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Organic Farming and Local Food: Life Cycle Analysis of Breadshare Bakery Bread

Organic Farming and Local Food: Life Cycle Analysis of Breadshare Bakery Bread

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Published by Stefan Sagrott
This study has aimed to calculate the carbon footprint of a loaf of bread produced under by the Breadshares Bakery. The bakery is based on an organic farm, using wheat grown on the farm, reducing transport for ingredients and is powered by a on-site wind turbine. The functional unit is defined as “one loaf (990g) of wholewheat bread consumed at home”. As well, a number of topics including food miles, energy use in agriculture and the benefits of organic farming are discussed.
This study has aimed to calculate the carbon footprint of a loaf of bread produced under by the Breadshares Bakery. The bakery is based on an organic farm, using wheat grown on the farm, reducing transport for ingredients and is powered by a on-site wind turbine. The functional unit is defined as “one loaf (990g) of wholewheat bread consumed at home”. As well, a number of topics including food miles, energy use in agriculture and the benefits of organic farming are discussed.

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Published by: Stefan Sagrott on Mar 22, 2012
Copyright:Traditional Copyright: All rights reserved

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03/25/2013

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i
 
School of GeoSciences
DISSERTATION
For the degree of 
MSc in Environmental Sustainability
Student Name: Stefan SagrottDate: August 2011
 
i
 
Organic Farming and Local Food:Life Cycle Analysis of BreadsharesBakery Bread
ByStefan C. Sagrott
Dissertation presented for theMSc in Environmental Sustainability, August 2011
 
ii
 
THE UNIVERSITY OF EDINBURGH
 Name of Candidate
Stefan Sagrott
 Address
Centre for the Study of Environmental Change and Sustainability,University of Edinburgh, Crew Building, King's Buildings, West MainsRoad, Edinburgh EH9 3JN
 Degree
MSc Environmental Sustainability
 Date
17
th
August 2011
Title of Thesis
Organic Farming and Local Food: Life Cycle Analysis of BreadsharesBakery Bread
 Background, aim and scope
This study has aimed to calculate the carbon footprint of aloaf of bread produced under by the Breadshares Bakery. The bakery is based on anorganic farm, using wheat grown on the farm, reducing transport for ingredients and ispowered by a on-site wind turbine. The functional unit is defined as “one loaf (990g) of wholewheat bread consumed at home”. As well, a number of topics including foodmiles, energy use in agriculture and the benefits of organic farming are discussed.
 Methodology
The study has been carried out in accordance with the PAS 2050methodology. Primary data compliant with PAS 2050 has been collected from the farmand bakery operations. Secondary data is sourced from LCA databases, governmentsources and other published works.
 Results and discussion
The carbon footprints calculated range from 0.39 kgCO
2
e perloaf of bread to 0.47 kgCO
2
e per loaf of bread. The main hotspots for emissions arewheat cultivation and bread consumption.
Conclusions
When compared with the carbon footprints of other British breads, theBreadshares loaf is between 50% and 66% lower, highlighting the carbon savings thatcan be made by using organic wheat and shortening the production chain.
 No. of words in the main text of Thesis
17,577
ABSTRACT OF THESIS
 
(Regulation3.5.13)

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