred here as “global or industrial scenario”), in which pasta is produced using national and international grains, following industrial processes. An integrated methodology based on both an Environmental Impacts ANalysis (EIAN) approach and the LCA has been developed, analyzing five environmental compartments (i.e., soil, water, air, resources, climate change) and a total number of ten expected environmental pressures. As a result, the high-quality pasta chain shows a better performance in terms of risk reduction of soil degradation and agrobiodiversity loss, as well as the consumption of non-renewable resources; this is mainly due to the use of lower quantity of chemicals, a lower mechanization level in the agricultural phase, and the use of ancient grains. However, the conventional pasta chain prevails in terms of a more efficient exploitation of land and water resources, due to higher yields and the use of more efficient sprayers, and also in reducing noise emitted by the overall production equipment.

Keywords: durum wheat environmental sustainability; ancient grains; pasta production; environmental impacts analysis; Life Cycle Assessment (LCA) (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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