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ITACAFood: A Model to Certificate the Sustainability of Food Processing Facilities

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  • Francesco Barreca

    (Department of Agriculture, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy)

  • Giuseppe Davide Cardinali

    (Department of Agriculture, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy)

Abstract

In this paper is proposed a specific model for assessing the sustainability level for building structures in the food facilities based on the ITACA protocol deriving from the SBTools model. The evaluation models currently defined at international level are developed to determine the level of building sustainability mainly in terms of energy and environmental loads generated by the structure itself. But in the food industry, building structures must comply with specific needs that often do not take into account the well-being occupants but also, and in many cases exclusively, the product that must comply with certain production protocols that are indispensable for production and typicality of the product. For these reasons, the criteria in the ITACA protocol have been added by those specific to the food industry necessary for assessing the sustainability level. The proposed method was applied in the Dolciaria Monardo (Italy) a food factory in southern Italy. The final scores evaluation showed a variation between the models, equal to 14% in fact that relative to proposed model ITACAFood is equal to 1.23, while that relative to the application of the ITACA protocol adopted by Calabria Region is equal to 1.43.

Suggested Citation

  • Francesco Barreca & Giuseppe Davide Cardinali, 2019. "ITACAFood: A Model to Certificate the Sustainability of Food Processing Facilities," Sustainability, MDPI, vol. 11(17), pages 1-13, August.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:17:p:4601-:d:260597
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    References listed on IDEAS

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    4. Tajda Potrč Obrecht & Roman Kunič & Sabina Jordan & Mateja Dovjak, 2019. "Comparison of Health and Well-Being Aspects in Building Certification Schemes," Sustainability, MDPI, vol. 11(9), pages 1-15, May.
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    Cited by:

    1. Rut Azucena Domínguez & María del Mar Espinosa & Manuel Domínguez & Luis Romero, 2021. "Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”," Sustainability, MDPI, vol. 13(22), pages 1-20, November.
    2. Salvatore Squatrito & Elena Arena & Rosa Palmeri & Biagio Fallico, 2020. "Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability," Sustainability, MDPI, vol. 12(2), pages 1-16, January.

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