Ecodesign of a Legume-Based Vegan Burger: A Holistic Case Study Focusing on Ingredient Sourcing and Packaging Material

Tryfon Kekes (), Fotini Drosou, Nived R. Nair, Milena Corredig, Christos Boukouvalas, Marco Berardo di Stefano, Vincenza Ruggiero and Magdalini Krokida
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Tryfon Kekes: Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 15780 Athens, Greece
Fotini Drosou: Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 15780 Athens, Greece
Nived R. Nair: Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
Milena Corredig: Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
Christos Boukouvalas: Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 15780 Athens, Greece
Marco Berardo di Stefano: Fattoria Soidale del Circeo Cooperativa Sociale, St. Lungo Ufente, 04014 Pontina, Italy
Vincenza Ruggiero: Fattoria Soidale del Circeo Cooperativa Sociale, St. Lungo Ufente, 04014 Pontina, Italy
Magdalini Krokida: Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 15780 Athens, Greece

Sustainability, 2025, vol. 17, issue 12, 1-25

Abstract: The growing need for healthy and sustainable food alternatives has led to a rapid increase in vegan burgers on the market. Specifically, plant-based burgers using legumes as a protein substitute are amongst the most widespread choices for consumers. While these products can offer environmental benefits over traditional meat-based options, further optimization in both ecological and economic aspects can be achieved. This study conducted a life cycle assessment (LCA) and life cycle costing (LCC) analysis to evaluate and optimize the environmental and economic life cycle of a legume-based vegan burger. LCA was performed in accordance with the recommendations of the ISO 14040 and 14044 series, and ReCiPe 2016 Hierarchist served as the impact assessment methodology. For this purpose, a base case scenario, relying on imported raw materials and conventional packaging for a legume-based vegan burger, was established to serve as the comparison benchmark, and various alternative scenarios were examined, focusing on minimizing the distance between cultivation and processing areas for key legume ingredients and improving packaging materials. The results indicate that reducing transportation distances for raw ingredients and using bio-polyethylene packaging significantly enhance sustainability. Specifically, the legume-based vegan burger of the base case scenario had a carbon footprint of 1.30 kg CO 2 eq. and a total life cycle cost of EUR 2.43 per two pieces. In contrast, the optimized scenario, which incorporated shorter transportation distances and bio-polyethylene packaging, achieved a carbon footprint of 0.51 kg CO 2 eq. and a reduced cost of EUR 2.37. The findings of the present work highlight the potential for further environmental and economic improvements in vegan burger production through logistics optimization and selection of climate-friendly packaging solutions, thus contributing to sustainable development.

Keywords: sustainability; life cycle assessment; life cycle costing; legumes (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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