THE UNIVERSITY OF EDINBURGH
Name of Candidate
Centre for the Study of Environmental Change and Sustainability,University of Edinburgh, Crew Building, King's Buildings, West MainsRoad, Edinburgh EH9 3JN
MSc Environmental Sustainability
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.
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
e perloaf of bread to 0.47 kgCO
e per loaf of bread. The main hotspots for emissions arewheat cultivation and bread consumption.
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.
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ABSTRACT OF THESIS